ingredients

Consumer Trends

Consumers are less sweet on sugar

The courts may have challenged Mayor Bloomberg's ban on oversized sugary soft drinks in New York, but public opinion appears to be on Hizzoner's side.

“Menus of Change” tries to be a GPS for healthier menus

Industry leaders gathered at a first-of-its-kind conference this week to draft a plan for turning healthful, sustainable food into more of a sales and profit generator for the foodservice industry.

With such wide acceptance among operators and consumers, kale has cleared the way for other previously ignored vegetables.

Good old reliable celery is so commonplace, it's often overlooked by chefs searching for more vegetable excitement. Celery root—which comes from a different but related plant—is a stranger in many American kitchens.

Ask chefs for the secret behind their finest creations and chances are they'll mention fresh, high-quality ingredients.

An ongoing peek into the pages of chef-authored cookbooks.

The term “vinegar” comes from the French vin aigre, or sour wine. It is also used to describe other soured, alcohol-based liquids, such as those made from cider, malt or rice wine. Souring is a natural process that occurs when a liquid containing less than 18 percent alcohol is exposed to the air.

Ever wonder what the big brains are working on while you’re busy feeding people?

Menu offerings with organic and natural ingredients currently represent a small percentage of overall sales, but that percentage is growing rapidly,...

If you want to please diners looking for healthful choices, offer a changing array of seasonal fruits and vegetables.

  • Page 11