Ingredients

Insights from growers and menu ideas on a variety of ingredients
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...
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...
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.  
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...
“Apples are a nutritious, whole food that adds texture, color, and sweet or tart flavors to dishes. As far as varieties, the options are endless during apple season here in the Northeast. I...
The U.S. apple industry is being active in labor reform—a touchy topic, and one that decides whether many farmers can continue to grow apples. The U.S. Apple Association is lobbying for...
With meat costs and health concerns on the rise, mushroom growers aim to have their produce achieve entrée status. In the last decade, exotic mushrooms–shiitake, portobello, baby...
Many elementary students grow potatoes, sprouted in cartons on sunny windowsills, as a classroom assignment. But heirloom potato varieties—especially upmarket fingerlings—are a...

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