This fermented Japanese condiment is made with the peel of the Japanese citrus fruit yuzu mixed with salt and chiles. Green yuzu kosho is made with green chiles and unripe yuzu. A... more »
Heralded by Belgian chocolate manufacturer Callebaut as the world’s fourth chocolate, the rose-colored confection has a strong chance of becoming the next viral ingredient filling... more »
Or is it KFCs fried-chicken- scented 11 Herbs & Spices Firelog? Either way, it signals the time of year when you and I compare notes on the menu hits and misses, triumphs and... more »
Real meat burgers will be pitched as better for the planet Plant-based concepts may have a growing body of research that supports the idea that eating vegetables in place of meat... more »
The holidays are a favorite time to indulge in some specialty cocktails. There are sure to be a variety of choices at family gatherings, holiday parties, offices parties or just... more »
With the holidays on the horizon, restaurants are serving seasonal dishes and drinks in festive flavors. While typical holiday flavors such as mint, gingerbread and eggnog... more »
Dessert has long been a menu category that adopts trends more slowly than the rest of the menu, offering guests an end-of-meal safe zone with familiar flavors and formats. Today,... more »
The American South is a cultural melting pot, resulting in a unique food and beverage with local and global influences. We partnered up with Food Business News to share a deep dive... more »
Omni Hotels & Resorts is now introducing Flavor Origins as its new cocktail menu, which invites guests to experience a rich sensory experience through flavors that are fruity,... more »
Seasonings, sauces and spreads from the Middle East, Japan and India are growing on mainstream menus, said Melanie Zanoza Bartelme, global food and drink analyst at Mintel. Some of... more »
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