CRANSTON R.I. —The Multicultural Foodservice and Hospitality Alliance, a nonprofit organization based here whose mission is to promote diversity and inclusion in the industry, has appointed CeLois Steele as director of external...

HARTFORD CONN. —Connecticut could become the first state in the nation to mandate menu labeling and ban artificial trans fats in restaurants if two bills recently passed by the state Senate are...

LOS ANGELES —Frozen yogurt is back, except this time with an Asian twist, and with a legal challenge hanging over the head of the brand that’s leading an emerging pack of rivals. The new generation of frozen-yogurt...

Striving for greater speed, precision and productivity, a growing number of operators are embracing the combination oven-steamer. While the pricey but versatile apparatus is hardly standard equipment in most kitchens, it is increasingly visible...

For chef Sam Hayward, co-owner of Fore Street restaurant in Portland, Maine, serving local food contains an element of education. It’s about introducing people to Maine’s foodways and “the traditions and history of farming...

To hear the town folks tell it, the screech of ambulance sirens seemed ever constant, lasting all morning, into the night and even into the afternoon of the following day.With each wail of every ambulance that sped past the Spencer Country Inn on...

Restaurant August, which in its six years has been noted repeatedly for its contemporary Creole cuisine, has become the centerpiece of a fledgling restaurant empire for chef-owner John Besh. This spring has been a busy one for Besh, who...