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Getting to know Peru

Peru is a land of contrast, a country that defines the meaning of biodiversity—from coastal deserts that receive almost no rainfall, to the rugged...

Mintel: Ethnic Foods Enjoy Robust Product Growth

CHICAGO (February 16, 2011 - PRNewswire)—Consumers love tickling their taste buds with Italian, Mexican and Asian cuisine, so much that all three have...

Despite the efforts of health authorities to moderate salt intake, the mention of salt on restaurant menus has increased 144 percent in the last five years, according to new research from Technomic.

More and more Americans are patronizing restaurants differently these days, opting to make a meal of shareable appetizers, small plates, inventive bar food or coffee and a snack. According to Chicago-based market research company Technomic, only 5 percent of consumers are now eating three square meals a day.

As a classically trained chef who came up through the ranks of fine dining (Bouley, Charlie Trotter’s, Tru), Bill Kim knows about building flavor and...

"Pepita" is the Spanish name for pumpkin seed, so it's no surprise that crunchy pepitas are sprinkled throughout Latin menus. But the texture and nutritive value of the seeds is attracting chefs who cook in many styles.

Crafting a Southern-inspired Christmas menu is “a balancing act,” declares Don Drake, executive chef of Magnolias in Charleston, S.C. That’s because even though patrons relish the upscale restaurant’s modern takes on traditional cooking, they tend to judge its holiday dishes against their own cherished memories of home-cooked fare.

Every couple of months, the Conshohocken, Pennsylvania-based Saladworks introduces a limited time “named” salad. The SpringFit ($6.99) is currently running until the end of May at all 106 locations. Here’s how it came to be.

Baked pastas have stood the test of time at the 217-unit Fazoli’s, the Italian quickservice chain based in Lexington, Ky. This fall, Darren Gray, director of culinary innovation, tweaked the formula to create a new LTO: Primo Pizza Baked Sacchetti.

“What’s on tap?” no longer is a question only beer-loving customers ask, as restaurant operators realize they can make their concepts buzzworthy and more efficient by adding unexpected beverages to the bar tap.

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