In the past few years, pineapple has been transformed from a snack or side-of-the-plate option into a go-to ingredient for grilling, shredding and sauces.
03-13-2015 Menu Development
This versatile fruit is a welcome addition to savory entrees and innovative desserts.
02-20-2015 Menu Development
"Americans are getting a little more adventurous in their purchasing,” Kehler says. “And we are seeing a huge increase in demand for soft cheese.”...
02-16-2015 Menu Development
From tangy feta to milky mozzarella, soft cheeses are a valuable ingredient in the culinary arsenal of non-commercial chefs.
01-16-2015 Menu Development
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...
12-18-2014 Menu Development
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.
11-19-2014 Menu Development
Walk into a cafeteria, restaurant or food store and it’s clear that gluten free won’t be going away anytime soon.
11-18-2014 Menu Development
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.
10-21-2014 Menu Development
Pork’s versatility offers operators the chance to have some fun with the protein, especially in trendy street food applications.
10-16-2014 Menu Development
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.
It’s hypocritical to take government money and then suggest, as one school official did, that the government should not expect accountability.
Industry News & OpinionView All
A growing body of medical experts and researchers are saying childhood nutrition affects adult income earning potential.
Managing Your BusinessView All
A recent survey of its members by the School Nutrition Association revealed that many operators are facing moderate to serious challenges in meeting the stricter nutritional requirements set by the U.S. Department of Agriculture.
Ideas & InnovationView All