Menu Trends

  by Michael Costa Seattle cuisine to an outsider may evoke images of cedar-plank salmon, oysters, mussels, apples, foraged mushrooms, and wild berries. While all those...

T he National Restaurant Association has published its annual 2020 What's Hot report, forecasting the biggest foodservice trends of 2020. The report is the result...

• Content sponsored by Libbey •   The new definition of “health food” is real food — quality, unprocessed, ethically sourced ingredients that still taste amazing. And...

by Jodi Helmer Andrew Garrett grew up on a small farm, picking fresh peppers from the vine and eating them raw. The experience led the...

  T he katsu "sando," a staple sandwich sold street-side in Japan and at convenience stores (konbini), has made its way onto domestic menus, offering American...

• Content sponsored by TABASCO® •   W ho doesn’t love a cocktail — or a mocktail, for that matter? With their sheer creative possibilities, drinks are one of...

by Suzanne Hall Chefs know all about seafood’s fresh flavor and versatility. They put it on the menu in a variety of ways. Lately, some...

  by Rob Benes  Marijuana laws are changing at a rapid pace across all 50 states. To date, 33 states, including the District of Columbia, have...

by Suzanne Hall   From Asia in the 1600s to Starbucks in 2019, cold brew has always had its followers. The Japanese made cold brew tea...