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Food

8 fastest-growing barbecue flavors

 By Lizzy Freier on Aug. 10, 2017

From regional American to ethnic versions and spicy to sweet variations, here are the barbecue sauce flavors on the rise, according to Technomic data.

Food

4 umami-packed ingredients trending on menus

 Sponsored content from our partner Phillips Gourmet Mushrooms on Nov. 14, 2017

For restaurant operators looking for ways to add umami to their menus, there are several ingredients that help do so in delicious ways.

Food

9 must-have foods to source in 2017

By Patricia Cobe on Jan. 17, 2017

To hit the top menu trends, no foodservice kitchen should be without these ingredients.

Food

7 regional menu hits poised for discovery

By Peter Romeo on Jan. 25, 2017

Local favorites like half-smokes and finger steaks may not be widely known outside of certain areas, but that could change.

Food

20 flavors poised to pop

By Patricia Cobe and Lizzy Freier on Feb. 14, 2017

The under-the-radar ingredients emerging on menus this year.

Food

5 ways to tap maple beyond breakfast

By Lizzy Freier on Mar. 06, 2017

Maple flavors are growing at lunch and dinner and in beverages.

Food

5 ways menus are getting cheesier

Sponsored content from our partner Miss Vickie's on Sep. 14, 2017

Operators continue to seize the opportunity to raise the bar on cheese in a variety of ways.

Food

5 ways to take favorite fruits to the next level

By Lizzy Freier on Jan. 17, 2017

Grilled apples, banana ketchup and berry gummies bring new life to common fruits.

Food

6 more local menu hits on the brink of discovery

By Peter Romeo on Jan. 30, 2017

After running a list of regional foods that seem ripe for national adoption, we heard from readers about these omissions from the list. Here are some local favorites they see as having legs.

Food

Making the modern menu

By Dina Berta on Feb. 14, 2017

Having too many cooks in the kitchen isn’t always a bad thing.

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