Flavor of the Week

Flavor of the Week: Balsamic glaze breaks out of the conventional

Chefs use the reduction in new ways

Balsamic glaze, a trending ingredient produced by reducing balsamic vinegar, is most often used on appetizers and entrées. However, creative chefs are using balsamic glaze to give desserts such as donuts, brownies and cake more complex flavor profiles. The reduction can be found on 5.8% of menus in the United States.

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