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Menu Development
Detroit Style Pizza: A Guide to Detroit Pizza
Discover Detroit-Style Pizza Detroit style pizza is a square, deep dish pizza that is known for its racing stripes sauce on top, cheese crust crown and light crust. Whether you call them red tops or square pizza, Detroit-style pizza is a unique pizza style that hast become one of the hottest pizza styles and one […]
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Menu Development
Satisfy sweet tooths with these dessert pizza ideas
Queen Elizabeth I was a down right sweets junkie. Her teeth became a gnarly shade of black, but because she was the queen, she started a trend. It was then that stained and blackened teeth were a status symbol of the time when sugar was first introd...
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Menu Development
Tony Gemignani talks secrets to great tasting tomato sauce
Q: What are some ways to properly preserve and store tomato sauce? A: In order to make a great tasting tomato sauce you always want to use the best and freshest tomatoes you can find. Although choosing to use the freshest and best ingredients can be ...
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Menu Development
Pan-style Pizza — Full Metal Pizza Jacket
“There may be a hundred different stances and sword positions, but you win with just one,” said undefeated Samurai Miyamoto Musashi in 1643. Mushashi would have been a great pizza guy because he described pan pizza to the letter. Every town, vill...
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Menu Development
Manicotti: Oh, man!
Manicotti allows operators to use a variety of toppings and fillings for a hearty pasta entrée Manicotti is a tubular shaped pasta that is typically filled with a ricotta cheese mixture. As culinarians, we are always coming up with creative ways to ...
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Menu Development
Dough Doctor: Water Works
Does the water you use really impact your dough that much? Q: How does water quality impact my dough? A: Various aspects of the water can impact the dough in different ways. For example, iron in the water can react with many oxidative dough st...
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Menu Development
Leave it to Beefer!
Why let chicken and pork get all the glory? Beef it up! June Cleaver: “Eddie, would you care to stay for dinner? We’re having roast beef.” Eddie Haskell: “No thank you, Mrs. Cleaver. I really must be getting home. We’re having squab this ev...
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Menu Development
Return of the Mac
Mac ‘n’ cheese isn’t just for kids anymore We all know that everything is better when it’s baked with cheese on it, so I wanted to focus on some amazing baked pasta dishes for you to consider offering in your fine establishment. The great thi...
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Menu Development
Chicken Wings
What is it about wings? They have become so popular that I wouldn’t be surprised if some scientist is at work trying to figure out how to come up with a chicken that has four wings. It’s no surprise people love them — they’re fun, fast and qu...
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Menu Development
How Appetizing
A quick survey of appetizers on the restaurant landscape shows that many are still serving the old standbys. Indeed, Mintel Menu Insights, a leading market-research company, lists these as the most common listings: samplers; buffalo wings; nachos; mo...
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Menu Development
10 Panini Filling Ideas
Often, simplicity is the best route to take in the kitchen. This certainly is the case when offering panini. If you’re looking for a way to jumpstart lunch sales, here are 10 easy panini “filling” combinations: • Panini Rosta (grilled zucchin...
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Menu Development
Trending Recipe: Polenta Nera Pizza
In this recipe, I’ve taken the traditional “Polenta Nera” recipe of the mountainous Alto Adige region and modified it by using puffed buckwheat, barley or spelt as a wonderful pizza with anchovies. Polenta Nera Pizza 10 ounces of your in-house ...
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Menu Development
Fowl Play: 5 great chicken pizzas
Packed with protein, chicken’s acceptance as a commonplace pizza topping has exploded over the past decade. And while the BBQ Chicken Pizza first made popular by California Pizza Kitchen in the 1980s remains a top-shelf crowd pleaser, why limit you...