Nancy Kruse

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
Nashville Hot Spicy Chicken
Then and now: A look at hot chicken’s historic background 
Menu trends analyst explains the origins of the popular spicy dish
Slater's 50/50 peanut butter jelly burger
Peanut butter spreads beyond sandwiches 
Restaurants use the children’s lunch staple on hot dogs, burgers and more
Pork chops
Bret Thorn, Nancy Kruse reflect on 2015 menu trends 
Find out which predictions hit the mark, and which were off-target
Jack in the Box Buttery Jack
Butter reasserts role in sweet and savory dishes 
The ingredient’s comeback aligns with consumer and menu trends
Why is French cuisine missing from the U.S. restaurant landscape?  3
Nancy Kruse, Bret Thorn examine the dearth of French restaurants in the U.S.
Pumpkin pie
Pumpkin spice: A force for good or an overdone scourge? 
Bret Thorn and Nancy Kruse discuss the broader implications of this cinnamon-scented season
Coffee's influence expands to savory, sweet foods 
Chefs value coffee for its subtly bitter undertones
Should McDonald’s have accepted Burger King's mashup offer?  4
Nancy Kruse and Bret Thorn discuss whether the chain was right to turn down Burger King’s Big Mac-Whopper Peace Day mashup proposal
Underappreciated celery is next hot vegetable 
Independent restaurants in particular have made celery and celery root stars
Has foodie culture created a monster? 
Nancy Kruse and Bret Thorn discuss the nature of America's obsessions
Which Wich's Pulled Pork Banh Mi
Bánh mì arrives on mainstream menus 
Chains offer many takes on Vietnamese sandwich
Gordon Biersch’s Beef Tenderloin Salad
Beef prevails on menus despite drought, higher costs 
Menu standby shows versatility, preference among consumers
The rise in meal kit services: A discussion 
Does the latest crop of partially prepared meals present a threat to restaurants?

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