Bringing the Great Outdoors Inside
11/18/2009 -
Manufacturers want to offer consumers the flavors of outdoor grilling in more foods. Advancements in ingredient and process technology make it possible to bring the taste, texture and look of outdoor cooking inside.
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Immersed in Our Healthy World
11/11/2009 -
I’m currently in the throes of healthy ingredient nirvana here at SupplySide West in Las Vegas (and still reeling from the outstanding breakfast I had at Thomas Keller’s Bouchon this morning—a baked egg and veggie gratin swimming in deliciously decadent Mornay sauce with thick toast for dipping and a side of perfectly executed potatoes Lyonnaise). The show is gearing up to really blow the doors...
Touring Regional American Marinades
10/26/2009 -
For many Americans, marinades for meat, poultry, seafood and vegetables offer easy-to-swallow points of entry to regional American cuisine, which is emerging as a whole new way of engaging with food.
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