Peanuts are Now Healthy, According to the FDA
America’s favorite nut has a new descriptor, healthy.
Health & Nutrition
Texas Chef Marcus Paslay is a Food Purist
There aren’t many chefs I’d send into my grandmother’s kitchen, but Marcus Paslay is one she would have loved. That’s because they’d see eye to eye on what it means to be cooking from scratch.
What Exactly is a Superfood?
There’s a lot of chatter about superfoods, but not a lot of clarity on the subject.
Woods Hill Table Makes Good on the Farm-to-Table Promise
Kristin Canty planned to open a small diner in her hometown of Concord, Massachusetts, one of those New England towns where the farms historically outnumber the restaurants.
US Foods Centers on Sustainability in Latest Product Line
Across the foodservice lexicon, witnessing a brand “clean up” its menu is becoming commonplace. McDonald’s developed chicken nuggets parents can be proud of.
P.F. Chang's New Menu Offers More Than 40 dishes at 600 Calories or Less
P.F. Chang’s Farm to Wok food philosophy comes to life in its new menu, highlighting scratch kitchens, wholesome, simple ingredients, and the power of the fiery wok.
Firebirds Wood Fired Grill Honored for its Commitment to Fresh Produce
Sometimes the sincerest form of flattery is complete surprise.
The Trend of the Blend: Restaurants Compete in James Beard Blended Burger Project
After a successful debut in 2015, the James Beard Foundation has once again partnered with the Mushroom Council to host the Blended Burger Project.
Green Thumbs in the Kitchen
Name a chef who doesn’t source at least some fresh produce, meats, and other products from local, sustainable farmers and producers.
Parasole to Open Field Day, Fast-Casual Spinoff of Good Earth
Twin Cities-based Parasole Restaurant Holdings will open Field Day, its first fast-casual spinoff of the popular Good Earth brand, in the fall of 2016 at Ridgedale Center (General Growth Properties
