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Speed Surf
Best of the Web
Eating the whole cow and more
Why it’s so satisfying
Yay, nay and when
The affluent, that’s who
The May/June issue of “Restaurant Briefing”
What’s your excuse?
What it means—and what it doesn’t
Green Tea Truffles
Yes, when it’s create “in vitro”

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  • Trend Tracker
    Cleanliness tops diners’ list as most vital element
    Cleanliness (96%), menu…
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  • I Recommend
    Cut meat into smaller pieces for brining
    In the kitchen, brining is my favorite…
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  • Advice Guy
    What’s your recommendation when visiting another chef’s restaurant?
    Protocol for…
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  • Idea Articles
    My taste of the NRA Show
    According to an old maxim, you shouldn’t shop for…
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  • Quiz
    Food truck or food porn
    Competition in the food truck parking lot is leading to some…
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  • Growth
    Starbucks' Schultz calls on industry to be more responsible
    Starbucks chief…
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  • Buying
    10 ways to keep food costs down this year
    Economists tend to bicker, but there was at…
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  • Equipment
    To-go goes green
    For many operators, disposable servingware and dishes have become a…
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Resources

  • Trade Secrets
    Under the dome
    The political machine in Washington DC and your own state capitol may seem too far away, too big, or just too complicated.  Yet what goes under the domes…
    Read More
  • FEATURED CONTENT
    Almonds Open Up a World of Small Plates
    A natural fit for today’s global cooking, almonds offer chefs the taste, texture and versatility to create the standout small…
    Read More
  • Towns with Potential
    Williston
    #840
    Population: 21,603
    Median Household Income: $25,774
    Restaurant Sales per Location: $1,012
    Source: Nielsen
    Read More
  • 20-Minute University
    Up close with sugar, honey and syrup
    Here we run through a glossary of variations on the big natural sweeteners, from brown sugar to sorghum syrup with some interesting facts…
    Read More
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This combination of avocado, pineapple, onion and mint makes a versatile relish. The flavor...