To start the school year on a healthy and trendy note, Ohio State University will test the menu merits of zucchini, beets, squash and other vegetables cut into noodle-like spirals, inviting this fall’s crop of students to get spiralized...
Buffet staple or brunch superstar? When chefs pay special attention to scrambled eggs, the result is a flavorful wake-up call.
Fresher, faster, and full of flavor and premium ingredients, the latest do-it-yourself stations are not just a customized option, but truly handcrafted cool.
Here’s how to bring the latest culinary trends into school meals.
Paired here with summer veggies, this pork meatball recipe was created by Executive Chef Bill Desoto with Restaurant Associates at The New York Times. The smoky pork is spiced up with Sriracha and made rich with manchego cheese.
New report dissects sandwich trends ingredient by ingredient. Plus, consumers’ #1 favorite sandwich.
The Mushroom Council’s Blend the Rules competition challenged K-12 foodservice staff and students to come up with creative ways to reduce the amount of meat and increase the plant-based component in entrees that kids will love. Here’s...
Wesley Turnage, CEC, executive chef at the University of Louisiana at Lafayette, was recently named one of the best chefs in Louisiana by the American Culinary Federation of New Orleans.
Tips, tricks and a temperature cheat sheet for cooking steakhouse favorites for a crowd from the chef behind SUNY New Paltz’s carnivorous pop-up, Stone Steakhouse.
Flavorful entrées featuring lentils, beans and more occur in a fraction of the time thanks to a new addition to the kitchen equipment lineup.