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5 ways to take favorite fruits to the next level

Grilled apples, banana ketchup and berry gummies bring new life to common fruits.


6 more local menu hits on the brink of discovery

After running a list of regional foods that seem ripe for national adoption, we heard from readers about these omissions from the list. Here are some local favorites they see as having legs.

Having too many cooks in the kitchen isn’t always a bad thing.

You can’t go wrong with classic beef patties and cheeseburgers, but this month’s marketing tie-in provides an opportunity to try something a little different.

Restaurants are increasingly adding a common pulled pork cut, a Spanish sausage, a trash fish and an upscale beef product to their menus.

Consumers continue to be warming to the idea of trying new foods and flavors, and looking at food trends making their presence known for 2018, that doesn’t seem to be changing.

Sweet fixin's of the South are on the rise on chain restaurant menus.

Here are the ingredients getting increasing play throughout the restaurant segments.

Making sure a dish is delicious and craveable is only a small part of the equation. Here’s a look at what menu-making teams need to consider today.

Global relishes are poised for growth as operators increasingly use condiments to differentiate.

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