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Manuka Honey
Manuka honey, derived from the nectar of the rare Manuka bush in New Zealand, undergoes a unique grading system based on compounds like MGO to determine its quality and authenticity, offering distinctive taste, texture, and potential health benefits, while the Tec Team continues their research and taste tests at upcoming events.
Pickles: No Big Dill
Pickles have a fascinating history and are enjoyed globally, with various methods of pickling and a wide range of regional variations, making them a versatile and fun food to make at home, as the author did, infusing them with their own delicious flavors to be showcased at Pickle Packers International event.
A Flavorist in Chile
During my trip to witness a total solar eclipse in the Elqui Valley of Chile, I not only marveled at the celestial event but also indulged in local culinary delights, including a Carmenere wine paired with hake, a traditional Conger eel soup loved by poet Pablo Neruda, and a sweet palm honey syrup known as miel de palma, all contributing to a memorable gastronomic experience.
Strawberries: A Sweet Treat
The Tec Team’s visit to a local farm for strawberry picking during the Strawberry Harvest Festival allowed them to learn about the history, health benefits, and flavor characteristics of strawberries, as well as the different varieties and cultivars, emphasizing the importance of freshness and room temperature for optimal taste.
Flavor of the Month — Prickly Pear
During their visit to Saguaro National Park in Arizona, the Tec Team discovered towering saguaro cacti and learned about the prickly pear fruit, known for its bright pink color, watermelon-like taste, and popularity in various recipes, thanks to an informative park ranger and the Arizona-Sonora Desert Museum.
A Flavorist Goes to Epcot
As a flavorist, vacation is always a wonderful time to try new foods, and to experience different cultures through the flavors. This December, I was
