Here's how soup could evolve from simple staple to menu standout.
Marc Halperin: Resident F&B Expert
How these popular ethnic cuisines could open the door to a wealth of snack options.
Today’s baked goods span from hyper-indulgent to stealthily healthier.
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.