Flavor Trends, Strategies and Solutions for Menu Development

Author: Joan Lang

Lose the Fear of Frying

Best of FlavorTop 10 Trends Chefs unleash their creativity by frying all manner of vegetables, singly or in flavorful combinations like these potato-and-spinach-based morsels. Photo courtesy of idaho potato commission. Fried food is back in favor, with different fats, batters, ingredients and techniques making it more craveable than ever By Joan Lang Oh, how the world turns and the pendulum swings! Not so long ago, fried food was O-U-T, a victim of healthier habits and the grilling revolution, replaced by other methods deemed trendier and less caloric. Now fried food has staged a comeback in all kinds of guises,...

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Work the Menu with Alliums

Best of FlavorTop 10 Trends Updated variations on the beloved onion ring include new shapes, coatings and presentations. Here, skewered petals of Spanish sweets are battered and fried, making for a craveable, shareable snack. Photo courtesy of idaho-eastern oregon onion committee. Onions, leeks, shallots, chives, scallions and garlic play an essential and sophisticated role in recipes By Joan Lang Talk about getting your money’s worth out of a handful of ingredients! Alliums (the genus name for onions, garlic and their kin) are among the hardest-working items around. These particularly odiferous members of the lily family — and if you’ve...

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