Here’s a sign that a menu category is ready for refreshing, if not outright reinvention: In 2007, soup was available on 77 percent of U.S.
Marc Halperin: Resident F&B Expert
Three years ago in this very space, when we last discussed snacking, I talked about the “globalization” of snacks—the increasing tendency of consumer packaged goods (cpg) companies, in particular,
Until fairly recently, when people wanted cakes, cookies, croissants, cobblers, pastries, pies, popovers, muffins, or mille-feuilles, they had absolutely no expectation that the item in question wo
The roughly two-dozen nations bordering the Mediterranean Sea have long enjoyed an embarrassment of culinary riches, thanks in part to the region’s prominent role in the spice trade.
In 1980, Americans consumed an estimated 48 pounds of chicken per person each year. This year, the National Chicken Council projects that figure will reach an astonishing 92 pounds.
Gather round, children, and I’ll tell you a strange and wondrous tale about a bygone period in our nation’s culinary history.
When you hear the phrase “traditional American cuisine,” what are the first foods that come to mind?
When I was growing up in the early 1950s, the oft-heard mantra about breakfast was that it was the most important meal of the day from a nutritional standpoint.
By now, you’ve no doubt heard about the clean-label craze that’s swept the nation in recent years, a craze that continues to gain traction.
The popularity of Korean-style barbecue is partly a function of the main courses themselves—the beef, chicken, pork, or fish that are marinated, seasoned, and seared to perfection.