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A collection of menu planning ideas for foodservice operators.

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What role does health play when it comes to desserts?

By FSD Staff on Oct. 07, 2021

Dessert consumption has risen since the pandemic began, though diners’ definition of dessert is changing.

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Recipe report: Pizza pizzazz

 By Patricia Cobe on Oct. 07, 2021

October is National Pizza Month, the perfect time to up your pizza game.

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Recipe report: Standout soups

By Kelsey Squire on Sep. 29, 2021

Fall weather has finally arrived, and with it comes the unofficial start of soup season. These five bowls of comfort should help customers cope with the chill.

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Culinary input from former student stamps Stony Brook University's new Indian concept with authenticity

By Patricia Cobe on Sep. 24, 2021

Alumna Kenny Desai worked with the CulinArt team to fine-tune the menu at Tadka, Essence of India.

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Recipe report: Simplifying seafood

By Patricia Cobe on Sep. 23, 2021

Shrimp and salmon, popular with consumers, are the fallbacks when it comes to developing new seafood items. But there are hundreds of sustainable species out there that are relatively simple to source and cook, and some appear in these five fish recipes.

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3 ways to add global flavors to a K-12 menu

Sponsored content from our partner General Mills Foodservice on Sep. 21, 2021

For those building menus for K-12 schools and Gen Z students, try these three tips for experimenting with flavors from around the world!

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Providence College welcomes back students with a food hall-style dining concept

By Patricia Cobe on Sep. 20, 2021

The renovated Raymond Dining Hall features 10 stations, including a popular platform where students can cook their own customized meals.

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From soybean to sauce, our quality shines through

Sponsored content from our partner Lee Kum Kee on Sep. 20, 2021

Discover all the delicious and unexpected ways Lee Kum Kee Naturally Brewed Soy Sauce can make your entire menu sparkle with umami, otherwise known as the fifth flavor.

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3 ways to satisfy all-day yogurt cravings

Sponsored content from our partner General Mills Foodservice on Sep. 16, 2021

Interested in adding more fun yogurt options to the menu? Try these three formats that put yogurt creativity and safety first!

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How Modernist Cuisine’s Francisco Migoya is changing the pizza world

By Patricia Cobe on Sep. 16, 2021

Migoya is the coauthor of Modernist Pizza, which takes a deep dive into pizza making, revealing the secrets behind every style and technique.

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