Content about Belgian cuisine

April 3, 2012
Potato skins go upscale
Restaurants nationwide are giving potato skins an upscale twist
February 24, 2012
Cool Plates: Potato skins
Chef Craig Strong interprets the bar snack for fine dining
November 18, 2011
Restaurant chains get serious about fries
McDonald’s, Wendy’s and Bob Evans focus on marketing French fries
October 3, 2011
Kruse Report: The reinvention of waffles
Restaurants including IHOP, Dunkin' Donuts and Old Town Social reinvent waffles
May 30, 2011
The next 'Next Great Restaurant'
Lisa Jennings offers a few ideas for the next season of NBC's "America's Next Great Restaurant."
May 6, 2011
Spicy Pommes Frites by Chef Anne Gingrass
Chef Anne Gingrass makes Spicy Pommes Frites in this video demo. Watch the video to learn how.
April 18, 2011
Red Robin overhauls menu
Revamp marks latest move in chain’s turnaround efforts
December 28, 2010
A food writer’s top trend list

Tired of the present and uncertain about the future, Americans likely will continue their culinary navel-gazing in 2011. We will no-doubt be looking to the homespun past for culinary inspiration, but at the same time will retain a contemporary approach, using ingredients we believe are better for us, better for others or better for the planet.

Burgers and friends

November 30, 2010
Restaurant guests making healthful choices
NPD: Consumers straying from foods high in fat, toward items including grilled chicken, fruit and yogurt
November 10, 2010
Wendy's overhauls its fries

Wendy’s has revamped its French fries, replacing the current version with skin-on fries seasoned with sea salt, the chain said Wednesday. The new natural-cut fries, which mark the first time in 41 years Wendy’s has reworked its fries, are expected to be in all 6,600 stores by the end of next week. Wendy’s said the new fries are part of its “You Know When It’s Real” brand positioning, which has included a new line of premium salads and sandwiches made with applewood-smoked bacon.

August 23, 2010
Chefs tap into soaring popularity of french fries with unusual toppings, oils

Say what you want about Americans’ desire for lighter menu items. Deep-fried foods still rule in restaurants, and the French fry is king.


Of the roughly 41.3 billion pounds of potatoes grown in the United States each year, 34 percent are made into frozen French fries, according to the 2009 Potato Statistical Yearbook. But as popular as fries are, chefs are working to make them even more popular by using different frying media such as duck fat or olive oil, or by spiking them with flavors ranging from lemon juice to barbecue sauce.


July 19, 2010
Quaker Steak debuts smaller prototype
The chain's smaller-scale store also features a streamlined menu.
March 7, 2010
Jack in the Box retools fries
SAN DIEGO After getting feedback from customers, Jack in the Box said it is rolling...
August 30, 2009
Burger Jones cuts to the chase with tabletop tools
MINNEAPOLIS A steak knife can say a lot about a restaurant concept, according to Phil...
July 31, 2009
BK to offer retail line of crinkle-cut fries
MIAMI Burger King-branded fries are headed to your home microwave. Burger King Corp. said Tuesday...
May 17, 2009
Avoid the chain blame and savor the flavors of dining diversity
Chain restaurants are often blamed by social critics for contributing to the increasingly homogeneous nature...
March 8, 2009
Iron Chefs
Many restaurant customers these days are looking for food that’s out of the ordinary but...
November 30, 2008
Fried and true
Fried foods have been under fire by public-health advocates for years, but that hasn’t stopped...
June 8, 2008
NPD: Weak traffic, more side choices cut into French-fry sales
Americans have been in love with French fries since fast feeders first made them popular...
February 7, 2008
Mrs. Winners debuts waffles line
ATLANTA The Mrs. Winner's Chicken & Biscuits quick-service chain has added a line of Belgian...
December 16, 2007
Effective ads spark creative competition
What you are about to read is guaranteed to be the well-thought-out…um…thoughts of an ad...
June 24, 2007
Chefs get pumped about mussels
Few seafood favorites bring to mind the taste of the sea as much as mussels,...
April 25, 2007
DQ to add waffles bowls and cones
MINNEAPOLIS Dairy Queen is rolling out freshly baked waffle bowls and cones on May 1....
April 23, 2007
DQ to add waffles bowls and cones
MINNEAPOLIS Dairy Queen is rolling out freshly baked waffle bowls and cones on May 1....
April 3, 2007
DISH OF THE WEEK: Chicken and Waffles
Executive chef-owner Chris Santos cooks a seasoned airline chicken breast on a griddle, pressed down...
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