The National Restaurant Association announced the lineup of education session speakers and topics for the 2016 National Restaurant Association, Restaurant, Hotel-Motel Show, taking place at Chicago
For many chefs and restaurant operators, the ingredients, preparation, and cooking methods they use are integral both to their cuisine and to the overall perception of the food they create.
While Chipotle remains embroiled in a public relations crisis, the long-lauded fast casual still cannot pinpoint the source of its E. coli and salmonella troubles.
Denny's announced its commitment to sourcing and serving 100 percent cage-free eggs in all of its U.S. restaurants by 2026.
Oceana released a new study that reveals mislabeling of one of America’s favorite fish—salmon.
Thirsty Lion Gastropub & Grill announced the opening of three new locations.
The 2015 Menus of Change Annual Report was released at the 3rd Annual Menus of Change Leadership Summit, held for the first time at the Hyde Park, New York, campus of The Culinary Instit
On Tuesday, June 16, the U.S. Food and Drug Administration (FDA) released a firm, 3-year timetable for food manufacturers to eliminate trans fats.
For the third year, more than 350 executives, experts, and innovators in food, foodservice, health and wellness, nutrition, and environmental science will come together for the Menus of Change lead
Chef Charles d’Ablaing is now featuring premium-priced cuts of beef under an exclusive arrangement with rancher Tim Hatfield, owner and operator of High Summit Ranch.
