With a growing population of vegetarians, it’s never been more important to focus on plant-based cuisine.
02-16-2015 Menu Development
Tex-Mex, one of America’s oldest regional cuisines, has become incredibly popular across the United States.
Three Takes On offers several different versions of the same classic dish. This month sweet, savory and spicy takes on grilled cheese.
01-26-2015 Menu Development
The idea of mash-ups, embodied by the now-ubiquitous cronut, is a concept that non-commercial operators are taking to new heights.
01-15-2015 Menu Development
The dining services department at the University of California Santa Cruz went retro on Thursday, Jan. 15 to pay homage to the campus’ 50th anniversary.
12-17-2014 Menu Development
When it comes to catered events, finding the right cocktail can be challenging, especially on college campuses where alcohol is often an issue.
12-16-2014 Menu Development
Display cooking evokes the senses—sight, sound, smell and taste—which creates intrigue and invites the guest to investigate,” says Paul Houle.
11-26-2014 Menu Development
Three Takes On offers several different versions of the same classic dish. This month spinach, vegan and an interesting Latin take on lasagna.
11-17-2014 Menu Development
Cheesecake is the type of simple, blank-canvas dessert that begs for creative flavor tinkering.
11-13-2014 Menu Development
Operators are taking this Asian noodle soup, once the packaged stuff of college dorms, to new heights.
Three Takes On offers several different versions of the same classic dish. This month: unique takes on sausage dishes.
Industry News & OpinionView All
The Defense Department will strengthen its Healthy Children programs by adding fitness, nutrition and tobacco-free living into military children’s curriculum.
Managing Your BusinessView All
Mary Arlinda Hill continually aims to improve both Jackson Public Schools and her community.
Ideas & InnovationView All