FoodWire
|
||||||||||||||||||||||||||||||||||||
About FoodWire™ FoodWire brings you a little taste of what’s cooking right now at The Food Channel, with links to our latest recipes and the hottest trends we’ve spotted from around the world of food. Plus, previews of our newest shows. Welcome! Raise your hand if you love chocolate…okay, it’s unanimous—or almost, anyway. So what’s going on in the delectable world of chocolate in 2012? Glad you asked. The Food Channel has just completed its deep dive into the latest chocolate trends and compiled our Top Ten list of current trends in chocolate. Here’s a little nibble of what we found. Coming in at #10 is Chocolate Pairings. We’ve all heard about chocolate and cheese…and chocolate + wine pairings, but today chocolate is being paired up with some more unexpected partners. Read more. In our #9 slot is Crowdsourced Chocolate. We’re seeing crazy mash-ups of ingredients and flavor combinations, egged on, at least in part, by social media trendsetters. Read more. At #8 we find A Chocolate for Every Dietary Need. It’s hard to think about flourless or sugar free or even dairy free when it comes to chocolate, but companies are responding to the need. And yes, gluten-free is a big part of the trend, too. Read more. Check in here for the rest of The Food Channel’s complete Top Ten Chocolate Trends for 2012. Food Channel video producer Christen Nehmer, along with one of our Food Channel chefs, Cathy Nehmer (yes, mother and daughter), had the opportunity to attend a class at the French Pastry School of Kennedy-King College in Chicago. The class was called “Fundamentals of Pound cakes, Coffee cakes, Scones and French Cookies.” The pair donned their chef whites and spent three days learning some of the secrets of the sweet art of pastry making. You can read about their three-day boot camp experience starting here. The venerable canned meat brand celebrates its 75th anniversary this year, and more than 7 billion cans of SPAM have been sold in that span of time. But did you know…there’s a SPAM museum in Austin, Minn.? Or that they hold an annual Waikiki SPAM Jam Festival in Hawaii, where attendees can sample recipes made by some of Hawaii’s most innovative chefs? You’ll learn about all this and other fun factoids, right here.
|
|
|||||||||||||||||||||||||||||||||||
Find more recipes now at www.foodchannel.com ©2012 Food Channel, LLC. All rights reserved. |
The Food Channel® FoodWire® newsletter is published by The Food Channel. Editorial comments, advertising and subscription inquiries may be directed to Kay Logsdon at newsletter@foodchannel.com. Additional food-focused editorial comment and recipes are available at www.foodchannel.com. The FoodWire® newsletter is distributed electronically monthly, or 12 times a year. Its content, in whole or in part, may be copied or reproduced with permission and a credit or link to http://www.foodchannel.com. All quotations must credit The Food Channel® FoodWire® as the source. Comments are the opinion of the editor and do not necessarily represent the views of Food Channel, LLC, its parent company, Noble Communications Company, and/or its subsidiaries or associates. The Food Channel® Foodwire® and The Food Channel® logo are trademarks of, and used under license from, Noble Communications Company. The trademarks, service marks, logos, pictures and other content used herein are the property of their respective owners, and such owners do not necessarily support or endorse The Food Channel, Noble Communications Company or its subsidiaries. References to products or services herein shall not be construed as a recommendation or endorsement of any such products or services by Food Channel, LLC, Noble Communications Company, or its subsidiaries. The Food Channel 33 West Monroe, Ste 300 Chicago, IL 60603 |