Nancy Kruse

California Pizza Kitchen
Sweet, boozy and premium touches spruce up menus 
Chefs flex their creativity muscles with new items
Kruse/Thorn: National food days get out of hand 
The proliferation of national food days spawns an oversaturation of gimmicks
Restaurants ratchet up creativity at breakfast 
All-day offerings, balancing indulgence and healthfulness, and innovation from independents are shaking up this hot daypart
chef waiter restaurant
Kruse/Thorn: Calling out overused restaurant jargon 5
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

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