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How to Energize Your Menu with Unique Food Mashups

Intriguing the tongue through balance of flavor and texture, food pairings are the simple yet sophisticated way full-service restaurants are pumping their menus up. Inventive mixing of salty, umami, sour, bitter, sweet, and spicy has allowed new and revamped flavor combinations to sprout on menus.

All You Need to Gnocchi

In the U.S., there are a handful of Italian dishes so common (spaghetti, ravioli, lasagna, to name a few) that one would almost think they were actually American. And while gnocchi doesn't make that list quite yet—as of 2015 it is only at the second of four stages in Datassential’s Menu Adoption Cycle—it’s not for lack of trying.

5 Surprising Deep-Fried Dishes from Chefs

Fried foods have been shunned in recent years as consumers watch their waistlines and cholesterol levels. But even the healthiest consumer leaves a little room for indulgence. This month, in honor of the comfort foods people turn to when looking to keep warm, we take a look at some of the more creative dishes coming out of the fryer.

Root Vegetables Enrich Hearty Comfort Dishes

Fresh vegetables aren’t always top of mind when thinking about hearty dishes best served in the chill of winter. But incorporating vegetables into dishes during this colder season can be just as easy as it is with the bounty of the summer.

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.

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.