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ACF chefs say 2020 will be dominated by plant-based, eco-friendly food trends

T he National Restaurant Association has published its annual 2020 What's Hot report, forecasting the biggest foodservice trends of 2020. The report is the result...

Keep it clean, make it tasty and show it off to your guests

• Content sponsored by Libbey •   The new definition of “health food” is real food — quality, unprocessed, ethically sourced ingredients that still taste amazing. And...

Ghost peppers are hot in more ways than one — here’s what you need to know

by Jodi Helmer Andrew Garrett grew up on a small farm, picking fresh peppers from the vine and eating them raw. The experience led the...

How to make a katsu sando, the Japanese street food staple taking the U.S. by storm

  T he katsu "sando," a staple sandwich sold street-side in Japan and at convenience stores (konbini), has made its way onto domestic menus, offering American...

Flavor Up Your Cocktail Menu with These Five Techniques

• Content sponsored by TABASCO® •   W ho doesn’t love a cocktail — or a mocktail, for that matter? With their sheer creative possibilities, drinks are one of...

How some chefs are upping their charcuterie game with seafood

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...

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

  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...

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

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...

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...