The post-partum cheeseburger at Woman's Hospital has built a large and vocal fan base

Originally created for brand-new moms, the Patient Burger is now a best-seller with hospital staff and Baton Rouge residents.


How craveability, sustainability and the guest experience drive Avi Szapiro's menu mission

The VP of culinary innovation for Untamed Brands infuses fast-casual Taim and Hot Chicken Takeover with fine-dining details.

The 2023 Hollywood Bowl Food + Wine portfolio includes close to 20 new menu items and a couple of new concepts to tempt Los Angeles Philharmonic fans.

Samantha Cruz draws on Florida’s melting pot of cuisines for the menus at Rum Room and Venu.

“Taste of Louisiana” highlights the talents of the campus chefs and exposes students to the uniqueness of Cajun and Creole food.

As corporate chef-partner overseeing 27 restaurants, Taylor designs menus for everyone’s taste, from a $9 burger to a $162 Japanese Wagyu porterhouse steak.

At a roundtable during the Big 10 Conference Culinary Immersion at Rutgers University, 11 college chefs share current challenges and possible solutions.

Iraj Fernando, senior executive chef with Southern Foodservice Management, shares fresh menu ideas that can work in many operations.

FSD’s Culinary Council members share how food costs, labor shortages and evolving consumer tastes are impacting what’s on the menu.

The New York City wine bar attracts a young crowd to sip, snack and stay for dinner, thanks to an inventive menu.

  • Page 1