Well, faithful and vast readership, this is my last entry before the holiday season takes over our lives, stealing us from the work we love and casting us into the arms of family and friends. Many of you may anticipate this time with a thrill quivering in your chest. For me though, I'd rather be working. I'd rather be fueling your collective noggin with data, research, ideas and general inspiration. Instead, my energy will be wasted at my Auntie Janeane's condo, sipping fruit punch and tearing at a dry pork chop. She'll be in bed by 7:30 p.m., and I will be left to channel surf on her analog television. And then, undoubtedly, my childhood friend and current neighbor Sherwood Day, will call with questions of my whereabouts and plans for returning home so that I can share in the tray of fudge his grandmother prepared for him.
It's a nice gesture, but please, I'd rather stand in a downpour under a bed sheet.
Truly, I'd rather discuss cheeses, sauces and bases with you. So let's do it.
Your weekly reduction!
Articles concerning Cheeses, Sauces & Bases in food product development.
Put it Back
Four decades of medical wisdom that cutting down on saturated fats reduces the risk of heart disease may be wrong, a top cardiologist has said.
Full-Flavor Pastas, Sauces
With the artisan, farm-to-table movement and a drive toward minimal processing, pasta is dressing up more nicely than ever.
Better Than Bouillon
Southeastern Mills chefs tested the company’s seasoning and food base technologies to please customer research chefs.
Sartori Goat Cheese to Return
Sartori Company has announced the return of its Limited Edition Extra-Aged Goat cheese to finer cheese shops in June.
Slice of Life: The Evolution of Artisan Cheeses and Crusts
While Italian foods appear to be almost completely mainstream, manufacturers are pushing the envelope with creative toppings and sauces;