Introduction by Jessica Santos
Infographic by Oldest.org
Sometimes we just spend too much time in the kitchen trying to perfect a dish. We add different spices, adjust cook time and make different tweaks to the recipe to get the flavor just right. What’s surprising is that all we need to do sometimes is to wait!
Contrary to popular belief, not all dishes are best when fresh. Some time is needed to allow the flavors to blend and become more concentrated. Most of us have heard that cheese and wine get better over time, but did you know that other foods also get better with age? Classic chili, for example, is best enjoyed the next day since its flavors get sweeter and richer over time. Pound cakes and quick breads also require at least a day for the moisture of the butter to infuse with other flavors. Barrel-aged and fermented foods are additional methods you can use to draw out rich flavors.
20 Foods That Get Better With Age
Oldest.org put together an in-depth list of foods that get better with age so you can learn all about these different methods and dishes. Their guide includes tips for serving, storing and safely aging all of these foods and some info about their cultural origins. Read through their guide to learn more and get some ideas for any big dinners you have coming up.
Jessica Santos
Bio
Jessica Santos is a content marketer with a passion for storytelling and great food! She creates content with the reader in mind and is allergic to “clickbait” articles. If she doesn’t have her nose down to the keyboard, you can normally find her trying the latest foodie trend at local community street fairs.
Author: Maralyn
Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.
