Virtual/ghost kitchens, takeout trends, modern pizza strategies and hot potatoes. Plus: building modern flavor in quesadillas, discover htipiti, 10 global sandwich upgrades, 10 shakes and smoothies, and techniques to transform white chocolate.
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Stories in this Issue
Look to these 10 global sandwiches for menu ideas and flavor inspirations
Htipiti is a craveable Greek feta dip ideal for menu adaptation
Chefs are looking to trending potato-centric dishes to drive consumer excitement
Welcome to the March-April 2021 issue from Cathy Holley
Culinary technique transforms this sweet treat and expands its menu possibilities
Calibrating bold flavor and texture
Drive-thru, curbside, and carryout are surging in popularity, providing opportunities for growth now and in the future
The sweet-tart flavor of blueberries brings balance, counterpoint and intrigue to savory dishes