Chef Bobby Flay is a master of flavors, and the Food Network star advises against throwing away oil when you're done cooking shallots or other alliums.

While ginger can play a starring role in restorative soups and noodle salads, it can also play a more subtle, yet equally vital role in flavor-building. When 2017 F&W Best New Chef Nina Compton wants ...

“I love cooking European food, especially Italian sauces, and finishing with soy sauce,” says 2013 F&W Best New Chef Justin Yu. “I don’t add much, but just enough to make the sauces more ...

Reactive extraction of citric acid from dilute aqueous solutions was studied using three different extractants, namely tri-n-butylphosphate (TBP), tri-n-octylamine (TOA), and Aliquat 336 (A336), ...

“You won’t miss a bit of flavor.” Citric acid To 2007 F&W Best New Chef Steve Corry, acid is just as important as salt and fat in creating a balanced dish. You can add a layer of brightness with ...

Citric acid To 2007 F&W Best New Chef Steve Corry, acid is just as important as salt and fat in creating a balanced dish. You can add a layer of brightness with citrus and vinegar, but for ...

That’s how the Long Island Seafood Cuisine Trail was born. Working with the New York State Department of Agriculture and Markets, Gerbino has been one of the key facilitators behind the creation ...

We hear about periodic alarming levels of domoic acid in our seafood. Levels are monitored constantly and closely by our California Department of Fish & Wildlife (DFW), and when levels rise above ...

Since its inception in 2008, the Louisiana Seafood Cook-Off (LASCO) has been at the top of the list of professional culinary competitions. Competing chefs line the stage in this live cooking, fast ...