• Introduction and Overview
• Scientific Advisory Committee
• Profiles, Interviews & Best Practices

  • Leading Cuisine and Flavor Experts

  • Robert Schueller: These Produce Items are Ready for Prime Time
  • Mark Furstenberg: Finding the Right Niche for Whole Grain Breads
  • Mai Pham: Lean Cuisine—Vietnam's Lively, Low-Fat Salads
  • Brian Strouts: Baking without Trans Fats
  • Julie Sahni: India's Yogurt Salads
  • Rick Bayless: Salsa King

  • Volume Operators: Solutions on a Large Scale

  • Aramark: Letting the Diners Drive the Menu
  • Au Bon Pain: Putting Nutrition Facts Front and Center
  • Subway: Courting the Low-Fat Diner
  • Chartwells: Tapping the Meatless Trend
  • Wegmans: Luring Shoppers with Healthful Choices

  • Volume Operators: Best Practices Showcase

  • Applebee's: Partnering for Better Health
  • Legal Sea Foods: Projecting a Consistent Image
  • Harvard: Making Difficult Changes
  • Whole Foods: Rethinking the Lunchbox
  • Red Lobster: A Kids' Menu That Parents Can Love
• Nutrition Research
  Summary
  • An Epidemic of Obesity
  • Dietary Fats: The Good, the Bad, and the Worst
  • Carbohydrate Confusion
  • The Power of Protein
  • Drink to Your Health
• International Flavors
  • Glossary of Ingredients

  • Mastering Flavor Dynamics

  • Greece
  • India
  • Mexico
  • Spain
  • Turkey
  • Thailand
  • Vietnam

  • Techniques

  • Using a Mortar & Pestle
  • Trimming Lemon Gress
  • Mexican Roasting Methods
  • Indian Methods for Toasting Spices
  • Preparing Basmati Rice
  • Trimming Nopales
  • Making a Cooked Salsa
• Strategies for Chefs
  • Replace Unhealthy Fats with Better Fats
  • Replace Refined Starches with Whole Grains
  • Bring on the Nuts
  • Create Enticing Beverage Alternatives to Soda
  • Reposition Fruits and Vegetables. Supersize Them.
  • Make Room for Omega-3 Fish
  • Layer with Techniques, Not Ingredients
  • Design Menus Seasonally
  • Look to Other Cultures' Time-Honored Traditions
  • Offer a Variety of Portion Sizes
  • Consider Salad Dressings as an Opportunity to Innovate
  • Showcase Fruit and Make the Indulgence a Garnish
• Menu R&D Resources
• Sponsor Resources

  • Grand Platinum

  • Ventura Foods

  • Platinum

  • Almond Board of California
  • Kellogg's Food Away from Home
  • National Peanut Board
  • Regione Siciliana/Best of Italy Consumer Association
  • Tyson Foods

  • Gold

  • Alaska Seafood Marketing Institute: The Role of Omega-3 in Health
  • California Raisin Marketing Board: Health Benefits of Raisins
  • Dow Agrosciences
  • Monsanto Company/Seminis

  • Silver

  • Ameriflax, Northern Canola Growers Association, and Saskatchewan Flax Development Commission
  • Driscoll's
  • Electrolux Professional
  • Foods from Spain
  • Sunkist Growers
  • U.S. Foodservice

  • Bronze

  • A. Duda & Sons
  • Allied Domecq Wines USA
  • Barilla America
  • California Avocado Commission
  • CanolaInfo
  • Coca-Cola
  • ConAgra Foods
  • Del Monte Fresh Produce
  • Dole Food Company
  • Florida Department of Citrus
  • Frymaster
  • Hass Avocado Board
  • House Foods America
  • Mushroom Council
  • Nunhems
  • The Perfect Purée of Napa Valley
  • Produce for Better Health Foundation
  • Regione Siciliana/Wines from Sicily
  • Tanimura & Antle
  • Uncle Ben's
  • United States Potato Board
  • Viking Range Corporation

Making a Cooked Salsa

Some of Mexico's most captivating salsas are cooked and smooth, not fresh and chunky (salsa means "sauce," after all). A typical approach to making a cooked salsa involves these steps:

• Toast the chiles to heighten their flavor.
• Soak the toasted chiles to soften them.
• Blend the soaked chiles with aromatics, spices, and often tomato or tomatillos. Strain, if desired, to remove chile skins.
• Fry the purée in oil to enrich it and blend the flavors. Adjust consistency with broth or water.