Word: flavorfully
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Dates: during 2000-2009
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...year and a half later, Nuckols developed Hufu, a vegan, tofu-based food product that he calls the “healthy human flesh alternative.” Nuckols, a student at the Tuck School of Business at Dartmouth University, brushed up on his cannibal literature to perfect the flavor. “When I tried the final sample batch [of Hufu],” he says fondly, “I bit into it. I chewed it. I closed my eyes, and thought, ‘Does this taste like what human flesh would taste like...
...Sergi Arola, apprenticed with Adri. Dining at La Broche is an immersion in formalism. The color scheme of the dining room is sci-fi white, from the rectangular tables to the window blinds. The wait staff is all business (as is most of the clientele). The food, accelerating in flavor and intensity through a meal, seems conjured in Adri's lab: breaded fois custard cream with apricot jam, baked skate with clam aioli, smoked beef with "ancient mustard" foam. In cooking as in science, not all lab experiments succeed: an unappealing appetizer of Iberian porkpie with truffled duck liver consisted...
...make some revisions to its menu, which currently consists of burritos, salads, soups, and smoothies. A new burrito will be added in December, and some of the ingredients in existing options will be altered.“Our chicken and steak will have new rubs to create a flavor profile that will make our burritos taste much better,” Pepper said.The Stellar Restaurant Group, which owns Boloco, chose the new name by conducting surveys with the help of a consulting team. The survey subjects had never heard of The Wrap and were asked to rank their preferences...
When you enter this landmark, forgo any ideas you had of putting ketchup on your burger. Louis’ claims to have invented the hamburger in 1900 and believes that theirs are so good, ketchup can only ruin the flavor. For a less intense, yet just as historical hamburger, try The Yankee Doodle, in the middle of downtown New Haven...
...paella picnics - still common in Spain - where whole families will gather for an outdoor cook-off, harking back to a time when communal meals were taken in the fields. These days, paella purists will argue into the night about which kind of wood gives paella the best smoky flavor, whether or not onions should be added, if there are any circumstances in which seafood is permissible, and so on. But for those who have only ever tried the poor facsimile of paella served in tapas bars overseas, there can be little doubt about the best place for a general introduction...