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PB&J Dessert Idea

Matthew Rice, pastry chef at Girl & the Goat, celebrity chef and co-owner Stephanie Izard’s inventive small-plates concept in Chicago, knows that customers like a mix of flavors, textures and temperatures in plated desserts and gives us a sneak peek at his creative late-summer menu addition.


Listen to the 'cues

Regional barbecue is moving into the national arena, with fast casuals leading the way.

It just may be the most under-exploited category on morning menus.

We've talked before about using cage-rattling interview questions to get below the surface when face to face with job candidates. But just because you have some fancy tricks up your sleeve doesn't mean that you can forego more fundamental interview questions.

Drizzle vinaigrettes on everything from appetizers to desserts— they're not just for salads anymore.

Cheese is a product made from the pressed curd of milk. Like wine, it is thought of as a living food because of the “friendly” living bacteria that constantly change its flavor and aroma.

Taking an in-depth look at consumer preferences regarding sandwiches, locally based Technomic tapped more than 700 responses, unearthing a number of notable...

From a pure public relations standpoint, going green is right up there with being trans-fat free.

Restaurants traditionally rely on chicken and turkey to be menu profit makers. Usually in good supply and always a good buy in relation to other proteins, operators often turn to poultry to keep costs in check when red meats and seafood skyrocket. But that strategy may be dampened in the months ahead.

"Healthy eating is hotter than ever” touts the industry newsletter Food Channel TrendWire, highlighting these top trends:

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