Ingredients

Chicken goes global

The Asian Wrap served at the West End Market at Virginia Tech

By

Lindsey Ramsey, Contributing Editor

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...

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Whole-Grain Challenge

12-19-2012 Menu Development

There are foodservice operators who have incorporated a variety of exotic grains into their menus, in vegetarian items and on salad bars, and customers have embraced them. But when it comes to...

The Dark Side of Chicken

11-15-2012 Menu Development

When planning menus, make room for dark meat chicken, says Kathy Hayden, foodservice analyst at Mintel Menu Insights in Chicago. “I can easily see chicken drumsticks [being] as big as wings...

A Healthy Side of Pasta

10-17-2012 Menu Development

Whole-wheat and gluten-free pastas are being added to menus as diners request options that are healthier or meet their dietary restrictions. At the same time, chefs are also upgrading classic pasta...

Ice Cream Creativity

09-14-2012 Menu Development

Brigham Young University, in Provo, Utah, produces 185,000 gallons of ice cream a year. Standard flavors like vanilla, cookies and cream and cookie dough sell best, but staff at the university...

The Allure of Garlic

08-17-2012 Menu Development

Garlic is one of the most commonly used items by chefs. According to the Ag Marketing Resource Center, in 2010 the average person consumed 2.3 pounds of garlic. This month, FSD talked with...

A Cut Above

07-25-2012 Menu Development

Chuck may not sound appetizing to some diners, but the shoulder of the cattle has some of the most flavorful cuts on the animal. The chuck tender, teres major, petite tender, butcher’s cut...

Cultured Crowd

06-18-2012 Menu Development

The ongoing search for new and exciting flavors has led many non-commercial chefs to branch out from what consumers might consider “traditional” yogurt. These chefs are now...

Cabbage Patch Meals

05-17-2012 Menu Development

Crucifer may rhyme with Lucifer, but there’s nothing devilish about the huge family of vegetables that includes cabbage, broccoli and cauliflower. In fact, some research indicates...

Brown Rice’s Healthy Side

03-26-2012 Menu Development

Rice has been a staple of many world cuisines for ages. Asian, Indian, Middle Eastern and some Latino cultures have relied on this starch in all its various forms as the basis for many dishes. But...