Tara Fitzpatrick

Senior Editor,
Food Management

Tara Fitzpatrick is senior editor of Food Management. She covers food, culinary and menu trends.

Chefs revive indigenous cultures through food
Rediscovering the foodways of indigenous people—from the Great Plains to the Amazon—could show the way to a better stewardship of the resources we have
12 A+ back-to-school menu ideas 1
Here are some of the freshest ideas for some major extra credit on the menu.
project wing drone delivery
Drones bring flying burritos to Virginia Tech
Chipotle, Project Wing and the university will test unmanned delivery systems and research how people will respond to drones in daily life.
Minor's gumbo
The legend of Cajun & Creole food
The magic of the bayou’s cuisine lies in the layered flavors of kitchen voodoo, where mastering the art of the dark roux is just the beginning.
Chicken sandwich
Chicken sandwiches worth clucking about
Diners are flocking to the simple perfection of crispy chicken on a bun, and chefs are frying it up right before dressing it with pickles, slaw and fiery spice.
chicken sandwich
6 crave-tastic chicken sandwiches 
A great chicken sandwich is an experience like no other
El Fuego food truck
School district’s own hot sauce spices up lunch 
El Fuego hot sauce powers up the flavor and keeps the sodium low at Greeley-Evans school district.
Making old Kentucky new
The Hot Brown, burgoo, Benedictine and other Bluegrass-state classics are dusted off, punched up and ready to mingle with modern updates that can feed a crowd.
3 fun, eclectic new recipes from young chefs-in-training
Three teams of students from The Culinary Institute of America came up with three different ways to incorporate the earthy flavor of the peanut in the National Peanut Board’s Student Innovation contest.
10 healthy, bold menu items
Smart chefs are ramping up flavor and lowering sodium, fat and calories for healthy menu items that get noticed.
Students stir-fry their meal at Hendrix College.
DIY wok bar a hot spot at Hendrix College
The cook-your-own stir-fry station makes customization, cooking practice and healthier eating fun.
14 cool ice cream sandwiches to melt your heart

As the temperature continues to climb, get down and funky with these cooler-than-ever examples of ice cream sandwich bliss.

Take a tour of urban farm life at USC 

A cutting-edge vertical aeroponic garden is nourishing the dining program at the University of Southern California (USC) with fresh produce for culinary creativity, all while using less land and less water. Executive Chef Eric Ernest, CEC, shows off the USC Teaching Garden and the food that it inspires. 


3 quick bites: Take a step into the food trend time machine
Every week, I compile a short list of food items on the Internet that made me hungry, curious, confused or all of the above.
Shrimp and grits by Morrison Healthcare
16 new menu items to watch

Checking in with some of the most forward-thinking onsite culinary teams at midyear reveals some instances of perfect balance. We’re seeing hot trends and cool classics side by side on the menu, along with delicious choices both healthful and indulgent: the crispy, savory, crackling porky fattiness of porchetta stands in contrast with a fresh, zesty quinoa bowl. Shrimp and grits coexist with a carrot soufflé.

Latest Headlines

Get more

Sponsored Introduction Continue on to (or wait seconds) ×