The highest quality, best-prepared food is shortchanged if the presentation on the plate has not achieved or surpassed the same level of quality. An artistic layout of food items on the plate plays a very important role in winning over and satisfying the diners, Read more »

How much to add? There is no set rule or formula for adding seasoning and flavoring to foods. The freshness of herbs and spices will influence how much should be added, and evaporation of liquid during heating will concentrate what is already present. Read more »

Breading and batters enhance the flavor and moisture retention of many foods. Most foods coated in this manner are deep-fried, pan-fried, or sauteed to give them a browned, crisp outer texture. The flours most frequently used for breading are either wheat or corn based. Read more »

Oil extracts can be used as food flavorings. These essential oils are obtained from natural sources such as flowers (orange), fruits (orange, lemons), leaves (peppermint), roots (garlic), bark (cinnamon), buds (clove), and nuts (almonds, vanilla beans). Read more »

Oil extracts can be used as food flavorings. These essential oils are obtained from natural sources such as flowers (orange), fruits (orange, lemons), leaves (peppermint), roots (garlic), bark (cinnamon), buds (clove), and nuts (almonds, vanilla beans). Read more »

Sodium is the portion of salt that has raised concerns with its possible connection to high blood pressure, or hypertension. Not everyone is susceptible to having high blood pressure caused by a high-sodium diet, but about 15 to 25 percent of Americans are genetically prone to developing the condition. Read more »

Herbs and spices deteriorate rapidly when exposed to air, light and heat. They keep best in airtight, opaque containers stored in cool and dry places. Read more »

The Food and Drug Administration groups culinary herbs and spices together and considers them both to be spices. Regardless of how they are defined, herbs are well known for their seasoning capabilities in food preparation. Read more »

MSG or monosodium glutamate is a compound that does not fit into any particular seasoning category. It influences flavor without contributing any flavor of its own. Read more »

The value of salt was esteemed so highly in ancient times that the word “salary” is derived from “salt”. Salt or sodium chloride is the second most frequent food additive by weight. Read more »