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
Calibrating bold flavor and texture
Culinary technique transforms this sweet treat and expands its menu possibilities
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
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