Menu Trends

by Jody Shee Any chef worth his or her salt wanting to experiment with the Hawaiian cuisine trend will dabble with SPAM. After all, Hormel's...

Cannabis offers a lot of value for what it can do in regards to taste and perception of the dining experience.   By Rob Benes Marijuana was...

Reducing food waste is all the rage in restaurants these days.   From a cost-reduction standpoint, the concept is nothing new to chefs, but more are...

 by Jody Shee   Amid America’s ongoing love affair with doughnuts, chefs are leaving traditional jelly filling to Dunkin’. Instead, flavor layering and the savory sensibilities...

Think you’re an American Lamb expert? Take the April 2019 Ingredient of the Month quiz for 1 CEH toward ACF Certification at acfchefs.org/CEHquiz.   American Lamb...

Make over your menu with these tips.   Even the best menus need a makeover from time to time. Sometimes a chef wants to try something...

Think you’re a lemon expert? Take the March 2019 Ingredient of the Month quiz for 1 CEH toward ACF Certification at acfchefs.org/CEHquiz. Lemons grow on a...

• Content sponsored by the National Restaurant Association •   The 2019 National Restaurant Association Show announces its centennial education program, five tracks designed to improve...

Everything is quiet at the start. The stainless steel work tables are bare, with just the hint of a rising sun beginning to flood into...