Excerpt from IFT’s Culinary Point of View interview series. Each month chefs from all walks of life share a new point of view. Kelly Hensel of Food Technology magazine recently interviewed New Orleans native, Syrena Johnson. Chef Johnson’s love...
By Diana Maricruz Perez Santos Despite having high rates of obesity, people in Central and North America show a contrasting change: The Fitness Revolution. This new trend opens a door of opportunity for the food industry. The mentality of consumers...
By: Emily Del Bel It never fails to amaze me to think of the types of foods that were invented without the detailed understanding of food chemistry that we have today, either by much trial and error, or...
By: Bethany Richardson Chocolate goes well with almost anything- peanut butter, fruit, caramel, the list goes on and on. Another famous chocolate pairing is celebrated today (February 19): chocolate and mint. Today is recognized as national mint chocolate day...
By Emily Del Bel I’ve been gradually getting into the holiday spirit. This is a fairly new thing for me. I used to work in retail, and let me tell you, when you get holiday shipments in July, start...