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Chefs and Trends: A Close Relationship

Chefs predict trends, embrace them, spread them or reject them. That’s a fact. “Chefs absolutely drive trends, they are very knowledgeable about what other...

Recipe: White Chocolate Bonbons With Aged Gruyere Ganache

Cheese takes center stage in so many beloved dishes, it’s easy to forget the subtle, playful, balancing qualities it can provide — whether injecting...

Base: How low can you go?

  by Chef Jeremy Abbey, CEC, CEPC, CCE, CCA Add one tablespoon to eight ounces of water. There you have it, a liquid full of umami...

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...

What your food is telling your customers

By Gilberto E. Geronimo, DSL, CFM Warrant Officer 1, U.S. Army, Food Service Technician Have you ever considered how many of our interactions center on...

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,...

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...