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Training Staff on Food-Allergy Safety
It’s crucial to prep, cook and serve with food-allergic customers in mind—even during your busiest shift. It could save lives.…
Recipe Cards
Naan Better Wild Alaskan Pollock
12 (4-ounce) Redi Grilled Pollock Portions 2 Serrano chiles, stemmed 1 cup parsley sprigs 1…
Braised Octopus
1 whole octopus 1 bottle red wine 3 bay leaves 8-10 black peppercorns 3-4 sprigs…
Sichuan Cucumber salad
2 seedless cucumbers, seeded and sliced on a slight bias in 1/4 inches 1 bunch…
Mandarin Lime Flan
1-3/4 cups heavy whipping cream 1 cup evaporated milk 1/8 teaspoon kosher salt zest of…
News Bites
RumChata to release premium dessert line
Avenues Classics announced that it has secured a license agreement with Agave Loco for its…
Open Blue wins Best New Foodservice Product at Seafood Expo
Open Blue, the largest deep-water, open-ocean fish farm in the world and the largest supplier…
Summit announces 16 finalists for Seafood Champion
SeaWeb announced 16 finalists for the 2017 Seafood Champion Awards who have demonstrated brilliance and…
NRA Show reveals celebrity chefs lineup
The National Restaurant Association announced its celebrity chefs lineup for its World Culinary Showcase stage…
Equipment Solutions
Match Made in “Oven”
Find the right pizza oven for your kitchen, space and menu to produce perfect pies…
Changes in chilling
Two big trends to watch: Manufacturers are switching to a more energy-efficient refrigerant, and they’re…
Chef Insights
Barbecue is attracting a cult following as foodies seek back-to-roots cooking—and Dr. BBQ has plans to bring a modern twist…
Atlanta chef welcomes guests to the simplistic philosophies of Italian cuisine. Like many of her friends at the time, Chef…
Harvard alum Joanne Chang, 2016 Outstanding Baker, trades in math for the kitchen and finds her calling. Cooking food that…