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Food Trends

Chef Yia Vang discusses Hmong cooking, his restaurants, and hunting invasive species Chef Yia Vang discusses Hmong cooking, his restaurants, and hunting in

The chef and owner of Union Hmong Kitchen and the upcoming Vinai in Minneapolis, and host of “Feral” on the Outdoors Channel, is educating the world about his culture

byBret Thorn, Senior Food Editor

Feb 23, 2023

New on the Menu: Traditional but lesser-known dishes from Mexico and Italy New on the Menu: Traditional but lesser-known dishes from Mexico and I

Feb 17, 2023

5 Slides

Hoon Rhee, chef of the Philadelphia Museum of Art, prepares meals based on the exhibits Hoon Rhee, chef of the Philadelphia Museum of Art, prepares meals base

Feb 17, 2023

1 Min Read

New on the Menu: Japanese PB&J and duck confit lumpia New on the Menu: Japanese PB&J and duck confit lumpia

Feb 10, 2023

5 Slides

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Ombre beverages provide eye candy for customers Ombre beverages provide eye candy for customers

Feb 8, 2023

10 Slides

New on the menu: Cacio e Pepe gyoza and hamachi tacos New on the menu: Cacio e Pepe gyoza and hamachi tacos

Feb 3, 2023

5 Slides

Cacio e pepe is the darling of restaurant pasta menus

Cacio e pepe is the darling of restaurant pasta menus

byBret Thorn, Senior Food Editor

12 independent restaurant trends for 2023

12 independent restaurant trends for 2023

byBret Thorn, Senior Food Editor

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New on the Menu: Stuffed wings, Turkish carrot spread, and a Colombian cocktail

New on the Menu: Stuffed wings, Turkish carrot spread, and a Colombian

byBret Thorn, Senior Food Editor

James Beard Foundation announces Restaurant & Chef Awards semifinalists

James Beard Foundation announces Restaurant & Chef Awards semifinalist

byBret Thorn, Senior Food Editor

Move over, Beyond and Impossible: cell-cultivated meat is the next big protein alternative

Move over, Beyond and Impossible: cell-cultivated meat is the next big

byJoanna Fantozzi, Senior Editor

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New on the Menu: Corn ribs and mushroom maki

New on the Menu: Corn ribs and mushroom maki

byBret Thorn, Senior Food Editor

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New on the Menu: Buttermilk fried quail and rabbit Alfredo

New on the Menu: Buttermilk fried quail and rabbit Alfredo

byBret Thorn, Senior Food Editor

Consumer Trends

The Top 10 flavors of 2022

The Top 10 flavors of 2022

+1

byNRN staff, RH Staffand 1 more

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New on the Menu: West Coast Tostaditos and New York Brodetto

New on the Menu: West Coast Tostaditos and New York Brodetto

byBret Thorn, Senior Food Editor

Consumer Trends

Nashville Hot converges two big food trends

Nashville Hot converges two big food trends

byNRN staff, Datassential

New on the Menu: Orange duck confit and butter chicken meatballs

New on the Menu: Orange duck confit and butter chicken meatballs

byBret Thorn, Senior Food Editor

Delivery & Takeout Solutions

3 of 4 consumers plan to go to restaurants this holiday season

3 of 4 consumers plan to go to restaurants this holiday season

byRon Ruggless, Senior Editor

New Restaurants

Jonathon Sawyer to lead the kitchen at new Willis Tower restaurant

Jonathon Sawyer to lead the kitchen at new Willis Tower restaurant

byBret Thorn, Senior Food Editor

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New on the Menu: Beef rendang Wellington and a cheese course in a glass

New on the Menu: Beef rendang Wellington and a cheese course in a glas

byBret Thorn, Senior Food Editor

Former McDonald’s chef Dan Coudreaut opens his own pizzeria

Former McDonald’s chef Dan Coudreaut opens his own pizzeria

byBret Thorn, Senior Food Editor

How a local grain became the star ingredient of the stand-out pita at Gavin Kaysen’s latest restaurant

How a local grain became the star ingredient of the stand-out pita at

byBret Thorn, Senior Food Editor

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New on the Menu: Vegan meatloaf and a Thanksgiving pizza

New on the Menu: Vegan meatloaf and a Thanksgiving pizza

byBret Thorn, Senior Food Editor

Restaurants beef up menus with wagyu

Restaurants beef up menus with wagyu

byBret Thorn, Senior Food Editor

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Enlightened Hospitality invests $10M in Chip City Cookies

Enlightened Hospitality invests $10M in Chip City Cookies

byRon Ruggless, Senior Editor

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New on the Menu: Black arancini and a drunken kolache

New on the Menu: Black arancini and a drunken kolache

byBret Thorn, Senior Food Editor

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New on the menu: Two vegetarian curried dishes and a loaded latke

New on the menu: Two vegetarian curried dishes and a loaded latke

byBret Thorn, Senior Food Editor

Consumer Trends

Chile flakes: More than just a pizza topper

Chile flakes: More than just a pizza topper

byNRN staff, Datassential

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New on the Menu: Octopus with avocado and cereal shrimp

New on the Menu: Octopus with avocado and cereal shrimp

byBret Thorn, Senior Food Editor

Firebirds pork belly taco

Restaurants adapt to a grazing nation

Restaurants adapt to a grazing nation

byBret Thorn, Senior Food Editor

Consumer Trends

Carolina Barbecue: The popular slow-cooked pork

Carolina Barbecue: The popular slow-cooked pork

byNRN staff, Datassential

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New on the Menu: Preserved lemon pizza and corn soup with crab salad

New on the Menu: Preserved lemon pizza and corn soup with crab salad

byBret Thorn, Senior Food Editor

Mochi: The Japanese sticky rice growing in America

Mochi: The Japanese sticky rice growing in America

byNRN staff, Datassential

Food & Wine Magazine names ‘Best New Chefs’ of 2022

Food & Wine Magazine names ‘Best New Chefs’ of 2022

byBret Thorn, Senior Food Editor

Monterey Bay Aquarium puts American lobster on its Seafood Watch ‘red’ list of species to avoid

Monterey Bay Aquarium puts American lobster on its Seafood Watch ‘red’

byBret Thorn, Senior Food Editor

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