Features Seafood’s Delicate Balance of Flavors and Textures Monday, 02 May 2022 13:57 Herbs, fruits and cheese elevate without overpowering light and subtle seafood flavors. By Lisa Parrish, GMC EditorFeedback & comments: This email address is being protected from spambots. You need JavaScript enabled to view it. Read more...
Features Lamb: Whole Animal Fabrication Monday, 02 May 2022 13:36 Teaching whole animal butchery helps students understand meat purchases, cuts and proper preparation. By American Lamb BoardFeedback & comments: This email address is being protected from spambots. You need JavaScript enabled to view it. Read more...
Features McCormick® Releases 22nd Edition of the Flavor Forecast® Monday, 02 May 2022 12:23 Three trends shed light on the way chefs cook, flavor and eat. By McCormick® and CompanyFeedback & comments: This email address is being protected from spambots. You need JavaScript enabled to view it. Read more...
Features Creating An Umami Bomb with Glutamate-rich Ingredients Monday, 28 March 2022 11:49 Classroom exercises help teach students about savory ingredients that add depth and complexity to an application. By Lisa Parrish, GMC EditorFeedback & comments: This email address is being protected from spambots. You need JavaScript enabled to view it. Read more...
Features Beverage Educators Schooled on Wine Trends: From Turmoil to Opportunity Monday, 28 March 2022 11:30 JWU’s Linda Pettine discusses trends and how wine supply challenges are opening palates and opportunities across the country. By Lisa Parrish, GMC EditorFeedback & comments: This email address is being protected from spambots. You need JavaScript enabled to view it. Read more...
