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Top Food Trends of 2009

Jacky Hayward | Chef's Blade

Black Garlic


Described as indescribable—helpful, right?—black garlic is this year’s new flavor arrival that swept both the food industry and the media by storm. Believed to be an ancient food from the Middle East and Asia, where it is popular today, its use goes along with the general trend to return to more traditional food production such as house cured meats, brewed beers, and homemade cheeses. Black garlic itself is fresh garlic that has been fermented for 30 days, which turns it black, giving it its name. How have you used black garlic? Comment below!


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