Insights
Flavor Trifecta: Loay Alhindi Garlic, pomegranate molasses and eggplant - three Mediterranean ingredients not often used together in the same dish
Garlic, pomegranate molasses and eggplant - three Mediterranean ingredients not often used together in the same dish
Flavor Trifecta: John J. O’Leary The three ingredients O’Leary chose—angelica, burdock root and Seminole pumpkin—each carry intrigue
The three ingredients O’Leary chose—angelica, burdock root and Seminole pumpkin—each carry intrigue
Flavor Playlist: Estevan Jimenez Five flavors that inspire culinary creativity
Estevan Jimenez is the executive chef and culinary instructor at Rancho Cielo Youth Campus in Salinas, Calif. He shares five flavors that inspire his culinary creativity.
Flavor Trifecta: Aron Habiger toasted cumin + yuzu kosho + golden raisins
Aron Habiger is chef/owner of On the Lam, a traveling pop-up culinary concept based in Santa Ana, Calif. We asked him to share a flavor trifecta that demonstrates creative, unexpected flavor play.
Flavor at Work: Paul Adams Q&A with forward-thinking flavor makers
Creating menus with meaning, approaching food with a punk rock street-kid mentality, and blending cultures and foods together. Paul Adams talks about few rules he lives by when it comes to menu/flavor development.
Flavor at Work: Jay Perry Q&A with forward-thinking flavor makers
From treating menu writing like composing a symphony, to building a drink version of a Caprese salad, Jay Perry shares with us his approach to flavor strategy.
