Following a limited test run of its new cold brew iced coffee, Dunkin’ Donuts will debut the drink across the country on Aug. 1, the company said. The new drink features a sweet flavor similar to dark chocolate and will be priced higher than the company’s traditional iced coffee.
Whole Foods Market has filed an application to trademark the slogan "world's healthiest grocery store." The retailer trademarked the slogan "America's healthiest grocery store" in 2012, but Whole Foods is looking to update the slogan as the company plans to further its presence in Canada and the UK.
Kroger banner Harris Teeter will open the first major full-service grocery store in downtown Raleigh, N.C. The 55,000-square-foot store, which will be constructed starting next year, will include a click-and-collect service, pharmacy, prepared foods center and outdoor seating.
Millennial shoppers with children are 50% more likely to grocery shop online than the average American, according to a survey from the Coca-Cola Co. Convenience is the most-cited reason for shopping online at 35%, with prices ranking second, the survey found.
Restaurants across the US are taking tortillas to new heights thanks to a growing group of chefs sourcing Mexican heritage corn and grinding it in-house. "Chefs have more cultural capital than ever before…[they] make a strong case for why this product is superior in every way," said Jorge Gavira, who founded Masienda to support Mexican farmers and import Mexican corn to the US.
A New York school district is serving more than 350 free meals each day at several sites over the summer. The anti-poverty organization Cattaraugus Community Action facilitates the summer lunch program for local children.
At newly-opened Gwen in Los Angeles, celebrity chef Curtis Stone combines fine dining with a USDA-certified butcher shop for a unique restaurant experience. Stone hopes the combined venture will eliminate food waste for the meat he brings to Gwen.
Octopus is becoming more common on restaurant menus, evolving beyond its past, when the dish used to be considered too tough or chewy for most diners. Most of the credit goes to chefs for developing innovative approaches to octopus meat, like pressure cooking and then charring the legs, slow roasting or barbecue.
Complex salads with a wide variety of ingredients have thrived among today's palates, often serving as an elaborate main course instead of just a side. Check out these nine tips for improving salads, from using in-season vegetables to practicing well-proportioned slices.
Many golf courses are investing in their restaurants, turning from standard pub fare to entrees like grilled swordfish and crab cakes. The trend of improved cuisine at golf clubs brings in added revenue and keeps customers staying longer, enticing even non-golfers to eat at the restaurants.
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