Ingredient of the Month
The Ingredient of the Month presentation offers downloadable tools featuring a different nutritional ingredient each month for chefs to incorporate into their menus and use in community events. The presentation provides an in-depth look at the ingredient, a delicious recipe, and a content-based quiz. Recipes range from simple recipes that kids can make to more detailed recipes for chefs. Download these tools, share with colleagues, and start creating your IOTM recipe collection.
New Ingredient of the Month
July 2025 - Chili Crisp
Bold, spicy, and irresistibly crunchy, chili crisp has taken simple ingredients rooted in Chinese tradition and turned them into an international culinary phenomenon. Bursting with heat, texture, and umami, this global ingredient has chefs and cooks spicing up everything from noodles and eggs to even ice cream. Download the PowerPoint presentation and complete the quiz by logging on to the ACF Online Learning Center to earn one hour of continuing-education credits toward ACF certification.
June 2025 - Heirloom Beans
Heirloom beans are more than just food! They’re edible history, bursting with vibrant colors, bold flavors, and centuries-old stories passed down through generations. Grown sustainably and prized by chefs for their rich character, these beans offer a delicious way to connect with tradition, biodiversity, and the roots of global cuisine. Download the PowerPoint presentation and complete the quiz by logging on to the ACF Online Learning Center to earn one hour of continuing-education credits toward ACF certification.
May 2025 - Cultured Meat
Cultured meat, also known as lab-grown or cell-based meat, is real meat produced by cultivating animal cells in a controlled environment, no farming or slaughter required. First unveiled in 2013 with a $300k lab-grown burger, it has since gained momentum as a promising solution to reduce environmental impact, improve animal welfare and offer a cleaner, more sustainable way to meet global demand. Download the PowerPoint presentation and complete the quiz by logging on to the ACF Online Learning Center to earn one hour of continuing-education credits toward ACF certification.
April 2025 - Upcycled Flour
Upcycled flour is a nutrient-rich, eco-friendly alternative made from food byproducts like spent grains, fruit and vegetable pulp, and nut pressings, transforming would-be waste into versatile flours. As the demand for sustainable food solutions grows, upcycled flour is gaining traction in baking and food production, offering waste-reducing substitutes to enhance everything from bread to protein snacks. Download the PowerPoint presentation and complete the quiz by logging on to the ACF Online Learning Center to earn one hour of continuing-education credits toward ACF certification.
March 2025 - ‘Nduja
‘Nduja (en-DOO-yah) is a spreadable pork salami from Calabria, made with pork fat, lean cuts, and fiery Calabrian chili peppers that are known for giving the salami a bold depth and its signature heat. Once a humble peasant food, this intensely flavorful delicacy has become a prized ingredient in Italian cuisine and charcuterie, adding rich umami to a wide range of dishes. Download the PowerPoint presentation and complete the quiz by logging on to the ACF Online Learning Center to earn one hour of continuing-education credits toward ACF certification.
February 2025 - Grits
A staple of Southern American cuisine, grits are made from ground corn and prized for their creamy, versatile texture that complements a variety of dishes. Originating with Native American tribes who ground dried maize into coarse meal, the term grits evolved from the Old English word grytt, meaning coarse meal. Grits hold a special place in Southern culture, serving as the official state food of South Carolina since 1976, and are a tradition in both restaurant and home kitchens across the ̴Grits Belt,” stretching from Texas to Virginia. Download the PowerPoint presentation and complete the quiz by logging on to the ACF Online Learning Center to earn one hour of continuing-education credits toward ACF certification.
January 2025 - Jackfruit
Cultivated for over 3,000–6,000 years, jackfruit (Artocarpus heterophyllus) is one of the oldest known fruits and today is widely grown in a variety of tropical regions. Valued as a staple food, particularly during famines, jackfruit’s abundance, versatility and resilience have made it a significant crop across many cultures. Mature jackfruit trees can produce 100–200 fruits annually with each fruit weighing between 22–110 lbs. and reaching up to 35 inches in length, making it the largest tree-borne fruit in the world! Download the PowerPoint presentation and complete the quiz by logging on to the ACF Online Learning Center to earn one hour of continuing-education credits toward ACF certification.
December 2024 - Five Spice
Five-spice powder, originating in ancient China during the Qin or Han dynasties (221–220 BCE), was initially crafted as part of traditional Chinese medicine to balance the body’s energies. By the Tang and Song dynasties, it became a culinary staple, spreading across Asia and globally through the spice trade, with its meticulously blended spices celebrated for their balance of sweet, sour, bitter, salty, and umami flavors. Download the PowerPoint presentation and complete the quiz by logging on to the ACF Online Learning Center to earn one hour of continuing-education credits toward ACF certification.
November 2024 - Bitters
From their medicinal origins to the sophisticated cocktail culture and culinary creativity, the voyage of aromatic bitters reflects a lasting history of taste and innovation. Initially infused with botanical ingredients, they’ve since diversified into aromatic, citrus, and herbal variations to suit diverse palates. Today, beyond their role in classic and contemporary cocktails, bitters contribute depth and complexity to a broad range of culinary creations. Download the PowerPoint presentation and complete the quiz by logging on to the ACF Online Learning Center to earn one hour of continuing-education credits toward ACF certification.
October 2024 - Truffles
Truffles, esteemed for their earthy and pungent flavor, have been a coveted luxury in culinary circles for centuries. Initially enjoyed by the Sumerians around 4500–1900 BCE, truffle production thrived in the mid-1800s but sharply declined post-World War I. Despite challenges, French agronomist Joseph Talon’s 19th-century breakthrough in truffle cultivation methods led to the establishment of truffle orchards, ensuring more controlled and consistent production. Download the PowerPoint presentation and complete the quiz by logging on to the ACF Online Learning Center to earn one hour of continuing-education credits toward ACF certification.
September 2024 - Spinach
Scientifically identified as Spinacia oleracea, the spinach plant is an annual, edible flowering plant belonging within the Amaranthaceae family. During the Renaissance in Europe, spinach rose to prominence, gaining recognition for its health benefits and remarkable versatility in culinary applications. Later in its journey, one infused with historical significance, spinach crossed the Atlantic alongside European settlers, finally making its way into North American kitchens during the 18th century. Download the PowerPoint presentation and complete the quiz by logging on to the ACF Online Learning Center to earn one hour of continuing-education credits toward ACF certification.
August 2024 - Fish Sauce
Fish sauce, made from fermented fish and salt, is a savory condiment deeply rooted in Southeast Asian cuisine. Through expanded trade routes and cultural exchanges, it has transcended its regional origins, gaining popularity across shores for its rich umami flavor. Today, it’s a cornerstone of traditional Southeast Asian cooking and a versatile favorite among chefs. Download the PowerPoint presentation and complete the quiz by logging on to the ACF Online Learning Center to earn one hour of continuing-education credits toward ACF certification.
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