Article Results (Showing 1 - 10 of 22) RSS Alert
-
Coming together: chefs from the four corners of the earth gather at the annual American Culinary Federation's national convention. Four hot trends are defined
Coming together: chefs from the four corners of the earth gather at the annual American Culinary Federation's national convention. Nearly 2,000...
Prepared Foods, 11/01/06 by J. Hugh McEvoy · More from publication -
The evolution of Mexican cuisine: Mexican cuisine has become a regular menu choice for most Americans, but it was not always that way. Over the past two decades, many factors have combined to change American consumers' perceptions about Mexican food and t
American consumers' attitudes about Mexican food certainly have evolved since the 1940s. One early Bugs Bunny cartoon featured Porky Pig as a...
Prepared Foods, 10/01/06 by J. Hugh McEvoy · More from publication -
From Mandarin to Szechuan: China is taking a lead role on the world business stage. What style of Chinese cuisine might become the next big trend?
Gourmet Chinese cuisine is growing in popularity, driven by China's huge and continuing international economic growth. Which of China's many...
Prepared Foods, 08/01/06 by J. Hugh McEvoy · More from publication -
Indian gourmet: one hot trend: gourmet Indian cuisine could well be poised to become the next major trend in American dining
Indian gourmet: one hot trend: gourmet Indian cuisine could well be poised to become the next major trend in American dining.(the chef's edge)...
Prepared Foods, 07/01/06 by J. Hugh McEvoy · More from publication -
Very tasty vegan fare: over 10% of females under the age of 25 claims to occasionally eat vegan, says one source. Exploring vegan baked desserts highlights one potential market
Marketing executives agree there is a growing trend toward healthier products. However, many new healthful prepared foods have failed miserably in...
Prepared Foods, 04/01/06 by J. Hugh McEvoy · More from publication -
Chefs spotlight global food trends: chefs from all over the world gathered at the recent ACF national convention in Texas to learn about four major food trends. One chef defines and explains what he calls" meta-trends": authenticity, ethicality,
Chefs spotlight global food trends: chefs from all over the world gathered at the recent ACF national convention in Texas to learn about four major...
Prepared Foods, 11/01/05 by J. Hugh McEvoy · More from publication -
Signature salad dressings: Vietnamese vinaigrette? Latino lagniappe? Niboshi nicoise? Salad dressings liven up a plate of greens, and help give salads a signature touch. Dressings with ethnic and exotic flavors tempt consumer curiosity
Signature salad dressings: Vietnamese vinaigrette? Latino lagniappe? Consumers are fascinated by other cultures, and this inquisitiveness is now...
Prepared Foods, 10/01/05 by J. Hugh McEvoy · More from publication -
Customers crave flavor first: the way into consumers' hearts is by making authentic, full-fat and delicious desserts. Whittling out fat, carbs and calories does not fool them one bit
Customers crave flavor first: the way into consumers' hearts is by making authentic, full-fat and delicious desserts. Americans may well be...
Prepared Foods, 08/01/05 by J. Hugh McEvoy · More from publication -
Rice and pasta: grains flavored with flair: when the most recent fad diets hit, carbohydrates went into hiding. Consumers did not want them, and developers steered clear of them. With those diets now in the rearview mirror, carbohydrate-rich products resu
Rice and pasta: grains flavored with flair: when the most recent fad diets hit, carbohydrates went into hiding. A little over a year ago, in...
Prepared Foods, 06/01/05 by J. Hugh McEvoy · More from publication -
Food lab vs. test kitchen: art or science? It is tempting to claim that either chefs or food developers are the dominating force behind a good-tasting, well-received prepared food. However, at a local meeting of the IFT, food professionals agreed that it
Food lab vs. test kitchen: art or science? During the opening remarks at a recent meeting of the St. Louis chapter of The Institute of Food...
Prepared Foods, 05/01/05 by J. Hugh McEvoy · More from publication
Presented by American Express