‘Food sleuth’ Corriher investigates the science of flavor

‘Food sleuth’ Corriher investigates the science of flavor

DALLAS —According to culinary sleuth Shirley O. Corriher, restaurateurs can reduce sodium in menu items without compromising taste both by using less salt and through techniques that intensify flavor, such as caramelizing.

Sodium was one of several top-of-mind topics Corriher, a food scientist, addressed during the recent Menu Trends & Directions conference here. —According to

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