Nancy Kruse

The rapid pace of America’s evolving palate: A discussion
Listen to Bret Thorn and Nancy Kruse explore Americans' changing tastes
Restaurants complement savory dishes with jams, jellies
Inside the latest iteration of a long-running trend
Restaurants elevate menu items with upscale ingredients
Premiumization is one of the most reliable tricks of the trade
Truffles gain popularity despite high costs
The earthy-flavored rare fungus, whether black or white, are turning up everywhere
Consumer demand for 'real foods' grows
Fresh, seasonal and less processed ingredients sought after by Millennials and baby boomers alike
Charred food is back in the spotlight
Chargrilling, once eclipsed by grilling, is popular as prep technique
Nancy Kruse, Bret Thorn discuss the evolution of fusion cuisine
Are culinary mashups the same as fusion?
Retro foods make a menu comeback 1
Retro comfort foods with an updated twist gain wide appeal.
Nancy Kruse, Bret Thorn discuss chefs as activists 1
Is a chef’s place in the kitchen?
Nancy Kruse, Bret Thorn look back at 2014 menu trends
Thorn and Kruse break down the year’s top menu trends
Bret Thorn, Nancy Kruse debate the restaurant industry’s attitude toward Gen X

NRN senior food editor Bret Thorn says restaurants are ignoring an important demographic.

Nancy, we’ve known each other for quite a while, but you probably don’t know that I have a simmering rage inside me.

Nancy Kruse, Bret Thorn on why Indian food hasn’t gone mainstream  4
Experts say American consumers haven't fully embraced the cuisine
Nancy Kruse, Bret Thorn discuss canned food's place on the menu  1
Canned and frozen foods are re-gaining popularity in restaurants
Carrots find roots on restaurant menus 
Versatility and a healthful halo have helped the vegetable find a place in many dishes and drinks
Bret Thorn, Nancy Kruse discuss responding to critics 
The experts take on a recent feud between chef John Tesar and restaurant critic Leslie Brenner
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