American chefs have taken some of the world's signature street foods, such as tapas, and reinvented them for their restaurants. Starters allow chefs to be playful, creative, experimental and whimsical. Chefs are taking street foods from other parts of the world and putting their own spin on them.
Even with the oil spill capped, the oyster beds off the coast of northwest Florida are in danger, as oil-tinged waters creep closer toward Apalachicola Bay.
Spending on ethnic foods continues to surge, even in the midst of a down economy. The future of the market looks strong, as manufacturers and restaurants capitalize on consumersí increased interest and willingness to experiment.
Traditional "kid fare" items, such as hot dogs and PB&J, are being moved aside for more sophisticated and healthy options with bold, authentic and fusion flavors.
The sweet, yet spicy, combination of red chili sauce and mango is just one of the flavor pairings Americans might be layering on the grill this season, according to the McCormick® Flavor Forecast Trend Report: Grilling Edition. T
Leading restaurants have begun celebrating the arrival of spring and warmer weather by adding lighter dishes, seasonings and sauces, according to foodservice consultants Technomic.
The nominees for the 2009 Spirit of Innovation ran the gamut, from beverages to snacks, from breakfast items to dessert snacks. The innovative teamwork involved in creating these exemplary products managed to combine unique concepts with the latest trends and the underlying needs of the consumers.
On July 9, 2009, (74 FR 33030) the Food and Drug Administration issued its Final Rule on the Prevention of Salmonella Enteritidis (SE) in Shell Eggs During Production, Storage, and Transportation.
Consumers are “trending down” on protein-based, center-of-the plate foods. This has led to smaller portions; less expensive cuts of meat (that are likely less tender); and alternatives in grain- and
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