A Whole New World for Walnuts
Approximately 75% of the world’s trade of walnuts comes from California, but that far distance…
Cameron JacobsonSeptember 2, 2012
Fermentation – An Old Process Made New
A combination of curiosity and microbiological intrigue is what inspired me to buy a $1…
Cameron JacobsonAugust 2, 2012
Fire-Roasted Artisan Tomato, Corn & Bean Salsa
Today's consumers want to know where exactly their food came from, how it was prepared…
Cameron JacobsonDecember 1, 2011
To Understand Walnut Flavor, Get Under the Skin
When you think about walnuts, you probably imagine a complex taste that’s earthy, fruity, and…
Cameron JacobsonJuly 2, 2011
Turkish Style “Kibbeh” Meatballs
Ingredients Meatballs: Ground lamb 63.09% IQF minced onion 19.59% CAlifornia walnut medium pieces (Size #8,…
Cameron JacobsonJune 1, 2011
Gluten-Free Baking Gets a Boost from Walnut Meal
With all the buzz surrounding gluten-free eating these days, I have been working with the…
Cameron JacobsonMay 1, 2011
New Culinary Ready Meal Era
Advances in packaging, freezing technologies, and “specialty industrial ingredients” now allow chefs and scientists to…
Cameron JacobsonApril 1, 2011
The Future of Molecular Cooking?
Research chefs experiment with xanthan gum, methylcellulose, modified food starch, and citric acid to achieve…
Cameron JacobsonFebruary 1, 2011
Gaining Dairy Inspiration
As the economy recovers and we exit our recession, we are more emotionally and financially…
Cameron JacobsonNovember 1, 2010
Comfort Food Goes Cereberal
Has the economy really pulled out of its slump? According to a July 2010 poll…
Cameron JacobsonOctober 1, 2010
