There’s something inherently funny about meatballs. Some years back, Bill Murray struck comedic gold in a slap-sticky film of that name, and the recent animated feature Cloudy with a Chance of Meatballs paid...
Editor’s Note: In The Kruse Report, a new feature on NRN.com, food trend expert Nancy Kruse looks at what’s shaping menus across the country. Today she explores the meatball phenomenon...
It started with ketchup, a seemingly all-American invention that is actually Asian in origin. Chinese ketsiap was a fermented fish sauce adapted by the British, while Malaysian kechap was a soy sauce adopted by the...
Restaurant kitchens are jam packed with foods that have jumped ethnic boundaries to become fixtures of the American diet. Hot dogs have transcended their Germanic roots and are ballpark staples and picnic standards...
One of the casualties of the current, long-running economic malaise has been foreign travel. Over the past decade, the number of Americans venturing abroad had escalated steadily, driven at least in part by culinary...
The elements are falling into place: charismatic young chefs, growing media interest and a substantial immigrant population. Add to these a strong presence at major food shows, coupled with a newly announced...
There are many sides to The National Restaurant Association’s annual Restaurant, Hotel-Motel Show, held recently in Chicago. It’s an idea factory, an exhaustive and exhausting showplace for new foods and beverages. It...
Sure, they may be biased, but the Tortilla Industry Association touts its namesake product as the best thing since sliced bread and now says tortillas are close to replacing the packaged white loaf as America’s baked...
No wonder it’s called the center of the plate. Protein is, after all, smack dab in the middle of most main dishes. But it’s also a center of culinary attention as chefs strive to create memorable signature items...
