Test Kitchen

How to Pair Wine with Salads

how to pair wine with salads

Today’s salads are main events, full of vibrant colors and dimensions of flavor. When built with the right ingredients, they can be the perfect partners for a full range of wines, from crisp Sauvignon Blanc to buttery Chardonnay to earthy Côtes du Rhône. Even off-dry Rieslings and Gewürztraminers can match salads that have sweet notes. 1. Lose the Acid but ...

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Salad Do’s and Don’ts

Salad Dos and Donts

Let’s get something straight. If diners order an entrée salad, they are looking for something sensible to eat. The presumption is that the salad is not a calorie bomb. And they don’t want to be left hungry. It’s called an “entrée” for a reason. So why do so many restaurants offer such “weak” options? What Not to Do: Offer a ...

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4 Salad Toppings That Add Nutritional Value

Salad Toppings IDeas

The best salads are those that have toppings with a mix of textures—crisp, soft, crunchy, colorful, salty, or sweet. At the same time, consumers are learning that the more toppings on a salad, the more calories it packs. The good news is that you don’t need to stick with a bland salad. Certain toppings can be both a great source ...

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Are You Capitalizing on the Popularity of Salads?

salad popularity

These days, healthy eating isn’t just talk. Many food operators have noticed that the scales have tipped in the last 18 months as guests actively scour for healthy—yet delicious—menu options. This is not a dining trend, but rather a lifestyle change that has taken root in many American households due to the spread of food education via the Internet and ...

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The Menu Adoption Cycle of Cheese

Menu adoption cycle of cheeses

Each cheese you use is at a particular stage on the Menu Adoption Cycle. Do you know what these stages are? It is important to understand the characteristic differences of each stage. Trends in the adoption stage, for example, are likely to continue growing, as they have (just) begun to gain broad support. Those in the inception stage, meanwhile, are ...

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Cooking Fish with Cast Iron

cooking fish in cast iron

There is nothing quite so wonderful as a perfectly seared piece of fish: Crispy crust on one side, just-barely-done meat in the center. It is one of the great tastes of the world. Cooking fish in a cast iron skillet has a long tradition in American cooking. Since a cast iron skillet can withstand high temperatures, it is the preferred ...

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What’s Your Oyster-Eating Personality?

Oyster Profile

If you haven’t yet been wowed by oysters, you may well have been dallying with the wrong ones. Maybe you hate the mouthful of salt you get with Eastern oysters and love supersweet Kumamotos. Maybe you like bold, gourmet oysters with brassy, lemony finishes. Don’t endure the duds in your search for a compatible oyster. According to Rowan Jacobsen from ...

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Pearls of the Sea: What You Need to Know About Oysters

Oysters owe much of their flavor to terroir, the specific environment during which they grow— indeed, oysters are the food that tastes most like the sea. According to Rowan Jacobsen from theoysterguide.com, there are at least two hundred unique oyster appellations in North America, each producing oysters with a distinct and often dazzling flavor. Don’t say “SALTY,” say “briny” They ...

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Seafood Sustainability

Seafood Sustainability

With increases in consumer awareness of seafood’s health benefits, demand for fish is only going to increase. But because wild stocks are not projected to meet increased demand, future increases in fish supply are likely to come either from foreign aquaculture or increased domestic aquaculture production. Sustainable seafood is either caught or farmed in ways that consider the long-term vitality ...

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How to Make Ceviche

how to make ceviche

Ceviche is raw seafood “cooked” by marinating in citrus juices, usually lime or lemon. Ceviche is not sushi. Ceviche is a South American staple that makes for a bright and refreshing meal. The citric acid firms up the fish so that, while still raw, it tastes and feels cooked. The fish should be firm on the exterior, but with a ...

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