Furikake, a Japanese seasoning blend
This article was written by Restaurant Hospitality. Click here to read the original article Furikake is becoming a favorite on restaurant menus as chefs tap into its umami-rich ingredients to…
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NRN staff Datassential.
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Chamoy, a sweet-sour-spicy condiment
This article was written by Restaurant Hospitality. Click here to read the original article Chamoy goes just as well as a condiment drizzled over fruits and vegetables as it is…
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Summer squash, a vegetable for every type of dish
This article was written by Restaurant Hospitality. Click here to read the original article The growing popularity of summer squash is partly the result of its versatility, as it can…
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Truffle aïoli: Two trending concepts in one bite
This article was written by Restaurant Hospitality. Click here to read the original article In the Mediterranean, aïoli is typically made in the simplest of ways: garlic emulsified with olive…
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Bucatini, the hollow pasta that’s great for sauce
This article was written by Restaurant Hospitality. Click here to read the original article Bucatini is a simple-looking pasta with a story. The noodle — which could be confused with…
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Calabrian, a fruity, smoky flavor from Southern Italy
This article was written by Restaurant Hospitality. Click here to read the original article The descriptor “Calabrian” on a restaurant menu usually denotes a Calabrian chile, a type of red…
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Vodka sauce, a popular Italian sauce ideal for social media
This article was written by Restaurant Hospitality. Click here to read the original article Vodka sauce is a tomato-based pasta sauce for which vodka is used to deglaze the pan…
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The Bloody Maria, a brunch cocktail with a Mexican accent
This article was written by Restaurant Hospitality. Click here to read the original article The Bloody Maria, a simple twist on a popular traditional brunch beverage, is a growing drink on…
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The classic combination: Salt and vinegar
This article was written by Restaurant Hospitality. Click here to read the original article This classic potato chip flavor is seeing new life in other applications. Although still most frequently…
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Très Leches: The Latin American dessert
This article was written by Restaurant Hospitality. Click here to read the original article Très leches, meaning three milks, is most traditionally a sponge cake soaked in evaporated milk, condensed…
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