Condiments are often a barometer for the latest food trends, and professionals like Bob Davis, corporate executive chef for Max & Erma's, find themselves incorporating more of them into the cooking process, writes Kate Leahy. "Instead of being afraid to offer them, you should go over the top," said Ralph Rosenberg, director of operations for Star Restaurant Group.
Garden cress, a member of the broccoli family, is garnering attention from chefs and gardeners alike. The leaves of the quick-growing plant have a spicy flavor, making them a well-suited addition for summer salads and a variety of other dishes.
Diets high in carbohydrates are linked to slightly higher blood pressure than are diets rich in monounsaturated fat, a review of studies found. However, the findings don't show enough of a difference to justify recommendations for diet changes, the researchers said.
Boxed-wine popularity is on the rise in the U.S., with a growing number of winemakers boxing premium varieties of their vintage-dated selections. Advantages of boxed wine include convenience, the ability to stay fresh longer and lighter weight.
Chef Nelson Mendez grew up hearing stories about the Yanomami Indians and their unusual food habits, during his childhood in Puerto Ayacucho, Venezuela. The chef's efforts to introduce the cuisine to others often are met with gasps when he unveils such ingredients as a smoked white monkey and large ants.