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02-10-2014 Menu Development
Chiles are a “hot” trend for 2014, according to McCormick & Co.’s Flavor Forecast 2014, as food lovers everywhere have a “growing obsession,” with both “sizzling heat” and the “surprisingly full-...
Three Takes On offers several different versions of the same classic dish. This month: Muffins.
01-30-2014 Managing Your Business
Students at 2,700-student Gettysburg College in Pennsylvania are enjoying healthier foods on the go—even late night—thanks to a new campus food truck.
01-21-2014 Menu Development
Everyone loves chocolate cake, but even the best desserts grow tiresome.
01-13-2014 Ideas and Innovation
This month: 10 trends for 2014, FDA curbs antibiotics in livestock, laptops nixed in Michigan cafeterias and more.
01-10-2014 Menu Development
Cutting back on meat is a cost-saving, healthful tactic for many operators.
Chefs' Council members Kurt Kwiatkowski, Tracey MacRae and Bill Claypool share what substitutions they are making due to weather-related costs/supply issues.
Industry News & OpinionView All
Students a South Seattle College serve up French-inspired dishes for less than $10 at Alhadeff Grill.
Managing Your BusinessView All
To streamline recruitment of foodservice employees, the University of Illinois at Urbana-Champaign, hosts a summer job fair where candidates are interviewed and hired on the spot.
Ideas & InnovationView All