Gobi Manchurian, an Indo-Chinese dish of battered and fried cauliflower tossed in a sweet and sour chile sauce, is rising in popularity, particularly, among vegetarian and vegan consumers, for its hefty texture and full flavor. This satisfying...
The National Restaurant Association cites Mother’s Day as the most popular holiday to eat at restaurants and 40% of adults plan to use a restaurant for the occasion.
April marked the 10th straight month of cooling inflation, though full-service menu prices were up by 7.2% over last year and limited-service meals were up 8.2% during the month.
Takoyaki, which means “grilled octopus” in Japanese, is a snack of meat (often but not necessarily octopus), aromatics such as ginger and garlic, and dough dipped in batter and griddled in pans with hemispherical molds — sort of like deep waffle...
Carolina gold barbecue sauce has roots in South Carolina and gets its gold color, and name, from mustard. The mustard is usually thinned with vinegar and enhanced with other spices to make a zingy complement to the region’s pork-heavy barbecue...
How in the world do you make tots, the little potato-packed stars of Midwest comfort food, even better? You smother them in cheese and meat...
The food delivery wave is choking landfills with plastic, but legislation and eco-friendly trends are making reusables more of a reality
The combination of herbaceous cilantro and bright lime makes a great addition to rice, which is where it’s most commonly found thanks to Chipotle Mexican Grill, which got the ball rolling in the United States with this flavor combination. Although...
New data finds that restaurant traffic is up at QSRs, while full-service dinner traffic has declined by 13%.
