What started as a tangy extra in a pizza box has evolved into one of the most versatile jarred ingredients in American kitchens. The pepperoncini’s rise says as much about changing grocery habits as it does about flavor. Continue Reading
Kroger said it plans to close about 60 underperforming stores over the next 18 months after shelving closures during its failed Albertsons merger push. The company has not released a full national list of affected locations. Continue Reading
Bravo Brio Restaurants, parent of Bravo! Italian Kitchen and Brio Italian Grille, filed for Chapter 11 again on August 18, 2025. The chain that once operated more than 100 locations now has roughly 48 restaurants left, with closures confirmed in states including Ohio, Missouri, Virginia and Alabama. Continue Reading
Grocery Outlet is shutting 36 underperforming stores after a fast expansion beyond its West Coast base, with 24 of the closures tied to eastern markets. The company says it will keep opening select new locations while shifting its focus to profitability. Continue Reading
Three Georgia restaurants with deep local followings closed between May 31 and June 7, including The Melting Pot in Duluth, Chicago’s Steak and Seafood in Roswell/East Cobb, and Reunion Kitchen & Bar in East Cobb. The closures reflect a mix of long-term market pressure, operating costs and neighborhood change. Continue Reading
I almost wrote off the hotel restaurant as a fallback option, but it delivered the kind of polished, memorable meal that many buzzy, line-wrapped places no longer do. As hotel dining improves nationwide, the smartest table in town may be hiding in plain sight. Continue Reading
Limited-time launches are driving major buzz across coffee and fast food, but not every viral item earns a repeat order. I tested headline-grabbing releases from Starbucks, Dunkin’, Taco Bell, and Chipotle to find the standouts, the misses, and the smart trends behind them. Continue Reading
A World Cup-themed taste test started as a simple fast-food and dessert ranking, then turned into a surprisingly sharp look at how brands sell memory as effectively as sugar. Crumbl and McDonald’s both tapped tournament energy, but the bigger story was how easily those flavors triggered childhood rituals. Continue Reading
Three small shifts transformed the way I cook at home: choosing chicken thighs for flavor, embracing cheaper beef cuts for slow-cooked depth, and using starchier pasta water to make sauces taste restaurant-level. Continue Reading
At SingleThread in Healdsburg, California, every meal is shaped by one of the country’s most exacting culinary teams. Yet it is breakfast, not dinner, that reveals just how deeply hospitality and haute cuisine can merge. Continue Reading