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Recipe report: Desserts with fall flavors

 By Patricia Cobe on Oct. 31, 2019

Pumpkin, apples, cranberries and pears give sweets a seasonal spin this time of year. Add some fresh fall flavor to the dessert menu with these five recipes.

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How to transform familiar dishes with soups

Sponsored content from our partner Campbell's Foodservice on Oct. 30, 2019

Favorite soups can be transformed into savory signatures that consumers come back for. Here are ways to put a spin on dishes by making small tweaks with soup.

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Cultivating new ideas at FSD’s Culinary Council Chefs' Summit

By Benita Gingerella on Oct. 29, 2019

Here’s an inside look at FoodService Director’s third annual Culinary Council Chefs' Summit, during which attendees enjoyed farm-to-table dinners, ideation sessions and local business tours.

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Recipe report: Plant-forward plates

Oct. 24, 2019

Plant-based and plant-forward menu items are in demand—not only by vegans and vegetarians but also by an increasing number of flexitarians. Feed that demand with inventive vegetable-centric recipes, like the five presented here.

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Recipe report: Cook a pot of chili

By Patricia Cobe on Oct. 17, 2019

Chillier weather means the time is right to cook up a pot of chili. These 5 recipes range from plant-based chilis to a turkey and sweet potato version.

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Cooking up ideas at the Big Ten Conference Chefs’ Summit

By Patricia Cobe and Kelsey Squire on Oct. 16, 2019

Here’s an inside look at the brainstorming, collaborating and eating that took place during FoodService Director’s recent event.

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10 recent menu additions at restaurants

By Patricia Cobe on Oct. 11, 2019

Fall menus are exploding with food and drink options that go beyond pumpkin spice.

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Recipe report: Tailgate food

Oct. 10, 2019

Whether football fans are gathering for a tailgate party or a TV watch party, food is usually the focus of the festivities. Help fuel those celebrations with these five game day-ready recipes. ​​​​​​​

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What’s driving college students’ food purchases?

By FSD Staff on Oct. 07, 2019

Sustainable, low-carb, gluten-free—which attributes do students say would make them more likely to buy a menu item? Technomic shares some insights.

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Boosting buzz with baked goods

By Patricia Cobe on Oct. 07, 2019

Kitchens seek to stand out with treats made from scratch—or close to it.

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