Category Archives: Culinary Trends

Instant Foie Gras!

Posted on September 3, 2012 by admin A new, foolproof method for cooking Foie Gras Foie gras pairs well with a wide variety of meats, poultry, fish, seafood, fruit and vegetables, and it can be extremely easy to prepare–despite what … Continue reading

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Quinoa: the ‘new’ Superfood

There are a number of food items which are making a come-back; foods that have throughout history taken a back seat to staples such as corn, potatoes and beef. These forgotten foods have seen resurgence through the slow-food movement and … Continue reading

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Belly Fat

Belly Fat…It’s a good thing? Certainly one growing trend in the culinary world is the use of pork. We have discussed in previous articles the popularity of Kurobuta Pork or black pigs as a specialty product favored for their rich … Continue reading

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Culinary Chemicals Part Three

Continuing our review of “Molecular Influence” on our industry, this final Part to our Culinary Chemistry series [click here to read Part 2] explores the chemical Lecithin and the various applications chef’s use when working this ‘ingredient’ into recipes: Lecithin: … Continue reading

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Culinary Chemicals Part Two

Although “Molecular Gastronomy”, which is the incorporation of chemicals to create new dishes, has always had its place in the kitchen, a new generation of culinary artists has literally created a cuisine in a class of its own. The “Molecular … Continue reading

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Sous Vide

You may not see ‘Sous Vide’ written explicitly on restaurant menus, but the term ‘sous vide’ is thrown around today’s kitchens as much as tuna tartar and sun dried tomatoes were in the 1990’s. Rather than a new found ingredient … Continue reading

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Culinary Chemicals Part One

In an increasing effort to push the culinary envelope, chefs from around the world are turning to the use of chemicals in their kitchens to create new textures and presentations on their plates. These chemicals along with cutting edge techniques … Continue reading

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Black Garlic

Heralded as “The next ‘it’ ingredient” by The Washington Post, Black Garlic has grown in popularity recently among top culinarians across the country. Although various forms of fermented garlic have been prized in certain Asian cultures for its health benefits, … Continue reading

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