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 ...

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