Flavor of the Week

The guajillo pepper is the dried form of the mirasol pepper. It has a complex fruity and smoky flavor, smooth leathery skin and medium spiciness, ranging from 2,500 to 5,000 Scoville Heat Units, which makes it usually spicier than a poblano but...

This Chinese spice blend, now used in much of East Asia and Southeast Asia, represents the five elements in Chinese culture of earth, wood, fire, metal and water as well as the five flavors of sour, bitter, sweet, salty and pungent. It’s...

From Cacio e Pepe to Pumpkin Spice to Croque Madame, the culinary world through the eyes of market research firm Datassential held some unique food trends

While chartreuse is traditionally referred to in the context of the color – it’s a yellowish green that was prevalent between the late 1950s and early ’70s in American interior design ­– it’s also a French liqueur, available in both yellow and...

Himalayan salt is a rock salt mined from mountainous regions in Asia that has gained popularity in recent years as both a seasoning and a plate presentation...

Brioche is a bread of French origin that is more like a dressed-up loaf of bread...

Shakshuka is a bold flavored dish of eggs poached in an often spicy tomato sauce, frequently topped with herbs, that is popular in Israel and parts of North Africa. Though often presented as a breakfast dish in the United States, Shakshuka is...