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One Ingredient Five Ways: Potatoes

Just in time for the cold-weather season, here’s a look at some innovative dishes using everyone’s favorite starchy comfort food: the humble potato.

The 20 Hottest Food Trends for 2018

The National Restaurant Association’s “What’s Hot” report is always one of the industry’s most anticipated precursors to the New Year.

BRIO Tuscan Grille Expands Bar Menu with New Bar Bites

BRIO Tuscan Grille’s Bar Bites menu will now feature four additional Bar Bites perfect for sharing with friends, family or coworkers. Guests can relax in BRIO’s welcoming bar area and indulge in refreshing cocktails, beer or wine, while sampling these new offerings.

Are China's Mixian Noodles the Next Ramen?

Simone Tong believes American consumers are ready to expand their Asian noodle horizons—and their vocabularies. While ramen has more or less become a household word—thanks not to the cheap packets that college students eat in mass quantity but to the rise of hip, Japanese-inspired noodle eateries in major cities—few are quite as familiar with mixian, a type of rice noodle popular in China’s Yunnan province.

Chef Kieron Hales Marries Fine Dining with Country Life

Like many chefs, Kieron Hales takes inspiration from the changing seasons. But Hales splits with his peers in other aspects of the dining experience—specifically, the location. Instead of turning out dishes in a trendy, urban restaurant, the chef hosts his operation at a 42-acre farm and special events venue about 20 minutes northwest of downtown Ann Arbor, Michigan.

IHOP Unveils New Decadent French Toast Flavors for a Limited Time

In celebration of Tuesday’s National French Toast Day, IHOP Restaurants is unveiling new Cheesecake Stuffed French Toast, a limited time lineup that pairs buttery, Brioche French Toast with creamy cheesecake and seasonally-inspired toppings available in three delectable flavors: OREO Cookies and Cream, Toffee Apple Cheesecake, and Strawberry Cheesecake.

HalfSmoke to Debut Weekend Brunch Service on Friday

Founder Andre McCain unveiled the new Weekend Brunch menu at HalfSmoke, located in the Shaw neighborhood of Washington, D.C. at 651 Florida Avenue, NW, 20001.  Fans of the popular U-Street gathering place can now look forward to an expanded menu that focuses on playful takes of brunch classics, cereals, and breakfast sides.

111 Ideas for Menu Innovation

Accessorize with sauces and sides:1. Savory yogurtCarl Jorgensen, director of thought leadership with Daymon, believes we’ll see savory yogurt take off in sandwich sauces and sides.2. Romesco SauceAn orange sauce made with roasted red peppers, romesco is gaining traction.

Zuma New York Launches Caviar and Champagne Service

Just in time for the holiday season, Zuma New York introduced a new caviar and Krug Champagne experience.Zuma’s take on the classic caviar and Champagne pairing uses Japanese flavors to complement Sturia Oscietra Grand Cru caviar, served in a 30g tin, and Krug Grand Cuvée Champagne.

How Many Americans Will Eat Out for Thanksgiving?

Ditching the dishes on Thanksgiving is turning into an annual tradition for many Americans. In fact, according to a survey conducted by the National Restaurant Association, nearly one in every 10 adults plans to eat their holiday meal at a restaurant this year.

Meet America's True Kings of Fish

Mike Ungaro isn’t being flippant when he says his restaurant has a real traffic problem. Freeway ramps are literally chocked up. People are driving six hours to visit on a Wednesday morning, and then turning back.

SupHerb Farms Host Blindfolded Tasting Event

Food and beer have come together in a fascinating way in Turlock, California. SupHerb Farms hosted chefs from the San Francisco chapter of the American Culinary Federation (ACF) at Dust Bowl Brewing for a day of food and beer pairings, plus behind-the-scenes tours of each manufacturing facility.

4 Iconic American Dishes to Watch Out for at Flavored Nation

A new food experience, led by a team of culinary entertainment and Food Network veterans, plans to showcase America’s 50 most iconic foods, bringing the dishes—and the acclaimed chef from each state who prepares it best—together under one roof in St.