Brent T. Frei

Know-how with marinades, brines and rubs can take your entrees to the next level.

From regional to rustic, pizza's hotter than ever. One reason: it's the perfect platform from which to meet the flavor and ingredient demands of customers.ngredient demands of customers.

Catering sales in the noncommercial sector are on the rise following a tough recession. And while food quality is critical to any successful event, it's the experience that guests request again. Or not.

Customers discover adventure in a meal when tasty ingredients deliver comfort and convenience in a single bowl.

Chicken Fatigue Got You Down? Here are some ways onsite chefs are bringing new life to the old bird.

Wrap sandwiches have everything going for them: flavor variety, convenience, perceived value and even a healthy “halo.” It’s a hot trend that’s staying that way.

In virtually any type of operation, sandwiches grilled, pressed or toasted lure more customers in all dayparts.

The doyenne of American cooking, the late Julia Child, never met a stick of butter she didn't like. She credited her long life not to avoiding certain foods, but rather, to enjoying everything in moderation...