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Food

Food trends and recipes to keep menus fresh

Food

Fusion is no longer a dirty word

 By Nancy Kruse on Dec. 04, 2023

State of the Plate: Restaurant menu trends columnist Nancy Kruse examines how foods and flavors are evolving in the kitchen. Chains are demolishing "culinary silos." The trend is driving more authenticity on menus.

Food

Red Lobster, Burgerville and CPK make a subtle nod to the holidays

 By Patricia Cobe on Nov. 30, 2023

Taste Tracker: Krispy Kreme rushes into Christmas; cocktails make a splash at Bonefish and Ted’s Montana Grill; comfort foods rule at Tender Greens; and wings take flight at Pei Wei.

Food

Subway's footlong cookie gets a spot on permanent menu in 2024

By Patricia Cobe on Nov. 29, 2023

Eager fans can have a first bite at select locations on Dec. 4, National Cookie Day.

Food

Outback riffs on two core items—steak and onions—for 'Steakmas Season' menu

By Patricia Cobe on Nov. 28, 2023

The holiday lineup is all about indulgence on the food side, but beverage innovation shares equal status with culinary when it comes to menu promotions.

Food

Veggie Grill evolves the menu to keep pace with plant-based trends

By Patricia Cobe on Nov. 27, 2023

Behind the Menu: Since the fast casual’s start in 2006, many new meat and dairy alternatives have come to market and consumers’ health perceptions have changed. Veggie Grill has been forced to change too.

Food

IHOP ties into 'Wonka' movie with themed LTOs

By Patricia Cobe on Nov. 27, 2023

The family-dining chain launches eight menu items Monday inspired by the film’s story—and they’re not all chocolate.

Food

Wings land on Popeyes' menu nationwide in five flavors

By Patricia Cobe on Nov. 22, 2023

The chicken chain is permanently introducing wings on Wednesday, adding three new variations.

Food

Democratizing food media in a waffle iron with Skittles

By Nancy Kruse and Lisa Jennings on Nov. 21, 2023

Nancy Kruse and Lisa Jennings debate the changing of the guard in food media as TikTok steals the show.

Food

Del Taco pushes the boundaries of birria

By Patricia Cobe on Nov. 17, 2023

Behind the Menu: The Mexican chain developed shredded beef birria to launch in a traditional taco and quesadilla, but then chef Jeremias Aguayo gave it a decidedly Asian spin.

Food

Local Kitchens' partnerships help existing restaurants grow and new ones start up

By Patricia Cobe on Nov. 16, 2023

Co-founder Andrew Munday collaborates with chefs and small independents to offer unique dining experiences under one roof.

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