With warmer weather on the horizon, customers may be craving something cold and refreshing. These five sippers showcasing bright colors and fresh flavors just might do the trick.
Fast-casual chain Curry Up Now adds mango puree blended with rose syrup to the traditional yogurt-based lassi, balancing the tartness with fruity and floral notes.
At the Culinary Institute of America in Napa Valley, the kitchen substitutes small watermelon spheres for boba to mimic the look and experience of bubble tea.
From day-to-day dining to Diwali, Chef Rajeev Patgaonkar, CEC, AAC, HGT, has forged a culinary path that’s allowed a generation at Michigan State University to experience the truly fascinating flavors of Indian cuisine and given Indian students and faculty at taste of home.
The foodservice provider recently held its 8th annual Stop Food Waste Day. Here’s a deep dive into this year's events and a look at how the small sustainability event became a global movement.