Plant-based proteins—with more sustainable and healthier claims—are appearing on full-service plates not only due to guest demand, but because chefs are willing to part with animal proteins of the ...
Winter may come in with a chill, but full-service chefs are heating up their imaginations with strong influence from the season.
Whether it’s a rediscovered Italian fish sauce, plankton in a powder, or favored produce used in new ways, these ingredients are adding unmistakable notes to dishes and chefs can’t get enough of them ...
All-day demand for new, better-for-you, or revamped a.m. meals is only increasing, which means chefs can never hit snooze on brunch menu innovation.
Good things come to those who wait. Adding unmistakable acidity and sourness, chefs are using fermented ingredients to punch up dishes.
Fragrant and warming, the seasonal spices of fall and winter easily spark memories, and chefs are constructing full-service menus to complement that nostalgia with novelty.
Chefs take nachos to new heights with ingredients that explore cultural angles, new proteins, high-class elements, and regional staples.
Coinciding with the rise in communal dining culture, small plates and appetizers are not only becoming more unconventional, but these complex, composed dishes are outshining entrees. ...
Meatier, heartier fall fruits are finding the spotlight on full-service restaurant menus this fall, transforming from dish accent to star.
Chefs are embracing root vegetables in everything from carrot leaf pesto to parsnip pudding to beet broth.
