Indian

Green Tea Reduces Brain Damage From Lead Poisoning

Drinking green tea may provide protection against neurotoxicity induced by consuming high levels of lead in foods, according to a new study published in the journal NeuroTtoxicology. The findings suggest the combination of green tea and the chemical lead acetate causes less ...More
March 7, 2012
Posted in News
New Approaches to School Foodservice

School-foodservice directors have begun rising to the task of crafting menus that deliver on-trend culinary merit and strong nutritional rubrics, all while staying within notoriously tight budgets. ...More
February 15, 2012
Posted in Articles, Sauces / Gravies / Soup
Asian Sauces: Adapting Authenticity

By emphasizing deliciousness over authenticity, Asian sauces—highlighting katsu, sriracha and ponzu—provide a foothold for the mainstream, sometimes even keeping authenticity intact. ...More
January 24, 2012
Posted in Articles, Dressing / Marinades, Flavor, Sauces / Gravies / Soup
Matching Sauces and Meats—From Foundations to Flair

From chermoula to barbecue, the sauce can make or break a meal. That’s why it’s important to understand the fundamentals when it comes to flavorful meat pairings, while not being afraid to go out on the occasional limb. ...More
March 29, 2011
Posted in Articles, Dressing / Marinades, Flavor, Sauces / Gravies / Soup
Healthier Ethnic Entrées

The Americanization of ethnic foods often magnifies serving sizes and unhealthy attributes, but careful ingredient selection can boost the health quotient of ethnic entrées without sacrificing flavor. ...More
March 25, 2011
Posted in Articles, Fiber, Flavor
Getting Back to Ginger’s Roots

As one of the world’s most popular spices, ginger’s usage is wide and varied, from the characteristic flavors in ginger ale to the essential sushi condiment. ...More
March 18, 2011
Posted in Articles, Bakery / Cereal, Flavor
Vanilla Goes Way Beyond Dessert

Explore the use of vanilla—both as a primary flavor and an enhancer—in savory dishes, from soups and salads to sauces and rubs for meat, poultry, seafood and more. ...More
February 23, 2011
Posted in Articles, Dressing / Marinades, Flavor, Sauces / Gravies / Soup
Balancing Heat and Flavor

Pungent chiles, ginger, horseradish, wasabi, mustard and peppercorns can star in foods or serve a key supporting role, complementing or contrasting with other ingredients. ...More
January 24, 2011
Posted in Articles, Dressing / Marinades, Flavor, Sauces / Gravies / Soup
Peruvian Culinary Wonders

The foods of Peru are primed for the American dining table. Not because of their simple and often familiar ingredients, but the way in which those ingredients have been combined throughout Peru’s long and complex history. ...More
August 26, 2010
Posted in Articles, Flavor, Sauces / Gravies / Soup
Surprisingly Sweet and Savory

Sweet ingredients like fruit add balance to many savory dishes, while savory ingredients temper the sweetness of items like desserts to add renewed interest in retail and foodservice products. ...More
June 25, 2010
Posted in Articles, Flavor