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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...

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...