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The menu at D.C.’s Oyamel has several pages devoted to drinks, but not a single frozen margarita. Instead, diners can expect limited-edition mezcal, as well as fries in mole sauce and tacos with chapulines (sautéed grasshoppers).
Kati rolls are unlikely to dethrone popular fast-foods like hamburgers or burritos in the U.S. any time soon, but Indian cuisine is gaining ground.
For the first time, foodservice distributors and manufacturers will be able to benchmark and track their market performance by product and operator segment based on actual sales from major broadline distributors.
Colors set the overall mood in an environment. Choosing the right colors will not only help you tie the look together, but will also help your customers enjoy the ambiance as much as the food you are serving.
Over the past decade, as hamburgers have been decked out, stripped down and reimagined at restaurants of all prices and sizes, French fries have largely served as the steady if unremarkable supporting player.
Local Pig's Co-owner Alex Pope shows and tells viewers about The Local Pig's whole-hot butchering classes.
Would you rather have one blockbuster celebrity endorse your brand or the lady who chairs the parent-action committee at the neighborhood grade school?
According to a new survey conducted by Dimensional Research, an overwhelming 90 percent of respondents who recalled reading online reviews claimed that positive online reviews influenced buying decisions, while 86 percent said buying decisions were influenced by negative online reviews.
Due to the lingering effects of the Great Recession, the Hollywood image of the care-free, freckle-faced, teenage hamburger flipper is no longer the norm. Only 16 percent of fast food industry jobs now go to teens, down from 25 percent a decade ago.
Marketing execs from KFC and its agency discuss the strategy behind the chain’s big move into boneless.
New York is the city that has it all, but it was still surprising to us when we learned that there is a coffee plant smack-dab in the middle of Queens. Dallis Bros. supplies their java to some of the best stores and restaurants around the country.
Spring is here and it’s time we start experimenting with some new ingredients; and for those with allergies, intolerances or food sensitivities, supplementing the diet with alternative whole grains can be a tasty and nutritious welcome.
Eating out can mean anything from a quick breakfast sandwich picked up at the drive through to a celebratory dinner at the swankiest restaurant in town. Restaurant choices can be driven by passion for food, convenience or the simple fact that you’re famished and this is the place you’re closest to “right now.” But the simple fact is – Americans dine out. A lot.
Among today’s active American households, the average Asian and Hispanic household will spend far more in their remaining lifetimes than White non-Hispanic households — by more than $800,000 and $400,000 for the average active household, respectively, according to a report issued Wednesday by Geoscape.
Best Chefs America has created the ultimate chef's guide to chefs. Our proprietary method uses peer reviews to identify the best chefs in the nation.
Nordic Food Lab is a non-profit, self-governed organisation, established in 2008 by head chef of Noma Rene Redzepi and gastronomic entrepreneur Claus Meyer. Their purpose is to explore the building blocks of Nordic cuisine through traditional and modern gastronomies, and to share these results with chefs, academics, industry, and the public. From a house boat in the Copenhagen harbour, we investigate old and new raw materials and techniques, developing knowledge and ideas for the Nordic region and the world.
What’s amazing about Chartreuse is the complexity of its history in conjunction with the complexity of its flavor. The basic difference between green and yellow Chartreuse is proof and sweetness. They both have the same 130 herbs and spices, but the green is bottled at 110 proof and it apparently gets its color from spinach. Whereas the yellow is bottled at 86 proof, has a distinct honey sweetness and my best guess is that its color comes from saffron.
Craft beers are still seeing explosive growth. New breweries are popping up every week, and even the corporate giants are turning out new, creative brews to get a toe in the race. Take a look at this selection covering a variety of styles and countries.