Flavors

The menu at David Burke’s Primehouse includes such staples as filet mignon, rib-eye, sirloin, and New York strip. But when asked to name a beef dish that gets his mouth watering, Burke says: “I like what the Koreans do with short ribs. They cut them thin and grill them off. So you’re eating a short rib that’s cooked in two, ...

If you have been into a bar during the last five years, you have no doubt noticed that bartenders have finally gotten their mojo back. They lost it sometime around the invention of the Harvey Wallbanger. Bartenders didn’t invent new drinks then—no one was really interested. Bar owners only wanted to know two things. How fast are you? How many ...

Whether the Gruyère and Emmenthaler of Switzerland, German butterkäse, French Brie and chèvre, or Italian pecorino, Parmesan and Asiago, cheese has developed into a delicacy that’s as much a part of a nation’s culinary identity as its finest breads and wines. The United States, too, always has produced some wonderful cheeses, including Muenster, colby and Monterey Jack, among others. But ...

When Kerry Ingredients & Flavours broke ground on the company’s new Kerry Centre in Beloit, WI, they had a lot to be proud of. The 250,000-sq.-ft. facility will feature a state-of-the-art Center of Excellence to help customers leverage Kerry’s technology and market application expertise. The new Kerry Centre will also serve as the regional headquarters for Kerry in the Americas.Slated ...

Feta cheese salads, gyros, baklava and triangles of spanakopita are the items most people in the United States associate with Greek food. But not one of these items has anything to do with what this country is currently experiencing: a Greek revival! Traditional foods from different regions of Greece today are served at a slew of Greek restaurants, including QSR ...