Home Menu Trends

Menu Trends

Yes, There Is a Scientific Unit of Spiciness

• 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...

An American chef takes in the Icelandic food scene

  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...

5 Ways Restaurants Can Improve the Delivery Experience

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

3 restaurants poised to shift Orlando’s theme park reputation

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

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

  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...

What exactly is kombucha?

  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...

We Are Chefs Book Club: July 2019

  Welcome to the ACF We Are Chefs Book Club! Our July 2019 book is Gary Allen's “Sauces Reconsidered: Après Escoffier” (Rowman & Littlefield, 2019). If it...

How Instagram is changing the restaurant industry (and 3 reasons chefs should have an account)

Instagram isn't just a frivolous pastime. It's a marketing tool. Here's how savvy chefs are making the new norm work for their kitchens.   By Samantha...

Everything you ever wanted to know about turkey meat

Think you’re a turkey expert? Take the June 2019 Ingredient of the Month quiz for 1 CEH toward ACF Certification at acfchefs.org/CEHquiz.   Turkey meat, commonly referred to...