(NewsUSA) - Novice chefs and everyday meal preparers finally have their answer to avoiding tears and smelly hands from chopping garlic and ginger. When it comes to the secret ingredients behind impressing your family, friends and office party peers, one can literally say the missing ingredient is now in the bag. 

The purveyors of Spice World products have introduced new products such as Fresh Diced Garlic and Peeled Ginger — ideal for cooking up zesty chili, champion chicken wings or the garlicky goodness in a potato salad that you can proudly present at the cookout or reunion. These packaged ingredients in leading national grocery produce sections are the latest in a diverse line-up of trending flavors also including Ginger & Garlic Fusion and other ready-to-use and squeezable options proving popular in meal or snack prep. 

Customer research, including data about the recipes accessed the most online, demonstrates a growing preference for preparing new meals that break typical routines. Additionally, garlic is a low-calorie, nutrient-dense ingredient known for its medicinal properties (attributed largely to the compound allicin) linked to benefits for heart health, immunity and more. 

"On our website and social channels, we're inspiring consumers every day with cooking ideas from around the country you can make easily at home," said Chris Kiser, CEO of Orlando-based Spice World. "Our newest products such as Fresh Diced Garlic and Peeled Ginger allow you to prepare new culinary creations without the hassle."  

Even influencers such as celebrated 4-year-old Chef Penny Kay, making pesto caprese grilled cheese, and YouTube influencer Pauly Shore, making BBQ garlic crabs, have demonstrated deft delicacies using Spice World in the mix. 

Deeply rooted in its founder’s original vision since 1949, Spice World is dedicated to helping consumers elevate the way they eat, delivering innovative flavors that remove common obstacles of prep time, seasonality and clean-up. Anchored by the fresh bold flavor of garlic, company offerings also include zesty ginger, Easy Onion and hearty shallots, offered in ready-to-use, peeled and squeezable versions, plus ready-to-use seasoning blends. 

Readers can visit spiceworldinc.com for both a store locator for new products and a free supply of fresh recipes. 

(NewsUSA) - Kiwifruit, with its bright green flesh and sweet-tart flavor, is a powerhouse of nutrition packed into a small, fuzzy package. Originally from China and popularized in New Zealand, today much of the kiwifruit available in North America during the summer comes from Chile. Thanks to Chile’s opposite growing season, fresh kiwifruit arrives during the Northern Hemisphere’s warmer months, making it a seasonal favorite for healthy snacks and school lunches.

Just one kiwifruit provides 120% of your daily requirement for vitamin C. It's rich in fiber, potassium, vitamin K, and antioxidants. Kiwifruit can also be a supportive part of a GLP-1 diet.  This is because it has a low glycemic index, high fiber content and is nutrient dense with a low-calorie profile.

 In other words, kiwifruit is the perfect treat to keep your summer slim and trim!

For summer snacking, kiwifruit is incredibly versatile. Enjoy it sliced and chilled, blended into smoothies, or paired with yogurt for a high-protein snack. For back-to-school season, kiwifruit is a lunchbox win—easy to prep and packed with nutrients to support focus and energy. Try cutting it into fun shapes or serving it with a toothpick for kid-friendly appeal. Here’s an idea perfect for kids, or maybe just the kid in you. Turn a basic bagel into a blueberry-eyed panda with kiwifruit "ears" and a creamy kiwifruit purée spread!

You can even freeze kiwifruit slices for a naturally sweet popsicle alternative—perfect for hot days or after-school treats. Whether you're looking to nourish your body, or just enjoy a naturally delicious fruit, Chilean kiwifruit is a fresh, smart choice.

(NewsUSA) - Do you crave crispy, tasty tortilla chips, and want a snack that you and your family can feel good about? If so, then you'll be happy to hear about a new chip that is now available that is rich in plant-based protein but keeps the delicious flavor and texture of your favorite restaurant-style tortilla chips.

SimplyProtein, the same makers of your favorite SimplyProtein bars, makes it easy to enjoy your favorite snacks with the added benefit of protein and without sacrificing taste.

Most people know that eating protein helps the body build muscle strength and repair muscle cells after activity. But protein can also play a role in smarter snacking. In fact, protein digests more slowly compared to carbohydrates, and stimulates appetite hormones that tell your brain that you are full, helping you to eat less.

Adding more protein to your diet is easy, especially if it comes in the form of tasty snacks that you already enjoy. SimplyProtein has just introduced a line of Restaurant-Style Tortilla Chips that are gluten-free, vegan, and kosher, too.

“We believe we’ve cracked the code on indulgent-tasting, better-for-you tortilla chips,” notes Michael Lines, CEO of Wellness Natural Inc., parent company of SimplyProtein. “I’m really proud to have created a new protein-rich snack that tastes so great.”

The tortillas, which come in three flavors—Sea Salt, Hint of Lime, and Hint of Habanero—are made with a unique blend of corn, quality pea protein, and organic sunflower oil, plus other ingredients.

The combination of delicious flavors in a crunchy restaurant-style chip that also provides 7 grams of plant-based protein per 50-gram serving (14 chips) sets SimplyProtein Restaurant-Style Tortilla Chips apart as a superior choice for smart snacking.

Although the chips provide their own zesty flavor and protein power, they make a delicious nacho dish but also pair perfectly with dips and salsas for a winning combination to accompany any social gatherings you may host or attend, like movie nights, girls night in, Super Bowl, fall sports tailgate or other event.

Try your favorite dips, or explore something new, such as this zesty Cowboy Caviar.

Cowboy Caviar

Combine in large bowl:

One 14 oz can black beans, drained
One 14 oz can pinto beans, drained
One 14 oz can of sweet corn, drained
4 bell peppers, finely chopped
2  jalapenos, finely chopped
2 avocados, finely chopped
¾ cup red onion, finely chopped
1 cup black olives, chopped
6 oz crumbled Feta cheese

Dressing:

Combine in a small bowl and drizzle over Cowboy Caviar:

½ cup of olive oil
3 small limes, juiced
3 Tbsp white wine vinegar
3 Tbsp honey
1 Tbsp taco seasoning
salt + pepper to taste
 

Visit simplyprotein.com to learn more.

(NewsUSA) - The popularity of deep-fried turkey continues to rise and it’s no wonder, a 12-pound turkey takes less than 45 minutes to cook! The rule of thumb is 3.5 minutes per pound. Home cooks no longer have to be intimidated by the idea of deep frying. Chef Kyle Andreasen from the Wesson cooking oil test kitchen, shares his secrets to deep fried turkey perfection.  

“The challenge with big meals is making sure all the dishes are ready at the same time,” says Andreasen. “Deep frying frees up space in your oven, has a much faster cook time, and the cooked turkey stays hot for at up to an hour once it’s done. So, you’ve got time to get everything prepped to serve at once.”

To get delectable results, Chef Kyle says the trick is to start a week in advance. Fully thaw out the frozen turkey in the fridge, season it and give it a couple of days to dry out. Placing a turkey in hot oil that is not fully defrosted or dried off is dangerous, so don’t do it!

What size turkey to deep fry? The ideal turkey for frying is 10 to 12 pounds. This size fits the fryer and ensures juicy, well-cooked meat. When buying the turkey, stock up on 4 gallons of Wesson canola oil to fill your fryer on the big day. Wesson has a pure, neutral flavor which ensures you taste the delicious turkey – not the oil. You’ll get a wonderful crisp skin and succulent tender meat.

How to prepare a turkey: One week out, place the frozen, packaged turkey on a tray and thaw it in the refrigerator. Two days before Thanksgiving, remove and discard the packaging, neck and giblets. Place the turkey into the empty frying pot, adding water to just cover the turkey. Remove the turkey and mark the water line with a piece of tape – this will be your oil fill line. Pat the turkey dry and season it generously with salt inside and out. Refrigerate uncovered until the big day. This allows the seasoning to sink-in so it stays on the bird when frying.

The big day: Start about two hours before you plan to serve. Fill your turkey fryer with Wesson canola oil to one inch below the fill line you marked and discard the tape. The oil expands when heated and will raise the volume to the fill line. Heat the oil in the turkey fryer to 350 degrees Fahrenheit (takes about 30 minutes). Have oven mitts, kitchen towels, a thermometer, and a wire rack on hand.

How to fry a turkey:  Place turkey on the hook or basket that came with the fryer, with legs facing up. Dry the turkey thoroughly inside and out with paper towels before frying. Once the oil is hot, turn the gas off, put on the oven mitts, and slowly lower the turkey into the pot. Then turn the heat back on, but do not cover. Set the timer and make sure someone monitors the frying, adjusting the temperature as needed to maintain 350˚ F. A 12-pound turkey will take less than 45 minutes.

When the timer goes off, turn off the heat, lift the turkey from the fryer, and place it on a rack over a pan. Check the internal temperature of the middle of the breast and the middle of the thighs to make sure it’s the USDA recommended temperature of 165 degrees Fahrenheit for turkey. Let the cooked turkey rest uncovered for at least 60 minutes before carving. For this recipe and more, visit purewesson.com.

Be safe! Only deep fry outside. Read your fryer’s instructions, follow all safety recommendations, and have a fire extinguisher rated for oil fires on hand.

(NewsUSA) - Subway is wrapping up its Summer of Footlongs in a big way after unveiling the world’s first Dip ‘N Slides – larger-than-life versions of its new Footlong Dippers – ahead of an epic summer bash in Nashville on July 27. These 95-foot-long inflatable water slides celebrate what is making Subway’s hot and cheesy snacks a breakout hit after debuting earlier this summer: soft and bubbly lavash-style flatbread, craveable ingredients and of course, dipping them into one of Subway’s 11 signature sauces.

For one day only, you can become the Footlong Dipper. Thrill-seeking footlong fans will plunge down a 37-foot drop through a 22-foot-long lavash-style flatbread tunnel before splashing into a pool of Baja Chipotle, Peppercorn Ranch or Honey Mustard “sauce” - colored water with a saucy consistency.

Supersized versions of Subway’s Pepperoni & Cheese, Chicken & Cheese or Double Cheese Footlong Dippers take over Bicentennial Park in Nashville on Saturday, July 27th from 10 a.m. to 2 p.m. CST. Skip the line and register for free beforehand at SubwayDipNSlide.com.

Each reservation includes 30 minutes of unlimited rides down all three Dip ‘N Slides and an afternoon of snacking at three Footlong Dipper tasting cabanas with Subway’s 11 signature sauces on tap. Across more than the 30,000 square feet of summer fun, attendees can also enjoy live music, lawn games and samples of limited-edition Doritos Sweet & Tangy BBQ Chips. Shower stations and lavash-inspired beach towels are available on-site, but all attendees are encouraged to dress for a mess and prepare for a big dip.

Footlong Dippers have quickly become a fan favorite, devouring more than two million after joining the Subway Sidekicks menu earlier this summer. Dippers are the perfect snack for a summer on-the-go, swirling melted cheese and meat in lavash-style flatbread, and served hot for the irresistible price of $3.

Whether local to Nashville or a short road trip away, this weekend’s Dip ‘N Slide will make unforgettable summer memories – whether it’s after a big splash or finding the perfect, unexpected pairing from one of 33 different combinations of Footlong Dippers and sauces to try on-site. Visit SubwayDipNSlide.com for more details and to sign up for the event. To order your own Footlong Dippers for pickup or delivery and to learn more about Subway's latest menu updates, visit your local Subway, Subway.com or the Subway App.

(NewsUSA) - Spring is here, so it’s time to bid farewell to winter soups and stews, and welcome fresh and festive salads.

Take your salads to the next level this spring with the color, flavor, and crunch of fresh Chilean grapes. Domestic grapes are available in summer, but spring is the peak season for grapes from Chile, available in your local grocery store through April and into May. Grapes from Chile come in different colors and varieties; most supermarkets carry at least one red and one green. Check out the signage in your local grocery store and try several to find your favorites.

Regardless of the variety, fresh grapes from Chile pack a powerful nutritional punch. Grapes are high in vitamin C, which helps the body fight infections, and they contain various phytonutrients that can help strengthen the immune system. Chilean grapes are a great source of potassium, as well as bone-building vitamin K, and a standard ¾-cup serving is just 90 calories.

For a true taste of springtime, try a Grape, Quinoa, Pecan, and Watercress Salad, a recipe created by Frutas de Chile.  Combine room-temperature quinoa, grape halves, toasted pecans, celery, and watercress in a large bowl and toss with a dressing made of minced shallot, salt, lemon juice, and olive oil. “The nuttiness of the quinoa, combined with the peppery flavor of watercress and the juiciness of grapes makes for a fantastic explosion of flavor, and this salad is also hearty enough to be served as a main course,” says Karen Brux, managing director for Frutas de Chile North America.

For another fresh twist on a family-friendly main course salad, just add grapes, rotisserie chicken, and broccoli to your favorite cooked pasta, toss with an Italian vinaigrette, and savor the flavors of spring!

Remember, when storing grapes at home, don’t wash them until you are ready to eat them or add them to a recipe, and then only wash what you will use then and there. Washing adds moisture that can cause the grapes to start to decompose faster than they normally would. That white film you see on grapes is called “bloom,” a waxy coating produced by the plant itself to protect the fruit, and it does not need to be washed off while the grapes are waiting to be used.

For recipes and more information, visit fruitsfromchile.com/recipes. 

(NewsUSA) - Summer is just around the corner, and with it comes summer fun: school is out, shortened Fridays at the office, outdoor adventures, events, travel, and more. Balancing a busy schedule while satisfying your cravings for convenience can pose a challenge.

Subway set out to help and improve eating on the go this summer with a new collection of wraps available at restaurants nationwide. Unlike the snack-sized wraps on menus and store shelves held together by uninspiring and blah tortillas, Subway’s new and hearty wraps feature an all-new, lavash-style flatbread.

Inspired by Middle Eastern cuisine, lavash is pillowy soft with an airy texture and more durable than a wheat tortilla. Since it can hold more ingredients and doesn’t fall apart as easily, Subway’s new wraps offer a footlong protein portion in a convenient, six-inch size.

The new wraps join the Subway Series – a chef-crafted menu of Subway’s best and most craveable sandwiches – with options perfect for summer days and nights:

• Homestyle Chicken Salad showcases Subway’s new chicken salad, a twist on a former, cult-classic menu item. It is made fresh using rotisserie-style chicken and mayo, complemented by crispy lettuce, spinach, tomatoes, cucumbers, and onions.
• Honey Mustard Chicken is full of savory, sweet and tangy flavor thanks to Subway’s Honey Mustard sauce. It is packed with warm rotisserie-style chicken, Monterey cheddar cheese, lettuce, tomatoes and onions.
• Turkey, Bacon & Avocado piles on plenty of turkey, bacon and smashed avocado, alongside Monterey cheddar, lettuce, tomatoes, onions and a zesty Peppercorn Ranch sauce. 
• Cali Caprese is meatless but still full of flavor, combining BelGioioso fresh mozzarella and smashed avocado with tomatoes, onions and cucumbers – before it’s finished with Subway’s signature MVP Parmesan Vinaigrette and Roasted Garlic Aioli.  

“Wraps have become an afterthought on restaurant menus with uninspiring choices and snack-size portions that leave you wanting more,” said Paul Fabre, Senior Vice President of Culinary and Innovation. “That insight kickstarted the process of revamping Subway’s wraps. We spent over a year creating signature recipes with unique ingredients that bring out the best in our new lavash-style flatbread, and also fuel you up without weighing you down.”  

Subway’s new wraps are the latest in a series of menu refreshes, continuing its ongoing transformation journey that began in 2021. Subway keeps raising the bar with new and improved ingredients, craveable signature sandwiches, salads, sides, snacks and now, wraps and flatbreads.

To learn more about Subway’s new wraps visit Subway.com or the Subway App.

(NewsUSA) - Hosting an Easter brunch or other spring gathering? What better way to top off an event than with a showstopping dessert! The baking experts at Wesson created a new bundt cake with a twist on the popular surprise cake trend. It’s easy to make, and as delicious as it is impressive. 

Wesson oil is the secret ingredient that makes this cake taste like it was made by a professional pastry chef. It creates a light, moist texture that lets the crunch and flavor of the pistachio honey fillings sing. A simple glaze gives it a sweet touch and the gold leaf takes this cake to the next level. Simply fill the open center with spring candies like mini chocolate eggs or jelly beans and you have a beautiful party finale to wow your guests!

Check out this easy recipe and video:  

WESSON EASY EASTER SURPRISE BUNDT CAKE 

Ingredients

For the cake: 

3 ¾ cups all-purpose flour 

3 teaspoons baking powder 

½ teaspoon kosher salt  

3 cups granulated sugar 

¾ cup Wesson oil 

1 ½ cups milk 

6 eggs 

For the filling:  

1 ½ cups plus 2 tablespoons chopped, shelled, raw pistachios 

¼ cup flour 

2 tablespoons honey 

2 tablespoons Wesson oil  

For the glaze:  

1 cup powdered sugar 

2 tablespoons milk 

Edible gold flake, for sprinkling on top 

Easter candies to fill center of cake when displayed 

Directions:  

Making the cake:

Pre-heat oven to 350°F. Grease and flour a 10-inch (12-cup) Bundt pan. 

In a large bowl, whisk together, flour, baking powder and salt until well combined. 

In the bowl of a stand mixer fitted with paddle attachment, combine sugar, Wesson oil, eggs, and vanilla; mix well.  

On medium speed, in four stages, add flour mixture alternating with milk, blending after each addition, ending with flour. Pour half of the batter into the pan and set aside. Next, make the filling. 

Adding the filling:

In a medium bowl, mix 1 ½ cup pistachios, ¼ cup all-purpose flour, 2 tablespoons of honey, and 2 tablespoons of Wesson Canola Oil. Combine filling ingredients and mix well. Spoon the filling evenly over the surface of the batter in the pan. Top with remaining batter. Bake the cake in the center of oven for 1 hour and 15 minutes, or until a tester inserted in center comes out clean. 

Remove cake from oven; cool in pan on a rack for 15 minutes. Carefully turn cake out onto serving platter and cool completely.  

TIP: If cake does not turn out easily, gently run a knife around the outside edge of the cake. 

Creating the glaze:

In medium bowl, combine 1 cup icing sugar (powdered sugar) and 2 tbsp of 3% milk. Stir until smooth. Spoon icing onto top of cooled Bundt cake and allow to glaze to dry for 15 minutes. 

The finishing touch:

Decorate cake with flakes of gold leaf and chopped pistachios. Fill center of the Bundt with your favorite Easter candies. Cut the cake in front of your guests to wow them with an outpouring of sweet treats and serve. To view the recipe online, visit purewesson.com.

(NewsUSA) - Hosting an Easter brunch or other spring gathering? What better way to top off an event than with a showstopping dessert! The baking experts at Wesson created a new bundt cake with a twist on the popular surprise cake trend. It’s easy to make, and as delicious as it is impressive. 

Wesson oil is the secret ingredient that makes this cake taste like it was made by a professional pastry chef. It creates a light, moist texture that lets the crunch and flavor of the pistachio honey fillings sing. A simple glaze gives it a sweet touch and the gold leaf takes this cake to the next level. Simply fill the open center with spring candies like mini chocolate eggs or jelly beans and you have a beautiful party finale to wow your guests!

Check out this easy recipe and video:  

WESSON EASY EASTER SURPRISE BUNDT CAKE 

Ingredients

For the cake: 

3 ¾ cups all-purpose flour 

3 teaspoons baking powder 

½ teaspoon kosher salt  

3 cups granulated sugar 

¾ cup Wesson oil 

1 ½ cups milk 

6 eggs 

For the filling:  

1 ½ cups plus 2 tablespoons chopped, shelled, raw pistachios 

¼ cup flour 

2 tablespoons honey 

2 tablespoons Wesson oil  

For the glaze:  

1 cup powdered sugar 

2 tablespoons milk 

Edible gold flake, for sprinkling on top 

Easter candies to fill center of cake when displayed 

Directions:  

Making the cake:

Pre-heat oven to 350°F. Grease and flour a 10-inch (12-cup) Bundt pan. 

In a large bowl, whisk together, flour, baking powder and salt until well combined. 

In the bowl of a stand mixer fitted with paddle attachment, combine sugar, Wesson oil, eggs, and vanilla; mix well.  

On medium speed, in four stages, add flour mixture alternating with milk, blending after each addition, ending with flour. Pour half of the batter into the pan and set aside. Next, make the filling. 

Adding the filling:

In a medium bowl, mix 1 ½ cup pistachios, ¼ cup all-purpose flour, 2 tablespoons of honey, and 2 tablespoons of Wesson Canola Oil. Combine filling ingredients and mix well. Spoon the filling evenly over the surface of the batter in the pan. Top with remaining batter. Bake the cake in the center of oven for 1 hour and 15 minutes, or until a tester inserted in center comes out clean. 

Remove cake from oven; cool in pan on a rack for 15 minutes. Carefully turn cake out onto serving platter and cool completely.  

TIP: If cake does not turn out easily, gently run a knife around the outside edge of the cake. 

Creating the glaze:

In medium bowl, combine 1 cup icing sugar (powdered sugar) and 2 tbsp of 3% milk. Stir until smooth. Spoon icing onto top of cooled Bundt cake and allow to glaze to dry for 15 minutes. 

The finishing touch:

Decorate cake with flakes of gold leaf and chopped pistachios. Fill center of the Bundt with your favorite Easter candies. Cut the cake in front of your guests to wow them with an outpouring of sweet treats and serve. To view the recipe online, visit purewesson.com.

(NewsUSA) - This June, the California Avocado Commission invites avocado lovers to celebrate California Avocado Month! Grown in the Golden State with environmentally-friendly farming from San Diego to Monterey by about 3,000 growers, California avocado season generally runs from spring through summer, making June a perfect time to explore every delicious opportunity to sink your teeth into them.

Widely known as a winner of Bravo’s Top Chef, the first winner of Food Network’s Tournament of Champions, and most recently as one of the three titans on the Food Network’s new cut-throat competition Bobby’s Triple Threat, Chef Brooke Williamson joins CAC in celebrating California Avocado Month by developing two fresh and unique California avocado-inspired dishes for summer. Born and raised in Los Angeles, and a keeper of a fruitful home garden herself, Chef Williamson has an appreciation for in-season produce, which helps shape and inspire her menu both at work and at home.

“As a SoCal native, fresh and locally sourced ingredients, like in-season California avocados, are indispensable in my kitchen, especially during the warm summer months,” said Chef Williamson. “I love the versatility of the fruit, and how it adds dynamic flavor, color and texture to virtually any dish. Whether you’re cooking up a vibrant seafood dish or baking your favorite dessert, California avocados pair beautifully with other ingredients, taking your recipes to the next level.”

Chef Williamson’s love of California-inspired cuisine is highlighted in her Braised Short Rib on California Avocado Tahini Puree, which pairs melt-in-your-mouth short ribs with tangy, velvety California Avocado Tahini Puree for a satisfying and flavor-packed dish you’ll crave all summer long, and beyond. For those with a sweet tooth, Chef Williamson’s California Avocado Chocolate Mousse Layer Cake features cool and creamy California Avocado Mousse sandwiched between layers of decadent chocolate cake for the perfect make-ahead dessert.

California avocados are not only a key ingredient in Chef Williamson’s featured recipes, but they are also a heart-healthy superfood that provides naturally “good” fats and are sodium-, cholesterol- and trans fat-free. One-third of a medium avocado (50 g) has 80 calories and contributes nearly 20 vitamins, minerals and phytonutrients, making it a nutrient-dense choice.  

California avocado fans are invited to make Chef Williamson’s California avocado creations themselves, check out other seasonal recipes, tips and tricks and more by visiting CaliforniaAvocado.com.