Perfect Fruit Pairings for Beef and Poultry Beef, pork, chicken, duck — while very different proteins, all can be paired beautifully with fruit. Fruit cuts fat, builds glaze, and deepens a marinade until it’s part of the dish, not an afterthought. Discover the impact...
Protein Bar & Kitchen | Chicago, IL Blending Flavor and Function At Chicago-based Protein Bar & Kitchen, menu innovation starts by making every ingredient work harder. With nearly 20 locations nationwide including O’Hare and Laguardia airports, the fast-casual...
Crafted in the Desert: Chef Ashutosh Gairola’s Modern Pastry Executive Pastry Chef Ashutosh Gairola brings precision and restraint to every plate at La Quinta Resort & Club. Trained to let each ingredient earn its place, he builds desserts where flavor,...
The Art of the Bake Fruit has more to offer a bakery than a finishing swirl. Fold it straight into dough, cook it down into curd, stream it into a glaze — it holds its own without throwing off structure. Here are a few recipes putting that range to work, from a Red...
Sarah Ridenour | Pastry Chef | Doki Doki Ice Creamery Let the Fruit Lead Here’s a question some ice cream makers hear a lot: What’s the difference between ice cream and gelato? At Doki Doki Ice Creamery, the question becomes how plant-based gelato can have the...
