Consumers are actively seeking enhanced culinary experiences. Condiments and sauces offer global flavors and tastes that can be enjoyed in restaurants or brought home to the kitchen.
Once a year, the British publication Restaurant Magazine publishes a list of the premier restaurants, called The World’s 50 Best Restaurants. It is gathered by obtaining feedback from over 800 international restaurant industry experts, from food critics to restaurant chefs, each selected for their expert opinion regarding the international restaurant scene.
Good cooking begins with good ingredients, and together, they lead to a good bottom line, as this article from The Culinary Institute of America (CIA) explores in discussing marinades. When a spice blend is used as a dry rub (also called a dry marinade) to coat food, the food is left to stand after application, under refrigeration, to absorb the flavors.
Two thousand years ago, Hippocrates said, "Let your food be your medicine, and your medicine be your food." Was he anticipating the advent of functional foods? And, will functional foods follow the difficult path supplements are now experiencing?
