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.
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.
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.
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.
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.