Food Management

Sauces & Seasonings 

Jul 9, 2008

The Power Palate 

May 1, 2008, By Tara Fitzpatrick

These days, taste buds speak the language of big, bold flavors. More and more often, where you find beef and pork, you'll find ancho chiles, hoisin, chimichurri,...

The Miracle of Marinades! 

Jul 1, 2007, FM Staff

The value of marinades is two-fold: tenderizing tough, inexpensive, cuts of meat (skirt steak, beef chuck, and pork shoulder, for example) and adding...

Heat 

Feb 1, 2007, FM Staff

Heat By Bill Buford Alfred A. Knopf, 2006 $25.95 (hardcover) Subtitled "An amateur's adventures as kitchen slave, line cook, pasta maker, and apprentice...

Dress for Success  

Nov 1, 2006, Joanna Lefebvre

Joseph Hamilton Executive Chef St. John Health Center Tulsa, OK "I think the trend is to branch out in what we use dressing fordressings are an easy way...

Accessorize! Accessorize! 

Jun 29, 2006, Joanna Lefebvre

Jim Groskopf Purchasing Analyst/Menu Planner Saint Paul Public Schools Saint Paul, MN "Our students represent a broad spectrum of cultures and nationalities,...

Hold the salt?  

May 1, 2006, FM Staff

HERE'S THE BREAKDOWN: low-sodium foods: 140 milligrams per serving; moderate-sodium food: 400 milligrams per serving; high-sodium food: 400 milligrams...

Sauce Sense 

Jan 1, 2006, Diane Ridge

Bite into a forkful of hot steamed fish topped with cool Red Pepper Onion Mango Sauce and the fresh flavors of the Caribbean explode in your mouth. At...

Dressing Up Salads 

Aug 1, 2005, Ann Friedland

PHOTO: CRANBERRY MARKETING COMMISSION Made-to-order salads exceed customer expectations at Providence Portland Medical Center in Oregon. Whether selling...

Fire & Spice 

May 1, 2005, Diane Ridge

By Diane Ridge Photo Credit: American Lamb Board Grilling in the Park, outside of Children's Memorial Hospital in Chicago, entices medical employees to...

Mustard Minutiae 

Aug 1, 2004, FM Staff

YELLOW MUSTARD, the no-carb, no calorie condiment, has a flavorful history. Here's a few fun facts about one of America's favorite hot-dog toppers. Mild...

We Be Jammin' 

Aug 1, 2004, FM Staff

As sauces or toppings, dessert garnishes or fillings, or as a base for salsas or fruit glazes, jams and jellies are important ingredients for a host of...

Stocking Your Mexican Pantry 

Oct 1, 2003, FM Staff

Until fairly recently, the American perspective on Mexican cuisine tended to begin and end with Tex-Mex dishes like tacos, nachos, burritos, tortillas...

Dipping Delights 

Jul 1, 2001, Diane Ridge

Dipping Delight Dipping Delight Satisfy your customers' craving for munchies with these healthful dips. Clearly were a snacking societytortilla chips,...

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