Nitrogenation is a process similar to carbonation, but instead of infusing a beverage with carbon dioxide it infuses it with nitrogen, which results in much smaller bubbles and a rich, creamy mouthfeel. Originally used as a technique for stout...
Agua Fresca is a beverage category that has long been popular in Mexico. Spanish for “fresh water,” aguas frescas are light, non-alcoholic drinks made with one or more fruits, flowers or other natural, often seasonal ingredients mixed with sugar...
Chia seeds, which are from a flowering plant in the mint family, have boomed in popularity over the past few years for their ability to replace gelatin and eggs in vegetarian diets. Originating from Central America, chia seeds can add crunch when...
Farro is a class of wheat berry that has long been in use in Italian cuisine, where it is appreciated for its pleasant chewiness, as well as elsewhere in the Mediterranean. It actually comes in three varieties from three types of wheat — spelt...
From black truffle sauce on burgers to the increasingly popular hot honey, saucy condiments are an easy way for operators to spice up menu offerings in a labor-challenged environment
Whiskey has been made in Japan since the 1800s. Though influenced by Scotch, it tends to have lighter, more dialed-in flavors. It’s perfectly suited to be drunk neat or on the rocks, but it is most frequently enjoyed in Japan with club soda and...
