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Menu Trends

How some chefs are upping their charcuterie game with seafood

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by Suzanne Hall Chefs know all about seafood’s fresh flavor and versatility. They put it on the menu in a variety of ways. Lately, some...
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Menu Trends

How chefs are using the cannabis trend in responsible and inventive new ways

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  by Rob Benes  Marijuana laws are changing at a rapid pace across all 50 states. To date, 33 states, including the District of Columbia, have...
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Menu Trends

Cold Brew Coffee: How it’s made, where to get it and how to drink it

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by Suzanne Hall   From Asia in the 1600s to Starbucks in 2019, cold brew has always had its followers. The Japanese made cold brew tea...
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Menu Trends

Yes, There Is a Scientific Unit of Spiciness

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• Content sponsored by TABASCO® • Many of us love spicy food for its cravable quality and the feel-good rush we get after eating it. Heat doesn’t...
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BOH

An American chef takes in the Icelandic food scene

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  by Eric J. Karell CEC, CCA, AAC The creative and inquisitive chefs of Iceland continue to stretch the definitions of the country’s cuisine. Long known...
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BOH

5 Ways Restaurants Can Improve the Delivery Experience

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• Content sponsored by TABASCO® •   Delivery and chill — or work, or hang — is the new way of life. That’s especially true for...
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Features

3 restaurants poised to shift Orlando’s theme park reputation

Ana Kinkaid -
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  Although Orlando, Florida has been a popular winter resort destination for 100 years, it was the opening of Walt Disney World in 1971 that...
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Menu Trends

How to choose, store and use apricots (plus 4 interesting facts about them)

LeeAnn Corrao -
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  Think you’re an apricot expert? Take the July 2019 Ingredient of the Month quiz for 1 CEH toward ACF Certification at acfchefs.org/CEHquiz. APRICOT is a drupe, or...
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Menu Trends

What exactly is kombucha?

Heather Henderson -
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  You’ve likely seen bottles of kombucha on the shelf at your local grocery store, or maybe even your local health food store. It usually...
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