Starch on the Side
10/09/2009 -
In menu development, chefs and operators know the critical role of a starch in achieving the perfect balance of plate presentation, flavor delivery and mouthfeel. These qualities likewise go into the development of intriguing retail side dishes.
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Celiac Disease Feeds Gluten-Free Need
09/18/2009 -
The incidence of celiac disease is four times higher today than fifty years ago. Along with this increase in incidence, consumer awareness has also grown, boosting the demand for gluten-free foods.
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High-Fiber Pasta Solutions
08/20/2009 -
Adding fiber to pasta seems a natural fit, but it can be challenging. Fiber-rich ingredients can dictate changes to formulas and processing steps.
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Perfecting Fresh Soups
10/31/2007 -
Having steeped himself in Italian standards for nearly 40 years, Chef Antonio Cecconi, author, educator and executive corporate chef at Dakota Growers Pasta Co., Carrington, ND, has high regard for culinary tradition. Nowhere is this truer than in his approach to fresh soups. “Being a chef, I personally wouldn’t call something fresh unless it is,” he declares. “And by Italian standards, you call...
Inspired Gourmet Sides
12/14/2006 -
Photo: SpringThyme Oils Ltd.
Southerners call restaurants that serve plate lunches “meat and threes,” in reference to their main offering of a meat and choice of three vegetables. It’s actually a choice of sides, because the vegetable choices include standard starchy options. This leads to the running joke that only in...