#culinary-research

#culinary-research

In 2023, Heinz addressed the scourge of the restaurant table known as 'ketchup fraud', in which restaurants replace the ketchup in spent Heinz squeezy bottles with cheaper brands.

"Consumers want healthy foods, but at the time of purchase, cravings often prevail. The high oil content adds flavor, but it also contains a lot of energy and calories."

Maine is known for its fresh seafood, specifically lobster, and has many other foods native to its culinary culture that are unbreakably tied to the state.

The ruling is a long-overdue victory—not just for ducks and geese subjected to force-feeding, but for the democratic process itself.

Celeriac has been the ruiner of many a soup that I have been fed, overshadowing the taste of the other ingredients and dominating the flavour profile.

Marisa Christensen, Holland America's associate vice president of food and beverage operations, directs guests to the line's Dive-In burger. 'It's made fresh to order, incredibly satisfying, and so easy to enjoy right after embarkation when you're settling in.'

Trader Joe's Garlic Spread Dip is sold as a savory refrigerated spread/dip, but the simple ingredient list hints to all kinds of culinary shenanigans.

Usually an item like this is fairly expensive. That has been my experience with store-bought muffins. They either dry out or can get moldy.

Country of origin labeling became mandatory on all international products entering the United States in 2009. The goal was to ensure American consumers knew where the products they were buying came from, enabling shoppers to make informed buying decisions. These products include everything from Mexican avocados to French wine to pasta from Italy, with the latter thankfully safe from recent U.S. tariffs. However, does the location a product comes from actually matter?

The word ketchup was first documented centuries ago, but it was advertised as more of an ingredient than a condiment, and the primary components were anything but tomatoes.

Cooking during late March can be particularly challenging due to the cold weather and lack of fresh produce. The desire for spring recipes clashes with the reality of winter ingredients still dominating the market.