They look like fries, and taste like funnel cake. What’s not to love...

Aguachile is a Mexican dish made of shrimp that have been submerged in liquid seasoned with peppers, acid in the form of lime juice, salt, plus slices of cucumber and slices of onion. It’s essentially a spicy version of ceviche, but a key...

NRN editors and a few outside voices weigh in on what the restaurant industry can expect in the year ahead

Margaritas are U.S. consumers’ most-loved cocktail, and as Americans’ love of spicy food grows, so does their love of a little “kick” in their favorite beverage...

Every week, Nation’s Restaurant News, Restaurant Hospitality and Datassential partner to feature a Flavor of the Week — a menu item or ingredient making a big splash on restaurant menus...

Plant-based beef replacements have been among the top-growing menu items overall in recent years, but as a growing number of consumers (even ones who aren’t vegetarians) look for meat replacements at every meal, plant-based eggs are growing fast...

Pizza is one of the Americans’ favorite foods, so it only makes sense that they would happily make room for the growth of one more regional style. Detroit-style pizza is known for its rectangular shape and light-but-thick crust with a crispy rim...