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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...

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.

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...

Seasons of Wisconsin Cheese: Winter

Winter calls for comfort foods like rich cheeses that pair well with seasonal accompaniments and an after dinner nightcap. To mark the first day...

Happy National Mac & Cheese Day!

Celebrate National Macaroni and Cheese Day with tips for the perfect mac and cheese from the Wisconsin Milk Marketing Board. When it comes to making a great macaroni...