Partner Content

CMAB recently unveiled a new campaign spotlighting “REAL Makers”—innovative chefs from throughout the country using California dairy in an interesting way.

For Spokane, Washington–based chef Adam Hegsted, beef means profits across his restaurant group, from the pure craveability of a Teres major steak, cooked sous vide then grilled, to Spaghetti-Stuffed Meatballs that turn a beloved classic literally inside out.

How Haliburton creates create classic-technique reduction sauces ready to use.

A select group of chefs with ethnic expertise discuss BBQ

Hispanic-style cheeses from California tap into the continuing popularity of Latin cuisine on menus today. Chefs are showcasing creativity by leveraging Hispanic ingredients in craveable, delicious dishes.

Fresh purées can wow even the most discerning palates. Fruit purées, zests and blends help chefs add precisely the right flavor to a curried ginger peach sauce, instantly transforming Moroccan chicken brochettes into a menu best-seller.

Chef Jamie, Executive Chef at The Culinary Vegetable Institute at The Chef’s Garden, brings new life to fresh potatoes with these eye catching, scrumptious dishes

Five trends Katie Sutton is watching at the National Restaurant Association conference in 2018

Potatoes help the chef tap into the veg-centric/plant-forward trend while still giving diners what they want—satisfaction, satiety and craveability

U.S. Cheesemakers dominated the World Championship Cheese Contest in Madison in 2018, and BelGioioso Cheese was awarded eight prestigious medals out of a total of 3,402 entries from 26 different nations

Watch Chef Daniel Asher of River & Woods craft an innovative twist on the classic caprese sandwich.

Five trends Kim Haasarud is watching to help you up your cocktail development, delivery, marketing and creativity game

Watch Chef Jason McLeod of Born & Raised, San Diego, CA create fresh and modern spins on classic steakhouse dishes with fresh Avocados From Mexico

Five trends Dave Woolley - Chef of Fun Things to Cook, CD Culinary Approach - is watching in 2018

Charlie Baggs's talks about his NRA 2018 Show roadmap and what trends he foresees for 2018

Chef Dan Kish of Food Fixe gives new life to dehydrated potatoes, which showcases his innovative use of dehy slices in a creative take on Tortilla Española, and dehy flakes as a delicious and gluten-free alternative breading for Chicken Milanese.

Chobani® Greek Yogurt gives baked goods a boost, especially this pillowy soft charred Indian flatbread

Kathy Casey's top five trends and concepts on the front burner of the foodservice industry in 2018.

Rob Corliss, culinary consultant, translates five sustaining trends that will continue to influence dining behavior, and that require thoughtful attention when it comes to modern menu strategy.

Greek yogurt offers a pleasing balance between acidity and richness to desserts. Use it in Greek Yogurt Icing, Frozen Greek Yogurt and Almond Panna Cotta.