A. Elizabeth Sloan

“Garlic wok seared,” “apple-wood smoked,” “red wine braised” and “goat cheese encrusted” are just some of the mouth-watering flavors conjured up by menu descriptors emanating from cooking techniques—one of today’s hottest restaurant trends.

Today, it is not uncommon for a single ingredient to be marinated, smoked, and seared, all in one dish. At the same time, cooking techniques are becoming more theatrical, with cedar planks, brick oven rotisseries, flaming skewers, clay pots, and cooking in par…




You've reached your monthly limit of two free articles. Already a member or subscriber?
Login to Food Technology
Subscribe Join IFT
Premium Content