Lowering sodium on the nation's menus; slowing down the cooking time; and getting a dose of vegetables.

Value on the menu; and gaining the touch of velvet.

Fast FoodsIn the past year, restaurants have begun to aggressively chase consumers’ ever-increasing fondness for quick and portable foods. Chefs are hoping that small portions, big flavors and low prices

Surrounding cinnamon; seafood for a start; and bringing home the bacon.

Although many pocketbooks are now being squeezed, restaurant menus reveal innovative foods, beverages and strategic tactics that will produce a ìculinary rainbowî as the economic storm passes.

The balsamic bandwagon; ginger too; and the versatile eggplant.

Good for the soul food; organic and "green" items are becoming more commonplace on menus; and kosher foods increase in popularity.

Sandwich chains find the magic number; grape new world; Cajun sandwiches emerge in popularity; and foodservice gains in c-stores. 

Singing a different tuna; Mai Tais on the menu; dreaming of strawberries 'n cream. 

Muddled ingredients are the new buzzwords on cocktail menus, while fresh ingredients abound in restaurants throughout the U.S.