#culinary-innovations

#culinary-innovations

The McRib has been a tantalizing tease since its debut in the 1980s, consistent in its comings and goings on McDonald's menu, always keeping customers guessing.

Infusing bourbon with bacon is done through a method called fat-washing, allowing for rich bacon flavor without greasy residue.

In 1962, Pepperidge Farms founder Margaret Rudkin introduced Swiss Goldfish crackers to the U.S. market, inspired by their charming fish shape and cultural significance.

AI-generated recipes are becoming popular on Facebook, creating a blend of real cooking experiences with automated content, leaving many unaware they are cooking from a robot.

"Many people are very familiar with the concept of 'omakase,' which means 'chef's choice.' The Bonyeon experience brings a fresh twist by blending traditional Korean flavors and ingredients with the omakase format."

Caliche's special green chile sundae combines a sweet vanilla custard with homemade green chile topping, offering a unique blend of heat and sweetness that captivates visitors.

"Though, you shouldn't just reserve condiments as a topping or dipping sauce for your burgers, french fries, or sandwiches. You can also repurpose these sauces for a bit more of an unconventional use: as a topping or ingredient in your pasta."