Food trends and recipes to keep menus fresh


Restaurateurs are giving their menus an upgrade

State of the Plate: Menu trends columnist Nancy Kruse examines operators' push to make their menus more experiential with options such as truffle and caviar.


Bowls take the spotlight at KFC, Ruby Slipper, Honeygrow and Freebirds

Taste Tracker: The Melting Pot celebrates Oktoberfest; Auntie Anne’s sweetens pretzel nuggets; IHOP goes all in on waffles; and Zaxby’s does a chicken Philly.

The chef-owner of Chicago’s Big Jones tells many stories behind an often overlooked cuisine in “Midwestern Food,” a new narrative cookbook.

The beloved Nacho Fries are back and this time in a new large size that can be ordered with dairy-free nacho sauce for those who want nothing to do with cheese.

McDonald’s Sweet & Spicy Jam and Mambo Sauce join the menu for a limited time, beginning Oct. 9.

The chain’s Roman Empire menu gathers items from the existing lineup that fans “can’t stop thinking about.”

The latest innovation pairs fries and mashed potatoes with cheese sauce, bacon and more cheese.

Taste Tracker: A Pop Tart cookie for Crumbl; Hardee’s heats up chicken; Just Salad and Mendocino Farms harvest fall; it’s apple time for Krispy Kreme; and we’re not done with pumpkin quite yet.

The drinks come in two varieties: Baja Blast Charged Berry or Mountain Dew Energy Baja Blast.

During the height of wing season, the two chicken chains are taking to a new battleground in the aftermath of the chicken sandwich wars.

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