Menu Innovations

The Sous Vide Surge

Interest in sous vide—a tech­nique in which food is vacuum-sealed in plastic bags and slow-cooked in precise water temperatures—continues to accelerate.

Seasonal Citrus

Though local sourcing gets all the hype, seasonal sourcing is just as important for quality, taste, and the environment.

Casual Dining Makeover

“How do you go from $113 per head at Morton’s Steak House to $18 per head at Smokey Bones Bar & Fire Grill?” That’s the question Christopher J.

Soup’s On!

Good soups can warm a diner on a cold winter’s day, but, according to chefs nationwide, that is only the beginning.

Party On!

As the winter holidays approach, restaurant operators and chefs are trying to be extra-inspired in their culinary creations and planning.