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Menu Trends

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

We Are Chefs - September 10, 2019

Menu Trends

What exactly is kombucha?

Heather Henderson - July 9, 2019

Menu Trends

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

We Are Chefs - July 2, 2019

Menu Trends

6 trendy spice blends you need to know right now, from baharat to za’atar

We Are Chefs - April 30, 2019

Menu Trends

Restaurants are closing the gap between farm and table

We Are Chefs - November 1, 2018

by Courtnee James Each year the National Restaurant Association’s (NRA) What’s Hot Culinary Forecast predicts food and menu trends for the coming year. In the...

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This modern take on an Oscar-style salmon recipe won’t leave you…

3 restaurants poised to shift Orlando’s theme park reputation

Classic Southern fried chicken gets a modern makeover from a Certified…

NCR Salutes our Members, July/August 2019 edition

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

Yes, There Is a Scientific Unit of Spiciness

How to choose, store and use apricots (plus 4 interesting facts…

What exactly is kombucha?

Recipe: Slammin’ Sriracha-lime tilapia taco

How you can help local kids eat healthier this October

Culinary students, get your Members Only jackets ready

A 7-Step Recipe for a Winning Chef Resume

Trends

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

What exactly is kombucha?

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

6 trendy spice blends you need to know right now, from baharat to za’atar