Soy sauce--that staple of Chinese take-out and wok cooking--is known to many as simply a salt in liquid form, something that adds flavor to many dishes. Soy sauce is so much more, however, and not all soy sauces are created equal.
Following on the heels of U.S. action, Ontario is pursuing menu labeling legislation that would require restaurants to post calorie counts of their menu items, the Toronto Sun reports.
Spending on ethnic foods continues to surge, even in the midst of a down economy. The future of the market looks strong, as manufacturers and restaurants capitalize on consumersí increased interest and willingness to experiment.
Traditional "kid fare" items, such as hot dogs and PB&J, are being moved aside for more sophisticated and healthy options with bold, authentic and fusion flavors.
The sweet, yet spicy, combination of red chili sauce and mango is just one of the flavor pairings Americans might be layering on the grill this season, according to the McCormick® Flavor Forecast Trend Report: Grilling Edition. T
Millennials and FoodserviceMay 10/Food & Beverage Close-Up -- Packaged Facts announced the release of "The U.S. Foodservices Landscape 2010: Restaurant Industry and Consumer Trends, Momentum and Migration," an examination of
Though dining-out frequency in the U.S. restaurant industry is finally showing signs of stabilization, rising food costs, liquidity issues due to recession-ravaged company balance sheets and a level of consumer frugality that still has not abated threaten the industry's fledgling recovery, according to a new study by AlixPartners LLP, the global business-advisory firm.
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