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Dishing up 2014

Flighty may best describe the 2014 restaurant customer. End-of-year trend predictions revealed that he or she may be seeking adventurous flavors on one visit, value on another.

China-based Uncle Sam’s to establish a U.S. outpost

The concept will see how its Asian-flavored American comfort foods will fare in the nation that inspired it.

To the casual observer, it looks like Oona Settembre's rise to corporate executive chef at Dave & Buster's was a case of being in the right place at the right time.

Jeffrey Chodorow, Laren Gartner, Edna Bayliff, George Katakaldis, Rick Doody, John Metz, JR. Six very different entrepreneurs on the lessons, the labors and the passions of the restaurant life.

As the calendar flips from 2006 to 2007, gazing into the proverbial crystal ball becomes an increasingly popular activity.

Restaurant Business Magazine's annual ranking of the fastest growing small chains in America.

WASHINGTON, D.C. (Dec. 2, 2009)—The National Restaurant Association’s annual survey of more than 1,800 professional chefs – members of the American...

Unlike many beverages, tea has been less affected by the recent recession. Indeed, as the economic picture brightens, sales of tea products are rising. In 2010, tea imports were up 10 percent over the previous year, to a record 274 million pounds, according to estimates by the Tea Association of the U.S.A.

At the Center for Foods of the Americas at the CIA San Antonio, our job is to capture and document the culinary traditions and ingredients that define Latin America’s diverse foodways. Not surprisingly, going to the source is an essential part of this process.

When fusion was the trend of the moment, some chefs tried too hard to globalize menus. In too many kitchens, the result was confusion—on the plate and the palate.

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