Chef's Notes
Skip the full-on sugar rush. Everything we once thought about what it means to be sweet is off the table. Sweetness is being balanced with unexpected flavors—even umami. Japanese for “deliciousness,” umami is a deeply savory......
Chef's Notes
Say hello to the 22nd year of flavor forecasting. After all this time, there’s still no shortage of trends that continue to be uncovered, shaking up the way we cook, flavor, and eat. The Flavor Forecast 22nd Edition showcases the nuance,......
Chef's Notes
Plant-based eating is many things, but it’s definitely not boring! Case in point – botanicals! Botanical ingredients can elevate the eating and drinking sensory experience. Learn how juniper and lime, the backbone of a classic......
Chef's Notes
Like flavor, mouthfeel, the sensation of food and drink in the mouth, brings a necessary nuance and intrigue to plant-based food and drink. Check out inspiration on how plants can deliver, big and bold texture. Try our King Trumpet "Scallops"......
Chef's Notes
When it comes to ancient approaches to health and wellness, like the Indian Ayurevedic practice, it is thought that balancing the six tastes of sweet, sour, salty, bitter, astringent, and pungent results in greater mind and body satisfaction. To......
Chef's Notes
The deep blue sea offers limitless potential when it comes to ingredient innovation for its flavor and texture. Sustainable and nutritious, seaweeds like dulse, spirulina, wakame, agar, and sea grapes are having a moment in the spotlight. Learn......
