A Syrian restaurant in Providence, Rhode Island, is shipping its baklava across the country.

Allison Arevalo owns Pasta Louise, a Brooklyn restaurant. She kept a weeklong diary for us, as she, like many restaurant owners, faces yet another seismic change in the industry.

One American bar has rolled out all the Thanksgiving must-haves in one easy-to-eat Philadelphia-style sandwich.

The decline in unemployment has slowed since an early rebound from the first wave of COVID-19 shutdowns.

In a pandemic, the less contact with customers the better, and the chains that can pull that off are doing all right.

Hundreds of thousands of food industry workers still haven’t been able to come back to work.

The heating, ventilation and air-conditioning industry has seen a boost as some businesses strive to improve indoor air quality to make customers feel safe.

It’s been about three weeks since New York City restaurants got approval to serve diners indoors, but only at 25% capacity.

For Puerto Rico’s restaurant industry, COVID-19 is just the latest in a series of challenges.

Tess Thomas, owner of Emma’s BBQ in Seattle, Washington, uses her mother’s recipes at her restaurant.