Dehydrating foods extends shelf life, amps up flavor

Chefs are turning to the ancient art of dehydration to add flavor and a fresh approach to fall and winter dishes. At Red Hen in Washington, D.C., executive chef Michael Friedman dries cherry tomatoes and uses dried blackberries instead of raisins in ice cream and other desserts. Michael Bonk, executive chef at The Pig, is also a fan of dehydration. "Food preservation techniques like dehydration allow me to buy fruits and vegetables at the peak of the season and preserve them through the winter months to add pop to winter dishes," Bonk said.

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