Technology

Many baked goods found in gourmet markets today cater to individuals with special dietary needs, and the demand for gluten-free and/or dairy-free items is growing every year. Classic baked items can be transformed to fit niche industry needs, but it does take some trial, error and R&D to ensure final functionality.Lace cookies were given their name because of the unique ...

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 ...

Pies didn’t originate in America, but they have an enduring appeal that has transcended far-flung borders through generations. Tried-and-true favorites continue in many forms, but retail and foodservice are seeing innovative spins on the classics, as well as new additions to the fold. And all the while, ingredients and technology are bringing manufactured pies ever-closer to the pinnacle of homemade ...

Although molecular gastronomy has seen its fair share of detractors, aspects of the scientifically accented cuisine continue to shape America’s culinary culture. Although restaurants like New York’s wd~50, owned and helmed by Wylie Dufresne (a member of the Research Chefs Association), took a hit during the darkest days of the recent economic downturn, business has been building again of late, ...

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 ...