PAST ISSUE - May 2009
Niagara food expert weighs in on new flavours, ingredients for baking in 2009 and beyond
columns & departments
Wheat goes for a wild ride
What happened to wheat commodity prices and why?
Erotic cakes growing up
Artistic and creative, adult cakes arenít just for bachelorettes anymore
Hold the nuts, please
Londonís Touché Bakery breaks new ground in allergen-free certification
New Ideas FOR SMART HIRING
To find and keep the best people, throw out the resumé and focus on fit
Success for SIAL Montrťal
International food show attracts more than 12,000 visitors.
Editorís Letter May 2009