The National Strategy to Promote the Health of Honey Bees and Other Pollinators aims to reduce honey bee colony losses during winter to no more than 15%.
07-31-2014 Menu Development
While the majority of the world’s cacao beans are grown in Africa, Hawaiian production is spiking.
07-22-2014 Menu Development
Chocolate is found on 32% of menus and more data from research firm Food Genius.
07-10-2014 Menu Development
Chocolate has long been the domain of desserts, candy and sweet beverages, but cocoa can do more than satisfy your sweet tooth. Operators also are using chocolate to bring an earthiness to a variety...
06-09-2014 Menu Development
With their variety of shapes, colors and tastes, heirloom tomatoes have become highly coveted by non-commercial chefs—when they can get them.
Heirloom tomatoes are cherished as delectable, old-fashioned and wholesome, but not all growers produce heirlooms from humble seed.
05-10-2014 Menu Development
Be it sweet watermelon, classic cantaloupe or humble honeydew, non-commercial operators know seasonality rules when menuing melons.
Food safety is a grave concern for cantaloupe farmers. In 2011, 33 people died from consuming cantaloupe carrying listeria, a deadly pathogen.
04-10-2014 Menu Development
Be it crabs, mussels, clams, scallops or—the big daddy of all shellfish—lobster, operators have come up with endless ways to incorporate these invertebrates into their menus.
The terms “shrimp” and “prawn” are often used interchangeably, although various organizations emphasize the slight distinctions between the two.
iada puts an upscale, fast-casual spin on Italian street food.
Industry News & OpinionView All
The updated national nutrition standards helped close the nutrition gap among middle and high schools, a study conducted by a healthcare advocacy group indicates.
Managing Your BusinessView All
Esteemed members of the Chefs' council Cameron Clegg, Darla Mehrkens and Ryan McNulty answer the question, what are you doing about the price of eggs?...
Ideas & InnovationView All