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What's (Really) Old is New: An Ancient Ingredient Makes a Comeback
Health-conscious consumers are discovering ancient grains, which offer nutritional benefits as well as inventive menu applications.
The Story Behind Larkburger’s Truffle & Parmesan Fries
The Colorado-based chain brings a classic side to the next level.
3 Middle Eastern Cuisines on the Rise
Mining the exotic, exciting ingredients of a diverse region for quick-serve inspiration.
Middle Eastern Cuisine Makes its Move
The popular cuisine is emerging from the shadow of Mediterranean’s success.
7 Questions with Israeli Food Pioneer Michael Solomonov
The James Beard Award-winning chef explains why he believes the fast casual marketplace is prime for Middle Eastern concepts.
Freebirds' Plant-Based Spin on Traditional Tex-Mex
Freebirds’ replaced pork with fermented tempeh in its Calabacitas.
Inside Taco Bell’s Innovation Lab
Taco Bell is known for its massively popular, outside-the-box menu items. We head to the headquarters to find out where, exactly, they come from.
John Tesar’s Plan to Fix the Fast-Casual Burger
The James Beard semifinalist and “Top Chef" alum is out to prove there’s a better option with Knife Burger.
Have It Your (Allergen-Free) Way
Brands going the extra mile on food allergies stand to gain lifelong customers.
8 Ideas for Creative Street Foods
Tips for serving both authentic and creative street-food dishes from around the world.
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Starbucks' Future: More Mobile, More Food, and More China
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Gyroville Rolling Out Delivery at All Locations
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Former KFC President Becomes New CEO at Carl's Jr., Hardee's