Ingredients

Insights from growers and menu ideas on a variety of ingredients
asian wrap west end
The conventional wisdom that chicken is boring doesn’t hold much weight with most non-commercial chefs, especially when you consider all the creative ways these operators use the ubiquitous bird on...
butternut squash soup
Something happens once the weather turns cold: Customers who wouldn’t eat squash if their dining locations gave it away suddenly can’t get enough of it.
unonn burger
Walk into a cafeteria, restaurant or food store and it’s clear that gluten free won’t be going away anytime soon.
mediterranean fish
Healthy and a big flavor kick. That’s what chefs like about dishes made with spices, such as cumin, coriander, thyme and oregano, that are common in the Mediterranean region.
pork spring rolls wakemed
Pork’s versatility offers operators the chance to have some fun with the protein, especially in trendy street food applications.
berkshire piglet newman farms
It costs more to raise old-fashioned breeds, but chefs gladly fork over more cash for the characteristic flavor, fat and texture of heritage pork.
kevin lester ranch
Despite ranchers receiving higher dollars for their beef, ranch expenses have increased, eating up their revenue.
beef pho university of texas
Wholesale prices for choice-grade beef—the main variety consumed in the U.S.—surged 11% from May 2013 to May 2014, according to the U.S. Department of Agriculture.
Operators experiment with bananas and plantains to give texture and earthy flavor to dishes.
Katie Chafin with Praying Hands Bananas
American banana growers gain an edge with creative cultivars.

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