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Taco Bell’s tortilla-encrusted fried chicken strips are real, tested in 3 states

The chicken fingers are being offered in Crunch Wraps and wrapped in a tortilla as a snack.


2010 product preview: What's next?

Optimism is in the air as we look ahead to 2010, but product and menu developers are proceeding with caution.

The new creamer will spare consumers with dairy or soy allergies from having to drink their coffee black.

(April 1, 2010 - The Dispatch)—Throughout the day Wednesday, between 700 to 800 people filled the reception hall at the Richard Childress Racing complex to...

The Mexican chain rid its supply chain of genetically modified ingredients, a move that was not without challenges.

Menus from restaurants featured in the June, 2010 issue of Restaurant Business magazine.

Leading chains are taking innovative approaches to snacking; here are three menu trends gathered from new item rollouts.

Fall is around the corner and more substantial dishes are starting to show up on menus. Gnocchi are a delicious way to bridge the seasons, especially when chefs pair the light, pillowy pasta dumplings with heartier ingredients.

Pecans add a tasty crunch to many sweet and savory dishes, as these restaurants demonstrate. As a bonus, they’re full of antioxidants and the healthy kind of unsaturated fats.

Spring lamb, one of nature's finest offerings, is now appearing on menus across the country. Here's how some restaurants are plating this truly seasonal fare.

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