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Food

Food trends and recipes to keep menus fresh

Food

Mid-season menu deals at Fogo de Chao, O'Charley's and Perkins

 Feb. 22, 2024

Taste Tracker: Golden Corral, Whataburger, White Castle and Krystal reel in seafood; jackfruit becomes permanent at Smashburger; bowls boom at Taco Cabana and WaBa Grill; and Twin Peaks crafts new cocktails.

Food

IHOP hits the accelerator on menu innovation with chef Arthur Carl at the helm

 By Patricia Cobe on Feb. 22, 2024

As VP of culinary at the chain, Carl is filling menu gaps by balancing creativity with value.

Food

Brown sugar bacon returns to Arby's in 3 sandwiches

By Patricia Cobe on Feb. 20, 2024

The bacon adds a sweet-salty layer of flavor to a BLT, Roast Beef and Turkey sandwich.

Food

Chicken is showing up in some unexpected places on menus

By Patricia Cobe on Feb. 16, 2024

Cost pressures, health concerns and changing consumer tastes are pushing chicken into new menu territory.

Food

Culver's, Pancheros and Tijuana Flats make a splash with seafood

By Patricia Cobe on Feb. 15, 2024

Taste Tracker: Get bowled over at Jamba; hot honey returns to Wingstop; Moe’s fires up birria; and Bob Evans expands winter menu.

Food

From Washington D.C. to Florida, Ryan Ratino creates memorable dining destinations

By Patricia Cobe on Feb. 15, 2024

The 33-year-old chef and restaurateur has earned Michelin stars and industry cred by constantly striving for excellence and evolution.

Food

Taco Bell goes all in on chicken and crunch with new empanada

By Patricia Cobe on Feb. 14, 2024

The Cheesy Chicken Crispanada rolls out nationwide Thursday for a limited time.

Food

Sour power drives Black Tap's newest burger, fries and shake

By Patricia Cobe on Feb. 14, 2024

Behind the Menu: Chef Stephen Parker pairs tangy tamarind and spicy chilies to elevate February’s LTO.

Food

CPK, Pieology and Donatos riff on pizza

By Patricia Cobe on Feb. 08, 2024

Taste Tracker: Cocktail creativity at Firebirds and BJ’s; Starbucks and Dutch Bros go for the pink; Valentine sweets at MOD Pizza, Tous les Jours and Yogurtland; and still time for Super Bowl at Sugarfire.

Food

Inside the tasty evolution of Mexican food in the U.S.

By Nancy Kruse on Feb. 07, 2024

State of the Plate: RB menu trends columnist Nancy Kruse explains how Glen Bell’s “tay-kohs” walked so birria and other authentic dishes and flavors could become runaway hits with American diners.

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