Next gen chicken and waffles

Chicken and waffles is now trending on mainstream menus. Here are some unique takes on this classic Southern duo.

Cover story part 1: Opportunity knocks

Bad economy got you down? Core business just ain't what it used to be? Then get some ideas from these operators, who've developed some profitable sidelines.

While rice is the staple crop of Asia, most of the rice served in Asian restaurants in the United States is homegrown.

What to look for when purchasing olives and olive oil—two Mediterranean staples.

Where Asian cultures merge and mix. Pan-Asian is a term batted around loosely in restaurant circles these days, but the cuisine has long existed in its truest form in Singapore.

Along with its neighbors Vietnam and Laos, Cambodia occupies the Indochinese peninsula in Southeast Asia.

We keep hearing about Americans’ increasingly sophisticated palates, but how adventurous are today’s restaurant customers? While some are eager to experiment with new flavors and cuisines, there’s a counter-trend toward back-to-roots comfort foods, reports Technomic’s American Express MarketingBriefing. And according to Mintel’s Innovation on the Menu: Flavor Trends, some familiar flavors are leading the pack.

With over 3,000 varieties of pears grown worldwide, there is fruit available in almost every month of the year.

CHICAGO (August 27, 2012 PRNewswire)—Consumers may not have the means to travel the world, but that hasn't dampened their desire to experience new ethnic...

Mike Roberts’ is doing what he’s always done: following the customer. It’s tempting to see Guest Editor Mike Roberts’ new LYFE Kitchen and its array of socially responsible attributes as a departure from his old job as Global President and COO of McDonald’s.

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