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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Wings All Aflutter
10/13/2009 -
I was all set to delve into a mounting discourse on how Rick Bayless is a veritable culinary Quetzalcoatl among wee cookery men, conquering fine dining, upscale casual, street food, retail, publishing, locavore-minded horticulture, television and the realm of celebrity chefs—really, whatever he sets his mind to—with seemingly effortless, humble, self-directed, meticulous determination, but I was...
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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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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