Category: Food History

Sausage in Profile: Chorizo

While the concept of sausage is simple, thousands of variations can be found throughout the world.  Sausages can be fresh, cured, smoked, or cooked. They are made of beef, pork, veal, chicken, and more. And they can include myriad ingredients, from spices and herbs to fruits, vegetables, and cheeses—and even liquids such as beer, whiskey, or blood. Our “Sausage in Profile” series aims to introduce you to different types of sausage—their flavor profiles, histories, and uses—from familiar favorites to unique finds.

 

Chorizo Sausage is a fiery Spanish-style pork sausage that gets its flavor from paprika, garlic, and vinegar and its heat from a liberal complement of chili powder.

Dry-cured and smoked, chorizo is most often used as an ingredient in soups, stews, and casseroles, but is equally at home grilled, broiled, or pan-fried and served in a bun.

(more…)

National Chili Dog Day is Coming… What’s Your Style?

Once a year on the last Thursday in July, we celebrate the convergence of two iconic foods—hot dogs and chili—in observance of National Chili Dog Day.

While each is remarkable on its own, when brought together in a single bun with personalized condiments, chili and dogs reach euphoric new heights.

The sum is greater than its parts. It was a fusion before fusion cuisine became hip.

Like many food legends and lore, there isn’t much clarity or agreement about the origins of chili dogs. There are, however, lots of colorful claims.

But just as chili and dogs converge, the chili portion of the equation is where the paths diverge.

(more…)

Get Your Taste Buds Ready for Cinco de Mayo

Cinco de Mayo is a holiday that commemorates the victory of Mexican forces over the French occupational forces in the Battle of Puebla on May 5, 1862.

While celebrated only regionally in Mexico, this holiday is often observed as a celebration of Mexican heritage and culture in the United States.

Why not bring the festivities into your kitchen as well with some south-of-the-border flavor? We’ve got plenty of great selections for the occasion, plus delicious video recipes and culinary DIY guides.

(more…)

You Know You Really, REALLY Love Garlic When…

National Garlic Day in April 19th. Garlic is a flavorful and versatile seasoning found in cuisines all over the world, from Italian to Asian and everything in between. You would be hard pressed to find a savory recipe that doesn’t call for at least a little garlic.

(more…)

Culinary Classic: Tacos

October 4th is National Taco Day. Not only that, but National Taco Day also falls on a Tuesday this year, making it a Super Taco Tuesday! How much do you know about everyone’s favorite Tuesday-night, build-your-own, family dinner dish?

Taco

(more…)

Spice Explorer: Blackening Seasoning

Do you find yourself using the same spices and herbs over and over again? Want to get exotic? You don’t have to fly around the planet to get that experience. You can do it right in your own kitchen. With Spice Explorer, we’re taking you on a trip, a journey of palate-pleasing discoveries. Every culture has certain flavor characteristics that make its cuisine unique, distinctive, identifiable. Inject your cooking with new life and new flavors from around the world with Lobel’s Spice Explorer. Buckle up! Here we go!

Spices and bottles

Blackening is an incendiary cooking technique that fuses spicy dry seasonings into a crispy, intensely flavored, buttery crust. It was originally used on fish, but the technique has been applied to all manner of meat, poultry, seafood, and vegetables.

The late and legendary Louisiana chef, Paul Prudhomme, invented the technique in the mid-80s, and rocked the food world for a loop that has rippled through popular food culture for more than 30 years.

(more…)

Maple Syrup: How Sweet It Is

Some foods just have an affinity for one another. Take pancakes or waffles, for example. They are so inextricably bound to maple syrup that you have to think twice about what else you might put on them—besides butter, of course.

(more…)

Sausage in Profile: Hot Dogs

While the concept of sausage is simple, thousands of variations can be found throughout the world.  Sausages can be fresh, cured, smoked, or cooked. They are made of beef, pork, veal, chicken, and more. And they can include myriad ingredients, from spices and herbs to fruits, vegetables, and cheeses—and even liquids such as beer, whiskey, or blood. Our “Sausage in Profile” series aims to introduce you to different types of sausage—their flavor profiles, histories, and uses—from familiar favorites to unique finds.

Grilling season is finally here and you know what that means—time to throw the hot dogs on the grill! While you may have enjoyed a boiled or pan-fried hot dog during the long, cold winter, there’s almost nothing better than a hot dog fresh off the grill.

The hot dog has become synonymous with American traditions like baseball and backyard barbecues. So you might be surprised to learn that the hot dog actually has German roots.

Hot Dog
(more…)

Sausage in Profile: Kaese Krainer

While the concept of sausage is simple, thousands of variations can be found throughout the world. Sausages can be fresh, cured, smoked, or cooked. They are made of beef, pork, veal, chicken, and more. And they can include myriad ingredients, from spices and herbs to fruits, vegetables, and cheeses—and even liquids such as beer, whiskey, or blood. Our “Sausage in Profile” series aims to introduce you to different types of sausage—their flavor profiles, histories, and uses—from familiar favorites to unique finds.

Addictively flavorful and plump with cheese, Kaese Krainer is a hidden gem among sausages. Swiss cheese mingles with mildly smoked pork and beef to create this luscious and hearty sausage.

(more…)

Cajun-Creole Unmasked

Imagine it’s Mardi Gras, and you are walking down Bourbon Street—the heart of New Orleans’ French Quarter. Merry makers—many with a Hurricane or other libation in hand—flood the streets and revel all around you, all the while collecting as many strands of cheap beads as necks and inhibition allow.

Against the crowd’s noise, blues, jazz, zydeco, ragtime, and more pour from every filigreed cast-iron balcony and open doorway at every club, music hall, dive, and juke joint up and down the boulevard. Street merchants lend their own cadence hawking trinkets, gewgaws, and souvenirs.

And what cuts through all that clutter and sputter are the aromas that waft into the proceedings from the restaurants, food stalls, and street vendors. So varied. So pungent. So enveloping. So intoxicating.

You’ve just gotta have something to eat.

304952_5459 (more…)

Page 1 of 3123

Search

Navigation