Today’s baked goods span from hyper-indulgent to stealthily healthier.
Three Mediterranean cuisines that are rich in culinary diversity.
When it comes to comfort, indulgence, and creative culinary license, fried chicken delivers.
From rye and farro to sorghum and amaranth, alternative grains abound on modern menus.
There are more than a dozen uniquely American cuisines, but these three are about to go mainstream.
Operators should consider exploiting consumers’ cravings for mid- to late-morning/early afternoon meals.
As more consumers come to favor simple, unadulterated foods, how can quick serves respond? Start with these three guidelines.
Why allowing guests to customize and personalize their meals is as important as ever.
A diminished interest in sweetness is changing how operators craft their beverage menus.
Here are some flavorful, versatile, and healthful cooking oils that may be new to you.
Mining the exotic, exciting ingredients of a diverse region for quick-serve inspiration.
Protein alternatives go mainstream in a big way.
What lessons can we take from celebrity chefs’ forays into the fast-casual space?
Tips for serving both authentic and creative street-food dishes from around the world.
Taking stock of the latest trends in dairy-based food and beverage.
Breaking the whole into its constituent parts can yield endless variations on the wiener.
A few ways to inject a little heat back into frozen treats.
Three guidelines for building better burgers.
How to adopt forms and flavors from both old- and new-world cuisines.
Three elements that go into a show-stopping bowl menu item.
Sweet and savory may be more popular, but bitter and sour provide great menu balance.
Vegetables aren’t limited to playing second banana on today’s menus.
Three levers limited-service chains can pull to capitalize on consumers’ love for Latin flavors.
Waffles emerge as platforms for culinary creativity.
Dressing up salads for their role as star attractions.
Tips for combining ethnic cuisines creatively.
Opportunities abound to innovate with novel, healthier oils and other “good” fats.
How seafood could help chains win over a new generation of diners.
Does the raw food movement have anything to teach quick-serve concepts?
A few ways to make utilitarian chicken fun again.