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Easing the way to smooth sipping

By Restaurant Business Staff on Feb. 01, 2010

The definition of a smoothie has been blended as much as the drink, but basically, smoothies are fruits and juices whirred with ice until thick and smooth.

McDonald's to test all-day breakfast beginning in April

 Mar. 30, 2015

After years of balking because of operational issues at offering the a.m. menu all day, the burger giant will give it a try next month.

Cheeks

By Restaurant Business Staff on May 14, 2010

Chefs are getting cheeky this spring by cooking up beef, pork, fish and even buffalo cheeks for their menus.

Food

Flocking to chicken

By Patricia Cobe on Jun. 03, 2015

To offset beef prices, chefs are turning poultry into a center-of-the-plate signature.

Entrepreneurs of the month: Nathaniel Ru, Nicolas Jammet and Jonathan Neman

By Restaurant Business Staff on Aug. 01, 2010

In 2007 these new graduates of Georgetown University’s McDonough School of Business, tired of spending money for lunch at local fast food joints, saw an opportunity for a sustainable, healthy, fast-casual option.

Food

The 10 most alluring LTOs in November

By Lizzy Freier on Nov. 30, 2017

Consumers reveal which chain limited-time offers they are most likely to purchase based on name and description.

Watercress

By Restaurant Business Staff on Nov. 09, 2010

Watercress not only packs a healthful punch, it also adds vibrant color and flavor to dishes. Chefs use it year-round on menus to enliven soups, salads, entrees, sauces and even cocktails.

Get Ready For Valentine's Day

By Restaurant Business Staff on Feb. 10, 2011

WASHINGTON (February 9, 2011)—Seventy million Americans will celebrate Valentine's Dayat a restaurant this year, according to the National Restaurant...

Artichokes

By Restaurant Business Staff on May 06, 2011

Chefs show how to get past an artichoke’s thorny exterior to unleash the green goodness within. Their spring menus boast steamed, deep-fried, stuffed and grilled artichokes.

Fennel

By Restaurant Business Staff on Jul. 29, 2011

Two vegetables in one, fennel’s bulb not only adapts well to a myriad of cooking methods—braising, sautéing, confit and stir-frying—its fronds serve as an aroma-giving garnish. Both parts can also go raw into the salad bowl with tasty results. And the pollen adds a golden sprinkle to dishes.

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