With an increasing number of consumers aware of the links between sugar and fat consumption and heart disease, dessert aficionados have shifted their attention to healthier alternatives like frozen yogurt, which has seen an annual growth rate of 4.3% in recent years, per IBIS World.
Sauce making is considered one of the most complex elements in a chef’s repertoire. Expert sauce making separates good meals from great meals. One chef describes what is it that makes sauces so difficult to make; why a sauce might work once and then break the next time; and explains how to keep a sauce from turning murky or failing to reach the same taste parameters when it is “ramped up.”
An international team of researchers recently confirmed that children who drink fresh milk -- unprocessed and unpasteurized -- have a better immune response to allergens and are far less likely to develop asthma.
Researchers at Michigan State University have shown a prebiotic may help the body's own natural killer cells fight bacterial infection and reduce inflammation, greatly decreasing the risk of colon cancer
Chefs are taking an up-close look at flavorful, authentic meats, cheeses, vegetables and seasonings used in new Mediterranean-inspired restaurant dishes, such as frittatas and tapas, to entice consumers.