We all know that wine ages in barrels, but how about cocktails? This new trend, turning up on drink menus everywhere, allows the cocktail ingredients to mature and mingle with each other, resulting in a richer and more layered flavor. ...

There was a time when hotel cocktail lounges conjured up visions of business travelers sitting at dimly lit tables, sipping scotch and soda with piano music in the background. But that image has been replaced by lively lounges where mixologists ...

The dramatic expansion of quick-service and fast-casual restaurant options has made dining out even more popular. In 2013, 83 percent of U.S. consumers ate a meal or snack at a quick-service venue, and more than 68 percent dined in a ...

With the average number of snacks eaten per person per day rising from 2.1 in 2009 to 3.2 in 2015, it’s time to take a closer look at what guests munch on between meals (and as a substitute for them). ...

When French Chef Alain Denis came on board as director of food and beverage at the Best Western Premier Tuushin in Ulaanbaatar, Mongolia, he knew the job would challenge him in ways he’d never experienced before. Situated 100 meters from ...