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The Wonderful World of Watermelon

To better understand the cutting, yield and shelf-life of watermelon, the National Watermelon Promotion Board (NWPB) conducted a cutting, yield and shelf-life study in...

American Lamb – from Shepherd to Chef

When you menu local lamb, you’re supporting the nation’s shepherds and their families. There are approximately 80,000 sheep farms and ranches in the United States,...

Alaska Seafood: Tradition & Transparency in Good Taste

From fisherman to supplier and chef to diner--we all have a role to play ensuring that sustainable seafood lands on our plate. In Alaska,...

Paella, a Spicy Dish for the Dog Days of Summer

By Daniel Pliska, CEC, AAC Prepared with rice, peppers, onions, tomatoes and saffron, Paella is meal for those who enjoy spicy flavorful food and originally...

Now Trending: Wisconsin Cheese Curds

10 Facts about the Squeaky Wisconsin Cheese Customers are Craving In Wisconsin, we all know one thing for certain: cheese curds are irresistible. Once you...

FDA Food Code Process and Changes: Keeping Foods (and Consumers) Safer

The FDA Model Food Code provides regulators and facilities with the most up-to-date means of keeping food safe in food service and retail operations. By following the guidelines set forth in the Food Code, operators can help increase the safety of the foods they’re serving.

The unknown women who changed coffee and cookies forever

Urban legends prevalent in the culinary world often credit innovation and creativity to mere chance. This is especially true when it is women who are the culinary innovators. Melitta Bentz and Ruth Graves are two such innovators.

Sisig is having a moment

by Jocelyn Tolbert The original version of sisig, as described in a 1732 dictionary, was a green papaya salad served with salt, pepper, garlic and...

The Perfect Grilled Cheese

Celebrate National Grilled Cheese Month with tips for the perfect grilled cheese from the Wisconsin Milk Marketing Board. Creating a delicious grilled cheese is something...
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