Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 119

8 menu takeaways from a whirlwind LA tour

To stay ahead of the trends, steal these ideas from innovative LA restaurants.

Consumers' favorite restaurants state by state

Here's what places have scored highest on Yelp, and why.

Pumpkin spice, a favorite flavor of latte fans, is now trending on cocktail lists.

Steak trim, beef scraps and odds and ends of lamb, pork and other red meats can take on new identities and generate additional profits when repurposed into starters.

Chili’s Grill & Bar may have been founded in 1975 by a group of “hamburger hippies,” but a few culinary tweaks are reinventing those tastes for today’s customers.

Like presidential campaigning, trend forecasting starts earlier every year. Here's the first batch of culinary predictions.

Whole grains have made gains in supermarkets, but the foodservice industry is lagging behind. Here's how to fix that.

Toppers Pizza mined its social feedback to come up with a riff on its signature breadsticks. The result is 3-Cheese Garlicstix—initially offered only with online orders.

These chefs go beyond pretty food pictures to engage Instagram fans.

Millennial and Gen Z consumers are driving nonalcoholic drink sales. Here’s how to to get their business.

Restaurants are taking eggs Benedict in new directions with unique ingredients and techniques.

Industry pros share advice for boosting drink sales and creating a cocktail culture.

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