How coronavirus has altered hotel breakfast service

Aug 26, 2020

Hotel food & beverage is cutting the buffet and turning to grab-and-go options

Flavor of the Week: Agave, a sweetener with a health halo

Aug 24, 2020

Agave is a sweetener derived from the maguey plant best known as the base for tequila and mezcal...

Restaurants make seafood to-go work

Aug 18, 2020

The kitchen-to-car-to-table experience requires some accommodation

Flavor of the Week: Elderberry works in desserts, jams and wine

Aug 14, 2020

Elderberry doesn’t get its name because it is the wisest of all the berries; this fruit was considered an aid to longevity in the Middle Ages. It’s a dark purple berry that grows in clusters and has a slightly sweet, bright and tart flavor...

New on the menu: Amanda Cohen’s vegetarian Muffuletta and a sushi-musubi mashup

Aug 11, 2020

Plus Boeuf Bourguignonne, Peking Duck and vegan ramen, all for takeout

Flavor of the Week: Jackfruit, a versatile meat substitute

Aug 09, 2020

This large green native of South Asia and Southeast Asia is the world’s largest tree-borne fruit: It can grow up to three feet long and weigh more than 100 pounds. The ripe flesh of jackfruit is thin and yellow and has a taste similar to...

Flavor of the Week: Chewy, nutty wheatberry

Aug 03, 2020

Wheatberries are a high-fiber whole grain with a chewy texture and slightly nutty flavor...

Flavor of the week: Chilaquiles, Mexico’s customizable breakfast dish

Jul 27, 2020

This Mexican breakfast dish is the perfect opportunity for menu innovation. Traditionally chilaquiles consist of tortilla pieces cooked in green or red salsa, possibly topped with cheese, onions, meat, avocado or whatever else is on-hand, meaning...

Restaurants Rise: Trend watchdogs on pandemic-proof menu innovations and surprising menu trend revivals

Jul 23, 2020

Menu trend experts Bret Thorn of Nation’s Restaurant News and Restaurant Hospitality and Nancy Kruse of The Kruse Company discussed how trends like QR codes are getting new life and innovations like alcohol to go are making headlines as the dining...

Flavor of the Week: Tahini, the versatile sesame sauce, expands beyond tradition

Jul 20, 2020

Tahini isn’t just for hummus anymore. This staple ingredient in Mediterranean and Middle Eastern cuisine is made by grinding sesame seeds into a smooth paste...