Flavor of the Week

Many unique combinations of creamy and tangy ingredients can provide a standout sauce for any operator. In its simplest form, fry sauce is just a combination of ketchup and mayonnaise. Other versions add pickle juice, lemon juice, or vinegar for...

Soju, a colorless Korean distilled alcoholic beverage, is often consumed neat but is increasingly being seen on U.S. menus incorporated into creative cocktails...

Green smoothies can vary widely in ingredients, but the core component is usually a leafy green vegetable. It’s usually spinach or kale, but it could also include the fleshy leaves of the aloe vera plant or other nutrient-dense greens. Those are...

Açaí bowls are a popular breakfast treat with a base of superfoods that can be endlessly customized. The bowls have bases of açaí berries — a fruit native to the rainforests of South America; they’re like grapes...

Margaritas are U.S. consumers’ most-loved cocktail, and as Americans’ love of spicy food grows, so does their love of a little “kick” in their favorite beverage...

Every week, Nation’s Restaurant News, Restaurant Hospitality and Datassential partner to feature a Flavor of the Week — a menu item or ingredient making a big splash on restaurant menus...

Plant-based beef replacements have been among the top-growing menu items overall in recent years, but as a growing number of consumers (even ones who aren’t vegetarians) look for meat replacements at every meal, plant-based eggs are growing fast...