Latest Articles

Chef Page Pressley on Reimagining Supper Traditions

Putting together an exciting menu is a delicate balancing act between offering the nostalgic vs new, local vs global, and indulgent vs healthy. As…
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10 Of The Best New Entrées At Independent Restaurants Across The Country

What makes for a spectacular new entrée? It isn’t necessarily a dish that’s particularly fancy or the product of super-expensive ingredients. It…
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Look For Restaurants To Dig Deeper Into 2021 Trends And Freshen Them Up For 2022

Food futurist Liz Moskow, vice president of brand development for Nextbite, tracks trends and helps position concepts for future growth. But these are…
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Virtual Trek: Pizza Innovation in the Midwest

Culinary Chronicles by Vince Fazi When you think of classic American style pizza let’s be honest it usually consists of New York, Chicago, and…
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Menus Of Change: Health And Climate Crises Can Both Be Addressed By The Same Diet

The annual conference shares the latest research into strategies for improving the nutrition of Americans and reworking the food system to reduce its…
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State of the Menu with Datassential: Menus Shrink, Trends Stall, But Massive Comeback Predicted

Datassential’s State of the Menu report reveals which parts of the menu took a hit, which items were pandemic-proof and which trends and flavors are…
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Chef Jeffrey Schlissel on the Leading Flavor Trends Heating up in Florida

As more and more restaurants expand their menus to pre-pandemic abilities, chefs are facing a more demanding consumer who expects more from their…
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Sweet Talk

Tags: Dessert, Restaurants, Food Trends Source: NY Post

The Best Desserts In NYC: Where To Treat Yourself This Summer

Hot weather is always a great excuse for a frozen indulgence, and this summer, New York City is buzzing with exciting options from familiar favorites…
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Culinary Chronicles: What's Trending in Hot Dogs?

Culinary Chronicles by David White Apropos of July having been “National Hot Dog Month” let me pose this question: What do summertime, baseball and…
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This Oakland-Based Supper Series Proves Pan-African Cuisine Is More Than a Trend

When chefs Solomon Johnson and Mike Woods met in Oakland in 2017, both had spent ample time in fine-dining kitchens. Johnson, who hails from Maryland,…
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Happy Holidays! See You in 2022!

The Symrise North America team wishes you all a very Happy Holiday seasoning and…

[Webinar] Reimagine Culinary and Snack Products for a Healthy Lifestyle

What does ‘health and wellness’ really mean for savory categories? Join us on T…