CulinologyFood Research and DevelopmentFood Science 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
Clean LabelsCulinology 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
Culinology 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
Culinology 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
CulinologyFood Research and Development New Culinary Ready Meal Era Advances in packaging, freezing technologies, and “specialty industrial ingredients” now allow chefs and scientists to…Cameron JacobsonApril 1, 2011
CulinologyFood Science The Future of Molecular Cooking? Research chefs experiment with xanthan gum, methylcellulose, modified food starch, and citric acid to achieve…Cameron JacobsonFebruary 1, 2011
CulinologyFood Research and Development Comfort Food Goes Cereberal Has the economy really pulled out of its slump? According to a July 2010 poll…Cameron JacobsonOctober 1, 2010
CulinologyFood Research and Development The New French Revival The New French Revival Part 1 PDF The New French Revival Part 2 PDFCameron JacobsonDecember 1, 2009
CulinologyFood Research and Development How to Speak Better Greek How to Speak Better Greek 2008 Rachel Zemser PDFCameron JacobsonSeptember 1, 2008