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...