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Tag:
food trends
Stay at the forefront of evolving culinary trends! Find articles that spotlight emerging flavors, innovative techniques, and immersive dining experiences that can redefine the very essence of gastronomy.
How chefs can capitalize on Austin summers
There are plenty of fun chances for future cooking professionals to enjoy Austin food and expand on their skills during the summer months, making the most of hot days.
May 29, 2018
How chefs can capitalize on comfort foods
Comfort foods appeal to a wide variety of customers, and this advice can help you
May 1, 2018
Uncommon herbs to spice up your dishes
By taking the time to familiarize yourself with some of these lesser-known herbs and getting inventive, you could discover the perfect taste for your next creation.
April 25, 2018
Bringing gourmet items to kids menus
Making your kids menu more exciting and adventurous involves a little work, but will definitely pay off as you expand the horizons of young eaters.
April 24, 2018
What can chefs learn about the “Beyond Burger” and other “bleeding” veggie burgers?
As any meat-lover knows, the perfect burger isn't just about the taste and toppings. Texture plays an important role, too.
April 12, 2018
Why turmeric is becoming more popular
Turmeric has a long history in Asian cuisine and traditional medicine, but it’s been making huge inroads in American kitchens over the past couple years and culinary students should take note.
April 9, 2018
How chefs are including anti-inflammatories into their dishes
An anti-inflammatory diet can help people with a variety of medical conditions manage their symptoms while enjoying a variety of delicious dishes.
April 6, 2018
Oat milk – the latest nondairy craze
Using a nondairy milk in your culinary creations can make your products available to a wider audience while introducing unique flavor combinations to your recipes.
April 4, 2018
The newest meat cuts to liven up your entree
Consider straying away from the familiar steaks and trying one of the intriguing and innovative takes on your favorite protein that are currently inspiring buzz in professional kitchens across the country.
March 29, 2018
What is heme, and how is it reshaping the burger conversation?
One of the most promising developments in the pursuit of a more convincing stand-in for beef has been the use of heme, so cooking professionals should familiarize themselves with the latest advancements in burger science.
March 29, 2018
South American cuisine leads in new restaurant menu trends
To get ahead of a fast-growing trend, you should familiarize yourself with some of the key culinary traditions of South America and how these foods are prepared in U.S.
March 26, 2018
These specialty teas are taking over cafes and restaurants
Tea is a popular drink and ingredient that continues to inspire enjoyment in its fans.
March 20, 2018
What’s the next avocado toast?
Chefs everywhere are in search of the next must-have food to become a nationwide phenomenon, and these are some strong contenders.
March 19, 2018
The top 2018 food presentation trends everyone should know
Explore some of the current presentation trends showing up on tables across the country and you may discover a spectacular idea for your next creation.
March 16, 2018
Rethink farm-to-table with these trends we’ve seen in 2018
Farm to table is now an umbrella term of sorts for a variety of trends.
March 8, 2018
What is the tacro?
Chefs often focus on using perfectly honed techniques and fresh ingredients to capture the potential of a classic dish. A delicious new combination of beloved comfort foods looks poised for explosive popularity: the tacro.
March 6, 2018
Calorie counts: Do your customers want them? And are they practical?
Calorie counting is a popular choice for people who want to control portion size, lose weight and generally improve their health.
February 13, 2018
Pairing food with floral arrangements
Plating food with flowers can lead to eye-catching designs that delight customers and create a more immersive dining experience.
February 9, 2018
Nordic winter dishes to co-opt
Nordic countries have found a variety of ways to turn readily available ingredients, like fish and root vegetables, into flavorful dishes worth adding to your rotation.
February 8, 2018
Why Israeli food is considered ‘cuisine of the year’
Israeli food may be a major restaurant trend in 2018, thanks to the wide variety of dishes and influences involved in its development.
February 7, 2018
3 traditional Finnish foods you need to try
Once you’ve tried these items for yourself, you’ll want to dig deeper into Finland’s rich culinary heritage.
February 5, 2018
How to Whole30-proof a portion of your menu
One such diet plan is the Whole30, a popular short-term diet that changes the way eaters think about food. Here are some tips on how to craft a Whole30 compliant menu.
February 2, 2018
This is not that: Quick substitutes to try in 2018
By trying new combinations and seeing the results, you may even find that you prefer certain recipes with substitute ingredients.
January 29, 2018
Steak sandwich or Philly cheesesteak? Important decisions to consider
One of the many endless yet important decisions restaurateurs or chefs may have to make comes down to a simple question: Steak sandwich or Philly cheesesteak?
January 29, 2018
Satisfying increased customer cravings for fruits and vegetables
Using more fruits and vegetables on your menu is in line with general customer sentiment, meaning your restaurant appears relevant and responsive.
January 26, 2018
Hyperlocal: The newest menu sourcing trend
What does the increasingly popular hyperlocal trend mean for chefs and restaurants? The answer centers around using more local ingredients.
January 26, 2018
The most popular burger trends
By staying on top of the latest trends, you may discover ideas for creating your own ultimate burger, like more creative toppings.
January 25, 2018
What is “cowboy cooking” and what can chefs learn from it
When cowboys were hungry, they either needed to prepare dinner themselves or look around for the nearest chuck wagon. Here's what professional chefs can learn from life on the range.
January 22, 2018
Gut-health cuisine popping up at restaurants everywhere
Today, many chefs are striving to meet the needs of diners by developing new dishes that are both tasty and promote gut health.
January 19, 2018
Simple foodies: Why minimalism is making a comeback
Many food enthusiasts have realized that with fresh ingredients and creative flavor combinations on the menu, there’s no need to overcomplicate a recipe.
January 17, 2018
How Will Meal-Kit Culture Change In The Near Future?
Meal kits are a popular but potentially unstable trend, based on current market indicators and the performance of similar services in the past.
January 17, 2018
Food tourism: A new industry thrives
Chefs and culinary academy students who explore the thriving industry of food tourism may find their own chances to take part.
January 10, 2018
Why savory and sour are supplanting sweet tastes
Think about how you can harness the power of savory and sour ingredients when crafting intriguing dishes.
January 8, 2018
Taking a fresh spin on your breakfast offerings
If you’re looking for a way to step up your breakfasts, give one of these delicious recipes a try.
December 22, 2017
Katsu, a novel approach to the classic cutlet
Katsu is made with a thin slice of meat that's breaded with panko.
December 15, 2017
Startup culture food habits and menu trends
Understanding what makes younger workers in startup environments get excited about work (and food!) is important when crafting menus and quick meal options that cater to their demands.
November 29, 2017
Delicious fusion meal mashups
Try these recipes to explore the limitless possibilities of culinary fusion.
November 20, 2017
11 ways to use avocados
Here are 11 creative ways to put those avocados to good use in the kitchen.
November 16, 2017
Stuffing from around the world: How to do Thanksgiving the right way
Culinary arts students can use these recipes to further their mastery of stuffing.
November 13, 2017
