Nancy Kruse

chef waiter restaurant
Kruse/Thorn: Calling out overused restaurant jargon
Efforts at culinary correctness result in an annoying restaurant vocabulary
Spiralized Zucchini
Vegetables take center stage
Chefs pay more attention to once-neglected ingredients
Tea proves versatile in kitchen and bar
Chefs make use of tea as ingredient
Kruse/Thorn: How decor trends affect food trends 1
Trend experts discuss how everything old is new again
Kruse/Thorn: Moral valuation of food v. culinary mashups
If consumers say they want “clean,” healthful foods, why the rise in novelty food LTOs?
Chickpeas sprout on menus 1
Falafel, hummus and other variations spread to independents and chains
German classics are cast in new light
Schnitzel, spätzle and sauerkraut are seeing a resurgence on menus
Thorn and Kruse talk culinary trends from the NRA show
Trends include plant-based foods, the Tinder of hiring apps and Latin cooking
Bret Thorn, Nancy Kruse examine press coverage of farm-to-table movement
The experts explore how journalist are exposing restaurants
CIA conference highlights emerging culinary trends
Gochujang and compound butter on display, along with simplicity, complexity and balance
Will service styles replace food as focal point? 
Nancy Kruse and NRN senior food editor Bret Thorn discuss service models
Jack in the Box Buttery Jack
Butter, lard, more make a big, fat comeback  1
Clean-food trend and new regulations converge to rehabilitate animal fats
Is tipping on the way out?  5
Restaurant experts Bret Thorn and Nancy Kruse discuss the hot-button topic
Hardee's Smoked Sausage Biscuit
Biscuits rise above regional boundaries 
The popularity of the flaky baked good has spread well beyond the South
Nancy Kruse, Bret Thorn explore the outsized ego of the modern chef 
The experts examine culinary creativity, and when enough is enough

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