Current Events & Food Trends
Discover top gifts for chefs at KaTom, featuring quality tools and gadgets that inspire culinary creativity for both home cooks and professional chefs alike.
Discover the best gift ideas for bakers at KaTom, featuring high-quality tools and accessories that elevate the craft of both professional & home bakers.
Discover the perfect gift ideas for restaurant owners, from practical tools to unique decor, that will elevate their business and personal style.
Commercial flake ice has many uses in the foodservice industry: from packaging to presentation. See how flake ice can benefit your establishment.
Naming new menu items in your restaurant can be tricky. Tackle this challenge, learn helpful tips, and avoid common pitfalls with KaTom's advice.
Whether you prefer your turkey fried, smoked, or stuffed and roasted, KaTom covers all the information you need to safely prepare a moist, delicious bird.
The 100,000 Opportunities Initiative matched opportunity youth with sustainable employment. KaTom covers how the foodservice industry drove the project.
What is pimento cheese? KaTom explains how (and where) pimento cheese was invented, what it's made from, and how to eat it.
KaTom discusses the history of Cornelius kegs in the beverage industry and how they are popularly used among homebrewers today.
KaTom discusses gluten food testers, Celiac disease, gluten sensitivity, and what you can do to prevent allergic reactions in your foodservice business.
Learn about three different pickling methods used by restaurateurs to produce pickled foods and how this process can be done quickly at KaTom.
Barry Levenson talks about how he started the National Mustard Museum and why he chose mustard. Learn more at KaTom.
KaTom discusses how appetizers and other small plates have evolved over the years and how they can benefit your menu.
Spiralized foods range from the beloved curly fry to the trendy zoodle. Learn more about adding spiralized food to your menu with KaTom.
KaTom discusses the fast-casual sector and why chefs – and customers – are leaving full-service establishments for affordable alternatives.
Billions of pounds of perfectly good produce end up in landfills each year. KaTom covers the ugly produce companies working to change that.
Ticket sales have fallen sharply in recent years. KaTom covers how some theaters are boosting attendance with full service food and drinks.
Adding dairy-free options to your restaurant can draw additional sales from lactose intolerant and vegan patrons. Learn more at KaTom.
Seasonal menu items can bring year-round revenue to restaurants. Check out KaTom's tips for planning a menu with seasonal produce in mind.
America's truffle industry is starting to flourish, despite Europe long being the only source for this prized ingredient.
When different American dishes share a name, they're often beloved specialties to locals in the region – and confusing to outsiders.
The names of some iconic dishes were inspired by iconic figures. KaTom takes you through the history of alfredo, Melba Toast, and more.
Restaurateurs are feeling the pinch of recurring avocado shortages. KaTom covers ways to manage this growing problem.
Commercially produced turkeys are a bit different these days, but heritage turkeys are recovering thanks to farms like Circle V Poultry.