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Food Trends

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Flavor of the Week: The 25 most popular ingredients of 2019 Flavor of the Week: The 25 most popular ingredients of 2019

Take a look at which flavors made menu moves this year, from blood orange to ube

Dec 17, 2019

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25 Slides

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Flavor of the Week: Golden beets add pop of color to dishes in restaurants Flavor of the Week: Golden beets add pop of color to dishes in restaur

Dec 16, 2019

6 Slides

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Chef Emma Bengtsson reflects Swedish heritage with new menu at Aquavit restaurant in New York Chef Emma Bengtsson reflects Swedish heritage with new menu at Aquavit

Dec 13, 2019

1 Min Read

Sushi restaurant Namo in Dallas unveils omakase menu featuring a 130-pound bluefin tuna from Japan Sushi restaurant Namo in Dallas unveils omakase menu featuring a 130-p

Dec 10, 2019

7 Slides

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From a graffiti eggplant with buckwheat to a roasted salmon grain bowl, here are 4 ways to elevate grains From a graffiti eggplant with buckwheat to a roasted salmon grain bowl

byTara Fitzpatrick

Dec 9, 2019

4 Slides

French meets Asian duck at Animae in San Diego

Duck moves beyond Peking style with pancakes Duck moves beyond Peking style with pancakes

Dec 5, 2019

1 Min Read

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Vegan and vegetarian orders balloon in 2019, Grubhub report says

Vegan and vegetarian orders balloon in 2019, Grubhub report says

byRon Ruggless, Senior Editor

Flavor of the Week: Trumpet mushrooms pack a punch

Flavor of the Week: Trumpet mushrooms pack a punch

Flavor of the Week: Tinga, a taco and tostada tradition

Flavor of the Week: Tinga, a taco and tostada tradition

New on the Menu: Rabbit meatballs and sourdough ravioli

New on the Menu: Rabbit meatballs and sourdough ravioli

byBret Thorn, Senior Food Editor

Flavor of the Week: Soppressata, an Italian salami specialty

Flavor of the Week: Soppressata, an Italian salami specialty

Af&co: 10 food and business trends for 2020

Af&co: 10 food and business trends for 2020

byNancy Luna, Senior editor, Nation's Restaurant News

New Restaurants

Amanda Cohen enters the plant-based burger battles

Amanda Cohen enters the plant-based burger battles

byHolly Petre, Assistant Digital Editor

Why this fast-casual chain is converting all of its restaurants to ghost kitchens

Why this fast-casual chain is converting all of its restaurants to gho

byJoanna Fantozzi, Senior Editor

New Restaurants

The return of the salad bar

The return of the salad bar

byNancy Kruse, President

Flavor of the Week: Ponzu, citrus-based Japanese condiment

Flavor of the Week: Ponzu, citrus-based Japanese condiment

Flavor of the Week: Labneh, classic Middle Eastern cuisine

Flavor of the Week: Labneh, classic Middle Eastern cuisine

Flavor of the week: Poutine, what a delicious ‘mess’

Flavor of the week: Poutine, what a delicious ‘mess’

Policy & Regulation

NYC bans sale of foie gras

NYC bans sale of foie gras

byHolly Petre, Assistant Digital Editor

4 crazy-sexy-cool takes on sweet potatoes

4 crazy-sexy-cool takes on sweet potatoes

byTara Fitzpatrick, Senior Editor

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Let prediction season begin

Let prediction season begin

byLisa Jennings, Executive Editor

Pastry chefs go upscale with chocolate desserts

Pastry chefs go upscale with chocolate desserts

Flavor of the Week: Pepita, pumpkin seeds sans shell

Flavor of the Week: Pepita, pumpkin seeds sans shell

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New Restaurants

A pan-Latin concept taps flavors of South America

A pan-Latin concept taps flavors of South America

byHolly Petre, Assistant Digital Editor

Restaurant Marketing

These Halloween menu items at indie restaurants will haunt your dreams

These Halloween menu items at indie restaurants will haunt your dreams

byHolly Petre, Assistant Digital Editor

Beverage trend alert: Form and function

Beverage trend alert: Form and function

byJoanna Fantozzi, Senior Editor

Flavor of the Week: Brussels sprouts, popular pop of green

Flavor of the Week: Brussels sprouts, popular pop of green

New Restaurants

6 culinary incubators launching next-gen food concepts

6 culinary incubators launching next-gen food concepts

byJoanna Fantozzi, Senior Editor

Italian: The quintessential American cuisine

Italian: The quintessential American cuisine

byNancy Kruse, President

9 food and beverage trends to watch

9 food and beverage trends to watch

byBret Thorn, Senior Food Editor

‘Fusebiquity’ a key approach to menu development

‘Fusebiquity’ a key approach to menu development

byBret Thorn, Senior Food Editor

Flavor of the Week: Serrano peppers, packing heat

Flavor of the Week: Serrano peppers, packing heat

Dave Pasternack keeps it simple

Dave Pasternack keeps it simple

byBret Thorn, Senior Food Editor

Flavor of the Week: Yuzu, a unique citrus hybrid

Flavor of the Week: Yuzu, a unique citrus hybrid

Americans are still in love with bacon

Americans are still in love with bacon

byNancy Kruse, President

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