Mochi is a Japanese sticky rice product made by pounding cooked short-grain rice into a paste, oftener with sweeteners and thickeners such as cornstarch, and then made into different shapes, bringing a nice chewiness to a variety of dishes...
Locust restaurant in Nashville named ‘Restaurant of the Year’
The organization downgraded the species due to concern over the right whale population
The new restaurant is smoking Impossible meats and churning out fried chick’n sandwiches
Restaurant Hospitality’s food & beverage editor selects some standout submissions from the contest
Latin influence, vegetables and handheld versions of traditional dishes show operators’ creativity
Hart House already has several locations in the pipeline as it attempts to create a plant-based alternative to traditional quick-serve staples
Plus Lebanese kibbe, pizza with green goddess dressing and a South African interpretation of the French 75 cocktail
Founder Ross Glick explains why his Vegan Warrior Project is changing people’s minds
Meet this up-and-coming London chain that’s entering the NYC market
