Single Origin Chocolate From New Growing Regions
A New Chapter for Single-Origin Chocolate Single-origin chocolate has traditionally been associated with a familiar group of cocoa-growing regions, including...
Month: November 2026
How Restaurant Groups Are Expanding Zero Waste Practices
Restaurant groups are taking a closer look at what happens to food before, during, and after service. Rising operating costs,...
Cider Makers Explore Native and Heritage Apple Blends
Cider makers are releasing new blends that combine native and heritage apples with familiar commercial varieties. The result is a...
Regional Barbecue Styles Find New Life on Restaurant Menus
A Wider View of American Barbecue Barbecue has long been connected to place. The wood used in a smoker, the...
Fresh Twists on Classic Fruit Desserts This Season
Classic fruit desserts have a way of returning to the table year after year. Apple pie, strawberry shortcake, peach cobbler,...
New Kitchen Tools Bring Restaurant Style Cooking Home
Restaurant Style Cooking Is Becoming More Accessible Restaurant kitchens are known for organized workstations, carefully controlled temperatures, sharp tools, and...
Farmers Markets Welcome Fresh Pasta and Handmade Dumplings
Farmers markets have long been places to find fresh produce, baked goods, preserves, and locally raised foods. Now, many markets...
How Culinary Schools and Restaurants Build Apprenticeships
Culinary education has traditionally combined classroom lessons with cooking labs. Today, more schools are adding another important element: hands-on apprenticeship...
Food Halls Bring More Global Street Food to the Table
Food halls are becoming more diverse as operators add global street food concepts to their vendor lineups. From filled flatbreads...
How Local Cheesemakers Are Reviving Traditional Techniques
Small-batch cheese is having a moment. Across farming communities, food markets, and independent shops, local cheesemakers are creating distinctive varieties...