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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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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The Ever-Expanding Umami Universe
10/08/2009 -
Before we had umami, we simply had delicious … that savory, brothy, mouthwatering sensation of protein-driven satisfaction. But thanks to the efforts of the Japanese firm Ajinomoto, we have a name to lay claim to that fifth taste never fully grasped by varied permutations of the other four.
Even though we in the States have only recently begun to, en masse, take the umami bull by the horns...
Eat Your Veggies
09/24/2009 -
With fewer people cooking from scratch at home these days—and even fewer meeting their daily vegetable quota—consumers are primed for frozen and fresh vegetables formulated and packaged for easy preparation.
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New Tropical Fruit Creations
09/23/2009 -
Tropical fruits draw consumers looking for “something different” and with a healthy halo. Beverages, ice cream, jams and jellies, chutney, breads and muffins, soups and marinades, pancakes and waffles, and fruit leathers all present opportunities for use of tropical fruits.
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Designing Effective Foodservice Shortcuts
09/22/2009 -
Deciding which ingredients should be industrially sourced and what should be created in the back of the house makes the most of efficiency and leaves room for artistic creativity.
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