Continue to Site >>>

Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 35
Food

How Rick Petralia is pushing the envelope on flavor at Freddy’s

The chef moved from pasta to frozen custard and burgers, but he sticks with the same R&D principles.

Food

Fresh pasta shapes up the fall menu at North Italia

Chef Chris Curtiss ties into National Pasta Day with the debut of seasonal pastas in on-trend shapes.

Food

Taste Tracker: Sweetgreen’s new bowls, Krispy Kreme’s spooky doughnuts and O’Charley’s Cajun flavors make menu news

Just Salad adds plant-based chicken; Chopt travels to New Mexico; Mod Pizza and Habit Grill pick pumpkin; and comfort makes a comeback.

Marketing

Arby’s will start selling a new smoked bourbon

Limited-edition Arby’s Smoked Bourbon is infused with the same smoked oak as its Smokehouse Sandwiches.

Food

Nacho Fries are back at Taco Bell, loaded with extra heat and toppings

The amped-up fries run for a very limited time but fans can hunt down availability on a digital tracking system.

Food

Chick-fil-A is bottling its salad dressings to sell at retail

Four of the chain’s most popular dressings will roll out later this month in Cincinnati and Tennessee stores.

Food

Burgerville bucks the pumpkin spice craze with its new Apple Crumble Sundae

The Pacific Northwest chain sticks to its mission of local sourcing to bring the seasonal LTO to menus.

Food

Taste Tracker: Smashburger adds wings, Jimmy John’s goes crunchy and Newk’s turns up the heat

Also trending this week: Halloween treats at Baskin-Robbins and Insomnia Cookies; Krystal’s mini chicks; Zaxby’s loaded fries and pork makes menu news.

Food

Burger King scares up some serious heat with the Ghost Pepper Whopper

The LTO ties into Halloween and promotes the chain’s Home of the Ghosts feature in the BK app.

Food

IHOP is tagging its New French Toast ‘NFT’ and offering its first NFT to celebrate the launch

The thicker, fluffier French toast debuts Monday, along with seven new all-day menu items.

Food

Consumers’ appetite for plant-based meat products may be waning

The market for processed plant-based meat alternatives is shrinking, according to new research and purchasing data.

Food

How Arthur & Sons is the culmination of Joe Isidori’s family legacy and culinary journey

The chef-owner calls his New York City restaurant “a fever dream of Italian-American food” and the most personal project of his career.

  • Page 35