It turns out that the somewhat slimy liquid that results from soaking chickpeas has a variety of applications. This byproduct of the canned chickpea, or garbanzo bean, industry has been dubbed “aquafaba.” Producers of vegan foods have found that...

From a multiconcept food hall to a ghost cocktail bar and lots of classic comfort food outlets, these concepts are growing without the need for brick-and-mortar locations

Concepts are serving a mix of nostalgia and hope with upscale TV dinners designed for binge watching, bourbon slushies, heated outdoor huts and missions rooted in inclusivity

People have many reasons not to drink alcohol — because they’re addicts or pregnant or for other health reasons, because they don’t enjoy the effects or don’t like the taste, because they’re driving or under 21, or because they just don’t feel...

In this week’s recap of the Top 10 most popular Restaurant Hospitality articles, restaurant relief overwhelmingly passed by bipartisan Senate ranked as the week’s top story. A budget resolution amendment meant to provide relief for the...

Cauliflower, the cruciferous vegetable being used as a low-carb option for pizza crusts, rice, pasta and more, is also becoming a tried-and-true replacement for meat in spicy appetizers...