FEATURES
Read about the latest industry techniques, trends, and ideas as well as personal stories from restaurant professionals around the country.
The New MSG: Melon Skin Garnish
Using melon seeds and skin, Chef Jarrett Stieber of Eat Me Speak Me in Atlanta smashes perceptions on kitchen waste.
Flavor Farm
At Emmer & Rye, saving scraps and reducing waste leads to new techniques, ingredients, and flavor compounds.