Behind the Menu

By Patricia Cobe on Jun. 08, 2023

Every June, David Chang’s fast casual offers a sandwich LTO to support the LGBTQIA+ community. The Sashay Filet Biscuit is the latest.

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Shake Shack tasted lots of plant-based burgers before launching Veggie Shack

By Patricia Cobe on May 17, 2023

Executive chef John Karangis loves to cook vegetables, and after many iterations, he found a way to transform them into a burger made with real veggies.

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Panda Express menus Spicy Wagyu Beef Dumplings at a quick-service price point

By Patricia Cobe on May 02, 2023

The new Szechuan-inspired menu item, currently in test at the Panda Express Innovation Kitchen location, introduces a premium beef in a wok-tossed entree.

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Starbird's latest LTO flavors the menu with Chinese-American accents

By Patricia Cobe on Apr. 25, 2023

Behind the Menu: Orange Chicken works across every menu category—tenders, wings, salads and sandwiches—a goal of the fast casual’s R&D.

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Burger King borrows preps from fine dining to innovate the menu

By Patricia Cobe on Mar. 17, 2023

The burger chain’s new culinary focus reflects head chef Chad Brauze’s experience and passion gained in Michelin-starred restaurants.

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Van Leeuwen’s latest ice cream flavor tastes like french fries

By Patricia Cobe on Mar. 10, 2023

How the Brooklyn-based concept created Idaho Potato Malted Milkshake & Fries French Ice Cream, which captures the fan-favorite combination in a single treat.

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