Chef Allison Rittman, CRC, has over 17 years of experience in the food industry, specializing in product development, national account presentations and culinary trends. She has a degree in culinary arts from The Culinary Institute of America and a B.S. degree in biological sciences from the University of Iowa. Chef Rittman works as the corporate research chef for for Culinary Culture, a culinary consulting firm. She can be reached at 512-992-4501, arittman@culinary-culture.com.
The FDA considers the term “natural” to mean that nothing artificial or synthetic (including all color additives regardless of source) has been included in, or has been added to, a food that would not normally be expected to be in that food.
Grilled and smoked flavors, beans, other legumes and corn bread are typical elements of one of the ultimate examples of comfort cuisine—American campfire fare.
No longer considered exotic or even foreign by most Americans, Japanese cuisine can now be found everywhere in the U.S.--from supermarkets and convenience chains to high-end retailers and fine-dining restaurants.
Why does lowering sodium in processed foods continue to be such a hot-button topic? While salt can enhance flavor in food, excessive sodium intake can have big implications for the nation’s health.
Ingredients and food components that trigger the perception of taste and flavor have been combined in such traditional ways that they have come to define the worldís cuisines, from Italian to Mexican to Greek.
Pizzas that are boldy flavored, feature authentic ingredients, use locally sourced ingredients, and offer interesting and unusual toppings are surging in popularity.
