Test Kitchen

The Return of Classic French Cuisine

  In recent years, the trends have skewed toward small, shareable plates; all things locally sourced and seasonally inspired; and authentic ethnic cuisine that packs bold flavors. At the same time, the megatrend of casualization has taken over the industry, making the dining experience more communal and less white tablecloth. So in a world of seasonal, hyperlocal fusion small plates, ...

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Duck Takes Flight on Menus


Today’s guests are becoming increasingly educated on food, prompting higher expectations for dining experiences. They want to know where their food comes from, the story behind it, and if it’s locally sourced and prepared with care. They’re looking for authenticity and craftsmanship, but above all, they want it to be flavorful. To satisfy these demands, a high-quality protein that is ...

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Chef’s Corner: Maximizing the Versatility of Sweet Corn

Nothing speaks to fresh, local, and seasonal better than sweet corn in the summer. Locally, this remarkable ancient crop is abundant in July and August. There are five main types grown around the world: pod corn, the least known variety found in South and Central America; popping corn that originated in Peru; Indian corn that was cultivated by Native Americans; ...

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Prime Your Menu with Pennsylvania Peaches

With the abundance of nearby peach producers, buying local from Produce Express is extremely advantageous, offering tree-ripe (allowed to ripen on the tree) peaches at their optimum flavor with fewer bruises and blemishes due to shorter traveling distances. As peach season reaches its prime, and with the highest quality peaches available right in our backyard, make sure you’re planning ahead ...

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Get Spicy


With spice and herb combinations that meld hot and sweet with tangy and savory, Mediterranean and/or Middle Eastern cooking boast a wide array of flavors and aromas. Different countries are known for their own traditional spice mixes and marinades, each presenting wonderful ways to wake up your menu. Berbere: a fiery hot Ethiopian spice mix with intense and exotic flavor ...

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Grown-Up Grilled Cheese

No longer relegated to the children’s menu, grilled cheese has become a creative category onto itself, with varieties that range from the nostalgic American cheese-on-white to premium ingredient-stuffed and fusion-inspired. Grilled cheese is also an equal-opportunity sandwich: it appears on menus found in diners to five-star restaurants nationwide. It’s a simple concept but one that can transcend expectations with a ...

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The French Dip: Back to Basics

Hot roast beef with a little horseradish sauce or mustard on a French roll and au jus on the side in which to drench it. It comes with mass appeal and culinary nostalgia that must be revered. There’s hardly a simpler or more enduring sandwich than this – and it’s American made. Baguette and au jus notwithstanding, France had nothing ...

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Try a New Take on Fundamental Favorites: BLTs & Club Sandwiches

Timeless American handheld BLTs and club sandwiches have a rich history and have evolved significantly as recipes were passed down and altered over time. These iconic sandwiches draw out feelings of nostalgia and provide an excellent canvas to prepare new and inventive takes to increase appeal and profitability. Build a Better BLT Start with the “B.” Thick-cut slices of cured, ...

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Octopus: The New Calamari?


Octopus has been spotted on many food trend list predictions for this year, including Pinterest’s top 2017 emerging trends. Calamari is already a staple at many restaurants, making octopus a logical next tier item when considering innovative seafood dishes to keep your menu fresh. Part of the cephalopod family that also includes squid, octopus has meaty, tender flesh with great ...

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