Duck sauce is a classic accompaniment to spring rolls, egg rolls, and other fried foods in Westernized Chinese cuisine. It’s a sweet-and-sour sauce made with fruit such as plum, apricot, peaches, or pineapple, plus vinegar and a little chile...
Salsa roja, meaning simply “red salsa” in Spanish, is growing on menus as consumers crave more Latin flavors but also more authenticity in dishes from different cultures...
Ranch water, a refreshing blend of tequila, lime, and sparkling water, is believed to have originated in Texas in the 1960s but has only recently gained huge popularity nationwide thanks to consumers' increasing love of tequila (now the top...
Shoestring fries are appearing on more menus because they’re adaptable and provide nostalgia for consumers, who either remember grabbing some thin and crispy fries with a burger as they rose in popularity in the 1950s and ’60s, or more likely pine...
Kombucha, a tea that’s fermented with a combination of bacteria and yeast, always contains at least a little bit of alcohol that’s produced as part of the fermentation process, usually 0.5% alcohol by volume or less. But harder versions of this...
Castelvetrano olives are known for their mild, buttery flavor and are a great addition to dishes needing a bit of an acidic punch, but not too much.
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Gobi Manchurian, an Indo-Chinese dish of battered and fried cauliflower tossed in a sweet and sour chile sauce, is rising in popularity, particularly, among vegetarian and vegan consumers, for its hefty texture and full flavor. This satisfying...
Takoyaki, which means “grilled octopus” in Japanese, is a snack of meat (often but not necessarily octopus), aromatics such as ginger and garlic, and dough dipped in batter and griddled in pans with hemispherical molds — sort of like deep waffle...
Carolina gold barbecue sauce has roots in South Carolina and gets its gold color, and name, from mustard. The mustard is usually thinned with vinegar and enhanced with other spices to make a zingy complement to the region’s pork-heavy barbecue...
