Almond butter, which like peanut butter and other nut butters is simply the nut ground into a paste, sometimes with sweeteners and stabilizers, is trending on menus, appearing on 27% more of them now than four years ago. ...

Drunken noodles, a translation of pad khi mao (though a more accurate translation would be “drunkard’s noodles”), are spicy Thai noodles traditionally enjoyed late at night after an evening of drinking, or as a nice lunch dish. They are a great...

After holding a small-yet-relatively stable spot on United States menus through most of the past decade, popcorn chicken has seen strong growth since 2019 as consumers craved comfort foods coming into, and living in, the pandemic...

Kentucky has claimed beer cheese as its own creation, dating back to the 1940s, but bars, pubs and restaurants today use it as a dip, soup or incorporated into premium mac ’n’ cheese dishes, using all variations of cheese and beer. ...

Like nachos with the added indulgence of a french-fry base, loaded fries are endlessly customizable and nearly universally enjoyed...

If you’re looking for a way to draw in consumers who focus on plant-based eating with some traditional bar fare, there may be no better way than adding buffalo cauliflower to your menu. ...

Boba are small pearl-like jellies made from tapioca starch and are sometimes referred to as tapioca pearls...

Pitaya (also spelled pithaya, or called dragon fruit) is the fruit of several different cactus species indigenous to the Americas. ...

A salty-sweet drizzle, sometimes with a bit of vinegar for balance, this condiment is catching fire for its versatility both for the ways in which it can be used on a menu and the variety in the kinds of cuisines into which it can be incorporated...

American consumers often like to tinge their indulgences with something they perceive as being good for them. Hence the growing popularity of dark chocolate, albeit enhanced with sugar and fat, and green tea, often sweetened, flavored with fruit...