Sweet or savory, snacky or sit-down-and-stay-awhile, these dining spots are striking while the Belgian waffle iron is hot
The dip/spread is up 65% in U.S. menu mentions over the past four years
Chef Marisa Paolillo’s restaurant seeks to broaden customers’ understanding of Indian food
Pretty cones and striking flavors add to its appeal
The ingredient has grown in U.S. menu mentions by 55% over the past four years
Mole, burning sage and more spice up a new generation of sweets
The most important meal of the day can mean a good start for grocers, too
Seeds, jerky, next-gen tea and more were on display
