There are two schools of thought when it comes to plant-based burgers: 1) they should taste as close to a real hamburger as possible; or 2) they fall into a separate taste category and shouldn’t be judged against the real thing. But either way, the burger should taste good… right? Well, this consumer taste testRead more about 13 plant-based burgers put to the test![…]
OK, it seems every John and Mary are coming out with a plant-based hamburger these days. But what about the really important stuff — like the cheese and bacon?! Enter the Nestlé “triple threat” coming in 2020. The world’s largest food company proclaims it’ll be the first to offer restaurant operators the complete package: SweetRead more about Finally, you can serve plant-based bacon and cheese burgers[…]
A group of British innovators have developed a process to convert lemon skins tossed out by bars and restaurants into drink coasters which can be recycled again. The result: less solid waste and use of paper-based coasters. The project is supported by Seedlip, maker of non-alcoholic “spirits”, London’s Lyaness Cocktail Bar and Green Lab, anRead more about Turn your old lemon skins into drink coasters, yep that’s a thing[…]
Tyson Foods says it will market its brand of plant-based vegan “shrimp” to restaurant operators next year as part of an investment deal with New Wave Foods, the upstart product manufacturer. The shrimp is made from algae and seaweed (among other ingredients) and closely resembles the taste, look and texture of actual shrimp, the companiesRead more about Chicken product giant Tyson bringing vegan shrimp to you in 2020[…]
West Hollywood’s Lowell Café is taking the farm-to-fork concept to a whole new level by adding a new herb — various marijuana selections — to its menu. Could this be the ideal restaurant concept? Smokin’ appetizers that induce a bigger appetite? A joint for joints? The latest pot of pot? The crowds seem to beRead more about First marijuana restaurant opens to budding success[…]
Here’s the idea… no more making pizza dough from scratch. Just pull this dough out of the fridge (don’t worry about letting it warm up). And start stretching it into shape. Rich’s believes the convenience of being able to offer a true hand-tossed pizza shouldn’t be so hard.
Welcome to the Zamboozy, a new dispenser of frozen adult beverages. Add in beer or other alcoholic drinks. Freeze it to a slushy state. And you’ve got the ideal summertime (adult) treat!
A shortage has made avocados about as pricey as 30-year-old Bordeaux. So, consumers are reporting that some restaurants are short-changing them on their beloved guacamole by using avo-alternatives. Here’s how it’s done.
Do you use breadcrumbs? Think all breadcrumbs are created equal? They’re not and you’re missing out (and wasting money) if you’re not using authentic Panko (Japanese breadcrumbs). This 1-minute video explains why… and Upper Crust Enterprises will send you a free sample so you can prove it to yourself!
Does your ol’ Blood Mary standby at Sunday brunch need to be livened up? The folks at Cholula have recently introduced a Sweet Habanero Hot Sauce that will spice things up sweetly.