Global flavors are tempting diners all day long—not just at breakfast. Whether the flavor profile is Vietnamese, North African, Turkish, Peruvian or a mash-up of Korean and Mexican, the allure of unique taste experiences with a culinary passport intrigues diners and keeps them coming back for more. Chefs are inspired by the all different ingredients they can use to add new flavor dimensions.
TIP – CUT FOOD WASTE, CAPTURE FLAVOR
“A little trick I love and tell my chefs to do—we save all the kitchen scraps left from chopping—bits of shallot, lemon grass, ginger, kafir lime, chili…and then use them to make stock or braising liquid. Anytime I boil or braise a protein, it gives you this great flavor. For even more flavor—toast or char the leftovers above an open fire before using them to make stock. This adds a nice smokiness to the flavor.”
— Chef Thai Dang
#DYK – AROUND THE WORLD, EGGS ARE A VALUED FOOD SOURCE
- Eggs play a valuable nutritional role in the global diet as an affordable high-quality, complete source of protein with 13 essential vitamins and minerals.
- With their unique nutritional profile, eggs can be part of sustainably feeding the world from the earliest stages of human development all the way throughout the lifespan.
- Eggs support normal fetal growth and development, and are a source of choline, which is essential for normal liver function and brain health.
- Contain high-quality protein—a building block needed to support healthy bones and muscles.
- Contribute the valuable nutrients—lutein and zeaxanthin—antioxidants believed to reduce the risk of developing cataracts and slow the progression of age-related macular degeneration.