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Prepared Foods
August 14, 2006
Chef J. (a.k.a. Hugh McEvoy) |
From Mandarin to Szechuan With China taking a lead role on the world business stage, what style of Chinese cuisine might become the next big trend?   |
Food Processing
October 2010
Mark Anthony |
Ethnic Foods Equal Healthy Foods With good reason, many ethnic foods are associated with health-imparting benefits. |
Food Processing
May 2013
David Phillips |
Consumers Liven Up Dishes with New Sauces and Marinades Barbecue sauces, cooking sauces and marinades offer culinary arts in a bottle, and they can do so without wrecking the ingredient list. |
Food Processing
March 2012
Diane Toops |
Hail to the Chef Leading food & beverage companies employ great chefs to infuse retail products with innovation and creativity, convenience and chic. |
Prepared Foods
August 2007 |
Now We're Cooking The frequency of cooking showing up in popular culture of late is certainly is not a new phenomenon. |
Seasoned Cooking
March 2007
Ronda L. Carnicelli |
Lightening Favorites Tips for decreasing the calories on your favorite foods. |
Chemistry World
May 11, 2007
Victoria Gill |
Wine's Fruity Chemicals Sniffed Out The interaction between the bewildering variety of ingredients in wine makes it difficult to tie compounds and flavors together, say Spanish researchers. But a surprising finding from a team at the University of Zaragoza could help producers achieve a more fruity bouquet. |
Chemistry World
June 3, 2008
Hayley Birch |
How to keep beer fresher for longer Venezuelan researchers have identified a chemical pathway that can be blocked to help preserve the fresh flavor of beer during storage. |
Food Processing
October 2011
Diane Toops |
Product Developers Find Ethnic Flavors Continue To Succeed with U.S. Consumers With Mexican, Chinese, etc., now mainstream, adventurous shoppers look for Thai, Japanese and Caribbean foods. |
Prepared Foods
November 1, 2006
Marcia A. Wade |
2006 Foodservice Annual: Entrees: Redefining Dinner Restaurateurs are redefining the concept of the main course. |
Fast Company
October 2015
Elizabeth Segran |
The $5 Billion Battle For The American Dinner Plate As boxed-meal companies grapple each other for control of the American dinner plate, it is worth asking just how, exactly, they may be changing our relationship with food. |
Seasoned Cooking
January 2011
Pam Hill |
6 Tips for the Home Cook on Developing Recipes Whether you've been a home cook for decades or you're just beginning, here are some things to keep in mind when you set out to develop recipes from scratch. |
Chemistry World
July 9, 2012
Hayley Birch |
The why of wine-in-a-box's odd taste Bag-in-box wine loses key flavor and aroma compounds to the plastic packaging it is stored in, according to a study by French researchers. But the authors have yet to show how the loss of these compounds affects the taste. |
Fast Company
November 1999
Gina Imperato |
The Web Is Cooking From discovering the secrets of great chefs, to finding just the right kitchentools, to buying the most exotic cheeses and spices -- you'll find generous helpings of information and advice on the Web. Now, if you'll pass the salt... |
AskMen.com
October 19, 2001
Gregory Cartier |
Common Mistakes Men Make With Food No matter how hard you try, chances are that there will always be one mix-up or another when it comes to the culinary science. Here are some of the main errors; you may even recognize a few... |
Food Processing
October 2009
David Feder |
How to Build a Healthier Dessert With fat, sugar and calories on the outs, wise manufacturers are building healthy indulgences through clever application of current ingredient and technology trends. |
AskMen.com
Shannon Clark |
Busy Dad Dinner Recipes To Get Your Son Eating Healthily As a parent in the fast paced world, it can get very difficult to put a healthy meal in front of your son each night. |
Technology Research News
July 2, 2003 |
Big sites hoard links University of London researchers have uncovered another clue about the Internet's structure -- the rich-club phenomenon. Large, well-connected nodes have more links to each other than to smaller nodes, and smaller nodes have more links to the larger nodes than to each other. |
Chemistry World
July 30, 2008
Ruth Tunnell |
Bourbon's blueprint revealed Researchers based in Germany have picked out the molecules responsible for the aroma of Kentucky bourbon, in order to understand - and perhaps control - the spirit's flavor. |
Fast Company
November 1999
Gina Imperato |
A Well-Balanced Diet of Sites Four sites that can to help you cook up tasty treats. |
Lucire
September 17, 2015 |
There's no business like chef business Editor Elyse Glickman and contributor Derek Poirier dish out the delicious, the disappointing and the decadence of Taste of LA, southern California's hip antidote to hoity-toity food and wine affairs |
Prepared Foods
November 1, 2005
Bill Hahne |
Cooking for the Cleanup In the aftermath of Hurricane Katrina, foodservice professionals ask, how do you feed people when there is no safe food or refrigeration, no water or sanitation, no kitchens and no way to get into the disaster areas? |
