The perfect drink requires the perfect ice cubes, and Gainesville, Fla.-based Ice Doctor delivers pristine, frost-free cubes, spheres and blocks to bar managers who consider their ice program just as important as their beverage program. Andrew Amron, the company's owner and a former bartender, uses directional freezing, a process that keeps the gases in the freezing water from getting trapped, resulting in transparent ice that has won over clients such as The Wildflower co-owner Ricky Galicia, who insists the bar's drinks have perfect ice cubes.
Pastry chef Maria Cecilia Hernandez created the Cafe Con Pan pop-up in Oakland, Calif., to offer vegan versions of conchas and other classic Mexican baked goods. In addition to conchas in flavors such as black sesame and double chocolate, Hernandez creates cookies, empanadas and other treats using local fruit and a house-made vegan butter substitute made with coconut oil and oat milk.
Streusel can add texture and toasty flavor to a wide range of desserts, and making up a large batch on a sheet pan gives it a longer shelf life and extra crunch, Kaitlin Bray writes. The crispy combination of baked butter, sugar, flour and spices can top yogurt, panna cotta or grilled peaches with whipped cream.
At Austin restaurant and butcher shop Dai Due, chef Jesse Griffiths produces creations like wild hog sausage and chorizo, as well as soaps made with wild hog lard. Griffiths sources all of the shop's meat locally from Texas, and recently wrote "The Hog Book" to encourage more people to hunt and eat wild hogs, which are an invasive species in Texas.
Smoothie brands are shifting away from sweet beverages to appeal to evolving consumer tastes and growing demand for plant-based nutrition and sophisticated flavor combinations. "When you blend ginger, cinnamon, cocoa, or other herbs and spices into a smoothie, you are adding not only healthful ingredients but also flavor, and that means you can use less sugar to get a great-tasting smoothie," said Rocky Gettys, Smoothie King's vice president of product development.
Preserved lemons are a staple ingredient in Mediterranean cuisine and Cava is bringing their bright, tangy flavor to the menu with its new Lemon Chicken Bowl. The dish features a preserved lemon vinaigrette made with preserved lemon paste that the chain sources from spice and condiment company New York Shuk.
There is a world of flavor in olive oil -- multitudes of varietals, styles, aromatics and markers of excellence. Learn about the difference between extra virgin and regular olive oils, olive varietals, and olive oil flavor profiles. There are four categories of olive oil flavor profiles: intense green fruitiness; medium green fruitiness; mild green fruitiness; and ripe fruitiness. Learn about flavor profiles and how olive harvest time effects flavor.
The olive oil-rich, traditional Mediterranean diet has long inspired healthier food choices among Americans. Even today, we continue to learn more about how Mediterranean flavors can revolutionize American menus. The positive health impacts of the olive oil-based, traditional Mediterranean diet -- rich in plant-sourced ingredients -- has been widely researched. What's more, abundant scientific evidence indicates that shifting to a more plant-forward diet will help reduce greenhouse gas emissions from food production, mitigate climate change and cut water usage. Learn more about the health benefits and sustainability of the Mediterranean diet.
Cooking with olive oil offers endless opportunities for creativity and a lifetime of culinary pleasure. Learn which olive oil to use while cooking, as well as new techniques for sauteing, deep frying and slow braising with olive oil.
The contribution of olive tree cultivation and olive oil production towards increased sustainability is considerable. Olive orchards, especially in the Mediterranean, are a barrier to desertification and erosion in addition to their function in carbon capture. Read more.