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Food and Flavour News

North African spices used in lambs liver recipe

North African spices used in lambs liver recipe

January 19, 2011

A north African spice mix consisting of coriander, carway and cumin is the basis of a liver recipe favoured by Hugh Fearnley-Whittingstall.

The combination of flavours is traditionally used to add flavour to merguez sausage, but is also...

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Spices can jazz up new meals

Spices can jazz up new meals

January 20, 2011

Those wanting to change their diet for the better in the new year should turn to their stock of spices if they are stuck for ideas, it has been suggested.

In an article published by the Toronto Sun, Rita Demontis, national food editor for...

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Britains restaurants one of the countrys great strengths

Britains restaurants one of the countrys great strengths

January 20, 2011

Britain's high-quality restaurants and hotels are one of the "great strengths" of the tourism industry, the chief executive of VisitBritain has stated.

Speaking at the Master Innholders' annual hotel general...

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Stuffed pepper dish makes leftover chicken scrumptious

Stuffed pepper dish makes leftover chicken scrumptious

January 21, 2011

A stuffed pepper dish that includes various different spices is ideal for using up the leftover meat after a roast chicken dinner, it has been suggested.

Writing for Yumsugar, Lauren Hendrickson said poblano chilies are a great base for a...

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US panel picks 2011 food trends

US panel picks 2011 food trends

January 21, 2011

Chocolate for breakfast, foods for healing and new noodles are among the top five food trends for 2011 identified by a panel of experts.

At the 36th Winter Fancy Food Show in San Francisco, a group that included Cindy Hatcher of Cooking...

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Herbs and spices used in almost every Barbados dish

Herbs and spices used in almost every Barbados dish

January 24, 2011

Herbs and spices are an integral part of Caribbean recipes, the chef at one Barbados hotel has explained.

Speaking to the Calgary Herald during the first Barbados Food & Wine and Rum Festival, Angela Holland, head chef at the Hilton...

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Hospitality firms will need to provide nutritional data

Hospitality firms will need to provide nutritional data

January 24, 2011

Companies in the hospitality sector will need to be prepared to provide diners with extensive information regarding the nutritional value of their dishes during 2011, one hospitality firm has predicted.

Commenting following the release of...

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Five spice on the drinks menu at New York restaurant

Five spice on the drinks menu at New York restaurant

January 25, 2011

One New York restaurant is using herbs and spices to put a new twist on a classic winter drink.

According to the New York Post, Kittichai on Thompson Street is serving a Thai Hot Chocolate, which contains five-spice powder and Thai-bird...

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Garam masala a go to spice blend

Garam masala a go to spice blend

January 25, 2011

Chefs looking for a new dish to serve up this year might want to experiment with garam masala.

It has been described as the "go-to spice blend" in India by Jill Silva, writing for BND.com, who has recommended a recipe of garam...

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Food and drink industry should reopen GM debate

Food and drink industry should reopen GM debate

January 26, 2011

The food and drink industry in the UK needs to give "serious consideration" to reopening the debate on the use of genetically-modified (GM) foods.

That is the view of Barbara Gallani, director of food safety and science at the...

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