These days, taste buds speak the language of big, bold flavors. More and more often, where you find beef and pork, you'll find ancho chiles, hoisin, chimichurri, sofrito — a whole world of tangy, powerful tastes. Whether it's a favorite ethnic sauce recipe that's older than your great-grandmother, or a trendy new spice rub, extreme flavors rule. “Today's palate is a lot different than it was 20 years ago,” says Derek Roy, executive chef, Bon Appetit Management Co., St. Joseph College, West ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.