"They would say, 'OK, make us 10 dishes that have your flavors,' but are all focused on whatever they had chosen that they wanted to explore... What we can offer them is an education in flavor, especially for some of the big corporations where a lot of the R&D people come from a food science background." — Rick Bayless, to the Chicago Reader, on his consultant relationship with Taco Bell and Nestle. Go on to read about acclaimed chefs and their often-surprising partnerships with "Big Food." [Chicago Reader] [Photo: Facebook]
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An Okie Onion Burger Crawl Nearly 100 Years in the Making
One state, two days, four burger joints, and a whole lot of griddled onions