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Prepared Foods April 8, 2007 J. Hugh McEvoy (Chef J)	Cuban Cuisine: On Trend and Coming Fast! - April 2007 The media attention accompanying Cuba's eventual change in government will dovetail nicely with a red-hot interest in Hispanic foods.
Prepared Foods February 2, 2007 J. Hugh McEvoy (Chef J)	Culinary Formulations: Worlds of Flavor: Culinary Science Takes Center Stage Today's most influential trends were highlighted and demonstrated for chefs at the Worlds of Flavor Conference. This year's theme was "Spain and the World," putting Spanish/Hispanic cuisine on display.
Prepared Foods July 1, 2006	Breaking Trend: Indian Gourmet Understanding the many flavors of India requires years of ongoing study. However, openness toward trying new flavors and seeking new foods on the part of Americans signals the trend toward this many-colored cuisine.
Prepared Foods November 1, 2006 Chef J. (a.k.a. Hugh McEvoy)	Coming Together The annual American Culinary Federation's national convention gathered chefs from the four corners of the earth -- who defined four hot trends.
Food Processing May 2007 Diane Toops	Toops Scoops: A return to New Orleans The Research Chefs Assn. annual meeting did justice to the flavors, cooking styles, natural resources and confluence of cultures that created New Orleans' uniquely American cuisine.
Prepared Foods February 1, 2005 J. Hugh McEvoy	Ingredient Challenges: The Chef's Edge Tomorrow's Forecast: Chefs Pick Next Trends Research chefs in the world's biggest food corporations often turn to their colleagues on the "front lines" for a glimpse into what may be on tomorrow's menus. Here, some of America's premier culinary chefs reveal what they believe the upcoming food trends will be.
Prepared Foods October 1, 2006 J. Hugh McEvoy (Chef J)	The Evolution of Mexican Cuisine Over the past two decades, many factors have combined to change American consumers' perceptions about Mexican food and to direct their tastes toward more authentic variations.
Prepared Foods November 1, 2005 J. Hugh McEvoy	Chefs Spotlight Global Food Trends Chefs from all over the world gathered at the recent ACF national convention in Texas to learn about four major food trends: authenticity, ethicality, food security, and exotica and indulgence.
Prepared Foods August 14, 2006 Chef J. (a.k.a. Hugh McEvoy)	From Mandarin to Szechuan With China taking a lead role on the world business stage, what style of Chinese cuisine might become the next big trend?
Food Processing October 2011 Diane Toops	Product Developers Find Ethnic Flavors Continue To Succeed with U.S. Consumers With Mexican, Chinese, etc., now mainstream, adventurous shoppers look for Thai, Japanese and Caribbean foods.
Prepared Foods April 1, 2005 Dominik Nosalik	New Product Trends: Finding Fashionable Flavors How do astute manufacturers track emerging flavor trends? And which new flavors will attract consumers to drive product sales? The answers may surprise you.
Food Processing March 2012 Diane Toops	Hail to the Chef Leading food & beverage companies employ great chefs to infuse retail products with innovation and creativity, convenience and chic.
Prepared Foods June 5, 2007 Chef J. (a.k.a. Hugh McEvoy)	Latin Cuisine: No Longer Ethnic? Restaurants in every area of the U.S. now carry Latin-inspired items on their regular menus.
Food Processing February 2007	Research Chefs Meeting Preview: Return to the Big Easy A reborn New Orleans plays host to the Research Chefs Assn. Culinology conference, March 8-11.
Prepared Foods November 2007 Chef J. (a.k.a. Hugh McEvoy)	Article: Crafting In-vogue Foods For successful chefs, courage is the primary secret ingredient.
Prepared Foods October 1, 2005 J. Hugh McEvoy (Chef J)	Signature Salad Dressings Vietnamese vinaigrette? Latino lagniappe? Niboshi nicoise? Salad dressings liven up a plate of greens, and help give salads a signature touch. Consider dressings with ethnic and exotic flavors to tempt consumer curiosity.
Prepared Foods May 1, 2005	The Mix in the Melting Pot While Chinese, Italian and Mexican foods remain the "big three" choices at meal time, other ethnic cuisines are entering the mix -- offering vast opportunities to food manufacturers.
Prepared Foods December 2007	Haute Cuisine: Ideas for 2008 Determining foodservice and menu trends can be done by utilizing a few key strategies -- "Regional Mashups," redesigning mainstream favorites and venturing beyond tradition to engage consumers.
Food Processing October 2012 Dave Fusaro	Global Flavors Are Capturing Imaginations And Driving Sales Authentic spices are the key as even the most mainstream food companies try out bold new ethnic offerings.
AskMen.com February 8, 2002 Gregory Cartier	Expand Your Restaurant Repertoire There is an abundance of restaurants in your area offering cuisine from all corners of the globe. Consider this article a guide to several of those corners that deserve your attention...
Food Processing March 2013 Rachel Zemser	Corporate Research Chefs Combine Health and Science With a Dash of Culinary Genius With frozen meal options like Shitake mushroom risotto and Lean Cuisine butternut squash ravioli, food companies are employing chefs to keep their products innovative and interesting.
AskMen.com August 8, 2006 James Raiswell	Keep Up In A Gourmet Cuisine Conversation Understanding a few basic terms, names and a few rules of what not to say should help you bluff your way through a fine-cuisine conversation.
Prepared Foods January 1, 2006 Lauren Swann	Better Living for Latinos Health officials and food industry experts call for a return to traditional cooking practices and ingredients to combat a growing trend in diet-related health problems among Latin-Americans.
Food Processing September 2012 Diane Toops	The New American Majority How food and beverage marketers are targeting Hispanics, Asians and other fast-growing demographic groups.
Prepared Foods January 1, 2007 Wilbert Jones	Classic Southern Cuisine The author of Smothered Southern Foods shares insight into "smothered" foods, their history and a few family recipes from his recently published cookbook.
Prepared Foods June 1, 2005 Tom Zind	Off the Beaten Path Every new groundbreaking food trend has left industry pundits wondering whether, at last, everything has been tried. But American diners are always searching for the next thrill. Today, over-the-top flavors and combinations are the order of the day.
Prepared Foods April 1, 2006	Ethnic Food Using just a few common ingredients, foodservice institutions are embracing the diversity of America's population, providing a wide range of offerings that are attractive across cultural lines.
Food Processing July 2012 Deborah Cassell	When It Comes To Flavors, The Heat Is On It used to be only some like it hot; today, everyone enjoys spicy foods.
Prepared Foods June 1, 2005 J. Hugh McEvoy (Chef J)	Ingredient Challenges: The Chef's Edge: Rice and Pasta: Grains Flavored with Flair With low-carb diets no longer in vogue, carbohydrate-rich products are resuming their rightful place on American menus. Across America, upscale diners are ordering risotto, paella (gourmet rice dishes) and pasta entrees of all kinds.
AskMen.com Gregory Cartier	Top 10 World Food Cities One man's quest to find the ultimate world food capitals culminates in this list of the top 10 world food cities.
AskMen.com James Raiswell	Top 10 Cooking Holidays - Part II Combine your love of travel and your love of food with these destinations in Italy, India, France, England and the United States.
Prepared Foods November 1, 2005 Marcia A. Wade	Balancing Acts Foodservice manufacturers are trying to juggle quality, cost, convenience and health, without throwing taste out the window. Learn which foodservice trends are up-and-coming and which have fallen flat.
AskMen.com James Raiswell	Top 10 Cooking Holidays - Part I We start with five of the best packages that combine international destinations with top chefs and the best cuisine.
Food Processing January 2005 Frances Katz	What will be the top flavors for 2005? Going into the new year, specific Asian tastes, citrus, herbs and even chocolate seem poised for popularity, says this veteran food industry reporter.
Prepared Foods November 1, 2006 Marcia A. Wade	2006 Foodservice Annual: Entrees: Redefining Dinner Restaurateurs are redefining the concept of the main course.
Food Processing October 2010 Mark Anthony	Ethnic Foods Equal Healthy Foods With good reason, many ethnic foods are associated with health-imparting benefits.
Prepared Foods July 1, 2005 Wilbert Jones	A Taste of Moroccan Cuisine Many in the Western world appreciate Moroccan cuisine, but its presence in the U.S. culinary scene has been limited. A handful of cutting-edge chefs and retailers are introducing Americans to tagines, Harira soup, couscous and preserved lemons.
Prepared Foods May 1, 2005 Marcia A. Wade	Flavors in the Limelight Manufacturers hoping to find the next big flavor sensation should take into consideration that flavor is more of a hedonic experience than previously thought.
Prepared Foods February 2008 William A. Roberts, Jr.	Article: The Hispanic Influence The food and beverage industry has tremendous challenges to cater to the important, yet varied, Hispanic consumer base.
Food Processing March 2007 Frances Katz	Ethnic ingredients find new homes From sushi chips to Thai French fries to panko bread crumbs on everything, fusion comes to packaged foods.
Prepared Foods July 16, 2007 Tom Zind	A Tough Temptation Truly understanding the North American Hispanic market is essential, but the food preferences of this culturally diverse group are anything but homogeneous.
AskMen.com James Raiswell	6 Influential Celebrity Chefs Each has his own style and his own lasting contribution to the culinary world, but there's a whole lot more to them than just what they cook.
AskMen.com Gregory Cartier	21 Questions With Chef Anthony Bourdain The author of A Cook's Tour dishes the dirt on celebrity chefs, food, restaurants, travel, and anything else the interviewer tosses onto his plate.
AskMen.com October 4, 2002 Gregory Cartier	7 Asian Cuisine Varieties With our guide to some (but not all) common Asian cuisines, you can go from novice to informed epicurean in a flash.
Prepared Foods May 1, 2006 Marcia A. Wade	A Parade of Flavors Bland and common flavors are being brushed under the table by a surge of interest in flavors that are foreign, fiery and fabulous.
BusinessWeek April 3, 2006 Amy Cortese	Cooking Up A Vacation Foodie travelers are causing a boom in hands-on culinary programs at hotels, restaurants, and cruise lines.
Food Processing February 2007 Ashman & Beckley	Flavoring inside out Callisons' Seasoned Skewers make it easy to impart exotic flavors to meats and other foods on the grill or in the kitchen.
Food Processing March 2008	The Trends: The Flavor Pairings of 2008 McCormick's annual Flavor Forecast this year looks at the flavor pairings that will influence what we eat -- such as "chile and cocoa."
Prepared Foods April 1, 2006	Flavor as a Business Building Strategy Flavor always has been and always will be an important driver of eating behavior. And manufacturers can move beyond simply flavoring a product to using flavor as part of the company's marketing strategy.
Prepared Foods May 1, 2005	Hispanic East Indian Trend tracking indicates an increase in ingredients related to Hispanic and Southwest cuisine or use of them in Hispanic applications.