Edit

cuisine

Financing

Famous Dave’s is having an identity crisis

The barbecue chain is looking to evolve, both as a casual dining chain and a takeout concept.

Food

Consider the classics

Some comfort foods are so popular that they’ve become menu must-haves. Fried chicken, meat loaf, steak, ribs—these are enduring customer favorites, and sure-fire bestsellers for restaurant operators.

What's new again? Big juicy steaks, burgers, and prime rib. After years of eating less of the stuff, Americans have stopped beefing about health woes and started indulging again.

With venison, buffalo, and squab now offered on mainstream menus, fans are getting wild with their dinner orders.

A universe apart from the ethnic mom-and-pop eateries stateside, a first encounter with Asia can stagger even sophisticated food professionals.

Heightened security and countless flight delays mean more time spent at the airport. Add in meal-less flights and you have a lot of hungry travelers.

While the USDA has established identity standards for organic labeling, there are no clear guidelines for sustainable products.

To truly understand a country’s culture, one need not look much further than the foods people eat and the manner in which they are prepared, served and consumed. As with other countries around the world, food in India is more than just sustenance—it carries a far deeper meaning. Food is also instrumental to rituals and traditions, religious beliefs and the bringing together of the family unit.

By January, fresh, local produce is a distant memory in most parts of the country. Even warmer growing regions are not supplying much variety to fill the salad bowl. But that isn’t stopping Corey Shoemaker from creating colorful, healthy tosses of winter greens and other vegetables.

Asian, Latin and Mediterranean have dominated the "ethnic" category on menus for at least a decade. Now, Datassential's data analysis of U.S. Chains and Independents in 2012 revealed that niche ingredients and flavors within these big three are emerging.

  • Page 1