Content about Sugar

December 19, 2011
Desserts help operators sweeten the meal
End-of-meal add-ons enhance checks, guest experience
December 7, 2011
Warm specialty drinks heat up bar business
Bartenders put twists on the classics, like hot buttered rum and hot toddies
December 6, 2011
Holiday menu items, from sweet to savory
Restaurants across the nation are to developing seasonal menu items
November 4, 2011
Baskin-Robbins, others roll out new desserts
Winter Chocolate Marshmallow is Baskin-Robbins' flavor of the month
September 12, 2011
Restaurants favor caramel in fall desserts
Many chain and independent restaurants are using caramel in fall desserts
February 21, 2011
Chefs cook up versatile crêpes to stretch ingredients across dayparts
Quick and inexpensive, with French cachet but not French snobbery, these thin, versatile pancakes can be savory or sweet, hand-held or eaten with a knife and fork, and served for breakfast, lunch, dinner or a snack.

November 8, 2010
Fight back against food police overreach
In the first round, the food cops scored a body blow by convincing local governments across the country to ban margarine — or, if you prefer, trans fats.

October 18, 2010
Tinkering with classic desserts keeps guests interested
When it comes to offering guests something sweet at the end of a meal, you don’t have to reinvent the wheel
September 24, 2010
Hard Rock’s smoothie and new dessert to benefit breast cancer campaign
Offerings will only be available in October
September 5, 2010
Master sommeliers take inspiration from nuts for September recommendations
September's culinary inspiration: Nuts
August 25, 2010
New eatery dishes up soft-serve fruit
Flavors include banana, mango and strawberry.
August 23, 2010
What can brown spirits do for bartenders? A lot

If you’ve been paying attention at all to the cocktail circuit of late, you’ll be aware that brown spirits — whiskeys, rums, brandies and the like — are on a bit of a tear these days. Speak with almost any mixologist of repute, or cruise through the ever-swelling population of cocktail blogs, and it won’t be long before you come face-to-face with the literal dark side of spirits.


August 9, 2010
Pro-sugar studies manipulate masses in corn syrup debate
Every day, thousands of companies like your own engage in an all-out battle for a valuable prize: other people’s business. Car companies introduce more powerful engines, restaurants dream up tastier meals, promised toothpaste results are whiter and brighter.

June 28, 2010
The truth behind marketing ploys
Food used to be so simple. Consider all the varieties we have now: probiotic, low-carb, cholesterol-lowering, gluten-free, GMO-free, trans-fat-free, no-MSG, natural, antibiotic-free and hormone-free. There’s a boatload more, but who’s got menu space for all this?

June 2, 2010
Friday's adds summer cocktails
Adding to the growing number of craft cocktails in bars and restaurants, T.G.I. Friday's unveiled eight Caribbean-inspired drinks.
May 16, 2010
Not so sweet
Visitors to the Jason’s Deli website have made their opinion on high-fructose corn syrup clear:...
May 10, 2010
Summer cocktails
With summer on the way, bar professionals are shaking up a new round of...
February 11, 2010
Restaurants expect to feel the love
While the economy may have consumers watching what they spend, this Sunday’s Valentine’s Day is...
December 20, 2009
From soup to nuts, chefs are sweet on sour cherries
Although oranges were once a prized Christmas gift and nowadays there are plenty of clementines...
December 6, 2009
Communal cocktails pack some real punch
As the holidays approach, special-occasion menu items are in order, and on drink menus, that...
November 29, 2009
Restaurant chains unleash holiday offers
The Thanksgiving weekend has opened the floodgates for restaurant operators across the country to make...
November 11, 2009
NRN Featured Cocktail: Parfait Poire
Head bartender Brendan Dorr at chef E. Michael Reidt’s B&O Brasserie in Baltimore created several...
November 3, 2009
Kyotofu - New York
Location: 705 Ninth AvenueWebsite: www.kyotofu-nyc.comCuisine: modern Japanese dessertsOwners: Michael Berl, Nicole BermensoloChef: Michelle ParkCheck...
November 1, 2009
‘Food sleuth’ Corriher investigates the science of flavor
According to culinary sleuth Shirley O. Corriher, restaurateurs can reduce sodium in menu items without...
October 15, 2009
NRN Featured Cocktail: The Rumble
Chef David Myer’s modern French brasserie, Comme Ça, has a beverage menu called “18a.” Named...
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