Packaged Food

Truff Launches Newest Take On MAYO

Photo courtesy of Truff

Since I first discovered Truff, one of my greatest joys is mixing the truffle-infused hot sauce into everyday condiments to give them that extra kick of flavor.

With last year’s addition of Truff Pasta Sauce, Truff continues expanding their brand to another condiment: Mayonnaise.

Truff Mayonnaise will be available as Truffle Mayonnaise and Spicy Truffle Mayonnaise. The recipe features cage-free eggs, 100% sunflower oil, and black winter truffles.

This is gonna change how I build my burgers and grease up my grilled cheeses moving forward. Hot damn.

Those looking to get their hands on a jar can find them online at or Whole Foods Market stores nationwide.

#foodbeast Adventures Culture Features FOODBEAST Hit-Or-Miss Opinion Packaged Food Products

Having Never Had Cholula Before, I Went Straight To Mexico To Taste the Source


I’ll admit it: I am not much of a hot sauce fanatic, and I can not handle the spice. My Korean ancestors are probably shaking their heads at me unfortunately, but it is what it is. With ketchup as my main condiment of choice for over 25 years, I have only recently decided to let my tastebuds venture to more flavors that fall under the same red color, but with scorching differences. From Sriracha to Tapatio to Tabasco, these new hot sauces were such interesting experiences in my mouth. However, when it was time to try Cholula, my friends enthusiastically and passionately gushed about how it was the best hot sauce. They would pull out mini bottles from their purses, and coworkers would reveal full-sized ones from out of their desk drawers. Clearly this wasn’t just a hot sauce — this was a lifestyle. Thus, you can imagine that when the opportunity came to go straight to the source for a Cholula-filled weekend, I absolutely jumped on that Cholula train straight to Mexico for my first official taste.

Two plane rides and three in-flight movies later, I checked into my hotel in Guadalajara, freshened up, and headed to cocktails and (most importantly) appetizers. Warm empanadas, seasoned chips, and fresh ceviche were spread across the bar beautifully, with the edges lined with Cholula bottles. I picked one up, only to realize that there were different flavors of Cholula, a concept I hadn’t even thought of before this moment! I took this as my opportunity to get the perfect first taste, when I bumped into a vivacious woman with a raspy voice. Araceli, who I later found out is the Director of Public Relations for Jose Cuervo as well as our generous hostess for the evening, exuded her genuine love for Cholula, her work, and her heritage as a whole.

“If you ever want to be the life of the party, always carry a bottle of Cholula with you in your bag. Take it out during a meal and you will for sure be the center of attention – I carry mini bottles in all of my purses!”

After I expressed that I had yet to actually try Cholula, she warmly encouraged me to taste it, handing over a bottle of the original flavor. I decided to drizzle it lightly onto a plain tortilla chip, and with my first bite, I was in Cholulove. There was a certain kick to the sauce that I had yet to experience with any other hot sauces, and the flavor didn’t overpower; it added dimension. It was spicy and complementary, and I knew this would be the first of many bottles I’d consume over the weekend.

Bright and early the next morning, we made our way down to Chapala to visit the Cholula factory, where we were given a quick history lesson, as well as a tour. We put on our gloves, hairnets, and facemasks, and were warned that the first room is extremely hot and that the spices might be a bit much for our senses. As we walked into the room with the highest quality arbol and piquin peppers, I choked back tears and held my breath (because I ain’t no baby). The peppers had already been sun-dried under constant supervision for about three days, and I watched as two workers drained a huge vat of the sun-dried and soaked peppers, conveying them over to another worker who had a hose in one hand and a brush in the other. He carefully washed and separated each pile of peppers in a way that retained quality and flavor, and then sent them off to the facility’s mill where they’d be meticulously ground into a paste.

Moving downstairs, we saw huge metal chambers where the peppers were being mixed for consistency, and blended to achieve that signature flavor. Once the blending is complete, the sauce undergoes a rigorous quality control process. Once its fully met the brand’s highest standards, the Cholula is sent to the bottling area.

If you could imagine Willy Wonka’s chocolate factory but with Cholula, that was basically what I walked into. I was absolutely mesmerized by the huge contraptions lining up bottles, evenly distributing sauce, slapping on labels to perfection, and capping each bottle with Cholula’s distinctive wooden cap. Each bottle was separated by hand on the conveyor belt before moving on to final packaging, and it was hypnotizing to see it go from the peppers straight to our tables for a fresh tasting.

Using jicama, popcorn, chips, and cucumbers as neutral tasting foods, we tried each of the six hot sauce flavors on the patio of the factory: Original, Green Pepper, Chipotle, Chili Lime, Chili Garlic, and Sweet Habanero. The crowd favorite was Green Pepper, which I understood in a larger scope of things, as it tasted like salsa verde with a little kick, but my favorite had to be the Chili Lime. With a perfect blend of heat and tang, the Chili Lime took the win, and the Chili Garlic came in close second. After tasting five out of the six, we had the Sweet Habanero left, and I was not ready for it, as I took a hefty dip into it with my jicama. My taste buds felt betrayed, as the sweet chili flavor hit my lips innocently, only to have the habanero heat come at me without any warning; it basically took over my lips, mouth, tongue, and throat, and it was a wild ride that I did not sign up for.

Nevertheless though, it was pretty lit (get it).

From our evening cocktails to our American-style brunch at the Cholula La Fonda restaurant in Tequila, Cholula was a part of any and every dish you could possibly imagine. The flavour was never overbearing, but rather complementary (even in the cucumber-habanero sorbet we had at the Cholula restaurant – yes, you read that right). Having never tasted Cholula before, I was absolutely spoiled with my flavorful adventures in Mexico, but I am confident in being a self-proclaimed Cholula connoisseur for life!


How To Save Your Food From These 14 Kitchen Errors

You’ve been slaving over the stove to make the perfect dish, and all you’ve got left to do is add that last pinch of salt, dash of hot sauce, or touch of sugar to make it divine. Of course, your body decides to have a klutz moment right then and there and bam! Your culinary masterpiece is ruined by a tragic error. Fortunately, you don’t have to toss everything out and start over, because you can save some dishes after the mistake happens. Here’s how to simply solve some of these kitchen nightmares and to keep them from ruining your meal.

Desalting an Oversalted Dish

If you’ve put too much salt into your food, you can increase the other flavor components to balance everything out or add some starch to draw the salt back out. That way, you won’t be left with a nasty feeling in your mouth afterwards.

Saving Greasy Sauces and Gravies

If you’ve got a layer of oil at the top of your sauce or gravy you want to get rid of, just add a cold steel dish to the gravy. The oil will stick to the steel after some time, meaning you can enjoy a grease-free dish with this swift life hack.

Toning Down A Meal That’s Too Spicy

Adding sugar, dairy, or more ingredients to help distribute and dilute the spiciness in food is a great way to tone down the heat. That way, you don’t have to blow your mouth off just to have lunch.

Thickening Sauces That Are Too Thin

There’s several ways to thicken sauces, whether it be through starches like cornstarch or arrowroot, or even through fats like butter or cheese. The simplest way, though is to reduce the sauce until enough water evaporates to create the consistency you’re looking for. Bon Appetit!

Rescuing Burnt Rice

While burnt rice may seem all but lost, you can save the part that isn’t scorched and get rid of the smell, too. Simply add some bread on top of the rice for a few minutes, and it’ll take in that flavor and leave your rice tasting fresh. Simple, yet extremely effective.

Saving A Broken Mayonnaise

When your mayonnaise splits, you may feel like it’s the end of the world and you have to start all over. However, through simple blending, water, and an egg yolk, your mayo will be back to full strength before you know it.

Keeping Treats From Getting Too Sweet

Sometimes, desserts can overload on the sugar to give you that cloying feel in your mouth that’s just awful. However, through acid, spice, diluting, or alternative sweeteners, you can change things up and keep yourself from feeling sickly when eating that special treat.

Unstick Your Sticky, Overcooked Noodles

We’ve all been there with the overcooked noodles, but we don’t have to eat them in sadness. Adding some cold water will help loosen things up and allow us to slurp at our leisure.

Rewhipping Overbeaten Whipped Cream

It can be difficult to tell when you’ve overworked homemade whipped cream, but if you’re in that conundrum, don’t panic. A simple addition of a little more cream to the bowl will allow you to rework and whip the cream back to where it should be, saving your decadent whipped delight.

Repair A Cracked Pie Crust

If your pie crust has cracked on you, you can repair it back together with some “glue.” In this case, that glue is a paste of flour and water that you can bake into the pie crust and keep everything together. If you’re a pie rookie, this is definitely a life-saver.

Removing Broken Eggshell Pieces

When that piece of eggshell gets into your cracked eggs, it can be a pain to try and drag it out. Fortunately, eggs come with a built-in solution to the problem, as the larger pieces of shell can easily remove the tiny broken bits inside. Now your eggs won’t be crunchy in the morning anymore.

Rehydrating Dried Poultry Meat

Chicken and turkey are both incredibly easy to overcook, making them taste dry. With some chicken stock and gravy, however, you can restore their moist texture and nobody will ever know that you messed up on the Thanksgiving turkey… again.

Fixing A Broken Buttercream Frosting

Buttercream frostings break because of temperature, and whether yours be too hot or too cold, there’s simple ways to revert the temperature back to where you need it to be. Once you do so, you’ll have the perfect frosting for cupcakes and more.

Smoothing Out Clumpy Chocolate Sauce

Chocolate sauces can seize up and go clumpy if cooked improperly, but there’s an easy save. Incorporating enough moisture to dissolve the clumps by adding water, cream, or another liquid gives you the second chance you need to make that smooth, glossy chocolate sauce everyone will be dying over.

Features Packaged Food

This Is How Worcestershire Sauce Was Invented

You might recognize Worcestershire sauce as the ingredient to many dishes. It’s found in Caesar salads, chilis, stews, marinades, and even cocktails. You may have even seen the fascinating process in which Worcestershire sauce is made. Have you ever wondered, however, how the popular condiment came into existence?

Step into our time machine, strap yourselves in, and let us play you the soulful stylings of Brian McKnight as we take a trip back at one to discover the origins of Worcestershire sauce.

If the name Lea and Perrins sounds familiar to you, it’s because you may have seen it labeled on many bottles of Worcestershire sauces in the United States. Well these two gentlemen are credited as the inventors of Worcestershire sauce.

According to Josh Chetwynd’s book How The Hot Dog Found Its Bun, the origin is shrouded in mystery.

In 1837, the two chemists created a tangy new condiment that they believed would be a hit among ship stewards going on long voyages. John Weeley Lea and William Henry Perrins convinced them to pack their new “Worcestershire” sauce in barrels as it was believed to be much more resilient to spoiling than other perishable condiments at the time. It was even used by gold miners far from England in the desert wasteland known as Northern California.

People would throw it on oysters, beef dishes, and even eggs.

The origin behind the recipe, however, may as well be a lost grain in the sands of time.

You see, Lea and Perrins were very particular about with whom they shared their popular sauce recipe with. In fact, 150 years after Worcestershire sauce was introduced, only four people actually knew how it was made.

The creators, however, would tell a fantastical tale to their employees on how the sauce came to be. Whether or not this was rooted in truth, has been a subject of discussion for years.

Legend goes, a nobleman from the country of Worcestershire named Lord Sandys approached the two pharmacists with a peculiar request of recreating a similar flavor to the curry he experienced in his time in India serving as the governor of Bengal.

Lea and Perrins set to work, trying their best to recreate the combination of flavors that the nobleman had requested. Unfortunately, they came up short with a sauce that was pretty potent and pretty inedible. They left behind a barrel of their failure sauce where it was forgotten, until months later where a clerk had found it. Upon tasting it, the clerk discovered that the sauce had an excellent taste to it — having fermented for months unnoticed.

While the tale is pretty cool, there are some historical inaccuracies with this origin. Brian Keogh points out in his book The Secret Sauce – A History of Lea & Perrin that there were no historical records that Lord Sandys was ever in India, much less the governor of Bengal.

A similar, more plausible story, says that a Worcestershire author by the name of Elizabeth Grey visited the wife of Lord Sandy. Upon hearing the Lady Sandy’s craving of curry powder, Grey recounted a recipe she got from her uncle who had been a former chief justice in India. Grey even recommended to up-and-coming chemists to try and recreate that curry recipe.

Any guesses who those two might be?

The facts are that the exact origins died with Lea and Perrins. We know it was introduced in 1837 and we know the creators came up with some pretty fantastic accounts of how it came to be. Since the sauce tastes so damn good, we’ll give the enigma a pass.

Today, among all the hip new condiments, Worcestershire sauce is still wildly popular. You can find it in recipes for Sloppy Joe, Bloody Mary, steak, burgers, and even crab cakes.

“My dad throws it on everything,” said fellow Foodbeast Brayden Curtis.

When asked if the Curtis household had any more bottles we could use for stock photos, he replied:

Sorry man, I think we’re out.

Fast Food Packaged Food

McDonald’s BIG Reveal: 10,000 Limited Edition Big Mac Sauce Bottles


Last week, McDonald’s ominously hinted at something big happening on Jan. 26. We took a guess at all the possibilities that could happen, from pork Katsu cheese patties to waffle fries. Turns out, we were off just a tad.

McDonald’s has just announced that they’ll be giving away 10,000 limited edition bottles of Big Mac Sauce. For the first time in the United States, McDonald’s patrons will be able to get their hands on a bottle of Mac Sauce, the titular sauce of the company’s iconic burger: The Big Mac.

The giveaway is in celebration of the launch of the new Mac. Jr. and Grand Mac.

Around this time last year, McDonald’s locations in Australia sold a similar bottle for a limited time. Now, the US will be getting their own chance to carry around a bottle of Mac Sauce everywhere.

The rare bottle will only be available at participating McDonald’s locations, with details dropping sometime tomorrow on where you can specifically find them. We’ll be keeping you posted on the locations as soon as we find out.

UPDATE: Here’s exactly how to get your hands on a bottle of Big Mac Special Sauce.


Fast Food Humor Restaurants Video

This KFC Commercial From Japan Ups The Ante On Ridiculousness [WATCH]

We’ve seen our fair share of crazy fast food commercials from around the world. One of the more recent ones being an epic movie-quality series for Pepsi.

RocketNews 24 shared KFC Japan’s latest promotional video, where the fried chicken chain sets out to hype “tare” (sauce). In a tribute to ’80s VHS aesthetics, the three-minute video features some of the most ridiculous scenarios set to fast-paced cuts and lots of shouting.

The video focuses on a man from the T.A.R.E Scientific Research Institute and his journey to find the ultimate sauce. Along the way he meets ninjas dressed as maids, a chicken filet tribe, and deities. His entire adventure is set to an original song sung by popular international artist Ladybeard.

While initially confused at how ridiculous and random this commercial was, the spot sure accomplished its purpose. Now we want some saucy chicken.

Hit-Or-Miss Packaged Food Sweets Video

Watch How Ketchup Is Made

Until recently, we’ve been using Ketchup cups the wrong way our entire lives. We’ve also discovered nine different ways to elevate the popular condiment using only a few ingredients. Have you ever wondered, as you pound at the bottom of that crimson glass bottle, how the ubiquitous sauce is made?

Science Channel‘s popular series How It’s Made answers that question and gives us a look at the ketchup-creating process. In it, we see the dry components used to make the red tomato-based paste as well as the mixing process with the wet ingredients. Because it’s all in bulk, and not made in a kitchen, the operation is pretty captivating to see.

Everything is then bottled, packaged, and shipped off to stores.

If you love slapping ketchup on food like we do, (scrambled eggs, anyone?) you might get a kick out of seeing how the condiment is mass-produced.

Check out the video.

Packaged Food Video

Watch How Worcestershire Sauce Is Made

The popular Worcestershire sauce (nearly 180 years old) is the base for many recipes, cocktails, and salads. After all this time, have you ever wondered how that pungent, yet delicious, liquid condiment is made?

How It’s Made, a popular series on Science Channel that shows how every-day packaged foods and sauces are created, takes a look at Worcestershire sauce. We get a behind-the-scenes look at all at the fermented ingredients (onion, anchovies) that go into the sauce and their journey through the factory before ending up in bottles.

Check out the mesmerizing journey a bunch of random ingredients go on before slumming it together in a glass bottle. You kind of appreciate it more now once you know how it’s made.

Photo: Science Channel