Below are just some of the articles on food and beverage trends published in National Restaurant Association publications, including Restaurants USA magazine.

Food articles
• Malaysian food satisfies many palates (RUSA, Jan/Feb 2001)
• Soft pretzels are now a gourmet snack (RUSA, Nov 2000)
• Gardens are sprouting up at restaurants across the country (RUSA, Sep 2000)
• Consumers eat more pie (RUSA, Aug 2000)
• Harvesting the ocean's treasures (RUSA, May 2000)
• Food trends: What's hot and what's not (RUSA, Mar 2000)
• Chefs head to local farmers markets (RUSA, Oct 1999)
• Sorbet is the perfect summer sweet (RUSA, Jun/Jul 1999)
• Operators unearth the possibilities of vegetarian cuisines (RUSA, Jan 1999)
• Kosher means more than matzo balls today (RUSA, Aug 1998)
• Restaurant professionals travel for culinary inspiration (RUSA, Sep 1998)
• Restaurateurs hook diners with whole-fish dishes (RUSA, Jun/Jul 1998)
• The study of food history (RUSA, May 1998)
• Many products of the rainforest are now staples in restaurant kitchens (RUSA, Apr 1998)
• Brazilian cuisine gains in popularity (RUSA, Mar 1998)
• Regional cuisine puts American cooking on the map (RUSA, Oct 1997)
• Chocolate desserts remain menu favorites (RUSA, Apr 1997)
• Mushrooms are digging their way onto restaurant menus (RUSA, Mar 1997)
• Chefs go wild over exotic mushrooms (RUSA, Mar 1997)
• Caribbean cuisine (RUSA, Feb 1997)
• Wraps are the latest food trend (RUSA, Feb 1997)
• A passion for pears (RUSA, Oct 1996)
• The hamburger holds its ground (RUSA, Aug 1996)
• Midsummer's a good time for a berry promotion (RUSA, May 1996)
• Using fresh herbs to spice up menus (RUSA, Apr 1996)
• Put asparagus on your spring menu (RUSA, Mar 1996)
• Feature winter greens on your seasonal menu (RUSA, Jan 1996)