Articles by Sheri Smith
Shareable cocktails are making a comeback in the social drinking sphere. See where the trend started and where it's going now.
Learn more about the sorghum industry, sorghum's role as a sugar alternative, and how it is turned into sorghum syrup.
At Knoxville's Sticky Rice Cafe, the Sikarng family blends traditional Lao culture and cuisine with a modern restaurant experience.
Friends of Literacy brings adult education classes to Knoxville, utilizing local restaurants to spread awareness and garner support.
Appalachian food has influenced cuisine beyond the mountains and hills of its origins. Learn more about it from expert Fred Sauceman.
Fred Sauceman shares his experiences writing on food and culture, offering advice for those hoping to tell the stories of the culinary world.
Photographer Lindsay Kreighbaum documented California essential foodservice workers and the food & beverage industry during COVID-19.
Rancho Gordo strived to keep up with the rising demand for heirloom beans during COVID-19, supporting workers in the U.S. and Mexico.
During the pandemic, pizza chains scrambled to keep up with demand, delivery competition, and ingredient shortages.
The Sticky Rice Cafe brings bubble tea, Laotian food, and more to the Knoxville area. Learn about the history of boba and why it's popular.
Molasses is a co-product of cane and beet sugar refining. Learn more about this runoff syrup's life cycle, from harvest to crystallization.
Fry cutters can produce potato wedges, ribbon fries, waffle fries, and more. Learn how to use a fry cutter with this guide by KaTom.
As the food sphere increases globalization, the demand for reliable food traceability arises. Learn about food-tracing technology here.
Springform pans simplify dish removal, ensuring foods remain intact after they bake. Learn what is a springform pan and more with KaTom.
The FDA's Section 508 Coordinator, Rita Harrison, speaks on restaurants and ADA web accessibility. Learn how to improve your website here.
Fondue pots are gaining popularity in foodservice operations, but exactly what is fondue? KaTom answers this question and more here.
Are thermal carafes better than glass decanters? KaTom explains your options and helps you choose the right server for your coffee program.
From preparing stocks to tenderizing meats, learn about different types of cooking pots and how they're used with this guide by KaTom.
Serve large crowds with the best portable bar for your event. Learn what to keep in mind for service at diverse venues with KaTom's guide.
From worktops to display cases, Hoshizaki offers more than ice makers. Learn about KaTom's diverse range of Hoshizaki refrigeration here.
Not sure how to use a chafing dish? Check out KaTom's best practices for improving guest satisfaction, efficiency, and buffet organization.
Should you invest in a commercial steam table powered by gas or electricity? Learn more about the difference with this guide by KaTom.
Ice is a staple in many businesses. Learn whether a self-contained or operator-loaded ice dispenser is best for your operation with KaTom.
Does your operation need a masticating or centrifugal juicer? Learn more about both types of commercial juicers with KaTom's guide.