Wagyu beef began as a select breed of cattle from Japan, where the animals are raised and slaughtered according to strict standards, although the exact process varies from prefecture to prefecture. ...

Technically, barbecue is food (usually meat) that is slowly cooked using hot smoke. But Korean barbecue is actually meat that is marinated and grilled, usually over an open flame, and usually cooked in small, ready-to-eat pieces...

The combination of sweet mango and super-hot habanero has been growing fast on menus over the past four years, boosted by the growth of Latin foods and the increased demand for more regional flavors. Mango habanero is also a popular combination in...

Hemp is seeing strong menu growth as a versatile ingredient that most commonly appears in the form of a plant-based dairy replacement for milk or as the source of that milk, hemp seeds...

Umami is one of the five basic tastes (along with sweet, sour, salty and bitter) and implies a rich savory flavor that is characteristic of a long-stewed meat or broth. ...

This condiment from the western Mediterranean is traditionally simply an emulsion of garlic and olive oil, but these days it is often enriched with egg yolk and brightened up with lemon, making it essentially garlic mayonnaise. ...

Mustard is one of the most popular condiments in the United States, enjoyed on sandwiches, burgers and hot dogs as well as in salad dressings, sauces and elsewhere — in the Italian condiment mostarda it is even paired with sweetened fruit. It...

Potato tots, otherwise known as potato rounds and scores of other names, but most frequently referred to as the Ore-Ida trademarked name “Tater Tots,” are a beloved comfort food, seen in a number of dishes from a simple side to a smothered version...

The rise of plant-based chicken is yet another phase in the food industry-shifting plant-based movement, after plant-based beef burst onto menus and retail shelves several years ago...