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Turn Up The Flavor – Diamond Culinary Academy
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Turn Up The Flavor

Diamond Culinary Academy / Turn Up The Flavor
Wild ginger, ramps and curled fiddlehead ferns are all foraged from shaded woods in the spring.

Local Terroir: Ramps and How to Use Them

Like baseball and daffodils, wild ramps are one of the heralds of spring. Pureed, pickled, charred or sliced raw in a salad, these pungent alliums have captured the fancy of chefs nationwide. We turned to Cassidee Dabney, executive chef of The Barn at Blackberry Farm in Tennessee, for her tips and tricks with this local edible.

Future Vinegar Menu Trends Worth Watching

The Future of… Vinegar

The widely popularized health benefits of vinegar have driven an increase in sales nationwide. Meanwhile, balsamic glazes and butters are popular menu nods, salt alternatives, sweet-tart global flavors and drinking vinegars are the trends to watch.

Know your hot peppers

Know Your Spicy Peppers

Smoked, dried, fresh, canned, pickled—spicy chile peppers are found in a number of formats, with differing effects on their flavor and potency. Capsaicin, the heat element, is gaining some clout as a healthy diet booster. From the simple jalapeño to some competition-level tongue destroyers, check out these spicy chile peppers and a few ways to interchange them.

Oak Barrels

Why Oak Barrels?

When the Romans discovered the durability and easy rolling transport of barrels for storing and shipping wine, beer, olive oil, and water, they soon replaced the more delicate clay vessels. Some products—like wine—reaped other benefits from storage in oak. Flavor, pure and not so simple.

Know Your Sweet Peppers

Swapping peppers in recipes is a simple way to bring new life to an old dish or add a little signature color. This short list of sweet peppers provides a quick glance at some common varieties and how to use them.

Know Your Scoville Scale

The Scoville Scale is used to measure the pungency (spicy heat) of chile peppers and any product made from them that sets your tongue a-tingle. Named for its developer, Wilbur Scoville, the test has changed since it was first used in 1912, but spicy foods are still reported in Scoville Heat Units (SHUs). There’s just less madness in the method.