Mary Caldwell

At Qdoba Mexican Grill, it’s healthy to go naked—but that’s not an invitation for customers to doff their garments. In Qdoba parlance, “naked” refers to menu items served without tortillas. Last...

The economy may be bad, but Ruby Tuesday’s culinary department says it keeps its sights on long-term goals. Even as the chain introduces short-term offerings to get customers in the door, it never strays from the long...

Restaurants can gain a competitive edge with a good bar, says cocktail historian David Wondrich, who adds that sales of spirits are still hot despite the struggling economy. Wondrich, who has developed cocktails for...

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People all over the country may be crying about business slowdowns and rising gasoline prices, but chef Marc Forgione hasn’t let that deter him from plunging into a new business. Forge, his restaurant in...

While the word “turkey” undoubtedly conjures up instant mental images of Thanksgiving for many people, restaurants around the country serve this all-American poultry every day of the year—and every meal of the day. ...

Just as a character actor might occasionally steal the scene from a star, the side dish is now stepping into the spotlight as one of the more interesting parts of a meal. For a category whose very name suggests that...

The development of Burger King’s Homestyle Melt Sandwiches limited-time offering was a team effort that grew from a love of toast. “[It] really was a good example of a bunch of departments working together...