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CHICAGO (January 26, 2011 - Business Wire)—Last summer’s oil spill in the Gulf of Mexico released an estimated 200 million gallons of oil over the course...

Commodity prices are on the rise. And animal proteins—always one of a restaurant’s more expensive buys—are getting hit hard. But there are ways you can purchase and plate beef, pork and lamb to ease the pain—without shortchanging your customers or your profits. Listen to what these chefs, suppliers, economists and other experts have to say.

As cool and refreshing as their color, the cucumber’s palate-taming properties provide chefs with a subtle counterpoint to an array of dishes and drinks. These suave cukes are definitely not destined for the pickle jar!