Fortification

A few miles west of Wrigley Field on Chicago’s north side, one discovers Hot Doug’s. This “sausage su-perstore” made national headlines after being fined for serving Sauternes-infused duck sausage topped with the then-banned foie gras and truffled Dijon mustard. (The ban has since been lifted.)Foie gras aside, owner Doug Sohn sells sausage—and sells it well. “It’s salt, fat and meat ...

Dietary antioxidants are vitamins, minerals, carotenoids, polyphenols and other compounds found mostly in plant foods. Many antioxidants give foods their vibrant color, such as the deep-red of tomatoes and the blue-purple of blueberries. Antioxidants prevent free radicals from attacking cells and damaging DNA. Research suggests that free radicals are involved in the development of a number of degenerative diseases, including ...

From butter and oil to simply eating out of hand, the peanut has long held a prominent spot in the American foodscape. But, the National Peanut Board notes that a relative newcomer to the peanut lineup is catching on in culinary and processing circles these days: peanut flour. Peanut flour, either conventional or organic, is derived from blanched, high-oleic peanuts ...

From Shakespeare’s prose to herb-encrusted lamb chops, rosemary’s aromatic leaves are hard to forget. Tasting like camphoraceous pine with a hint of lemon, the narrow leaves of Rosmarinus officinalis, a small shrub related to mint, have flavored everything from potatoes to wine. Ancient Greeks and Romans used this Mediterranean native as a culinary and medicinal herb and, through the ages, ...

Those who fall between ages 45 to 64 will soon become the fastest-growing segment of the U.S. population. The U.S. Census Bureau estimates their numbers will grow from 77 million in 2006, and then to 82 million by 2030. Any number of applications can serve the dietary needs of our aging population, but beverages might be the one that holds ...