Flavor of the Month: Labneh, classic Middle Eastern cuisine

Nov 11, 2019

Labneh is a creamy, soft cheese made from strained yogurt. Occasionally known as yogurt cheese in the United States, it is a quintessential ingredient in the Eastern Mediterranean...

How K-12 school meal programs are getting in on chicken sandwich wars

Nov 11, 2019

Step aside, Popeye’s and Chick fil-A, these school lunch chicken sandwiches are worth clucking about.

Who knew puréed food could look so good in healthcare foodservice?

Nov 08, 2019

Dallas senior living community Edgemere renovated kitchen creating an open layout and Real Food First program with a focus on good-tasting and looking food, even for puréed.

Menu Trends: Tots, baseball treats and 'fusebiquity'

Nov 07, 2019

See what's trending on menus

Appalachian State debuts vegan station

Oct 31, 2019

Terra Verde has so far doubled sales in a space that previously held a more generic healthy food station by focusing in on totally meatless offerings.

Boston College dining exploring global menus with new program

Oct 30, 2019

Dining hall general manager develops culinary globetrotting kitchen series to get kitchen crew hyped up for new flavors and techniques.

3 ways to tap into maple syrup

Oct 29, 2019

Tapped from trees and gaining on pumpkin spice in terms of popularity, maple syrup is ready to come out of the cupboard and play.