Superfruit and types of nuts are gaining popularity in the U.S., as consumers look for dishes made with naturally healthy ingredients. Some trendy foods to consider: blueberries, cranberries and walnuts.
Chef Stephen Giunta, a former White House chef and CIA graduate, recently received the Research Chefs Association Pioneer Award for his ability to mix culinary expertise with food science. He talks about his journey and what led him into food research and science.
Food science and different chemical compounds have helped chefs in recent years to enhance the flavor of their dishes. "Twenty years ago there was no science of the souffle, bearnaise, chocolate mousse, or custard," says one chemist and chef.
Four Australian chefs give advice on their signature dishes. Michelin-starred chef Michel Roux shares whisking techniques for his famous souffles, including smoked King George whiting souffle and souffle suissesse.
Smoked pork is a versatile dish that this food writer says can easily appease any appetite. One of his favorites is a recipe for smoked pork neck with lime juice and honey that's served with pasta and a creamy cheese sauce.