Brined birds and a flavorful, crunchy crust make the best fried chicken | Yemeni bread achieves golden, airy layers with long proof time | Can a milder kimchi raise the fermented food's popularity in the US?
Brining in buttermilk or even a simple mix of salt and water helps fried chicken stay moist and flavorful, according to Richard Hales, the executive chef of Bird & Bone in Miami. The exterior should be golden and crunchy, and can be flavored with herbs, the Japanese seasoning blend shichimi togarashi or a mix of hot spices for a Nashville-style kick.
Kubaneh is a Jewish sweet bread from Yemen that is traditionally cooked overnight and eaten for breakfast. Chef Meir Adoni adapted the recipe for his New York City restaurant, Nur, to create a version that bakes in just 30 minutes but retains the complexity of the original thanks to a long proof time and hand-shaped buns.
Scientists in South Korea are hoping to increase kimchi's popularity in the US by creating a version that lacks the pungent smell of the traditional fermented cabbage dish. White kimchi made without chili powder offers a less-intense option, said Director of the World Institute of Kimchi Ha Jae-ho, who refers to it as "starter kimchi."
News that Lidl is opening its first US stores topped a most-clicked list this week that was dominated by grocery news. The Amazon-Whole Foods purchase was the subject of many of SmartBrief's most-viewed articles, along with stories on Nestle's potential plan to sell its US confectionery unit, Campbell Soup's new leadership staff and acquisitions talk at Hormel.
Champagne can be a flexible partner to a variety of foods, and more chefs are embracing its pairing potential with red meat. The complex flavors of Champagne can stand up to a rich steak or burger, and the bubbles help cut the fat and prepare the palate for the next bite, chefs and wine experts say.
Thomas Keller is expanding his Bouchon Bakery into the Middle East with a forthcoming location in Dubai and two more to follow in Kuwait and Qatar. Keller opened the first Bouchon Bakery in 2003 in Yountville, Calif., and has since added locations in New York, Las Vegas and Beverly Hills.
As part of its ongoing mission to reduce food waste, the James Beard Foundation held a three-day boot camp in New York where chefs collaborated to create meals with offal and imperfect produce. Chefs from around the country used 300 pounds of produce from local farms and various cuts of lamb to create dishes including potato salad with lamb kidneys and spelt salad with lamb tongues and hearts.
Sustainable food leaders would like to move America's food businesses and consumers toward a more sustainable food model, one based on the "reducetarian" diet, with fewer animal products and more plant products, writes Beth Bell. Companies, communities, governments, schools and citizens all play a part in helping society understand the benefits of eating more plant-based foods, Bell says.
Adding a graduate certificate and the influential alumni network from The Culinary Institute of America to your bachelor's degree can't help but expand your career horizons. Whether you want to launch a career in wines and beverages or you are a culinary professional who wants to deepen your understanding of this most-profitable side of the industry, the Wine and Beverage Graduate Certificate is for you.