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10 Of The Best New Entrées At Independent Restaurants Across The Country

What makes for a spectacular new entrée? It isn’t necessarily a dish that’s particularly fancy or the product of super-expensive ingredients. It…
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Flavor of the Week: Yuzu Kosho, Japan's Versatile Citrus Condiment

This fermented Japanese condiment is made with the peel of the Japanese citrus fruit yuzu mixed with salt and chiles. Green yuzu kosho is made with…
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Fufu, Suya and Jollof Rice Gain Traction as Diners Embrace West African Cuisine

As Americans become increasingly adventurous in their culinary explorations, chefs have picked over much of the world to bring new flavor experiences…
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The Quintessential American Cuisine

Purists might argue that many Italian restaurateurs in the U.S. have sacrificed authenticity on the altar of popularity. [more...]While the National…
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Chefs Make Way for Mushrooms

When The New York Times publishes its annual list of hot food trends, people in the food industry pay close attention. So it was notable that the…
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Beyond Buffalo: Chefs Wing it With New Flavors

Americans are expected to eat more than 16 billion chicken wings this year, according to the National Chicken Council. The poultry trade body projects…
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Flavor of the Week: Lavender Blossoms Past Sweet Into Savory

Lavender has long had a strong presence on beverage menus, but it has begun to spread into desserts as well as savory entres as part of a growing…
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Flavor Of The Week: The 25 Most Popular Ingredients Of 2018

This year brought a variety of trending ingredients and spices to the table, from piri piri sauce to bulgogi to skhug. Take a look at the 25 popular…
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Chefs are sweet on housemade vinegars

When his assistant general manager gifted him a bucket of crab apples a few months ago, chef Drew Tobin made them into a crab-apple vinaigrette to go…
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Radishes steal the vegetable spotlight

An unlikely star emerging from the boom in plant-based cuisine is the radish, a humble root vegetable that until recently has received relatively…
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The latest information, innovation and inspiration in the world of savory including culinary and snacks.

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Happy Holidays from Symrise! See you in 2024!

Thank you for reading and sharing in-sight in 2023! We're taking a holiday…

Insights From the StarChefs Panel Discussion in Austin, Texas

As host of the food-centric podcast Flavors Unknown, Emmanuel Laroche knows his…