Chef's choices When chefs across the nation were asked...


March 22, 2000|By Suzanne Loudermilk

Chef's choices

When chefs across the nation were asked to predict which foods will be most important to American cooking in the coming years, they responded with a list that includes beans and other standbys, such as grains, fish, greens and fresh fruit. The Bean Education Awareness Network is offering a free recipe booklet with several of the chefs' food choices. To receive a copy, send a self-addressed, stamped, business-size envelope to "Millennium Meals," 115 Railway Plaza, Scottsbluff, Neb. 69361.

Delectable dessert

Chiffon cake is making a comeback, according to the May issue of Fine Cooking magazine. The stately, lighter-than-air dessert was invented in the 1940s by Harry Baker, an insurance salesman who also baked for private Hollywood parties. To achieve the lightness of an angel food cake and the richness of a butter cake, Baker combined whipped egg whites with whisked yolks and added oil to the batter.

Mad for mints

Take a breath. Our love of garlicky foods and specialty coffees has sparked another trend -- a love of breath mints. The breath-freshener category grew 8.2 percent in 1999 to $324 million in sales and shows no sign of stopping. It's expected to grow 20 percent annually for the next four years, the Grocery Manufacturers of America says.

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