EDGE Philadelphia

"Houston’s vibrant culinary scene is constantly changing, which makes reporting on it both interesting and a challenge - and a danger to the waistline," jokes editor/publisher Teresa Byrne-Dodge.

American Airlines is adding two new ingredients - Chef Richard Sandoval and Chef Marcus Samuelsson - to its inflight dining program.

When Wendy’s decided to remake its 42-year-old hamburger, the chain agonized over every detail. A pickle chemist was consulted. Customers were quizzed on their lettuce knowledge. And executives went on a cross-country burger-eating tour.

Nestled in the heart of West Hollywood, Fruute is destined to be the next dessert shop craze selling deliciously inventive mini-tarts that are both tasty and little works of art.

Ben & Jerry’s has Schweddy Balls. Would you like a taste? Chill out, it’s only the name of their new flavor.

Owned by Doug Quint and his partner, Bryan Petroff, NYC’s Big Ice Cream Truck quickly garnered accolades after it began rolling the streets in June 2009 with a menu that combines traditional soft-serve flavors with extraordinary toppings.

Rodeo Restaurant & Bar is bringing some southern charm to Wilton Drive. Open for lunch and dinner, the new establishment specializes in Southwestern, Tex-Mex, Barbeque, and Cajun/Creole dishes.

The cost of the milk, butter fat and sugar that are key to Jim Capannari’s ice cream have spiked this year, but he hasn’t passed much of the cost along to customers.

Dunkin’ Brands Group Inc., which reported flat earnings on Wednesday after becoming a public company a week earlier, said it plans to rejuvenate the struggling Baskin-Robbins brand in the U.S. and expand its Dunkin’ Donuts chain in Europe.

It’s been more than 30 years since Kentucky Fried Chicken founder Colonel Harland Sanders died. His secret recipe of 11 herbs and spices launched a global chicken restaurant chain and landed him in American folklore.