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.
University of Florida’s solution for feeding students in the midst of construction of a new dining hall has turned out so well, it will almost be a shame to see it go.
The endlessly colorful cuisine of Mexico is always in season, but Cinco de Mayo is a great time to bring some new recipes to the party, starting with El Rio Picante, an alternative marg, and finishing with DIY churro sundaes.
Last summer, a group of college and healthcare chefs came together at the University of Michigan for FoodService Director’s 2023 Culinary Immersion. Here are some of the recipes they developed.