Two professional chefs offer their take on innovatively incorporating cheese in dishes from desserts to Indian lasagnas.

By Lisa Parrish, GMC Editor
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Tempeh offers chefs a creative plant-based protein option made from soy that is not tofu.

By Lisa Parrish, GMC Editor
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Teaching cuisines from the world may mean not being limited by borders.

By Lisa Parrish, GMC Editor,
and Chef Andrew Hunter, Kikkoman Sales USA Executive Chef 
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Traveling broadened both the mind and palate of Cura chef Dennis Rivera.

By Lisa Parrish, GMC Editor
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Popular portable food creates a customer connection with authentic offerings.

By Lisa Parrish, GMC Editor
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