Flavor Profiles – The Shield Online

It took Kenta Asazu more than three months just to get the permits to sell onigiri. After peaking at 100 orders per week, Asazu now has a stable base of 50 orders per week. He plans to continue his business during the school year. Photo courtesy of Asazu.

Asazu launches an appetizing business

September 6, 2020

The rice paper and vermicelli spring rolls served with sweet chili vinegar, ginger-jalapeño and peanut sauces. Photo courtesy of Steele Bradford.

Flavor profiles: Vietnamese fare at Elizabeth Street Café

February 16, 2020

The No Frickin Chicken at Sundaze: a fried seitan sandwich with lettuce, tomato, pickles and vegan ranch.

Flavor Profiles: Tastes like chicken… sort of

January 20, 2020

The Yard Bird sandwich with a side of beer-battered french fries.

Flavor Profiles: Yard Bird at Yard Bar

September 6, 2019

Flavor Profiles: Aloha Bowl- Poke-Poke

Flavor Profiles: Aloha Bowl- Poke-Poke

May 24, 2019

Flavor Profiles: Pork Gyoza and Negi rice bowl

Flavor Profiles: Pork Gyoza and Negi rice bowl

March 30, 2019

Food Review- Ben and Jerry's Milk and Cookies Ice Cream

Food Review- Ben and Jerry’s Milk and Cookies Ice Cream

February 19, 2019

The only way to make a Thin Mint last a long time is to take a picture of it before it's eaten.

Classic cookie thin on ingredients but not on taste

January 26, 2019

Flavor Profiles: Black Star Co-op Bread Pudding

Flavor Profiles: Black Star Co-op Bread Pudding

January 11, 2019

True Foods Kitchen- Butternut Squash Pizza

True Foods Kitchen- Butternut Squash Pizza

December 22, 2018

Flavor Profiles- Lucy's Fried Chicken Spaghetti

Flavor Profiles- Lucy’s Fried Chicken Spaghetti

December 13, 2018

Except for an unsettling settling, the peppermint mocha was quite good. As for the gingerbread cake, it's only flaw was how fast it vanished. Photo by Townes Hobratschk.

Starbucks Peppermint Mocha and Gingerbread Cake

November 29, 2018

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