February 2016

    If the pucker factor of lemon juice, vinegar, or Greek yogurt just makes you wince, or if the prickly sensation of bitterness on the sides and back of your tongue makes your nose scrunch and your t

    There are five basic tastes that the human palate can sense when eating food: salty, sweet, bitter, sour, and umami.

    “It’s on a secondary menu that we call ‘Get It Naked,’ which to us means lower in fat and lower in calories. One of our top items has always been the tostada.

    It seems that much of foodservice’s focus is on flavors that are sweet, salty, and savory, but there’s something to be said for ingredients that bring the tastes of bitter and sour.

    Q&A: Michael Voltaggio

    Acclaimed chef Michael Voltaggio is rebranding his quick-service sandwich shop, ink.sack—sister concept to his fine-dining establishment ink.—and opening a third location.

    Checking in on the EMV Migration

    The nationwide switch to EMV chip cards is progressing at a steady clip with the Payments Security Task Force projecting that 98 percent of cards will be chip enabled by the end of 2017.

    Master the Mall

    Malls might not be the first place a prospective franchisee looks to when considering real estate options. But for Mohammad Mansour, the mall was exactly where he wanted to be.

    Ones to Watch: Lemonade

    Southern California may be all about warmth and sunshine, but the success of Lemonade proves its residents still crave comfort foods.

    The New Purchasing Power

    For centuries, the farm-to-table operation wasn’t a culinary or social movement; it was a simple fact of every meal. People grew their own food, and that was that.

    Food on Demand

    Anthropologists credit the practice of surplus farming as the foundation for civilization itself.

    Off the Beaten Path

    Eager to launch his new restaurant concept Komotodo Sushi Burrito and having already experienced one failed Kickstarter campaign, Alonzo Martinez designed a new strategy and went at it again.