All food shows feature product and prototype tastings—but few hold a candle to the innovative edibles on display on at the Research Chefs Association Culinology® Expo. Here’s a glimpse of the fun. ...More
By emphasizing deliciousness over authenticity, Asian sauces—highlighting katsu, sriracha and ponzu—provide a foothold for the mainstream, sometimes even keeping authenticity intact. ...More
Keeping sodium content low is a priority for most food designers. Salt replacers, flavor enhancers and a host of other tools can ensure low sodium maintains high satisfaction. ...More
While the Japanese diet is typically low in fat and high in vegetables, several traditional foods are standouts for health, including fermented soy, seafood and green tea. ...More
Oldways—working with the Cornell-China-Oxford Project on Nutrition, Health and Environment, Cornell University and the Harvard School of Public Health—released the Asian Diet Pyramid in 1995. ...More
Traditionally, condiments and sauces have been more of a side show than the main event. But chefs and product developers are showing them as much respect as they do anything else they put on the plate. ...More