Greek vinaigrette is an easy-to-make dressing or marinade that punches far beyond its weight, adding a fresh zing and herbal notes to everything from traditional Greek salads to roasted chicken...
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.
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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...
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.
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One of the earliest plant-based milks to appear on retail shelves, almond milk has seen a steady rise on restaurant menus for more than a decade, despite a number of other alternatives popping up...
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.
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