Fern Glazer

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Semifreddo lightens up spring dessert menus
Restaurants increasingly opt for the half-frozen, ice cream-like treat
Study: Restaurant dine-in traffic rises
Consumers who dine in tend to spend more, The NPD Group finds
Restaurants ready summer seafood specialties
Chefs riff on lobster rolls, fish tacos, kebabs, more
Consumers' perception of 'healthful' broadens
Definition of healthful shifts to simply eating unaltered foods
Chefs spike barbecue sauce with bourbon
Flavor popular in Midwest, South taking hold in other regions
Smoke drifts into restaurant desserts
Chefs apply technique typically reserved for savory dishes to cakes
Should you add retro cocktails to your menu?
The trend hasn’t taken off, but it may appeal to Millennials
Chefs find alternatives to wild king salmon
Faroe Island, coho, sockeye varieties appear in dishes throughout the year
Consumers want more protein
Smart restaurant operators satisfy cravings with a variety of options
Tropical flavors give menus a punch
Chains and independents are putting ingredients such as pineapple and coconut on the menu
Chefs put passion for passion fruit on the menu
The tart, tropical fruit appears in a variety of desserts
Chefs play with lobster's versatility 1
Peak lobster season begins as early as April
To attract Millennials, put their kids first
The “me generation” considers their children’s needs when picking a restaurant, NPD says
Korean flavors, ingredients are a bicoastal menu trend
Creative chefs incorporate Korean flavors gochujang and kimchi into menu options
Caramel: The go-to dessert flavor
The cooked sugar is the No. 3 dessert flavor on restaurant menus
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