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How Korean Flavors Amplify the Menu

Scroll through #koreanfood on Instagram and you’ll find more than 4.6 million photos. Even popular American food bloggers like the Minimalist Baker post recipes for homemade gochujang, the spicy fermented chile paste, and rack up thousands of likes and comments in the process.

Chef Thomas Kim's Seared Pork Belly Breakfast Bowl

This recipe, from Chef Thomas Kim at the Rabbit Hole, uses a heritage breed of Smithfield DURoC Pork Belly as the main component of a breakfast kimchi bowl. It combines authentic ethnic flavors, heritage breed meats, and is an easy breakfast option all in one.

Can Guest Surcharges Work for Your Restaurant?

Kim Bartmann has subsidized employee healthcare for her Minneapolis restaurant employees since 1993. But that longstanding commitment only received widespread attention last year when she rolled out a 3 percent surcharge at all her restaurants and plainly told customers it was needed to cover the rising cost of health insurance.

6 Ingredients Chefs are Obsessed With Right Now

Whether it’s a rediscovered Italian fish sauce, plankton in a powder, or favored produce used in new ways, these ingredients are adding unmistakable notes to dishes and chefs can’t get enough of them

A Restaurant's Essential Guide to Winning the Holidays

Staying open the day of a holiday can endear an establishment to the community and create a loyal following. Offering the right mix of traditional and luxury menu items on these special days—and during the holiday season as a whole—can create memories for guests that will last a lifetime, keeping them coming back to the restaurant year after year.

Study: Youth, Gender Play Big Part in Openness to Healthy Animal Fat

“Fat is a necessary part of a diet.” “Animal fats are better for you than synthetic fat.” “Humans evolved to eat animal fats.”So say respondents in the fourth annual Coast Packing Company/Ipsos Animal Fats Study, examining openness to, and consumption of, animal fats.

3 Ways to Tap into the Breakfast and Brunch Boom

All-day demand for new, better-for-you, or revamped a.m. meals is only increasing, which means chefs can never hit snooze on brunch menu innovation. Full-service chefs are taking advantage of sizzling opportunities in breakfast and brunch, such as healthy tweaks plus local, seasonal produce; taking old recipes and recreating them as new and modern; and reaching for inspiration from varying cultures.

Ben’s Kosher Delicatessen Offering Thanksgiving Feast

With the company’s “Dine Out at Ben’s” option, patrons can completely relax and let Ben’s provide the ultimate “holiday without the headache” experience. On Thanksgiving Day, Thursday, November 22, seatings are available for 1, 2:30, and 5 p.

6 Ways Chefs are Having Fun with Fermentation

Good things come to those who wait. Adding unmistakable acidity and sourness, chefs are using fermented ingredients to punch up dishes. Here are few ways chefs are breathing new life into this old technique.

Activist Pushes Outback to Sell or Spinoff Other Brands

Activist investor Barington Capital Group, L.P. has pushed Bloomin’ Brands for change before. Back in February, the company sent a letter to Bloomin’s chairman and chief executive officer, Liz Smith, along with a detailed presentation that outlined how Barington felt Bloomin’ could improve shareholder value and the performance of its casual brands, Outback Steakhouse, Carrabba’s, Bonefish Grill, and Fleming’s.

Buffalo Wild Wings Adds Pumpkin Ale Sauce for October

Buffalo Wild Wings is bringing fall’s favorite flavor—pumpkin—to its menu by introducing a BBQ Pumpkin Ale sauce. This limited-time only Sauce Lab creation mixed BBQ flavors and pumpkin spice to create the new wing flavor.