Plant-based purées are a smart way to exploit this area of growth.
Author: Flavor & The Menu Staff
4 ways to develop a sustainable and 100-percent utilization approach to seacuterie.
Sorghum is finally going national. Here are five ways to feature it on your menu.
Plating with a plant-based and flavorful purée is an artful way to add more produce to the plate without mounding up grains and vegetables, and is a way to add interesting texture, vibrant color and layers upon layers of flavor.
Insights into the plant-based purées trend from our panel of experts