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The ultimate guide to molasses

Think you're a molasses expert? Take the January 2019 Ingredient of the Month quiz for 1 CEH toward ACF Certification at acfchefs.org/CEHquiz. Molasses is a...

A history of Champagne cocktails

By Ana Kinkaid, editor of the culinary magazine CONNECT There’s no better way to start the new year than by enjoying a glass of...

All Day Dining is on the Rise

Breakfast at noon, a midafternoon snack, supper after the sun goes down? Increasingly, we’re eating when it suits us   A ll-day dining is on the rise....

How to make whiskey in six easy steps

An inside look at what it takes to make bourbon   T o be called Champagne, sparkling wine must come from a certain region of France. Tequila,...

6 ideas for developing a crave-able bar snack menu

Bar snack food needs to deliver a depth of flavor and cater to a range of tastes A merica’s snacking habit is at an all-time high....

The history (and future) of port wine

Heritage and change for a classic beverage   V intage in design, port is a stalwart denizen of the wine cellar. Like Champagne, port deserves attention as...

Why do people love cheese so much? We asked a cheese company chef

  A CF Chef Evan Topel began his career at the American Club in Kohler, Wisconsin, eventually becoming the sous chef at the resort’s Cucina Italian...

Are superfoods really all that super?

There’s some disagreement on if superfoods are actually all that super. But chefs around the country are using the trendy fruits, veggies and grains...

5 unique ways people drink coffee around the world

Everyone knows espresso is Italian and what’s in an Irish coffee. But there are practically unlimited ways to enjoy of a cup o’ Joe...
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