Pamela Parseghian

Crucifer may rhyme with Lucifer, but there’s nothing devilish about the huge family of vegetables that includes cabbage, broccoli and cauliflower. In fact, some research indicates cruciferous vegetables may have lifesaving properties.

With summer just around the corner, foodservice operators are updating menus by adding cold or lighter main courses in the form of entrée salads to their warm-weather menus.

Industry analyst Mintel Group maintains that Indian cuisine is on the rise and will continue to be for at least the next four years. Many non-commercial operators would agree. Two significant factors point toward increased acceptance of the cuisine. Colle

Rice has been a staple of many world cuisines for ages. Asian, Indian, Middle Eastern and some Latino cultures have relied on this starch in all its various forms as the basis for many dishes. But with the current emphasis on health and wellness, a growin

When it comes to cheese, it seems many chefs never tire of dreaming up new recipes. Some even say they now find success with cheese substitutes that fill growing requests from vegans and lactose-intolerant diners.

A“food superstore” similar to New York City’s over-the-top Eataly is scheduled to open at the University of Massachusetts in Amherst, Mass., says Ken Toong executive director at UMass Auxiliary Enterprises. Toong envisions the epicurean