Looking broadly at Chinese cooking, the flavor secrets that stand out are soy, garlic, ginger, onion, white pepper, rice wine and sesame oil (from black sesame). 

The foods found in Southeast Asia are as varied as the people who inhabit its countries.

Some of the traits many craveable foods share are a high sugar and fat content, which imply comfort foods for many.

Microencapsulation technology is no longer a laboratory curiosity, but a key competitive technology.

Ancient Portuguese and Spanish trade routes helped spread new spices and flavors around the globe. 

Stocks and seasonings tend to be staple categories where innovation is limited.

Today, the foods of some North African and Middle Eastern countries are attracting more attention, as chefs have expanded to use their ingredients in modern Mediterranean fare.

Consumer perceptions of dairy foods have always been favorable, invoking visions of healthy bones and nutrient-rich, homey products.

The addition of fortifiers such as vitamins and minerals can go smoothly, if developers are aware of the perils and solutions available during processing.

One of the fascinating aspects of spices is the way they travel from their native lands and areas of major production to become more popular in other places around the