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The 23 Coolest Restaurant Trends We Spotted In 2016 | Bon Appetite

Maralyn and I enjoy keeping up with  current creative food trends. A favorite magazine for menu and restaurant trends is Flavor & The Menu. My daughter, Robin Schempp,| writes for this culinary specialty publication. Her article for the current issue is on food we crave. Cheese. Robin explains the other...

Why you should consider the Mediterranean diet

By Tricia A. Howard (BPT) – A healthy diet can be the foundation of a healthy life. While there are many food choices and diet options, one diet consistently grabs the attention of researchers. “The Mediterranean diet has been, and continues to be, studied widely,” says physician assistant  a faculty member...

Kashmiri Kahwah (Tea) Recipe

By Debashis Das Kahwah (Urdu: قہوہ‎, also transliterated qehwa, kehwa or kahwa) is a traditional green tea preparation consumed in Afghanistan, northern Pakistan, some regions of Central Asia as well as the Kashmir Valley. In Pakistan, it is made in the Khyber Pakhtunkhwa and Gilgit-Baltistan regions. It is...

Breakfasts: What People Eat Around the World Infographic

With a good night’s sleep, our body utilizes all the energy for its routine metabolism’s, leaving it craving for the energy for the following day. A breakfast is the best way to satiate the body’s energy cravings. Breakfast foods vary widely from place to place, often including carbohydrates such as grains,...

Caribbean Culinary Bites

I’m fortunate for us to again have an update from Liz Wunderlich at the U. S. Meat Export Federation. U.S.M.E.F. Elizabeth Wunderlich — U.S. Meat Export Federation — Tel:  830.997.6319 — Text:  830-456-5560—E-mail:  wunderlc@hctc.net – Web site: www.usmef.org  Top Findings of the Power of Meat 2013 (the...

A Dozen Ways to Spicing It Up From Flavor

  A Dozen Ways: Spicing It Up Herbs and spices can be the most versatile tools you have to boost a dish’s appeal – Joan Lang When it comes to herbs and spices, how you treat them is just as important as what you use. Dried herbs, for instance, have a much different flavor and functionality than fresh ones —...

Flavor Dispatch – The New Age of Casualization

The Hill Team enjoys learning and sharing  the latest trends in the international culinary world. I was fortunate to participate in a recent conference sponsored by Flavor & the Menu, featuring top chefs demonstrating the latest innovations in food and drink creations. The craft beer boom, basil floating in...

TOP TRENDS & PREDICTIONS FOR 2012 ACCORDING TO ANDREW FREEMAN + Co.

We always like to provide our readers with industry trends. This list of trends and predictions is quite long, but very interesting. TOP TRENDS & PREDICTIONS FOR 2012 ACCORDING TO ANDREW FREEMAN & Co. FOOD & RESTAURANTS This Spuds for You – 2012 will be the year of the potato! Watch out for French Fry Menus...

Caribbean Culinary Bites Comes from ELIZABETH WUNDERLICH —U.S.MEAT EXPORT FEDERATION

I am fortunate to receive these updates, and wanted to pass them on as they include many market trends. MARKET TRENDS: PORK The pork cutout peaked at a record $1.10/lb in the second week of August, following a similar trend as in Aug 2008 and 2010 and as such has now declined to $0.97/lb for the final week...

The Art of Olive Oil Tasting

Wine and food tasting is one of the many pleasures of the life of a travel writer. Olive oil tasting is an art similar to wine tasting in terms of complexity. The Hill Team has been learning about olive oil tasting in Spain, Florida  and the Temecula Valley of California wine country. Sampling delicious...

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