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- Endless Tart Versatility
Tarts can be the “little black dress” of the menu. Elegant or rustic, sweet or savory, classic or contemporary, they’re endlessly versatile, always appropriate and always perceived as a little bit special. Similar to pies, tarts traditionally consist of sweet or savory fillings in a crust. But while pie fillings are often enclosed in a second top layer of pastry—or ...
04/29/2008
- Food Product Design: Concepts - August 2005 - Developing Healthful Fast Foods
August 2005 Developing Healthful Fast Foods By Nancy Backas Contributing Editor For more than two decades now, the quick-service industry has endeavored to include healthful items on menus. Often, those products have failed to grab much of an audience and frequently drifted into obscurity. At the same time, many portion sizes have increased and many items now are laden ...
08/01/2005
- Convenient Chef Shortcuts
October 2001 Convenient Chef Shortcuts Today’s chefs require valuable, timesaving products. These may be concentrated soups or sauces; seasonings or flavors mimicking authentic, fresh ingredients; pre-marinated, pre-breaded and precooked meats; or other pre-prepared entrées or desserts. Developing foodservice products often involves a bit of backward engineering, usually beginning with a sensational chef creation from scratch. The challenge ...
10/01/2001
- Battle For the Center of the Plate
August 2001 Battle For the Center of the Plate By Nancy Backas Contributing Editor Everyone is vying for a share of the center of the plate. When that phrase was invented, everyone knew what it meant. It was a time when Americans expected a meal to mean meat, potatoes and maybe a little vegetable on the side. Good ...
08/01/2001
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