I could be wrong, but I have a sneaking suspicion that everyone has a favorite day of the week. Around PreGel, Thursday is in the top two choices for many of us (of course Friday is always in the running). That’s an ambitious statement, you may say but there’s a good reason why I made… Read more »
It’s National Grilled Cheese Month, and what better cheese to celebrate this April occasion than mascarpone? Otherwise known as Italian cream cheese, mascarpone is indeed a “rock star” amongst some of the most iconic dishes consumers have come to love, including tiramisu, whipped cream, cheesecake, and grilled cheese sandwiches. Though PreGel has innovated ways to… Read more »
If every month had an assigned frozen dessert flavor to market, I would vote green mint for March. Why? My first reason is solely superficial – because it’s green, which correlates beautifully with St. Patrick’s Day. Second, because March is the month of the spring equinox, and the color green represents the season of spring… Read more »
I’m almost certain that you’re familiar with it – one of those days…the kind where time seems to stand still. For every hour that you think has passed, your desk phone makes the painful reveal that it’s only five minutes later since the last time you checked. You’re either sleepy, anxious, low-energy, or a bit… Read more »
March is National Peanut Month, and seeing as peanuts account for two-thirds of all snacks consumed in the States, now is the perfect time to highlight the nutty treat. Being the preferred “nut” of Americans, the peanut offers many nutritional benefits; goes by several different names; and has a plethora of culinary applications that peanut… Read more »
It’s February and National Chocolate Lovers Month; so for this occasion, I felt inclined to reflect on my lifetime love for chocolate…brownies in particular. I don’t quite recall how old I was when I first experienced the splendor that is chocolate, but brownies…oh yeah, I remember the day. So many questions ran through my… Read more »
It’s National Chocolate Lovers Month, and rightfully so. Chocolate is indeed worthy of a month’s (or more) worth of culinary praise. The decadence of its variant tastes from dark to white is unprecedented in many opinions. And the astronomical number of uses this bliss-inducing ingredient is capable of creating automatically makes it a reliable ally… Read more »
Could it be true that in an environment of constant business deals; hard-sole shoes; business executives; quarterly margins; growing brand awareness; earning more customers; and the ongoing pursuit of professional excellence, that Corporate America is not immediately paralleled with showing genuine acts of kindness? If this is the case, it’s important to point out… Read more »
It’s the start of New Year, 2018, and generally, the beginning of every twelve-month cycle is the time when people commence to prioritize what they want out of life spiritually, emotionally, physically, and/or professionally.
By all accounts, almost everyone is familiar with the famous oil painting Mona Lisa by famed Italian painter, draftsman, sculptor, architect, and engineer, Leonardo di Vinci. Despite the worldwide fame of the iconic art, the true identity of the model depicted has still not been verified more than 500 years following its creation. Could the… Read more »
“It takes an uncommon amount of guts to put your dreams on the line.” – Erma Bombeck, writer. Guts. The word is used quite often in the English language; many times in the informal sense, otherwise known as slang.
“What’s gelato?” I’m not ashamed to admit (and on a website dedicated to the culture of gelato, which makes it a bit more embarrassing) that there was actually a time in my life when I asked that question
“Hello!” I greeted in an almost overly-cheerful tone. Excitement radiated from my bright young eyes as I hurriedly approached the counter of my family’s favorite ice cream
At first glance you may be dissuaded, but unknown and unattractive fruits are offering delightful new flavors to menus.
For chefs around the world certain kitchen equipment is a necessity even if it’s not fully understood how it operates.
“How to Become a Gelatopreneur with PreGel” is the title of the three-minute edutainment short hosted on www.pregelamerica.com,
Nowadays, it seems as if everywhere you look there are new diets or a new food allergy that keeps the consumer market cautious of what they are eating, and there’s a legitimate reason why.
With the summer season in full blossom, many people make the decision to eat healthier after thawing out from the winter freeze, which is normally filled with high-calorie comfort foods.
If today’s tendency is to let the season influence one’s choice of dessert and/or flavor from the menu, consumers still go for their all- time favorites most of the time.
After falling out of favor for a long time, flowers are back in the kitchen! While edible flowers have been used for years in cooking or as decorations for various dishes, incorporating herbs to create sweet and savory
In today’s marketplace, frozen pops have become extremely popular due to their flavor variety, recipe development, and overall presentation.
Niche markets are thriving in the world of sweets. Specialty bakeries are popping up and prospering thanks to their unique and creative concepts, and the evolving demand of the industry.
When you think of berries, the strawberry is most likely the first one to come to mind. Therefore, it might come as a surprise to find out that, botanically speaking, they are not actually a part of the berry world.