DALLAS —According to culinary sleuth Shirley O. Corriher, restaurateurs can reduce sodium in menu items without compromising taste both by using less salt and through techniques that intensify flavor, such as caramelizing. Sodium was one of several top-of-mind topics Corriher, a food scientist, addressed during the recent Menu Trends & Directions conference here. —According to culinary ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!