Sauces & Marinades

Anyone with access to a television over the last several years has likely found, at some point or another, an undeniably catchy jingle unconsciously running through their head. You know the one I’m talking about, “I want my baby back, baby back, baby back, baby back, baby back ribs...” repeatedly rapped in low-baritone a-cappella doo-wop fashion as crystal tenors chime ...

Although millions of people around the world regularly—and happily—consume cilantro, it evokes a strong level of disliking in many others. The reasons behind this go beyond a simple matter of taste and might have genetic ties. A scientific exploration of the chemical composition of the green, leafy herb can also lend some clues.Some cultures, particularly in Asia, make culinary use ...

When Hervé This and Nicolas Kurti begin collaborations that would result in the famous coining of the term “molecular gastronomy,” a primary goal was to lift the veil of ignorance largely surrounding the chemical and physical processes behind everyday culinary practices.These investigations included analysis of emulsion sauces—although not every emulsion is created alike. For instance, hollandaise involves dispersing water into ...

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 ...