Tang is in. Not the orange drink from the '60s, but the funky flavor that defines fermented foods like kefir, kimchi-and now hot sauce. Chef Dan Kluger of New York's Loring Place is one of many chefs who likes to imbue his hot sauce with a whisper of funk.Read whole article via www.bonappetit.com
Join your peers today!
Get the latest articles, news and trends in the Food & Beverage industry delivered directly to your inbox. Don't miss out! Enter your email address below to receive the weekly in-sight newsletter.