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Chef Trends

Bourbon Pecan Pie at Sweet Auburn’s Barbecue in Atlanta

With classic Southern pies, ‘no need to gild the lily’With classic Southern pies, ‘no need to gild the lily’

But with these trending pies, a touch of bourbon or chocolate can’t hurt

Jul 28, 2017

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1 Min Read

Emerging Chains

True Food Kitchen’s brand chef focuses on vegetables True Food Kitchen’s brand chef focuses on vegetables

Jul 24, 2017

1 Min Read

Meal of Your Life: Chef Mario Rizzotti explains authentic Italian cuisine Meal of Your Life: Chef Mario Rizzotti explains authentic Italian cuisine

Jul 18, 2017

True Food Kitchen names new chef True Food Kitchen names new chef

Jul 14, 2017

1 Min Read

Bobby Flay is ready to license Bobby’s Burger Palace Bobby Flay is ready to license Bobby’s Burger Palace

byLisa Jennings

Jul 13, 2017

1 Min Read

Meal of Your Life: Chef Ming Tsai discusses foundations of family eating Meal of Your Life: Chef Ming Tsai discusses foundations of family eating

Jul 11, 2017

slush

Chefs add fragrance and flavor with fresh herbs

Chefs add fragrance and flavor with fresh herbs

waffle

Del Frisco’s Grille plans to expand brunch menu

Del Frisco’s Grille plans to expand brunch menu

byDan Orlando, Reporter

cake

Pastry chefs reimagine classic Latin desserts

Pastry chefs reimagine classic Latin desserts

Dog Haus chicken sandwich

Dog Haus debuts chicken sandwich

Dog Haus debuts chicken sandwich

byLisa Jennings, Executive Editor

Galdones Photography/FOOD & WINE

Sustainability and eclectic food on the menu in Aspen

Sustainability and eclectic food on the menu in Aspen

byBret Thorn, Senior Food Editor

pork belly

Chefs bring surf-and-turf up to date

Chefs bring surf-and-turf up to date

black cod

Chefs burn for smoke

Chefs burn for smoke

Wolfgang Puck

Wolfgang Puck wins IFMA Gold Plate Award

Wolfgang Puck wins IFMA Gold Plate Award

byBret Thorn, Senior Food Editor

cake

Chefs celebrate berry season with strawberry shortcake

Chefs celebrate berry season with strawberry shortcake

menumasters

Inside the 2017 MenuMasters Awards gala

Inside the 2017 MenuMasters Awards gala

byTara Fitzpatrick, Senior Editor

Nation's Restaurant News MenuMasters Awards

Industry celebrates culinary creativity at MenuMasters Awards

Industry celebrates culinary creativity at MenuMasters Awards

byBret Thorn, Senior Food Editor

fried porgy

Head-on seafood: Some like it whole

Head-on seafood: Some like it whole

tyler florence

Beverage Trends

Cooper’s Hawk partners with Tyler Florence on wine club release

Cooper’s Hawk partners with Tyler Florence on wine club release

byJonathan Maze, Senior Financial Editor

pickled fruits and vegetables

Pickles gain prominence on restaurant menus

Pickles gain prominence on restaurant menus

doughnut sundae

Chefs raid the pantry for ice cream inspiration

Chefs raid the pantry for ice cream inspiration

Hopdoddy

Hopdoddy names new VP of food and beverage

Hopdoddy names new VP of food and beverage

byBret Thorn, Senior Food Editor

salad

Salad gets a center-of-the-plate upgrade

Salad gets a center-of-the-plate upgrade

Chia seeds

Chefs make pudding anything but boring

Chefs make pudding anything but boring

immigration

Lack of skilled immigrant labor could cause higher food prices

Lack of skilled immigrant labor could cause higher food prices

byBret Thorn, Senior Food Editor

fish belly

Fish belly makes the leap from sushi

Fish belly makes the leap from sushi

sweetgreen

Indian food catches fire

Indian food catches fire

byBret Thorn, Senior Food Editor

chocolate

Pastry chefs serve chocolate desserts with a twist

Pastry chefs serve chocolate desserts with a twist

eric cleveland shoneys

How Shoney’s new menu caters to younger diners

How Shoney’s new menu caters to younger diners

byBret Thorn, Senior Food Editor

food predictions promo

NRN predicts 9 food trends for 2017

NRN predicts 9 food trends for 2017

byBret Thorn, Senior Food Editor

altrabira city tavern salmon pastrami

Seafood takes inspiration from charcuterie

Seafood takes inspiration from charcuterie

Americans are actually eating insects in restaurants

Americans are actually eating insects in restaurants

byBret Thorn, Senior Food Editor

Not Your Average Joe's names new executive chef

Not Your Average Joe's names new executive chef

byBret Thorn, Senior Food Editor

Shaun Doty returns to the kitchen with The Federal

Shaun Doty returns to the kitchen with The Federal

byBret Thorn, Senior Food Editor

Chefs show that cake isn’t just for birthdays

Chefs show that cake isn’t just for birthdays

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