Mustard, Condiments

Discussing current news and research and development as it relates to the spice mustard and ingredients in prepared mustards. Learn about the applications of mustard seeds (i.e., ground, cracked, whole) and how prepared mustards can be used as ingredients in dressings, glazes, sauces, soups and marinades and other applications.

Freshly Carved Inspiration

Two emerging trends related to meat are progressively capturing more consumer attention: sustainability and humane practices related to raising animals, and the reemergence of high-culinary, artisan butchery. ...More
May 22, 2012
Posted in Articles
Latin Sandwiches on the Rise

U.S. culinary culture is hungry for more Latin American sandwiches like Brazil’s Bauru, the Puerto Rican–inspired jibarito, and Mexico’s cemita poblana and myriad torta iterations. ...More
April 24, 2012
Posted in Articles, Bakery / Cereal, Dressing / Marinades, Flavor, Sauces / Gravies / Soup
Winning: Beaverton Takes Home Six Mustard Awards

Beaverton Foods, Inc. reported winning six total awards at the 18th annual "World-Wide Mustard Competition" held at the National Mustard Museum in Middleton, Wis. in April. ...More
April 20, 2012
Posted in News
Sandwiches Go Gourmet

Sandwiches—from erstwhile lowly burgers to hot dogs and sausages, among others—remain open books to inspired accents, creatively transforming the everyday into gourmet. ...More
June 8, 2011
Posted in Articles, Dressing / Marinades, Flavor, Sauces / Gravies / Soup
Seasonings for Salad Dressings

Seasonings for salad dressings from Wixon include a range of ethnic flavors. ...More
June 3, 2011
Posted in News, Dressing / Marinades
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
McCormick Unveils 2011 Flavor Forecast

Drawing on the expertise of sensory analysts, chefs, trend experts and food technologists, The McCormick® Flavor Forecast™ 2011 takes an in-depth look at 10 emerging flavor duos and five top trends for next year. ...More
December 3, 2010
Posted in News, Flavor, Sauces / Gravies / Soup
Burgers, Steak Beef Up July 4 Barbecues

Approximately 80 percent of adults planning to host or attend a cookout on July 4, making Independence Day the No. 1 holiday for grilling and outdoor cooking, according to results from a new 2010 Hearth, Patio & Barbecue Association (HPBA) national grilling poll. ...More
June 17, 2010
Posted in News
Hot Spices Don’t Reduce Calorie Intake

Hot spices did not reduce calorie intake, but they increased the desire for sweet foods and decreased the desire for salty foods in a recent study published in Food Quality and Preference (doi:10.1016/j.foodqual.2010.04.003). ...More
June 16, 2010
Posted in News
A Symphony of Spice

Achieving the right flavor balance can be accomplished through creating layers of flavor that hit the palate at different times in different ways, creating excitement and delivering eating satisfaction. ...More
May 24, 2010
Posted in Articles, Flavor, Sauces / Gravies / Soup