Grains

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 ...

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 ...

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 ...

The cooler temperatures of fall always make me think of warmer foods. Breakfast, the most important meal of the day, is no exception to that feeling.When we set out to create a delicious warm cereal, the first thing that jumped into our minds was the amazing texture and rich flavor of Irish steel-cut oats—simple in nature, easy to cook and ...

From morning oatmeal to whole-wheat sandwich breads and bowls of whole-grain pasta—and beyond—whole grains are finally stepping out of the shadow of their refined cousins. And although this trend started in retail, diners are now seeking whole grains at America’s chain restaurants.POISED FOR GROWTHAccording to the 2009 National Restaurant Industry Forecast from the National Restaurant Association (NRA), three in four ...