#ripple-fries

#ripple-fries

"Consumers want healthy foods, but at the time of purchase, cravings often prevail. The high oil content adds flavor, but it also contains a lot of energy and calories."

The theme for this year's Expo, "Every Moment Counts," served as a powerful reminder of the importance of intentionality in every aspect of guest experience—from menu design and service execution to marketing and brand storytelling.

Fruit Love Island, a TikTok series featuring AI-generated anthropomorphic fruits, has gone viral, amassing three million followers in just nine days, showcasing the bizarre intersection of technology and entertainment.

Bodega Nights is not a bodega or a wine bar, but a fun, sophisticated restaurant concept from the couple behind Babysips in a neighborhood that desperately needed a grown-up dinner option.

Volumes has quickly become a popular destination, known for its superb coffee and a lunch menu that keeps customers coming back. The atmosphere is vibrant, and the food offerings are diverse, catering to various tastes.

The campaign begins with a gamified DOOH execution placed in high-footfall Gen Z locations including Dhoby Ghaut, Bugis, Singapore Management University, and the Central Business District. These locations help bring the Grimace Shake campaign into the flow of Singapore's daily urban movement.

A great and very traditional bistro cut is the bavette steak, also known as flank steak here in the U.S. You'll see it all over Paris, and in more and more American restaurants. Sometimes called a flap steak, the bavette steak is cut from the bottom sirloin. This makes it relatively lean, but it has a looser, more tender texture, and it is considered very flavorful.

Minneapolis has a 200-year history of embracing newly arrived immigrants, leading to a remarkably diverse food scene that utilizes the region's agricultural bounty.

The cake utilizes a technique called reverse creaming to make the crumb exceptionally tender. Usually it's done with a stand mixer, but in this recipe, you use your hands-kind of like you would making pie crust.