Articles
Sort By:
Alphabetical (A -> Z)
By
John Duffy
Have you ever known the pleasure of licking the powdery residue of puffed cheese snacks (think "cheese that goes CRUNCH") from your fingertips? Then you are acquainted with the delicious results of combining a ...
By
Bruce Banner
Xanthan gum is a super useful cold process thickener and stabilizer that is very easy to use.. Chef Frederic Larre created this great video to explain how it works and one easy way to make it work!
By
Bruce Banner
Tapioca typically brings to mind an old-fashioned dessert of sweet pearlescent pudding studded with starchy spheroids. But you probably eat tapioca just about every day without realizing it.
By
Bruce Banner
When you think about agriculture, you probably envision a farm with rows of wheat and vegetables growing in the soil. But there is also an entire business comprised of underwater agriculture, and that’s where t...
By
Bruce Banner
From left to right, Chef Calogero Romano, Chef Frederic Larre, Corporate Chef Eric Bertoia, and Chef Pascal Condomine.
By
Jillian Mead
Nutriose is a versatile, natural ingredient that helps breadings and batters fry up exceptionally well. Its useful in creating thinner, finer coatings that last for several hours without getting greasy, and co...
By
John Duffy
Dave Arnold, founder of the Museum of Food and Drink in New York City, discusses the evolution of puffed grains, and demonstrates the museum's first exhibit, a puffed cereal gun.
By
Jillian Mead
If youve ever read the ingredients label on a container of yogurt, ice cream, or cream cheese, you may have wondered what, exactly, is something named after a swarming insect doing in there? Rest assured, ther...
By
Jillian Mead
Lecithin, first identified by French chemist and pharmacist Theodore Gobley in 1846, is a naturally occurring substance widely distributed in animal tissues and some higher plants, consisting of phospholipids l...
By
John Duffy
I love the products, and I think its so cool, all the new things chefs are doing, but I need somebody to show me how to do it. Since the inception of the Cuisine-Tech line over five years ago, chefs have ask...