Five quick tips on how desserts can be a boost for your business.

John takes a look at controlling food costs through menu engineering -- the process of selecting, costing, pricing and evaluating your menu items. 

New ideas take pork back to the future.

Tuna nachos and a Tequila martini make a Mexican meal with a twist.

Reimagined versions of traditional sushi dishes pair well with wine.

Chef Christopher Windus marries Chardonnay-based Port to rock shrimp, cabbage, and hazelnuts.

The use of descriptive labels such as Jack Daniel's Chicken, Psychedelic Sorbey, or the Blooming Onion is an emerging trend in the hospitality industry. But does simply changing the menu labels from generic, straightforward names to descriptive names impact sales or make a customer actually believe the food tastes better?

Frosty temperatures in the field yield hardy greens for the kitchen.

Chef Warren Schwartz wakes up to the challenge of making over the morning meal.

Prestige beer is a popular (and profitable) alternative to wine at an Upper East Side brasserie.

In a DC dining room, mature Bordeaux makes a capital match for Colorado lamb.

Chef Daniel Pochron imparts the lessons of his Michelin-starred mentor to Mason’s cuisine and crew.

Many chefs have voluntarily taken foie Gras off their menus. In plain words, they don't need the aggravation. Others are prepared to fight to the end. Their thinking is that no one from the outside has the right to tell them what they can and cannot serve in their restaurants. We take a look at the issue and speak with key chefs around the country.