When Dust is a Good Thing in the Kitchen

At first glance, ingredient dusts sound like a dry ingredient version of foam sauces, but after taking a look at these dishes, we understand why dusts are here to stay. Consider the market vegetable appetizer salad at New York's Piora, for which chef Chris Cipollone created a Thousand Island dust to coat the vegetables.

"Drying a product concentrates and intensifies its flavor," notes Jordan Toft, who...