How To Almost Match A Sauce In 15 Minutes or Less
You KNOW you are officially a product developer when you have been asked to match…
rachel zemserJanuary 5, 2024
The Versatility and Healthful Properties of Palm Shortening in Cooking and Baking
When it comes to creating delicious and healthy dishes, choosing the right ingredients plays a…
rachel zemserAugust 1, 2023
Allulose Versus Erythritol Which Causes More Stomach Distress?
Both allulose and erythritol are sugar substitutes that are generally considered to be well-tolerated by…
rachel zemserJune 4, 2023
Full Flavor Pasta, Sauces
With the artisan, farm-to-table movement and a drive toward minimal processing, pasta is dressing up…
rachel zemserSeptember 25, 2020
A Day in the Life of a Research Chef
More than a toque, their hats include sales, marketing, production and R&D. In the world…
Cameron JacobsonMarch 10, 2014
Research Chefs Combine Health and Science With a Dash of Culinary Genius
With frozen meal options like Shitake mushroom risotto and Lean Cuisine butternut squash ravioli, food…
Cameron JacobsonMarch 8, 2013
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
Comfort Food Goes Cereberal
Has the economy really pulled out of its slump? According to a July 2010 poll…
Cameron JacobsonOctober 1, 2010
