Birria, a Mexican slow-cooked soup originating from the state of Jalisco, is traditionally made of goat meat and a mix of spices including adobo, garlic, and cumin. Birria has taken off as a specialty dish stemming from consumers’ already well...

Traditionally, this classic Soul-Food dish is served as pieces of fried chicken over a waffle with a side of butter and maple syrup, and in some iterations, hot sauce, although sometimes it’s all smothered in brown gravy. Chicken and Waffles’...

Lavender is growing on cocktail menus but also as an addition to non-alcoholic mixed drinks, which are gaining interest as they become more complex. Lavender is also being used in more baked goods and savory entrees to add dimension and help...

As consumers crave more spicy foods and global flavors, it’s only natural that blends like shichimi togarashi are growing on menus. True to its name, as “shichi” is the Japanese word for “seven,” this spice mixture has seven ingredients, which...

Churros, the fried dough street food treat enjoyed across Latin America, are traditionally coated in cinnamon sugar. They often come with a chocolate or caramel dipping sauce. ...

The flower of the bitter orange tree has long been used in perfumes and cooking. Usually made as a distillate from the petals themselves, it is used in desserts in the Middle East and South Asia and is found in savory applications as well...

The vegetable of children’s nightmares is growing swiftly at restaurants as consumers opt for a healthy option with, perhaps, a not-so-healthy preparation. But fried Brussels sprouts give the little cabbages a welcome texture, and combined with...

Chile flakes seem simple if you immediately picture the red pepper flakes at a pizzeria, or in a plastic packet in your pizza delivery box. But they come in as many varieties as there are dried hot peppers, which are ground into chile flakes...

American barbecue has evolved over hundreds of years, mostly in Texas and the Southeast, and can mean different things in different parts of the country. Food historians and anthropologists will tell you that barbecue requires slow cooking with...

Mochi is a Japanese sticky rice product made by pounding cooked short-grain rice into a paste, oftener with sweeteners and thickeners such as cornstarch, and then made into different shapes, bringing a nice chewiness to a variety of dishes...