Sauces & Marinades

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 ...

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 ...

French cuisine is in a rut. At least that’s what Michael Steinberger, author of the recent book “Au Revoir to All That,” thinks. Thousands of bistros and cafés are being replaced by McDonald’s, and French exports are at an all-time low.But while the great French chefs are trying to save the croissant and persuade the United Nations to declare French ...