Chef Stephen A. Kalil - Flavor Design Studio

Umami mostly comes from ingredients high in naturally-occurring glutamic acid. They provide increased, sustained flavor and what is often described as a full-bodied flavor of the “meaty-mushroomy” variety. ⁠
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With veganism/vegetarianism/meat analogs on a seemingly unending rise, product developers have increasingly shifted their attention to umami. The evidence is all around us: more liberal deployment of ingredients such as mushrooms, soy sauce, smoked poblano peppers, yeast extracts, cheese powders, tomato paste, and seaweed extracts.⁠
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How would you describe the experience of umami?⁠

"Ugly produce” went viral in America in the late 2010s (swipe to take a look). But we weren't the first to recognize the opportunity less-than-perfect produce affords. ⁠
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Europe has been at the front of this trend - and they're staying there. Diego Prado, executive chef for the Basque Culinary Center in Spain, has even experimented with ways to turn leftover baked goods into sake, vodka, and ethanol. ⁠
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Misshapen vegetable were just the beginning. We're looking at a future where vodka is distilled from a donut. "Like" if you'd give it a taste.

Kalils in the Kitchen “Syrian Spice” blend is now available for purchase.

Kalils in the Kitchen Featured Recipe Big Steve’s Tangy Hummus Big Steve’s tastes are trending as of late toward a creamier hummus with a bit of tang thanks to the addition of yogurt. Make This syrian spice now available! Popular Recipes Fatoosh Make This Zahtar Bread (Mana’eesh) Make This Kafta Make This Our Story...

You know and love and use salt. But what about smoked salt?⁠
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Smoked salts allow for enhancing the flavor of grilled meats and vegetable without having to cook over wood. While smoked salts have grown in popularity, the recent development of new techniques that allow for “cold” smoking the salts via infusion has taken them to the next level, ridding them of any bitter notes or harsh, overwhelming flavor.⁠
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According to a statistical report by the American Spice Trade Association (ASTA), other flavored salts accomplish this as well. ⁠
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Chili pepper -flavored salts are the fastest growing in popularity, as well as salts combined with or flavored with other hot spices, such as black pepper and mustard. Other blends endeavor to amplify savory and umami notes. These include salts with truffle, porcini, and even black garlic.⁠
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Which flavor would be first on your list to try?⁠

About a decade ago, PepsiCo./Frito Lay launched the “Do Us A Flavor” campaign to solicit flavor combinations from the public for its snack chips. The first launch brought us the three top potato chip flavors: Sriracha, Cheesy Garlic Bread, and Chicken and Waffles. ⁠
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Over the next few days, I'll be sharing a look behind the curtain of the flavor development process starting with today's post on Cheesy Garlic Bread. Swipe for a reminder of the packaging! ⁠
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The popularity of Cheesy Garlic Bread established that today’s consumers respond positively to more complex, layered flavors. With that said, it probably comes as no surprise that the seasoning profile for this item actually consisted of at least three different types of garlic and five different cheeses.⁠
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In developing a new cheese flavor, the challenge arose of how to evoke the mouthfeel of dairy on a snack chip with seasoning alone. The solution was to create a more composed experience that paired the dairy flavors with the flavors of common, identifiable foods in a way that served to trigger imagery, memory, and the emotional experience of tasting the food in its analog form.⁠
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Did you ever try the Cheesy Garlic Bread flavor? How did you feel it compared to the real thing?