Chefs’ growing addiction to bitter and burnt flavors has helped licorice infiltrate American menus in both sweet and savory dishes.

July 02, 2014

Chefs’ growing addiction to bitter and burnt flavors has helped licorice infiltrate American menus in both sweet and savory dishes. The ultra-popular licorice latte at Brooklyn’s Búdin (pictured), made with Danish licorice powder, has a cult following as well as a controversial $10 price tag. In Cleveland, licorice syrup dresses bitter greens at Jonathon Sawyer’s new Italian restaurant, Trentina. And at The Bristol in Chicago, tri-tip steak is infused with smoked licorice root.

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Nordic Food and Style
How to Make Bitters
How to Cook with Spices

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