Edit

diet

Keep the dish, cut the calories

Madelyn Alfano decided it was time to slim down. Her menu, that is. The owner of 12 Maria’sItalian Kitchens in southern California, Alfano had always accommodated her fitness-focused patrons’ diets, but recently she took things a step further.

NPD: Better-For-You Foods, Takeout to Grow In Next Decade

“A Look into The Future of Eating” provides a 10-year forecast of eating trends based on generational influences, population and trend momentum gathered...

U.S. retail sales of natural and organic foods and beverages in 2010 rose 9% over the previous year and 63% higher than sales five years earlier. The market reached a value of nearly $39 billion in sales in 2010, states research publisher Packaged Facts in its report titled Natural and Organic Foods and Beverages in the U.S., 3rd Edition.

Certain trends grab the culinary spotlight and refuse to die—even when diners and chefs can no longer stand to hear about them. One view at why some of these trends may merit continuing attention in 2014, while others should be tossed aside with the last of the New Year’s confetti.

WASHINGTON, DC - The Federal Motor Carrier Safety Administration of the Department of Transportation recently published the final rule amending the Federal...

For those who fail to tend to their own health as carefully as they tend to their business, the scenario can be a dangerous one.

What works great in the kitchen doesn't always work so well in your body. Get up to speed on fats' effects on good and bad cholesterol, eliminating trans-fats and more.

Tour the flavors of Mexico and how they can enhance your menu.

RICHMOND, Va. and LAWRENCE, Kan. (November 30, 2011 - PRNewswire)—Performance Food Group and Kansas-based IdentiGEN, a leader in meat traceability systems,...

Moto chef and owner Homaro Cantu was so determined to eliminate the need for a human expediter that he opted to create his own software. Now, nine years and many upgrades later, The Matrix is so advanced that it takes the guesswork out of service, from inventory to timing to guest satisfaction. It’s so all-encompassing, he says, that it eliminates the accountability of human error. Read more about it here.

  • Page 14