Donald Pszczola

Donald E. Pszczola

Pumpkin soupWhatever you have on hand probably could go into the making of a soup. Soups—and the ingredients that go into them—are that versatile. Of course, some of those ingredients are more closely associated with that particular dish than others. Meat stocks, vegetables, potatoes, salt and salt alternatives, spices, cream, noodles, and thickeners, are just some examples that cry, “It’s soup time!” But as mainstream consumers become more adventurous—and soups get their…

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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