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The 5 fields of food science

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.

Working with yeast

We run through what exactly yeast is. Plus there's a step by step on making perfect yeast-raised dough. And useful tips on selecting and preparing ingredients.

Forget HMOs and flexible hours. When Glen Agritelley, owner of Mercy Wine Bar in Dallas, talks employee benefits he means cross country flights and free nights at vineyards. “It makes more of a difference than paying staff more,” says Agritelley, a former Microsoft executive who opened his wine bar three years ago.

The marketing group and vendor executives expressed their bullishness about business next year and beyond, some even forecasting double-digit growth...

The marketing group and vendor executives expressed their bullishness about business next year and beyond, some even forecasting double-digit growth...

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.

10 ways you’re exposed to liability and what to do about it.

A primer on how knives are made and different types of blades. A glossary of some of the primary knives in a kitchen. And the choice metals used in knives.

As Americans grow more knowledgeable about wine, their demands become greater. But establishing a comprehensive wine program isn’t easy.

"The industry is showing growth but this growth can be described as tenuous." – TechnomicIn its 2005 assessment of the foodservice industry,...