There are five seafood entrees on Outback's menu: Seared ahi tuna, grilled shrimp on the barbie, steamed lobster tails, and then two salmon dishes, one grilled and one topped with shrimp and mushrooms tossed in a creamy sauce. Additionally, there are three different shrimp-based appetizers, and you can add salmon or shrimp to some of the entree salads, as well.
For the first challenge, participants had to bake cupcakes using a surprise ingredients chosen by the judges. After a taste-test, one baker was eliminated, allowing Eileen Kerbel of Molly's Cupcakes to advance to the second round where both the taste and presentation of cupcakes were judged and evaluated, according to the competition's vintage theme.
In the late 1990s, the California Prune Board set out on a quixotic mission to amend this sales-flattening reputation. It would attempt to rechristen this ancient fruit in the hopes the prune could one day be as unencumbered as an apricot, a raisin, or a fig.
The Big Arch is indeed a beefy, cheesy, saucy burger. Its ingredients are a little different from a Big Mac or a Quarter Pounder, but it's recognizable as a McDonald's product. It has two quarter-pound beef patties, three slices of white cheddar, both sliced and crispy onions, lettuce, pickles and a new Big Arch Sauce, made with mustard.
Somewhere in the late 70's or 80's, red sauce was no longer cool. It was no longer authentic. Tuscan was 'in'. ... You could eat in Italian restaurants in New York for ten years and never even see red sauce. We were almost made to feel bad about any secret appetites we might retain for spaghetti and meatballs.
Johnsonville and Dr Pepper have officially teamed up to create a revolutionary product: the Johnsonville Dr Pepper Inspired Sausage. Set to hit shelves on March 1, 2026, this sausage promises to deliver an unprecedented flavor experience that blends the beloved soda's 23 flavors into a savory sausage.
The brands that excel are those that recognize the importance of engaging with their audience long before the show floor opens and continuing that engagement well after it closes. Today's decision-makers-operators, distributors, chefs, and F&B directors-are selective about their time and budget. They arrive at trade shows with clear agendas and short attention spans, making it crucial for exhibitors to establish a presence prior to the event.
The manufacturer, Ajinomoto Foods North America, recalled more than 3 million pounds of frozen chicken fried rice that "may be contaminated with foreign material, specifically glass," according to an issued by the U.S. Department of Agriculture's food safety division last week.
Cut from fresh potatoes and fried in canola oil until perfectly golden, Chick-fil-A's waffle fries are deliciously satisfying. They're sprinkled with just the right amount of sea salt, and the chain has achieved the perfect balance between crunchy and tender.
The acidic component of your favorite batch of pickle chips will help the hot sauce element shine against the richness of the cheese and chicken. Further, it will provide a nice crunch to counter the creamy texture of this savory dip.
The broccoli-stuffed chicken came in last place because it was as unappetizing to look at as it was to taste. The picture on the packaging and description of the chicken led us to believe that these were essentially chicken breast medallions hand-stuffed with broccoli and cheddar au gratin. However, when we pulled the plastic tray of chicken out of its snazzy sleeve, the ugly truth revealed itself. The chicken wasn't stuffed, but instead smothered with a dull greenish-yellow slop.
Building strong relationships with your suppliers can lead to better pricing and exclusive deals. Negotiate contracts and explore bulk purchasing options to reduce costs. Utilizing seasonal ingredients not only enhances the freshness of your dishes but also reduces costs. Seasonal produce is often cheaper and more readily available.
Whether you're the kind of person who prefers their cookies thick and gooey or thin and crumbly, there's a bake shop out there for everyone. These days, you've even got bakeries that stay open extra late, specifically serving cookies to midnight-snakers and tipsy foodies alike. The cookie market is a dog-eat-dog space, especially for up-and-coming businesses. Still, Thin Cookies is carving out a name for itself in the competitive cookie market.
For many, going out to a restaurant is a treat, so the last thing anyone wants is bad food. That really puts a downer on the whole experience. That's why we turned to Reddit to see what restaurant workers would never order. After all, they spend most days in the kitchen or serving customers, so they see and hear things behind the scenes that most of us don't.
A consistently packed bistro along the Seine in the Marais, Le Petit Célestin delivers reliable French classics in a lively atmosphere that values conviviality over culinary ambition. The menu spans traditional bistro territory - tête de veau, veal kidneys, steak frites - with occasional Italian influences like burrata and linguini with bottarga. The cooking is competent rather than inspired. Razor clams arrive properly garlicky, steak shows good char against rare interior, but some dishes lean too sweet.
Fans will gobble up any information about the life of their favorite celebrity, and co-workers, bartenders, and colleagues have shared insight into Taylor's social and private life. Like most of us, Taylor had many favorite foods and drinks, not to mention favorite restaurants in which to eat and drink them. But it turns out that a few people have mentioned her love for Jack Daniel's, and one source in particular says that the star enjoyed the drink served with fried chicken at least once.
According to their website, the target is to ensure that by 2030, all of their beef in America and Canada "will be sourced from suppliers that prohibit the routine use of medically important antibiotics". This is a part of Wendy's commitment to sourcing beef responsibly - a long-standing mission that dates back to 2001, when they set up the Animal Welfare Council.
On February 18, Snapple's parent company, Keurig Dr Pepper, announced that the beloved tea brand is unveiling a refreshed visual identity designed to "return the Snapple brand to icon-status." The new look, which will roll out beginning this March, includes new graphics, a logo inspired by the brand's '90s look, and an updated bottle design that hearkens back to its original glass packaging.
When you think of the quintessential examples of American pizza, you probably don't think about Connecticut unless you're from that state. New York, Chicago, or perhaps Detroit are more likely to come to mind. But Connecticut can hold its own in the pizza wars, having developed its own highly commendable New Haven-style pizza - known as "apizza" (pronounced "abeets") - which tends to be crispier, more oblong-shaped, and a little extra charred in all the right spots.
Maman, the New York-born French cafe known for its blue-and-white toile accents and cult-favorite cookies, is headed to Hillside Village in East Dallas. Signs are already up at 6465 Mockingbird Ln. #316, and crews are working inside the space that most recently housed Palmer's Hot Chicken. The brand is targeting an early-fall opening, with this shop set to focus on daytime coffee, pastries, and lunch items.
It's no surprise that anyone would want Garten cooking their last meal, but the simplicity of De Laurentiis' menu is shocking. "She makes this chocolate espresso cake with this special sea salt, and there's caramel in it too. Espresso, caramel, and chocolate. It has that perfect combination of sweet-salt smooth, sticky but rich, fudgy kind of flavor. That would be my last meal. That's all I would want," she said. But that's not the only one of Ina Garten's chocolate cakes that De Laurentiis loves.
One donut shop in Saint Anthony, northeast Minneapolis, is delighting donut lovers with creative approaches to classic recipes. Opened in 2025 by Seneca Little, Waddup Dough's signature style serves scoops of ice cream inside a sliced donut before the creation is quickly pressed together in a warm panini press. The result is a brightly colored and super sweet ice cream sandwich.
There are two types of people in this world: Those who always ask for the dessert menu, and those who rarely do. If you're a dessert person, you know that a good one can really make or break the overall restaurant experience, and that some places are more likely to have better desserts than others. For example, a Michelin-starred restaurant is almost guaranteed to have high-quality pastries or homemade ice cream,
Few low-prep dishes satisfy and delight on busy weeknights like one-pot pastas, and one of the best ingredients to take your pasta dishes to the next level is vegetable broth. Boiling dry pasta directly in vegetable broth instead of water imparts bolder flavor as the pasta soaks it up. Plus, you'll end up with a pot full of starchy cooking liquid from the boiled pasta, which can provide a solid base for building a pan sauce.
