Tips for Decoding Egg Carton Labels

New York Times writer, Catherine Price, recently wrote an interesting article about one of the most common kitchen staples: the egg. As she says, in the past, “an egg was an egg.” Your only choice was size.

But now, consumers can choose from what some foodies call “designer eggs.” Some producers claim to treat their hens more humanely than other producers. Other cartons boast of extra health benefits from their eggs, such are more Omega-3 fatty acids.

Unfortunately, there’s not a lot of regulation of some of these terms; animal welfare groups warn consumers to pay careful attention when they buy.

Here’s a brief explanation of the controversy, a glossary of terms, and some tips for wading through the competing claims.

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Latin influenced menus are enjoying great success in the culinary world today - and can be traced back to the homeland. South American-born chefs who perhaps started in an entry-level position in a restaurant now find themselves on the front lines, creating dishes and menus to tempt palates from all walks of life. They have brought with them a fusion of culture and a passion for preparing authentic cuisine.

There are several dishes and ingredients which are considered mainstays in the heart of the Latin chef. Such recipes often rely on tried and true common foods while at the same time lending colorful inspiration and a flair for the unusual.

Want to learn about some of the unusual ingredients that make Latin cuisine special? Read on.

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Restaurants across the United States are being encouraged to join the Green bandwagon and become environmentally friendly. The National Restaurant Association voted in January 2007 to promote earth friendly practices in its 900,000 plus member organization.

Recently 300 restaurants pledged to be come certifiably green under the Green Restaurant Association. This non-profit organization has the mission to create an ecologically sustainable restaurant industry. Restaurants can take steps to be “certified green restaurants.” National Public Radio covered the green restaurant movement in March 2007.

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Cutting Edge Food Trends

Are you a student of the culinary arts, eager to learn where the food industry and your career could potentially be headed? Perhaps you’re a chef or restaurant owner, hungry for whatever the area’s competing restaurants might be serving up next. Get ready to go green… sources say that sustainable food service and organic ingredients could potentially become menu mainstays for the country’s finest food establishments in the not so distant future.

Culinary Trends

Here are the cutting edge food trends for the next few years:

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Warm summer days are just around the corner, and you can almost smell the delicious aromas of grilling burgers, fresh fruits and vegetables, and lemony iced tea. Knowing what’s new on the culinary scene can help you plan a terrific meal at home or prepare a gourmet feast sure to satisfy a hungry crowd at your restaurant, resort or spa. Here are some ideas to get your taste buds tuned. Read the rest of this entry  

Combines Love of Food with Love of Travel

Are you passionate about experiencing other cultures through regional food and drink? Picture yourself sipping Cava in Barcelona, organizing a Tuscan cooking class using local olive oils, or speaking to a local goat farmer while nibbling on fresh chevre in Normandy. Closer to home, you might don wooly mittens for a sugar-on-snow party during maple sugaring season in Vermont, or learn the two-step at an old fashioned Texas barbeque. Welcome to one of the hottest trends in the food and travel industries: culinary tourism. Read the rest of this entry