Dunkin' Donuts' newest restaurant set to open in Quincy, Mass., today will be the second to be named simply Dunkin'. The location will also test new features including multiple drive-thru lanes, the company said.
Marinating meats for more than 24 hours can take them past the point of being tenderized and make them mushy because the acids in vinegar, yogurt or citrus juice will break down the muscle fibers, writes Alex Delany. Chicken, pork, steak and lamb all benefit from a marinading time of just 15 to 20 minutes.
Mediterranean fast-casual chain Zoes Kitchen has created a new prototype in North Carolina, the fourth footprint since the 247-unit chain's launch in 1995. The new unit features sleek glass details, communal dining arrangements, an open kitchen and a section to highlight wine and seasonal sangrias.
Adam Fleischman dropped plans to become a journalist to pursue a passion for wine, then sold his two wine bars to start fast-casual Umami Burger in 2009. Since then, he co-created a second concept, pizza chain 800 Degrees, and he has a slate of other innovations on the drawing board.
Students in a Connecticut school district who cannot afford to pay for lunch can get help through a student-created program called "Lunch Love," which encourages students to decorate paper hearts and donate to the cause. The program raised $2,000 during November.
While school was closed for the Martin Luther King Jr. holiday Monday, students from a school in Baltimore helped prepare meals for the less fortunate. Officials say families prepared between 250 and 300 meals during the day of service.
A study in CMAJ Open showed that 55.4% of adolescents and young adults who consumed energy drinks said they had at least one adverse health event, 24.7% of whom reported having fast heartbeats. The findings, based on survey data involving 2,055 Canadian youths ages 12 to 25, should prompt increased government action to restrict energy drink consumption among young people, said researcher David Hammond.
The future of the food system will include high-tech roof gardens and insect cuisine, along with innovations like edible packaging, industry experts say. Kevan Main of Mote Aquaculture Research Park predicts a move toward consuming sea vegetables, while Hudson Riehle of the National Restaurant Association anticipates more demand for tech-based food services.
Yogurt's creamy texture and tangy flavor make it a versatile ingredient, and chefs use the dairy product in soups, dressings and desserts as a replacement for high-fat ingredients such as butter or sour cream. Ingredients companies have developed yogurt powders that can add flavor and protein to dried snacks or be rehydrated before use in recipes.
Fresh, minimally processed milk is key to making mozzarella from scratch because the proteins in milk that has been exposed to high temperatures won't coagulate into the type of stretchy curds that make up the creamy cheese. If non-homogenized milk isn't available, dairy scientist Lloyd Metzger recommends mixing cream into skim milk.
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