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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.
Street food from around the world provides menu inspiration to U.S. fast casuals.
Subway Stands to Win the Innovation Game
More quick serves are expanding their menus, but Subway’s new premium ingredients could bring in the most customers.
The Culinary Institute of America is a training ground for the world’s best chefs. And today more than ever, its influence is spreading to the entire foodservice world.
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