Ingredients

Insights from growers and menu ideas on a variety of ingredients
With foodservice customers eating more healthfully, fish has gained importance on menus in a growing number of non-commercial operations. But that has brought with it questions about sustainability...
Dan Skay, executive chef at Parker Adventist Hospital, in Parker, Colo., loves avocados. “We’re in the Southwest,” Skay explains. “We use avocados in...
In an age where convenience is king, many chefs prefer to “do it old school.” They understand the benefits of, and are not shy about using, commercially prepared spice blends,...
Pork has long been like the ugly stepchild of the protein family, in part because of bans on the use of pig by some religious groups, and in part because of the vestiges of the old fears about...
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...
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...
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...
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...
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...
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...

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