This blog explores how chefs and culinary professionals use high-purity food grade ethanol in professional kitchens and food production. Topics include edible glazes and coatings, flavor extraction, cake decorating techniques, and other culinary applications where clean, non-denatured alcohol is required. Content is written for experienced cooks and food makers seeking precise, repeatable results.

Alcohol for Chefs Blog

Feeling Blue? Understanding Artificial Blue Dyes and Their Side Effects

Blue food might sound like something straight out of a whimsical Dr. Seuss book, but artificial blue dyes are very real components of our everyday diets. Let's shed some light on the two most common blue dyes, their potential side...

Yellow Alert: Understanding Artificial Yellow Food Dyes and Their Side Effects

Artificial yellow food dyes, such as Tartrazine (Yellow 5) and Sunset Yellow FCF (Yellow 6), can be found in an array of foods and drinks, from candies and sodas to breakfast cereals and even pickles. But for a child's health,...

Natural Yellow Food Coloring and Dye Recipe

Nature is abundant with colorful foods that can provide us with beautiful and safe colorings, including yellow. This blog post explores various natural sources, ingredients, and processes for creating yellow food dye that are free from artificial agents like Tartrazine...

Red Alert: Understanding Artificial Red Dyes and Their Side Effects

Artificial red dye, or more specifically Allura Red AC (FD&C Red No. 40 or E129), has been in the food industry's spotlight for decades due to growing concerns about its potential health implications. Artificial Red Dye: An Overview Artificial...

Natural Red Food Coloring and Dye Recipe

The side effects of artificial red food coloring are well-documented, but thankfully, natural alternatives are widely available. Red is a color found abundantly in nature, offering us plenty of choices when selecting a natural source. From fruits to vegetables, there...

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