Napa cabbage and romaine lettuce have several things in common. Each one is a popular leafy vegetable. Both are celebrated for healthfulness in home and commercial kitchens. Napa and romaine are available year-round.

How would these two produce stars fare in a head-to-head competition?

It's an entertaining idea that deserves a ringside seat. Are these powerhouse veggies evenly matched, or is one destined to be declared the winner?

It can be a simple classic or a towering work of culinary art. The wedge salad offers a cool, crisp dish that's appreciated by steak lovers and vegetarians. Restaurant chefs craft signature salads for their dining rooms. Home chefs keep fresh lettuce in the fridge for building healthy family meals around crisp wedges.

Where did this unique salad come from? It's an interesting backstory to think about the next time you enjoy a traditional wedge with blue cheese dressing.

Warm traditions and hearty fare keep Italian restaurants high on consumers’ lists of favorite dining options. The industry’s best stay on top by blending innovation into everything from menu design to online marketing. All types of food service operations can find inspiration in these successful business models.

Whether you’re picking up fresh hearts of romaine for dinner or stocking a restaurant’s walk-in with iceberg lettuce, it’s important to be aware of the farming methods that bring fresh produce to the table.

It’s hard to think of another tasty garnish that’s risen to such stellar heights on so many restaurant menus.

Ten years ago, kale ascended from the bottom of the leafy food chain to become a celebrity-endorsed health food with its slightly sweet, cabbage taste and impressive nutritional bona fides. However, the dark green stuff has some stiff competition when it goes head-to-head with tender, tasty romaine lettuce hearts.

Our moms meant well. They boiled our veggies with lots of love. They also overcooked them hoping that we’d warm up to tastes and textures that we weren’t ready to appreciate. Soggy and drab, those poor vegetables never had a chance to make their best impression.

A big part of your job centers around keeping hungry kids happy and healthy in the cafeteria. As a food service director or kitchen manager, you meet that challenge every day.You know that you’re in a unique position to help them in the fight against ever-increasing childhood obesity.

In comparison to its leafy counterparts, iceberg lettuce does not always enjoy sterling PR as a powerful health food. Here are five myths about under-appreciated iceberg that definitely deserve busting.

Whether you’re the food buyer for a restaurant chain, hotel franchise or casino operations, you understand how important it is to always source the very best for your company. Securing fresh produce on a regular basis keeps everyone happy from creative chefs to discerning diners.

You take professional pride in offering a unique menu, but all restaurants share a few surprising statistics. Wasted produce can add 10 percent to food costs as it becomes part of the average 150,000 pounds of trash that your restaurant throws out each year. These six tips can help cut those numbers down to size.