Greggs has not made Stilton gentler. It has made trying Stilton less risky. The UK bakery chain returned its Steak & Stilton Bake to shops nationwide on September 3, filling flaky glazed…
The smallest ingredient in Burger King Germany’s new Plant-based Crispy Chicken does the most revealing work. Pieces of pumpkin seed are visible in the breading, creating a marker that remains recognisable after…
Dutch chefs are replacing rigid tasting-menu evenings with à la carte choice, restobars and all-day dining while preserving ambitious cooking.
A deli sandwich has lost its bread and gained a second job. On October 6, Smashburger introduced the New York Pastrami Smash at participating US locations for a limited time: a smashed…
Tableside service is returning in Paris, London and Sydney as restaurants turn carving, pouring and preparation into visible hospitality.
Custom energy drinks are moving from Pacific Northwest coffee stands into Dutch Bros, 7 Brew, McDonald’s and Walmart as a new beverage platform.
A side dish has staged a small coup at Nando’s. Loaded PERi-Mac & Cheese, rolled out across UK and Ireland restaurants on September 29, starts with cheesy macaroni and then piles on…
Air is the ingredient Starbucks cannot invoice, photograph or run out of—and it is now doing the work normally assigned to milk, syrup or cream. The Aerocano, launched across North America on…
Loaded jacket potatoes are moving from viral UK stalls into forecourts, US restaurants and retail—while crisp-skin consistency tests their scale.
A KFC bucket once meant food arriving for a table. In the United States, it can now sit in a car cupholder. Introduced on October 5 at participating restaurants while supplies last,…