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Tender jerky with a jolt. Photo by Jerry Deutsch | THE NIBBLE. Here’s one of the niftiest products to come down the pike in a while. We give it an A for originality and another A for execution. Perky Jerky is “the world’s first all-natural performance enhancing meat snack.” In other words, protein- and sugar-laden…
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Enjoy the recipe as a taco or atop salad greens. Photo courtesy McCormick. Turmeric and vine-ripened tomatoes, the 10th and last in the series of McCormick’s 2010 flavor trends requires a bit of a wait—unless you’re into “faux” vine-riped tomatoes (more about that in a moment). Turmeric, long consumed as a restorative tea in Okinawa,…
Continue reading “RECIPE: Turmeric-Spiced Chicken with Tomato-Avocado Salsa”
The seventh of McCormick’s 2010 food trends has an international flair: roast cumin and chickpeas (garbanzo beans). But you’ll see how this dymanic duo can enhance the most traditional English and American standards, as in this new take on Shepherd’s Pie. Cumin is a seed that is often confused with caraway (which is actually a…
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What would you give to a man who gave you a dozen long-stemmed roses? How about a dozen “long-stemmed” steak strips? Gary West, makers of our favorite jerky and a NIBBLE Top Pick Of The Week, has created this meaty gift for that someone special who’d rather bite into beef than chocolate—the person for whom…
Continue reading “VALENTINE’S DAY: A Meaty Gift”
Do you know the difference between Pekin duck and Peking duck? Or why you’d choose a Moulard versus a Mallard? Most consumers don’t know why they might choose a Muscovy over a Magret. That’s why we created a Duck Glossary. Duck lovers: Here’s your chance to become an arbiter of duck terms. You’ll also find…
Continue reading “REFERENCE: Types Of Duck”
