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Restaurants are increasingly adding a common pulled pork cut, a Spanish sausage, a trash fish and an upscale beef product to their menus.
French foods and concepts are “tres chic” right now.
The chain says its signature product is now free of artificial colorings.
As many consumers look to spend with brands that support a cause, some restaurateurs are switching to wine on tap as an eco-friendly way to appeal to guests today.
Consumers’ favorite burger components, builds and consumption habits have changed in several ways over the last two years.
Has the pumpkin spice craze gone too far? Check out these examples before you answer.
Join in the Lunar New Year celebration by trying one of these five Asian-inspired recipes. China and other Asian countries will welcome the Year of the Dog on Feb. 16.
Quinoa has become restaurants’ go-to grain. So much so that it’s putting a strain on production, supply and price. A search for a sustainable alternative led to sorghum.
Click through to see the list of consumers’ most-craved restaurant tacos, from Mexican joints to burger chains.
It’s the perfect time of year to add heartier foods to the menu. These five recipes offer seasonal inspiration. Read on for dishes that fit the autumn season.