Insight into Culinology, the discipline of blending the culinary arts, food science and food technology.

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Rising stars among ancient grains

- Up and comers like versatile millet and hearty farro are the latest ancient grains to take off in menu and product application.

Comfort food with a flavorful twist

- Product developers are bringing flavor adventure to meatloaf and meatballs.

Embracing new proteins: From crickets to coffee beans

- Novel plant-based ingredients are meeting the rising interest in non-animal protein products across categories.

Pour on the flavor

- Chefs share their favorite go-to ingredients and techniques for creating flavorful, on-trend dressings, marinades and sauces.

Menu development: Choosing quality over calories

- Menu labeling efforts are driving innovation to reduce calories and improve nutrition.
Baking goes bold