News

2015-02-17 09:00
Mic.com

If the lunch-hour rush raises any important existential question, it might be: What is salad? 

The etymology of the word is simple enough: Salad comes from sal, the Latin word for salt. Originally, food historians believe, salad referred to raw vegetables in a salty dressing. But that simple definition no longer covers the broad array of foodstuffs Americans call salad. Here's a sampling of popular salads across across the country. Read on.

2015-01-15 09:18
Better Homes and Gardens

At Better Homes and Gardens we're always keeping an eye out for new food trends. Here are the food trends we think you'll soon be seeing on restaurant menus, on grocery store shelves, and in your own kitchen.

Grain Salads -- Jazz up a green salad with the addition of some hearty grains. You've been hearing about all these trendy "ancient grains," start putting them to use with these grain salad recipes. Read on.

 

2015-01-02 09:32
The Oregonian

When I was in high school, my parents took my sisters and me to Paris. That trip shaped me in so many ways, most of them culinary. So many of the dishes I make even today were inspired by that trip.

One night, we went to a small, rustic restaurant in the heart of the city. The meal started with hunks of cheese, sausages, cornichons and a bowl of "country caviar." The bread, cheese and meat were as delicious as you would expect, but it was that last item that blew us away. Read on.

2014-08-25 23:00
The News and Observer | Associated Press

Labor Day, summer’s last hurrah, is a feast day. And mostly – Tell the truth! – we tend to overdo it. Ribs, steaks, burgers and hot dogs? Check, check, check and check!

Vegetables and other light fare? Not so much. The standard routine amounts to the summer version of Thanksgiving, except that after the meal everyone collapses onto the lawn rather than a couch.

Allow me to propose an alternative – a dish that’s simultaneously light and refreshing and substantial: chicken paillard. Paillard is a French culinary term referring to a piece of meat pounded thin, then grilled or sautéed. In this case, we’re going to marinate and grill chicken breasts, then top them off with a peach and arugula salad glorified with a full-fat blue cheese dressing. Read on.



Read more here: http://www.newsobserver.com/living/food-drink/article10040186.html#storylink=cpy
2014-07-01 23:00
EurekAlert! -- University of Chicago Press Journals

At some point, most kids will hear that drinking milk helps make their bones strong or that fish is food for the brain. But do these messages foster the idea that if something is good for us, it must surely taste bad? According to a new study in the Journal of Consumer Research, when children hear about the benefits of healthy food, they're less likely to eat it.

"We predicted that when food is presented to children as making them strong or as a tool to achieve a goal such as learning how to read or count, they would conclude the food is not as tasty and therefore consume less of it," write authors Michal Maimaran (Kellogg School of Management, Northwestern University) and Ayelet Fishbach (University of Chicago Booth School of Business).

To test this idea, the authors conducted five studies with children between the ages of three and five. In all of the studies, the children were read a picture book story about a girl who ate a snack of crackers or carrots. Read on.

2012-10-23 23:00
The Denver Post

An increasing number of fine dining restaurants are making their own condiments and sauces. This trend is growing nationally as chefs flaunt their creativity and pursue bragging rights. A growing number of chefs are taking on tasks that were at one time delegated to suppliers. Creating a house-made condiment is a cross between building a better product and attempt to set a restaurant apart from the competition.   

One restaurant creates 5 to 15 sauces on any given day, and has approximately 40 sauces in their repertoire. Their selection ranges from the exotic such as tamarind sauce to twists on traditional favorite such as ketchup. Restaurants that make their own sausages and cure meat could offer house-made mustards or hot sauce. Some chefs make their own version of sauces used often in restaurants such as the red chile oil sauce found in most Chinese restaurants. Other options include making the different versions of the same sauce such as spicy, sweet and vinegar. House-made condiments are a source of pride to chefs, but many are labor-intensive, and require stove time to reduce the sauces to the proper consistency and flavor intensity.

2012-10-08 23:00
University of Warwick

A new report from economists and public health researchers from the University of Warwick reveals that happiness and mental health are highest among people who consume seven portions of fruit and vegetables a day.  

The research was conducted at Dartmouth College. Most western governments recommend ‘5 a Day’ for heart health and protection against cancer risk. According to the article, in Britain a quarter of the population eats just one portion or no portions of fruit and vegetables per day. Only a tenth of the British population consume seven or more daily portion. The study does not specify which fruits and vegetables are best.

2012-10-08 23:00
Wall Street Journal

According to a new study, a diet that includes tomatoes could lower the chance of having a stroke.  

The study was based in Finland, and found that men who had the highest levels of lycopene had fewer strokes than men who had the lowest level of lycopene in their blood.

Lycopene is an antioxidant found in tomatoes, watermelon, grapefruit, papaya and mango. Some foods with the highest concentration of the antioxidant include paste, puree, and sauce.

In this study, more than 1,000 men were studied for risks of heart disease. The risk of strokes was reduced by 55%. There have also been some additional studies that suggest lycopene can cut the risk of certain types of cancer.

2012-08-31 23:00
Food Technology

In any supermarket, the healthier food is not always the most affordable choice. The challenge for both consumers and the food industry is to make sure the foods people buy are nutrient-dense, affordable and appealing. The University of Washington’s Center for Public Health Nutrition has introduced new methods and metrics to measure the cost of healthier food. The article examines the University of Washington’s research and other economic theories related to the pricing of healthy food. 

According to the Economic Research Service (ERS) of the U.S. Department of Agriculture, healthy foods do not cost any more than “junk” foods. The key to make fresh produce seem cheaper relative to other foods is to price everything by weight. For example, veggies or fruit will be as cheap as candy or soda. Food purchases are largely determined by socio-economic status (SES). More affluent groups are likely to purchase items such as low-fat milk, diet soft drinks or fresh produce. Lower-income consumers buy items such as whole milk, regular sweetened beverages, bananas and frozen orange juice. Higher SES groups do not consume more calories, but their calories cost more.

2012-07-31 23:00
Progressive Grocer’s Store Brands

Research shows that consumers are hungry for variety and new flavors, despite that many sauce and marinade subcategories were flat during the past year in terms of growth. Consumers’ desire for flavor provides a wealth of opportunity for store brands. This article offers suggestions for sources of inspiration and flavors poised to experience a growth boom over the next few years.

According to data from SymphonyIRI Group, the unit sales for sauces and marinades were up among private label spaghetti and Italian sauces (+6.7%) and Worcestershire sauce (+2.4%) over the past year. Sauces and marinades poised for growth include Jamaican-style jerk sauces, salsas, anything hot such as chipotle or horseradish. Cuisines from India and other parts of Southeast Asia are expected to exert more influence over American tastes. 

Adult-only households tend to be more adventurous. There also is a growing population of older adults with less sensitive taste buds. Both of these market segments provide more opportunities for manufacturers to deliver robust, spicy and hot flavors. Consumers insist upon high-quality products, and are turning to celebrity chefs for recipe inspiration.

Manufacturers should observe chefs in high-end restaurants in big cities for inspiration and ensure product packaging tells consumers how the product tastes and how to use the product.

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