3 Reasons Why Soup Should Be On Your Menu Here's how soup could evolve from simple staple to menu standout.
3 Ethnic Cuisines Perfect for the Snacking Craze How these popular ethnic cuisines could open the door to a wealth of snack options.
How to Take Baking to the Extremes Today’s baked goods span from hyper-indulgent to stealthily healthier.
The Limitless Possibilities of Fried Chicken When it comes to comfort, indulgence, and creative culinary license, fried chicken delivers.
4 Surprising Uses for Alternative Grains From rye and farro to sorghum and amaranth, alternative grains abound on modern menus.
3 Regional U.S. Cuisines About to Make It Big There are more than a dozen uniquely American cuisines, but these three are about to go mainstream.
3 Reasons Brunch Could Be the Next Big Thing Operators should consider exploiting consumers’ cravings for mid- to late-morning/early afternoon meals.
The 3 Real Qualities of Clean-Label Foods As more consumers come to favor simple, unadulterated foods, how can quick serves respond? Start with these three guidelines.
4 Proven DIY Food Trends with Staying Power Why allowing guests to customize and personalize their meals is as important as ever.