The Culinary Institute of America just wrapped up their 19th annual Worlds of Flavor® conference and festival, World Flavors: Casual by Design. The highly anticipated event featured culinary experts and renowned chefs from around the globe sharing delicious food and insights with hundreds of attendees. (Fun fact: Did you know that the founders of Synergy Restaurants Consultants are both CIA trained chefs?) Read on here.
Garlic has got to be one of the most widely used ingredients in the world. In cuisines across the globe, garlic lends itself as a go-to flavor enhancer for various dishes. But have you ever tried cooking with black garlic? Read on: INGREDIENT OF THE WEEK: BLACK GARLIC
First it was chipotle. Then sriracha. And now it seems one of the most popular flavors to shake up the culinary game is the smoky flavor. All over, we’re seeing the addition of smoky tastes in food and beverages alike. Read more here: SCORCHED HERBS ADD ‘WOW’ FACTOR TO CULINARY WORLD
Recently, we had the opportunity to attend the reTHINK Food Conference and were privy to some new culinary breakthroughs, methods and products. One product totally rocked our world and is poised to change the way we all cook. The product in question? Thrive Culinary… continue reading below:
Looking for a unique way to create bold flavors for your dishes? Getting a bit bored of basic salsas and common chutneys? Well, it might be a great idea to take a trip to north Africa to explore unique condiments native to this region.
Read the whole article here: INGREDIENT SPOTLIGHT: CHERMOULA
Ottolenghi was just the first sign. Google the name Yotam Ottolenghi or his London restaurant Nopi or his four eponymous delis and you also get eight cookbooks, three television shows and more articles in the food press than you can shake a pita bread at. Collectively, this empire gives a glimpse on what could be the Next Big Thing in global cuisine: Israeli food. Read on here: Israeli: New Cuisine on the Block
Labneh photo credit: say_cheddar license cc by 2.0
If you’ve noticed the proliferation of Mediterranean menu concepts lately, you’re not alone.
The “Mediterranean Diet” first came into the American public consciousness in the 1990s, but it’s a lifestyle…read on: The Mediterranean is Rising