Chefs today are exploring smokes potential and pushing the boundaries on how its used. As a subtle component, it helps build craveability. I love using smoke as a wisp of a mystery, says Andrew Hunter, a culinary consultant based in Los Angeles. I want the diner to say, Gosh, why is this so delicious? [more...]
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10/16/2020
Join Symrise Flavor North America in Celebrating World Food Day 2020
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