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Culinary News (167)
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Food and Flavour News

Saffrons popularity down to colour and flavour

Saffrons popularity down to colour and flavour

January 12, 2011

The brilliant yellow colour of saffron and its intense flavour are two reasons why it is one of the culinary spices that are in demand among chefs, one writer has...

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Global spice market set to grow

Global spice market set to grow

January 12, 2011

The world's spice market is set to expand in the coming four years as diners show a growing desire to sample more creative cuisine, report has indicated.

According to the study by Global Industry Analysts, the condiments, sauces,...

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Boost cabbage consumption with spices

Boost cabbage consumption with spices

January 13, 2011

One of the more maligned vegetables is undoubtedly the cabbage, but how can professional cooks encourage people to eat what has been described as comfort food?

Speaking to the New York Times, chef Marcus Samuelsson observed that many...

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Demand for humanely sourced ingredients set to rise

Demand for humanely sourced ingredients set to rise

January 13, 2011

Humanely-sourced ingredients and breakfast pizzas are just two of the food trends chefs may be set to serve up in 2011.

This is according to Chris Macias of the Sacramento Bee, who has outlined some of the new developments expected to be...

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Spices and herbs the backbone of vegan stew

Spices and herbs the backbone of vegan stew

January 14, 2011

Chefs considering adding a vegan stew to their restaurant's menu this winter will need a combination of spices in order to get the flavour of the dish just right.

This is according to Kimberley Stakal, writing for Organic Authority,...

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UK visitor increase to boost restaurant jobs

UK visitor increase to boost restaurant jobs

January 14, 2011

The anticipated increase in visitors coming to the UK is going to create a number of new employment opportunities in the foodservice and hospitality industry, it has been suggested.

Communications manager at People 1st Oksana Higglesden...

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Cinnamon and cloves used to create pear dessert

Cinnamon and cloves used to create pear dessert

January 17, 2011

Spices are a common ingredient in dishes such as curries and pastas, however they can also be used to create dessert.

Renowned chef Marco Pierre White uses cinnamon and cloves in a recipe for pears poached in red wine and spices, which...

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Voluntary nutritional code to be introduced soon

Voluntary nutritional code to be introduced soon

January 17, 2011

The restaurant industry may soon be the subject of a new voluntary code encouraging eateries to display the nutritional information associated with dishes on the menu.

A government source told Caterersearch.com that such a move is being...

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Five spice ideal for Chinese stir fries

Five spice ideal for Chinese stir fries

January 18, 2011

Five-spice is a "wonder-ingredient" that helps to improve the flavour of Chinese stir-fries, one celebrity chef has observed.

Writing for the Guardian, Hugh Fearnley-Whittingstall noted the substance is great for making a...

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Chefs urged to monitor spice quality

Chefs urged to monitor spice quality

January 19, 2011

Chefs need to keep track of how long spices have been in their kitchen to ensure the quality of their dishes does not suffer because of out-of-date ingredients, it has been suggested.

Noelle Carter, manger of the test kitchen at the Los...

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