The Future of Flavor, 2008
McCormick, one of my favorite spice companies, predicts the flavors that we'll be eating in 2008. They say that America’s escalating interest in health and wellness, the boundless passion for discovering authentic ingredients and cooking techniques from around the globe, and the increased desire for local and artisan food are all driving forces in evolving our collective palate. 

Here are some of  their top flavor pairings for 2008. To find recipes for these pairings, go to www.mccormick.com or try these combinations with your own recipes. You might not be intrigued by all of these pairings, but trying at least a couple is sure to spice up your diet this year.

• Oregano and Heirloom Beans: Lots of good antioxidants in this pairing and beans of any kind are a great source of fiber in our diets.
   

• Vanilla Bean and Cardamom: This match taps into America’s growing passion for indulgent, yet approachable luxury. 
   

• Chile and Cocoa: Here in the Southwest, we've been eating chile in chocolate for a long time and it is extremely delicious, very rich and complex in flavor. 
   

• Coriander and Coconut Water: Coriander is the seed of the plant that produces cilantro, one of my favorite flavors. Pairing with coconut water produces a light, clean flavor.
   

• Lemon Grass and Lychee: Lemon grass is lemony and very exotic. Lychee is a flavor that I hope to explore myself in 2008 since I'm not well acquainted with it.
   

• Red Curry and Masa: This duo brings together Latin and Asian influences to create a unique flavor experience. This is another combination that I want to learn more about.
   

• Orange Peel and Natural Wood: The smokiness of wood is matched with tangy orange peel.
   

• Allspice and Exotic Meats: Many meats benefit from the addition of allspice (e.g., my meatloaf in Wheat-Free Recipes & Menus) so it doesn't have to be exotic meat.
   

• Poppy Seed and Rose: An elegant and sensuous pair that captures the pursuit of cuisines from North Africa and the Middle East. We've used poppy seed for years, but rose water is something I want to learn more about.

Another wonderful flavor is browned butter. I saw this mentioned on the Martha Stewart show recently and then again in a Bon Appetit magazine article. What is browned butter? It is simply butter that is browned in a small skillet over medium heat until it turns dark amber and has a nutty aroma, about 6 minutes or so. Be sure not to burn it. You can drizzle it over any entree, vegetable, or even popcorn. It brings a wonderfully complex flavor to our food and is extremely simple to prepare.

Food for Thought

Where in the World is Carol?

No business travel in January.

Although it's months away, here are some of my upcoming speaking engagements. I will be speaking at the first Gluten-Free Invitational Bake-Off at Johnson & Wales University in Denver on a date to be announced this spring. The event is sponsored by Gluten-Free Culinary productions. For more information, go to www.theglutenfreelifestyle.com.

I'm the keynote speaker at the Gluten Intolerance Group (GIG) Annual Conference in Dallas, TX on June 6 and 7. This is always a wonderfully educational conference, so go to www.gluten.net now