Menu Innovations

Artisan Cheesemaking

Making artisan cheese can sound daunting, but for many chefs and restaurateurs, the artistry, brand-building, and unparalleled taste of cheese made fresh and in-house outweigh the time, effort, and ...

Tenderizing Tough Cuts

The age-old method of simmering foods in liquid to tenderize tougher cuts of meat has made a comeback. Amid serious sous-vide fervor, some say braising fell into the shadows.

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.