Flavors

Craig “Skip” Julius is one chef who gets around. Over the years, he’s racked up countless miles on the nation’s interstates and flyways. En route, he’s learned, among other lessons, this pearl of local lore: the best place for a quality hot dog is, in fact, the Motor City.“Even though I don’t live there anymore, whenever I connect at Detroit ...

Have you ever wondered why new ingredients are created? Which comes first, the ingredient or the problem that the ingredient was created to solve? This classic chicken-or-egg question has important implications for how the ingredient is researched and ultimately marketed. Unlike finished goods sold at retail and in foodservice, industrial ingredients are more likely to come into being due to ...

For the better part of a century, freezing has proven a highly effective method of food preservation. Nevertheless, today’s product developers—and the ingredient processors, packaging experts and technology innovators who serve them—keep striving for greater culinary integrity, shelf life and value in the products they freeze.Compared to refrigerated foods, which hold their connection to freshness dear but have a shelf ...

No one, it seems, can resist the appeal and charm of the all-American hamburger. The iconic food has been headlining on our plates more than ever in the last decade, offering familiar comfort during a decade of uncertainty. With the recent recession, burgers have grown in importance and meaning, becoming a welcome and affordable indulgence, as well as a way ...

Beef burgers aren’t the only ones making headlines. Shane Maack, senior executive chef, Gilroy Foods & Flavors, has seen burgers made from fish, seafood, chicken, turkey and even duck, in addition to vegetarian patties. Build-your-own burger chain The Counter is following this trend, featuring a Maryland-style Crab Cake Burger with bacon coleslaw, tomato, red onion and lemon-basil tartar sauce as ...