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Menu Trends

Two chefs dispel some of the myths around cooking with cannabis

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...

8 chefs and bartenders offer their ideas on how to upcycle food scraps

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...

Make way for doughnuts filled with queso and beef tartare

 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...

Lamb: What to look for and how to cook it

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...

7 Dos and Don’ts of Menu Development

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...

The complete guide to lemons

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...

The 2019 National Restaurant Association Show Education Lineup Provides Recipes for Business Success

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

Hacking Sustainability: How chefs can help build a better food supply

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...

All Smoke Everything: The BBQ trend has spread to desserts

A family outing. A long day of hiking. A chilly evening of telling scary stories around the campfire. And to top it all off,...