Black garlic is aged raw garlic that turns black due to what's called the Maillard reaction. This is a chemical process ...

Black garlic vs. traditional dry-aging – which one makes a better steak? I tested a unique method of aging steak with ...

Black garlic oil, also called mayu, brings a flavorful burst of umami and smoke to dishes like ramen, miso soup, and dressings. Here's the secret to making it.

One of the hottest new tastes on the cooking scene is Black Garlic. When you taste black garlic from the first bite, you will know that is not your ordinary garlic. The sweet, earthy molasses ...

Cesare Cardini (in some circles, Caesar or César) developed the original recipe for Caesar dressing in 1924 at his restaurant ...

Black garlic, a staple in East Asian cuisine, is gaining popularity in the US for its unique flavor and health benefits. This fermented garlic boasts a sweet, savory, and tangy profile ...

A sticky, smoky black garlic sauce makes a great accompaniment for meat, vegetarian recipes and fish. Black garlic, of East Asian origin, is mellower and sweeter than its raw cousin. Aged in ...

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Taste delicious chocolate and black garlic sweet and savoury dishes created by Toronto’s finest chefs and chocolate makers. Curated by Toronto Garlic Festival, this one-of-a-kind inaugural ...