Category Archives: Latest Trends

‘Al Dente’ can become ‘Al Dante’

‘Al Dente’ must be two of the most misunderstood words in the cooking world.  Italians talk noisily and knowingly about their pasta and risotti having to be ‘al dente’ to be perfect. Some outside Italy even talk of vegetables being cooked ‘al … Continue reading

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Posted in Best Pasta, Blue Collar Gastronomy, Cipriani, Classic Rice Dishes, IGP, Latest Trends, Latini, Pastificio G De Martlino, Real Italy, Rice, Risotto, Sensory Cooking | Tagged , , , , , , , , , , , , , , , , , , , , , | 4 Comments

Crystal Clear – a ‘New’ Top Solution

They say that ‘New’ is one of the powerful words in food and drink marketing, so please read on to learn of an elegant solution to a viral problem that’s leap-frogged ugly technology. Itself a rare thing in today’s pressed and … Continue reading

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Posted in Alcohol, Glassware, Latest Trends, Tire Bouchon, True Innovation, Wine Making and Viticulture | Tagged , , , , , , | Leave a comment

The Grand Maitre d’Affaires who’s bringing us ‘Le Grand Maitre’

Grand Mâitre is not a title to taken lightly in France. Originally used as a mark of reverence to France’s greatest of all chefs and gastronomic chroniclers –  such as Escoffier, Brillat-Savarin, Curnosky and others back in the 18/19th centuries, to the more recent ‘mâitres’ … Continue reading

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Posted in Blue Collar Gastronomy, Brassserie Lipp, Capon, Caponisation, Chicken, French Markets, French supermarkets, Great Chefs, Guinea Fowl, Hen's and Bantam's Eggs, IGP, Label Rouge, Latest Trends, Perfect Eggs, Poulet de Gournay, Poulet Fermier, Speciality Chicken, Terroir | Tagged , , , , , , , , , , , , , , , , , , , | 1 Comment