Also called a tequila mule or mezcal mule, a Mexican Mule is a spin on the popular Moscow Mule with tequila or mezcal stepping in for vodka. Agave spirits mixed with the classic ginger beer and lime juice are a spin that’s just as refreshing as...

The presence of Chantilly cream on a dessert or topping an indulgent beverage sounds fancy, but it’s just sweetened whipped cream with vanilla. In fact, restaurants could just call it whipped cream, but using the French name for it apparently adds...

Bee pollen is a mixture of honey, wax, flower pollen, and bee secretions that the insects pack into balls and use for food. It is also sometimes called “bee bread.” Apart from protein, fat, and carbohydrates, it has numerous vitamins, minerals...

This Italian liquor is spreading on U.S. menus as some operators have taken to making it stateside, or even in their own restaurants. It’s typically made by infusing vodka or a similar strong neutral spirit with lemon zest and then sweetening it...

Shoyu is simply the Japanese word for “soy sauce,” but it’s a term that is appearing with increasing frequency on American menus as consumers seek more “authentic” experiences...

Many unique combinations of creamy and tangy ingredients can provide a standout sauce for any operator. In its simplest form, fry sauce is just a combination of ketchup and mayonnaise. Other versions add pickle juice, lemon juice, or vinegar for...

Soju, a colorless Korean distilled alcoholic beverage, is often consumed neat but is increasingly being seen on U.S. menus incorporated into creative cocktails...