Mandy Ellis

6 Ingredients Chefs are Obsessed With Right Now

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

3 Ways to Tap into the Breakfast and Brunch Boom

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.

6 Ways Chefs are Having Fun with Fermentation

Good things come to those who wait. Adding unmistakable acidity and sourness, chefs are using fermented ingredients to punch up dishes.

3 Types of Spice Trending this Season

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.

6 Bold Techniques to Take Nachos Up a Notch

Chefs take nachos to new heights with ingredients that explore cultural angles, new proteins, high-class elements, and regional staples.

5 Ways to Harness the Shareable Trend

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.

What's Trending in Fall Fruits

Meatier, heartier fall fruits are finding the spotlight on full-service restaurant menus this fall, transforming from dish accent to star.

6 Ways to Dig Into Root Vegetables

Chefs are embracing root vegetables in everything from carrot leaf pesto to parsnip pudding to beet broth.

6 Ways to Mac ’n Cheese

Beyond what mom made, chefs are transforming this creamy, gooey dish into something imaginative. Here are a few thought-provoking mac ingredients crafting comforting, cheesy bites.