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We interviewed Gabriele Ludwig, the Almond Board’s associate director of environmental affairs; an almond grower, Jim Jasper; and his pest control advisor, Wes Assai, to reflect on the scientific research and resulting innovations that have led to more sustainable almond farming practices over the past few decades.
Inspiring Chefs with California Almonds
In 2014 Almond Board of California gathered a group of America’s top corporate chefs at the Culinary Institute of America Greystone to teach, learn, create, taste, explore, share, and appreciate California almonds.
Making Almond Bars with Various Forms of Almonds
Almonds are gluten-free in all forms, and with the ever-growing popularity of gluten-free products, they can be a developer's best friend and strongest tool. Sliced and diced almonds in wet batters can also help heighten texture and achieve anything from a snappy bite to a softer chew. Pre-roasting almonds prevents hydration during baking, allowing the product to maintain its crisp form. By contrast, a light chew can be achieved by adding raw sliced or chopped almonds to a mix.