Donald Pszczola

Donald E. Pszczola

Ingredient sections are designed as ongoing conversations that update recent ingredient developments in a particular area. As such, it is not uncommon for sections to form the basis or foundation for sections appearing in later issues of Food Technology. However, the past three ingredient installments (July, August, and this one) seem to have an even closer relationship with each other than usual. In fact, they can almost be perceived as a trilogy. This is because, at some level, they all deal w…

The sharp flavor of Dijon mustard works well on shrimp and is ideal for frozen or refrigerated entrees.

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About the Author

Food Technology magazine Senior Editor and key member of the Food Technology editorial staff for 26 years.
Donald Pszczola