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Food Trends

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Fried chicken sandwiches proliferate at independent restaurants, too Fried chicken sandwiches proliferate at independent restaurants, too

Chefs put their regional and global expertise to work to leverage this trend

Sep 15, 2020

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1 Min Read

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Flavor of the Week: Chaga, king of medicinal mushrooms Flavor of the Week: Chaga, king of medicinal mushrooms

Sep 14, 2020

6 Slides

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Consumer Trends

5 ways restaurant consumer trends are shifting during the coronavirus pandemic 5 ways restaurant consumer trends are shifting during the coronavirus

Sep 10, 2020

5 Slides

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Flavor of the Week: Dukkah, an Egyptian seasoning blend Flavor of the Week: Dukkah, an Egyptian seasoning blend

Sep 8, 2020

6 Slides

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Flavor of the Week: Orecchiette, ‘little ears’ of pasta Flavor of the Week: Orecchiette, ‘little ears’ of pasta

Aug 31, 2020

6 Slides

How coronavirus has altered hotel breakfast service How coronavirus has altered hotel breakfast service

byMichael Costa

Aug 26, 2020

1 Min Read

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Flavor of the Week: Agave, a sweetener with a health halo

Flavor of the Week: Agave, a sweetener with a health halo

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Restaurants make seafood to-go work

Restaurants make seafood to-go work

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Flavor of the Week: Elderberry works in desserts, jams and wine

Flavor of the Week: Elderberry works in desserts, jams and wine

New on the menu: Amanda Cohen’s vegetarian Muffuletta and a sushi-musubi mashup

New on the menu: Amanda Cohen’s vegetarian Muffuletta and a sushi-musu

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Flavor of the Week: Jackfruit, a versatile meat substitute

Flavor of the Week: Jackfruit, a versatile meat substitute

Flavor of the Week: Chewy, nutty wheatberry

Flavor of the Week: Chewy, nutty wheatberry

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Flavor of the week: Chilaquiles, Mexico’s customizable breakfast dish

Flavor of the week: Chilaquiles, Mexico’s customizable breakfast dish

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Restaurants Rise: Trend watchdogs on pandemic-proof menu innovations and surprising menu trend revivals

Restaurants Rise: Trend watchdogs on pandemic-proof menu innovations a

byTara Fitzpatrick

Flavor of the Week: Tahini, the versatile sesame sauce, expands beyond tradition

Flavor of the Week: Tahini, the versatile sesame sauce, expands beyond

Best Sandwiches in America

The best sandwiches in America contest is on: Submit your entry

The best sandwiches in America contest is on: Submit your entry

byLisa Jennings

Restaurant Operations

Foie gras can be shipped to California once again

Foie gras can be shipped to California once again

Purple ingredients like ube and açaí bring color and antioxidants to dishes in restaurants

Purple ingredients like ube and açaí bring color and antioxidants to d

Flavor of the Week: Japan’s soft and fluffy milk bread

Flavor of the Week: Japan’s soft and fluffy milk bread

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Flavor of the Week: Calamansi, the aromatic citrus of the Philippines

Flavor of the Week: Calamansi, the aromatic citrus of the Philippines

Flavor of the Week: Tzatziki, a refreshing Greek condiment

Flavor of the Week: Tzatziki, a refreshing Greek condiment

Flavor of the Week: Shiso, mint’s East Asian cousin

Flavor of the Week: Shiso, mint’s East Asian cousin

Flavor of the Week: Black rice, a brown rice that turns deep purple

Flavor of the Week: Black rice, a brown rice that turns deep purple

Chefs turn to sandwiches as a vehicle for vegetarian food

Chefs turn to sandwiches as a vehicle for vegetarian food

Flavor of the Week: The hot and tangy Peppadew pepper

Flavor of the Week: The hot and tangy Peppadew pepper

Flavor of the Week: Morning daypart embraces the breakfast burger

Flavor of the Week: Morning daypart embraces the breakfast burger

Flavor of the Week: Shrubs bring sweet and sour elements to beverages

Flavor of the Week: Shrubs bring sweet and sour elements to beverages

Flavor of the Week: Smoky meets tangy in chipotle aïoli

Flavor of the Week: Smoky meets tangy in chipotle aïoli

The Reuben sandwich is reimagined in restaurants with cross-cultural and plant-based options

The Reuben sandwich is reimagined in restaurants with cross-cultural a

The Reuben sandwich is reimagined in restaurants with cross-cultural and plant-based options May 2020

The Reuben sandwich is reimagined in restaurants with cross-cultural a

Flavor of the Week: Elote, a Mexican street food mainstay

Flavor of the Week: Elote, a Mexican street food mainstay

Flavor of the Week: Oh my hybrid, clementine

Flavor of the Week: Oh my hybrid, clementine

Flavor of the Week: Cacio e Pepe, simply fulfilling

Flavor of the Week: Cacio e Pepe, simply fulfilling

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Flavor of the Week: Indian cuisine’s hearty butter chicken

Flavor of the Week: Indian cuisine’s hearty butter chicken

New on the Menu: Food and drink from restaurants for customers practicing social distancing

New on the Menu: Food and drink from restaurants for customers practic

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