Dotty Griffith

Dotty Griffith

Dotty Griffith—“the culinary ambassador of Texas”—teaches culinary journalism at The University of North Texas. She is an award-winning journalist, best-selling cookbook author, and television and radio personality. Formerly the food editor and restaurant critic for The Dallas Morning News, Dotty has written 11 cookbooks, including the just-released “The Ultimate Tortilla Press Cookbook” (Harvard Common Press, 2018). She can be reached at dottykgriffith@gmail.com or through her website, www.truetexascuisine.com, where a copy of her latest book is also available.

Articles

ARTICLES

wixon
2021 Predictions: FLAVORS, SPICES & SEASONINGS

Flavored Nation

It’s all about flavor. That truth may be self-evident, yet it’s never been more manifest.
Dotty griffith
Dotty Griffith
December 31, 2020
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With the recent jump in home cooking, the role of flavor has been especially magnified as food serves a magnified role in providing excitement, comfort, health, indulgence, self-care, and family bonding.


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Kale Chips

Salty Snacking, the Great American Pastime

Worth its Salt: Humans crave salty snacks because we need sodium chloride to maintain electrolyte balance in the body
Dotty griffith
Dotty Griffith
August 7, 2020
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In the pantheon of snack foods, "salty and crunchy" stands on the highest pedestal of cravings. "Salty snacks are supremely satisfying to all consumers," says Elisa Maloberti, director at the American Egg Board.
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Tony Teske for Saltworks Inc.
2020 PREDICTIONS: FLAVOR & FOOD TRENDS

The Future of Flavor

Looking ahead to tomorrow's tantalizing tastes
Dotty griffith
Dotty Griffith
December 23, 2019
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Dotty Griffith takes a look ahead to find attitudes and lifestyles that influence food choices and some of the flavors, ingredients, technologies, and styles that will manifest in 2020 and beyond.
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Dotty_mole-ingredients

Understanding Nuance in Latin Cuisine

Latin cuisines are as varied as national and regional dialects
Dotty griffith
Dotty Griffith
April 2, 2018
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Latin flavors are experiencing a strong upward surge, for good reason. There already are large parts of the US (especially California, Texas, and New Mexico) in which non-Hispanics are the minority. US Census Bureau data indicate that by mid-century, about a third of the population will be comprised of persons of Latin/Hispanic background. (Meanwhile, the Caucasian population is expected to drop from around 62% to about 56%.)
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The fusion of different cuisine ingredients and styles is beginning to transition from restaurant kitchens to meals and snacks for the mainstream

New Food Fusion Trends

Korean-Mexican, Japanese-Italian, Middle Eastern-Southwestern…all make for strange, but tasty, bedfellows
Dotty griffith
Dotty Griffith
October 11, 2016
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American consumers have embraced a variety of ethnic cuisines and their flavors, the more authentic—and, in some cases, more exotic—the better.


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