Chinese buns (bao) are on-trend yet still a little unconventional. This version, distributed frozen, focuses on ingredients from Northern China, where pork, wheat and cabbage are common. ...More
As the Asian population in America continues to grow—along with the appetite in general for authentic and fusion Asian foods in general—the range of Chinese cuisine in this country will continue to expand. ...More
H-E-B is recalling 19 types of frozen Asian meals because they may contain undercooked chicken, which has the potential to be contaminated with Salmonella, the U.S. Food and Drug Administration (FDA) announced May 2. ...More
P.F. Chang's China Bistro, Inc., announced it is being acquired by the private investment firm Centerbridge Partners L.P. for $1.1 billion. The transaction, which is expected to close no later than the end of third quarter 2012, will result in P.F. Chang's transitioning to ...More
Pei Wei Asian Diner opened the doors at its first Asian Market location, designed with an urban feel featuring conveniently sized, lower priced fare that still emphasizes fresh ingredients and made-to-order delivery. ...More
New menu items and retail product launches are inspired by foods from tropical countries like Hawaii, Brazil, the Philippines, Indonesia and Vietnam. ...More
The popularity of ethnic foods with U.S. consumers has been on the upswing over the past few years, and diners are demanding authenticity when it comes to their favorite dishes, according to new market research from Mintel. In fact, two-thirds of respondents who eat ethnic ...More
In the name of searching for "the next Cuban sandwich," our global streets have yielded both Vietnamese bánh mì and Mexican torta—but my current favorite is the succulent porchetta. ...More