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9 stick-to-your-ribs Midwestern meals

Take a culinary road trip through the land of cornfields, county fairs, and a flare for the meaty, the hearty and the super sweet.Fried Twinkies Media Type Image Privacy Settings anonymous user...

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Crazy for cauliflower: 6 ideas to try now

Could 2017 be the year of the cauliflower? The pale, crunchy cruciferous veggie has emerged into the culinary spotlight as a plant-based, low-carb alternative to everything from chicken wings to steak...

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18 seriously tempting and oh-so-healthy new menu items

Fresh, nutrient dense and fabulous, these menu items are powered up with spice blends, healthy salad dressings, sustainable seafood and of-the-moment superfood ingredients.Grilled Belgian endive salad...

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Menu trends: Plant-forward meals; recipes

See what's trending on menus this month.Whole foods are forging the way for plant-forward meals Media Type Image Media Credit Thinkstock Privacy Settings anonymous user DataTable subpages Media Image...

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When Flavor Takes Flight: Chicken Wing Trends

Break out the extra napkins: Sassy, smokin’ and sticky, the chicken wing migrates far beyond Buffalo.In the category of uniquely American flavors, one trifecta is instantly recognizable: Buffalo...

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The Versatility of Vietnamese Food

Bold, colorful and brightly complex, Vietnamese food is a refreshing way to make late-summer menus sparkle.“My chef colleague Daniel Vercher came up working in Houston with a Vietnamese gentleman, so...

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Menu trends: Dressed-up donuts; plant-based hacks

See what's trending on menus this monthA dozen dressed-up donuts: Surplus of donuts leads to incredible discoveries Media Type Image Media Credit OCC Privacy Settings anonymous user DataTable subpages...

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Rutgers’ veggie carving station challenges norms

Eggplant, zucchini, mushrooms and more, stuffed with savory grains and carved to order, just in time for special Thanksgiving menu. Ah, the luxurious experience of a carving station…the attendant...

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Swedish meatballs: A modern classic that’s making a comeback

Swedish meatballs are known for their smaller size, creamy gravy, sweet side sauce and party-ready persona. They’re a traditional part of a Swedish smorgasbord, and until recently were relegated to odd...

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Menu trends: Plant-based bites; Asian cuisine goes whole hog

See what's trending on menus this monthNew data: Food and beverage’s role is changing in recreation venues Media Type Image Privacy Settings anonymous user DataTable subpages Media Image transactionID...

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Menu Mix: Soul of the Islands

The Caribbean plate is the result of many cultures converging to create warm, inviting flavors that make lunchtime an oasis.The Island Soul Caribbean concept at Stony Brook University in New York...

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Flavor of the Month: Korean condiment gochujang brings sweet and heat

Fermented hot sauce is often a marinade for roast meat or fishGochujang is a sweet and spicy fermented hot sauce that is a staple in Korean cuisine. While it’s often used as a marinade for roast meat...

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Flavor of the Month: Cotija cheese imparts Mexican taste

Crumbly, salty cheese is appearing on more menus Cotija cheese originates from Mexico but is appearing on a growing number of restaurant menus in the U.S. A quarter of the population is already...

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Menu trends: Smoked pork belly banh mi; 12 buzzy new menu items

See what's trending on menus this month.How the Philadelphia Eagles fuel up for the Super Bowl Media Type Image Media Credit Elsa/Staff/Getty Images Sports Privacy Settings anonymous user DataTable...

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Menu trends: Creative egg dishes; Hawaiian Pipikaula beef

See what's trending on menus this monthCracking into creative egg dishes Media Type Image Privacy Settings anonymous user DataTable subpages Media Image transactionID...

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The Versatility of Vietnamese Food

Bold, colorful and brightly complex, Vietnamese food is a refreshing way to make late-summer menus sparkle.“My chef colleague Daniel Vercher came up working in Houston with a Vietnamese gentleman, so...

View Article

Image may be NSFW.
Clik here to view.

Menu trends: Dressed-up donuts; plant-based hacks

See what's trending on menus this monthA dozen dressed-up donuts: Surplus of donuts leads to incredible discoveries Media Type Image Media Credit OCC Privacy Settings anonymous user DataTable subpages...

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Image may be NSFW.
Clik here to view.

Rutgers’ veggie carving station challenges norms

Eggplant, zucchini, mushrooms and more, stuffed with savory grains and carved to order, just in time for special Thanksgiving menu. Ah, the luxurious experience of a carving station…the attendant...

View Article

Image may be NSFW.
Clik here to view.

Swedish meatballs: A modern classic that’s making a comeback

Swedish meatballs are known for their smaller size, creamy gravy, sweet side sauce and party-ready persona. They’re a traditional part of a Swedish smorgasbord, and until recently were relegated to odd...

View Article

Image may be NSFW.
Clik here to view.

Menu trends: Plant-based bites; Asian cuisine goes whole hog

See what's trending on menus this monthNew data: Food and beverage’s role is changing in recreation venues Media Type Image Privacy Settings anonymous user DataTable subpages Media Image transactionID...

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