月別アーカイブ: 5月 2022

[ad_1] Startups in the alt seafood space are currently deploying a variety of technologies and ingredients, with some utilizing a mix of plant-based proteins (Good Catch, Sophie’s Kitchen, Plantish); some experimenting with fruits such as winter melon (Finless Foods); and some developing fungi-based whole-cut products via a fermentation process (Aqua Cultured Foods). Regardless of the approach, however, many companies in this small – but fast-growing field – have struggled to incorporate omega-3-fatty acids such as DHA (something many consumers expect to see in a seafood product) into their formulations for technical (stability) and cost reasons (algal oils are expensive), said Smallfood​​ founder and CEO Marc St-Onge. High quality protein, omega-3 EPA+DHA, […]

[ad_1] There are countless different types of vinegar in the culinary world, but of these, balsamic vinegar is one of the most versatile. According to Substitute Cooking, balsamic vinegar is made from unfermented grape juice, which is responsible for its opaque dark color and sweet, acidic taste. Since vinegar is Worcestershire’s main ingredient, says the Stone Soup, using balsamic as a substitute keeps the sauce’s tart sweetness from getting lost in translation.  To substitute, Know Your Pantry recommends combining equal parts balsamic vinegar and tamarind paste. Tamarind is a fruit pod collected from trees native to Northern Africa and Asia, reports Food Network. The tamarind pods contain a sticky pulp, which […]

[ad_1] When it comes to coffee, Starbucks, Dunkin’, and McDonald’s are probably the first big chains that come to mind. And while their coffee is top-tier (who could turn down a Starbucks salted caramel cream cold brew?), there are other coffee shops in the U.S. that serve up high-quality drinks. Cotton candy frappuccinos may not be on their menus, but these brands are serving up the best quality coffee on the scene. But what does “high quality” mean when it comes to this ubiquitous beverage? According to the 2022 National Coffee Data Trends Specialty Coffee Report, 69% of specialty coffee drinkers were more likely to buy coffee that’s freshly roasted, […]

[ad_1] Steak with red wine sauce is a classic for a good reason. Steak School explains that the fat in the steak combines with the astringency of red wine, resulting in a perfectly balanced contrast. Boeuf Bourguignon is a classic French recipe made with beef, mushrooms, and wine, and a great example of this combo creating magic in the kitchen. Before making a red wine sauce for steak, there are a couple of rules to remember. It’s tempting to use an open bottle of wine, but if it’s been sitting around long enough, beware. Chris Morocco at Bon Appétit explains that exposure to air changes a wine’s flavor, and ultimately alters […]

[ad_1] In late spring, when warm weather is finally here to stay throughout the US, beer drinkers have literally tons of choices. While hot, sunny days are well-suited for IPAs, pale ales, and pilsners, we like to change it up sometimes and throw down a few shandies and radlers. Zesty, tart, refreshing, these light beers have everything we crave on a hot day (unless what we crave is high ABVs). For the uninitiated, a shandy or radler is technically a beer (usually a lighter beer) traditionally mixed with lemonade, lemon flavoring, or a lemon-lime soda. These days, grapefruit soda seems just as common as lemon as the mix-in, with blood […]

[ad_1] White Claw’s original Natural Lime flavor is a highly contested option. The flavor profile is reminiscent of the green freezer pops you would devour in the summertime as a kid, which can be good or bad depending on the person. For those craving an acidic burst of fresh lime, it doesn’t deliver. However, if you like sweeter citrus, it’s the variety for you. Here’s one thing that’s not debatable: When White Claw decided to translate the controversial Natural Lime flavor into a Surge variety, it was a mistake. White Claw Surges are a disappointment all around. Once again, the unpleasant alcohol flavor completely overpowers this drink. White Claws are loved […]

[ad_1] We’d like to give this tea bonus points for its fun, quirky name. If you visit the Snapple website, you’ll find that most of their tea flavors (and juices) boast fairly generic names, like the all-telling raspberry tea or the fruit punch. However, the notoriously quirky, non-stuffy branding that Snapple consumers love is upheld by their fun wordplay, as seen in drink names like Go Bananas and Trop-a-Rocka Tea. We know that Snapple makes both fruit juices and teas, and that the two are differentiated by the inclusion of tea (we know, duh). The distinction likely influences consumer patterns: When you want something refreshing, you lean towards lighter beverages […]

[ad_1] Far from the crayon-colored chewy gummies that have dominated the edibles market, a new array of chef-driven cannabis cookies and confections illustrates weed’s culinary potential. These gourmet cannabis edibles focus on powerful flavors, and not just powerful highs.  The upscale edibles feature elegant packaging, sophisticated ingredients and artful execution that rival the best of artisanal confections and pastry. Though edibles are a fraction of the cannabis market, these elevated gummies, cookies and chocolates are made to entice the cannabis newcomer and the seasoned veteran alike, often with lower-THC doses.  The individual ingredients are newly scrutinized, as cannachefs focus their recipe development on the emulsification properties of the concentrates […]

[ad_1] Nothing goes better with Taco Tuesday or Cinco de Mayo than an ice-cold margarita. It’s just a fact. While not all of us can be master mixologists with an abundance of ingredients and flavors at our disposal, we all can grab a bottle of margarita mix and make a decent cocktail. But not every margarita mix is made the same or even looks the same. Some are more cloudy than others, making for a less appealing drink to look at in the end, and some are so bright green that it instantly brought me back to my college days sitting at my local cheap Mexican restaurant where the $2 […]

[ad_1] It turns out that consuming juice “not from concentrate” doesn’t mean it’s fresh — and you might notice that in its taste. There is one main reason why freshly squeezed OJ tastes different from the store-bought variety, which you might want to consider when pouring a glass of Tropicana Orange Juice or any other brand. According to Harding’s Friendly Markets, a big reason for the difference in taste is due to chemicals. Although the ingredients label suggests it’s pure orange juice, Harding’s reports that there are certain chemicals in the juice that don’t need to be added to the ingredients list. The purpose of the chemicals is to keep […]