Mole sauce delivers deep flavor, whether it's from scratch or the jar

01/21/2013 | National Public Radio

More and more chefs are adding Mexican mole sauce to meals, and modern conveniences mean the flavorful sauce is easier to make than it once was. But even with the shortcuts of blenders and grinders, the process can take up to five hours and calls for a pantry's worth of ingredients, such as cloves, oregano, cumin, pumpkin seeds, chocolate and various chiles. Some chefs may opt for a ready-made alternative, from producers such as Herdez.

View Full Article in:

National Public Radio

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Adjunct Instructor - Ancient Foods in the Modern World
The Culinary Institute of America
San Antonio, TX
Adjunct Instructor - Menu Development
The Culinary Institute of America
San Antonio, TX
Management Training Program
HIllstone Restaurant Group
Multiple Locations, SL_Multiple Locations
Culinary Arts Chef Instructor
The Culinary Institute of America