ingredients

15 fast food facts just for fun

It's summertime. Warm nights, bar-b-ques, picnics, and casual get togethers fill up the calendar. Dazzle your friends, family and restaurant associates with your knowledge of food.

Waugh Foods: It certainly plays in Peoria

Waugh Foods, Inc., Peoria, IL, a regional broadliner founded here more than a half a century ago, has developed a successful niche business plan that has...

U.S. Department of Agriculture secretary Mike Johanns last week maintained that the nation's beef supply is "safe-plain and simple," despite the discovery of mad cow disease in an animal.

A food scientist can play many roles in foodservice, including menu R&D. Here's a closer look at some of the areas of a food scientist's expertise.

High beef prices, more efficient production and an improved product have pushed pork to the forefront.

Foodservice suppliers provide a look at products designed to make an operator’s job easier.

What's that slider doing on a fine dining menu?Have you noticed all those fine-dining restaurants with chicken pot pie on the menu? Oh, it’s not the humble...

The next new flavor makes the scene. Pomegranate had its reign, then acai. What’s the next “it” flavor on the cocktail scene?

The Basque region straddles two countries—France and Spain—and its inhabitants have had a long and turbulent history, often caught between warring factions. As a result, the shepherds, fishermen and farmers in the area’s Pyrenees Mountains, seacoast and fields have developed a language all their own and a fierce spirit of independence—some of which infuses their culinary traditions.

When you think about cooking with raisins, what dishes come to mind first? Danish pastry? Oatmeal cookies? Bran muffins? Raisins are essential to the baker’s pantry, of course, but that’s just for starters.

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