The terms “shrimp” and “prawn” are often used interchangeably, although various organizations emphasize the slight distinctions between the two.
11-12-2013 Menu Development
A longtime side dish staple, beans are getting the spotlight treatment as operators look to satisfy customer requests for healthier and meatless options.
10-30-2013 Menu Development
Beans are a popular export for American farmers. Chris Capaul, a grower of baby lima beans in California, thinks it’s partly due to household economics.
10-07-2013 Menu Development
At the Carson Long Military Academy, a client of Flik Independent School Dining, in New Bloomfield, Pa., chef manager Joe Wiles has to feed growing boys three meals a day, seven days a week, so he...
When talking turkey, the subject inevitably leads to Thanksgiving. Chefs can’t help but cite the bird’s big day when discussing how they serve turkey.
Turkeys consume a steady diet of corn and soy meal. The combination of last year’s drought and government mandates for corn crops to be used as ethanol to blend with gasoline have led to...
09-23-2013 Menu Development
If you are lucky enough to have the manpower, making your own stuffed pasta can elevate your dishes to true restaurant quality. So it makes sense that a campus restaurant would be one of the few...
09-03-2013 Menu Development
Unfortunately, squash seems to enjoy more popularity as a sport than as a vegetable, farmers say. Squash, such as pumpkins, melons, gourds and zucchini, is a Cucurbitaceae, one of the four main plant...
While hamburgers appear on most menus, they’re only one in a wide variety of beef sandwiches.
07-29-2013 Menu Development
It’s good news, bad news for the beef industry. The bad: The drought has severely reduced feed yields for cattle, resulting in record-high beef prices. The good: Ranchers confirm that...
Click through a Snapshots of all the recipes for the April 2014 issue. This month features seafood and pasta dishes.
Industry News & OpinionView All
Shabazz Napier said he sometimes goes to bed “starving” because he can’t afford food, according to an April 8 Washington Post article. What do you think?
Managing Your BusinessView All
Students at the University of Pittsburgh have bagged plastic bags, reducing usage by 80% in just one month.
Ideas & InnovationView All