As more consumers lean toward diets containing less meat, others are expanding their repertoire of the animals they’d like to try, and so game meats are growing in popularity. Elk, high in protein and lower in fat than beef, is one of the more...
A bento box is an all-in-one compartmentalized Japanese lunch box containing a balanced meal. This meal typically consists of a starch (like rice or noodles) and protein, a vegetable, and fruit side...
The goji berry, also known as the wolfberry, is a bright orange-red berry that comes from a shrub native to China. Goji berries, which have been eaten for generations in the East, and for a couple of decades in the United States, are enjoying a...
Za’atar is a Middle Eastern spice blend that brings a welcome earthy, herby flavor to foods ranging from eggs and beans to roast chicken and other meats. It’s generally a combination of tart-and-floral sumac, sesame seeds, dried oregano, thyme...
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...
Pizza is one of America’s favorite foods. But a growing number of consumers are craving a kind of pizza that harkens back to pizza as it was first made, in all its authentic and simple glory...
Nashville hot — typically a spicy coating containing both hot sauce and cayenne pepper — as a flavor has exploded on restaurant menus through the convergence of two big trends...
Pour-over is both a method and a type of tool used for brewing coffee. It involves slowly and precisely pouring hot water over coffee grounds in a filter above a single cup, and it’s believed to enhance the natural flavors of the coffee where...
Birria, a Mexican slow-cooked soup originating from the state of Jalisco, is traditionally made of goat meat and a mix of spices including adobo, garlic, and cumin. Birria has taken off as a specialty dish stemming from consumers’ already well...
