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New on the Menu: Oyster pie and tiramisu-inspired ramen New on the Menu: Oyster pie and tiramisu-inspired ramen

Plus a vegetarian Pithiviers, fluke and elderflower crudo and a wagyu burger

Mar 5, 2021

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5 Slides

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New Restaurants

10 new restaurants we’re dying to try this spring 10 new restaurants we’re dying to try this spring

byTara Fitzpatrick

Mar 3, 2021

25 Slides

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New on the Menu: A cone of chicken tenders and an egg-stuffed omelet topped with eggs New on the Menu: A cone of chicken tenders and an egg-stuffed omelet t

Feb 26, 2021

5 Slides

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New Restaurants

Breakfast is coming back Breakfast is coming back

Feb 24, 2021

5 Slides

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New on the Menu: Mashama Bailey’s food in New York and a hot chicken mashup with karaage New on the Menu: Mashama Bailey’s food in New York and a hot chicken m

Feb 19, 2021

5 Slides

With Singapore giving the green-light to lab-grown meat, when will it hit American restaurants?With Singapore giving the green-light to lab-grown meat, when will it

byBret Thorn, Nancy Kruse

Feb 17, 2021

1 Min Read

Consumer Trends

Flavor of the Week: Aquafaba – the food waste that’s a boon for vegan products

Flavor of the Week: Aquafaba – the food waste that’s a boon for vegan

New on the Menu: Warming beef dishes and a Lunar New Year salad

New on the Menu: Warming beef dishes and a Lunar New Year salad

Restaurant Operations

Seafood is a draw during Lent, even during a pandemic

Seafood is a draw during Lent, even during a pandemic

Maneet Chauhan chats about chaat, beer, hard seltzer and her Nashville restaurants

Maneet Chauhan chats about chaat, beer, hard seltzer and her Nashville

Restaurant Operations

Upscale casual restaurants are ready to get back to business in face of uncertainty

Upscale casual restaurants are ready to get back to business in face o

byTara Fitzpatrick

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Restaurant Operations

Coolgreens launches subscription service at the brand’s first virtual kitchen in Orlando

Coolgreens launches subscription service at the brand’s first virtual

byJoanna Fantozzi

Delivery & Takeout Solutions

Jose Garces launches two virtual brands, focusing on vegan burgers and Peruvian chicken, in Philadelphia

Jose Garces launches two virtual brands, focusing on vegan burgers and

Consumer Trends

Flavor of the Week: Spirit-free cocktails — all the complexity without the hangover

Flavor of the Week: Spirit-free cocktails — all the complexity without

New Restaurants

New York noodle shop Ivan Ramen expands to Midwest with Flagship Restaurant Group partnership

New York noodle shop Ivan Ramen expands to Midwest with Flagship Resta

New on the Menu: A birria torta, Japanese eggplant fritters and a Southern trout in a New England sauce

New on the Menu: A birria torta, Japanese eggplant fritters and a Sout

Savory pies, in a pan, handheld or smothered in mashed potatoes maintain their enduring appeal

Savory pies, in a pan, handheld or smothered in mashed potatoes mainta

When a beverage director is out of reach, a consultant can fill the gap

When a beverage director is out of reach, a consultant can fill the ga

byDavid Flaherty

Consumer Trends

Flavor of the Week: Garam Masala – the finishing spice blend from India

Flavor of the Week: Garam Masala – the finishing spice blend from Indi

Restaurant Operations

5 quick-service restaurants to watch in the independent restaurant space

5 quick-service restaurants to watch in the independent restaurant spa

Restaurant Operations

As pizza sales surge, chefs find ways to set their pies apart

As pizza sales surge, chefs find ways to set their pies apart

Consumer Trends

Flavor of the Week: Guajillo pepper – the dry, smoky chile

Flavor of the Week: Guajillo pepper – the dry, smoky chile

Hotel food and beverage operators add incremental sales through holiday cocktails

Hotel food and beverage operators add incremental sales through holida

byMichael Costa

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Flavor of the Week: Chartreuse – the French liqueur that’s more than a color

Flavor of the Week: Chartreuse – the French liqueur that’s more than a

Creative pies from bakeries appeal to coronavirus-weary consumers

Creative pies from bakeries appeal to coronavirus-weary consumers

Restaurant News

Restaurant industry predictions: What 2021 will bring in terms of food, drinks, fine-dining and more in the wake of COVID

Restaurant industry predictions: What 2021 will bring in terms of food

Delivery & Takeout Solutions

3 new celebrity-fueled virtual brands from Mariah Carey, DJ Pauly D and Mario Lopez, plus a food hall from Thrillist and more

3 new celebrity-fueled virtual brands from Mariah Carey, DJ Pauly D an

Consumer Trends

Flavor of the Week: Lingonberry — Scandinavia’s answer to the cranberry

Flavor of the Week: Lingonberry — Scandinavia’s answer to the cranberr

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New Restaurants

This San Francisco pizza startup will sell ‘trash pies’ made out of food waste

This San Francisco pizza startup will sell ‘trash pies’ made out of fo

byJoanna Fantozzi

Consumer Trends

Flavor of the Week: Gouda – the Dutch cheese

Flavor of the Week: Gouda – the Dutch cheese

Restaurant Operations

Lettuce Entertain You Enterprises and Three Dots and a Dash team open virtual cocktail bar Gin and Juice in Chicago

Lettuce Entertain You Enterprises and Three Dots and a Dash team open

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Consumer Trends

Marketing firms af&co and Carbonate predict Quesabirria, hot cocktails and more trends for 2021

Marketing firms af&co and Carbonate predict Quesabirria, hot cocktails

Consumer Trends

Flavor of the Week: Sazerac — the classic New Orleans cocktail

Flavor of the Week: Sazerac — the classic New Orleans cocktail

Best Cocktails in America

The Best Cocktails in America 2020: Editors' Picks

The Best Cocktails in America 2020: Editors' Picks

At Culinary Institute of America’s Worlds of Flavor conference, chefs embrace their roots while adapting to the coronavirus pandemic

At Culinary Institute of America’s Worlds of Flavor conference, chefs

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