Donald Pszczola

Donald E. Pszczola

They say that in matters of the heart, opposites frequently attract. That may also hold true when it comes to the pairing up of different flavors in food formulating.

Whiskey can be combined with such flavors as chocolate, peach, ginger, and mint julep to create a variety of drinks as well as sauces and marinades.

Consider some of these couples who are currently engaged in courtship. Whiskey and chocolate. Chocolate and bacon. Bacon and fruit flavors. Fruit flavors and chili peppers. And chili peppers and peanut butter. Still other increasingly popular relationships involve vanilla, tea, floral flavors, spices, mint, and sweet potato, to name…



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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