Latest Articles

Culinary Chronicles: Edible Insects – The Rise of American Entomophagy

By Chef Matthew O'Connell In years past, you went to the ballpark with your family and grabbed a few hot dogs, some peanuts and cracker jacks. Options…
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Culinary Chronicles: Craft Hot Sauces Emerge with Monumental Growth

By Chef Noah Michaels I was looking through a really cool book the other day called Inside Chefs’ Fridges, Europe (http://www.vogue.com/article/food-…
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Culinary Chronicles: To Bean or Not to Bean?

By Chef Matthew O'Connell Having just returned from my bachelor party in Austin, I can tell you that Texans take their chili seriously. As a native…
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'Bitter is better' in growing fermented beverage market

Vegetable-based, fermented, and animal-based beverages are all rising players in the savory drinks category as consumers...

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2017's Hot Menu Trends: Beef Is Back; Exotic Flavors Keep Coming

Looks like meat lovers who've felt shamed by health fanatics in recent years can look forward to ordering at restaurants...

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This 'Fine-Casual' Salad Spot Could Be a Lunchtime Game-Changer

Considering the wild success of Sweetgreen, it's no wonder that others want to tap into the desire for luxurious, locall...

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Reviewing Symrise's Top 12 Most Significant Food Trends of 2016

By Chef Noah Michaels Every year, our Chefs, Marketers and other passionate food lovers, travel all over the country and the world; eating, drinking…
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Chicago: why the Windy City is a perfect place for a food tour

Gourmet travellers are always looking for the next hot destination in which to dine - and Chicago has so much going on t...

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Culinary Chronicles: Smoke and Char Go Mainstream

By Chef Ron Spaziani One of the core lessons that I was taught in Culinary School is to not burn or over cook items when using techniques that…
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Culinary Chronicles: Pickle It!

By Chef Alexa Weeks We are in the midst of a renaissance for all things pickled. Gone are the days when a “pickle” only referred to a cucumber in…
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Culinary Chronicles are featured monthly articles on trending food topics, written by Symrise chefs.

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Happy Holidays from Symrise! See you in 2023!

Thank you for reading and sharing in-sight in 2022! We're taking a holiday…