Black Garlic is such a unique food ingredient that we’ve been featured in magazines such as Gourmet and TV shows as Top Chef. Here you’ll find our archive of press mentions, as well as company news.
This was a really fine combination of flavors, I found, because all the ingredients had the fundamental savory-sweet thing going on while also bringing different tastes to the table. Quite good.
Dark, fermented bulbs that captivated America’s cooks arrive in Toronto
Area chefs adding trendy new flavor to menus with fermented version of familiar old favorite
Looking for the hottest, hippest new food ingredient? Something that will impress your friends at your next dinner party?
Wow, I thought, this is delicious. And the marketing message on the package was no lie–Black Garlic is odorless and will not give you halitosis.
The latest “it” ingredient is aged black garlic. It’s matte-black and gooey-soft with a chewyishy texture. It’s the new plaything of gourmet restaurant kitchens across the U.S.
We were watching Iron Chef America the other day (Battle Redfish!) and noticed someone using black garlic, which Alton Brown informed us was a rare treat in kitchen stadium. The judges were certainly excited when they tasted it.
Add “black” to the many ways we’re taking our garlic. In relatively short order, black garlic has morphed from obscure dietary supplement to trendy top-chef ingredient. [more]