#culinary-innovation

#culinary-innovation

To make shrimp stock, you'll need to saute your chopped shrimp (including the shells) until they develop a touch of color - the caramelization will intensify their flavor. Then you can add in aromatics, such as shallots or garlic, before simmering with a splash of water.

Food has always meant more than just sustenance to me. It's a language, a bridge, and often, a place of belonging, especially for those of us who grew up with one foot in two worlds.

To give your watermelon steak a proper meaty flavor, you'll want to brush it with a mixture of savory ingredients before sending it to the grill or grill pan.

Heimendinger has created the Quantified Knife Project, buying 21 chef's knives, testing them with a robot arm, and collecting 100,000 data points to rank their cutting efficiency.

California has transformed the concept of salad into a unique meal experience, offering large, flavorful salads that provide a variety of textures and tastes, making them a true culinary adventure.

Departure restaurant announces Chef Dan Herget's appointment as Executive Chef, bringing innovative, globally inspired cuisine, focused on izakaya and Pacific Northwest ingredients.

AUTEC's Savor Talk event delivered a remarkable blend of technology, gastronomy, and business insights that left attendees both inspired and well-fed.

The chimichanga elevates the classic burrito by deep-frying it to create an irresistibly crispy and gooey texture, transforming it into a party favorite.

The new bakery in Gowanus, led by a former head baker from Blue Hill Stone Barns, is revolutionizing the local food scene by milling grain on-site.

By developing signature sauces that transform existing ingredients, chefs are creating new, craveable dishes without completely overhauling their inventory or kitchen operations.

Executive Chef Ruben Ruelas leads the resort's culinary vision with precision and passion. Each menu is crafted with intention, drawing inspiration from Mayan legends.

The massive glow-up introduced Las Vegas to its first Israeli dining concepts, courtesy of acclaimed chef Eyal Shani. Miznon, a fast-casual pita shop, made its debut.

"Wonder has partnered with over 20 award-winning chefs and restaurants to replicate dishes that are cooked to order, allowing for a unique food delivery experience."

"Me and Tom Gozney go way back. Imagine two great minds mashed into one great thing."

Nissin's new Fugu Dashi Salt cup noodles combine innovative flavors, including pufferfish extract and yuzu, offering a unique yet safe experience for instant ramen lovers.

Food and memory are inextricably linked, and this vision appears to me whenever I eat dishes that are inspired by Jewish tradition.

Soldiers in the late 18th and early 19th centuries were accustomed to eating meals twice a day, primarily comprising salted pork, boiled beef, and alcoholic beverages.

In a world where traditional recipes are increasingly reimagined, tiramisu has found its place amidst innovative and exotic flavor combinations, reflecting the evolving palate of modern diners.

"We tried out our black sesame kinako sourdough, the purple rice sourdough and some scones... Pretty early on, we started to get a substantial amount of [online] orders, which was promising for us."

At NUNA, we're taking Nikkei cuisine beyond the traditional confines, inviting guests to experience a modern reinterpretation that emphasizes quality ingredients and culinary artistry.

What makes this spread exceptional is how perfectly it captures the essence of black garlic while maintaining the creamy, tangy base of quality cream cheese.

At first there wasn't much in the neighborhood besides some cafés by the beach.

The Spicy Egg McMuffin features a creamy, tangy sauce that elevates the humble egg, showcasing how local ingredients can redefine fast food for Indian tastes.