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The coffeehouse chain is doubling down on its cold-coffee platform.
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Get an inside look at the annual event honoring the best in culinary innovation, by Nation's Restaurant News and Ventura Foods.
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Find out how the coffeehouse chain's dedicated team created its Cold Brew Blend.
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The quick-service chain offers Gilroy Garlic Fries, made with garlic from Gilroy, Calif., in the San Francisco Bay Area.
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The quick-service chain serves its hot chocolate in Mini Chocolate Coated Cookie Cups.
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Lee Brian Schrager, co-author of the new book “America’s Best Breakfasts," presents notable selections on The Today Show, including breakfast tacos...
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Garrett Oliver, brewmaster of Brooklyn Brewery, discusses the producer's beers and work with Shake Shack.
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The fast-casual chain serves Vienna Beef hot dogs at its restaurants.
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The chef and co-owner of Atelier Crenn in San Francisco focuses on cuisine as a craft and the community as an inspiration, Bloomberg Businessweek r...
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CNNMoney visits McDonald's franchisees to check in on tests of new breakfast menu items.
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Bon Appetit deputy editor Andrew Knowlton works 24 hours straight at the original Chick-fil-A in Hapeville, Ga.
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Eater's Kat Odell sits down with Ravi Derossi, a New York City restaurateur who plans to overhaul all of his establishments’ menus to be 100 percen...
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The family-run Chinese restaurants specializing in Szechuan cuisine has a large presence in the Big Apple, NBC reports.
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Take a look at what goes into preparing the whole stuffed suckling pig at New York’s DBGB Bar & Restaurant, as filmed by Eater.
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The fast-casual chain's BBQ Korean meatballs include on-trend Korean gochujang sauce.
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The casual-dining Italian chain demonstrates how to make one of its small plates.
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Eater LA senior editor Farley Elliott munches his way through the menu at California Pizza Kitchen.
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The fast-casual chain introduces Korean BBQ Meatballs flavored with gochujang sauce.
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The coffeehouse chain demonstrates how to make a smoothie that includes its VIA Instant Coffee, plus frozen yogurt and banana.
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Meet the owner of the fine-dining Uchi restaurants in Texas.
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The members of Schwan’s Chef Collective visited 14 restaurants in the Minneapolis/St. Paul area in 48 hours.
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The chain's executive chef showed off its late...
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The family-dining chain has made a commitment to source eggs from cage-free chickens by 2026.
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The acclaimed chef worked with the quick-service chain on its new Superfood Side, a kale and broccolini salad.
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The quick-service chicken chain removes cole slaw from its menu in January 2016, but offers the original recipe online to fans.
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Restaurant menus are rife with burnt, charred and blistered dishes, the Wall Street Journal reports.
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The coffeehouse chain touts its selection of rare, premium coffees.
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Chick-fil-A chef Christy Cook demonstrates this recipe based on the quick-service chain's Peppermint Milkshake.
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The coffeehouse chain presents a recipe for a chocolaty espresso drink flavored with orange zest.
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A growing number of fine-dining chefs and restaurateurs are reinventing the limited-service segment, the Wall Street Journal reports.
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The coffeehouse chain introduces its first-edition Starbucks Reserve Christmas coffee made with hand-selected coffee beans from Hacienda Alsacia, C...
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Chick-fil-A chef Brian Kolodziej flavors a chicken-and-waffles recipe with Cheddar cheese and sautéed apples.
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Fine-dining chef and restaurateur Daniel Boulud prepares the ultimate cocktail party appetizer for Bloomberg: lobster salad, three ways.
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Two Washington, D.C., restaurants — Masseria and Bayou Bakery, Coffee Bar and Eatery — go above and beyond when it comes to local sourcing.
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The National Restaurant Association surveys chef members of the American Culinary Federation about hot food and drink trends for the coming year.
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ABC visits chef Alfred Portale of Singapore Airline’s International Culinary Panel to learn about gourmet airline food.
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O Ya, a Japanese-inspired restaurant in New York City, offers a 24-course omakase (aka tasting) menu, The Wall Street Journal reports.
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Magnus Nilsson, head chef at Faviken Magasinet and host of "Chef's Table" on Netflix, explains his business approach to feeding innovation at his r...
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The chef presents an intimate dinner series that transforms his deepest memories into menus.
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In the third episode of its beer pairing series, the casual-dining chain highlights its seasonal pumpkin ale, which includes real pumpkin and hints...
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The fast-casual chain highlights its organic tomato sauce.
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Pizzetteria Brunetti in New York City tops one of its pies with pumpkin.
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Starbucks shows how its experts taste coffee, which has even more flavor notes than wine, the chain says.
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Chain CMO Lee Dolan pairs its Smoke & Pepper Burger with stouts and porters.
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Red Robin CMO Lee Dolan suggests pairing the chain's Burnin' Love Burger with a hoppy IPA.
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Kingside Restaurant in New York City shows off its autumnal dishes.
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The group created a mashup burger to benefit the International Day of Peace, on Sept. 21, 2015.
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Meet one of the contestants in the brand's 2016 U.S. Barista Championships.
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Gregory Casale, senior director of culinary innovation at Irving, Texas-based CEC Entertainment, explains the new Chuck E. Cheese's pizzas and limi...
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Chef Bill demonstrates how to make a summer dessert with TASTE NY Concord grapes.
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Located in Elizabeth, Colo., the MAD Greens farm is cultivated and operated by the brand's partners at Agriburbia.
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Cuba's cocktail legacy includes the popularization of the classic daiquiri. Bacardi's Colin Appiah and maestro cantinero Julio Cabrera discuss the ...
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This tropical super fruit has more than 20 vitamins, minerals and antioxidants, and can also can be found in Jamba's Mango-a-Go-Go smoothie.
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The casual-dining chain has brewed a wheat IPA with Stone Brewing Co. called Temple of Stone IPA.
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With its distinctive smell, sizzle and taste, the trend for some high-end LA eateries today is to mix salty and sweet by adding a touch of bacon to...
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AmNY editor Melissa Kravitz tastes the new booze-infused wings at Buffalo Wild Wings Times Square.
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John Oliver discusses the large amount of food Americans don'€™t eat.
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The foodservice provider outlines its approach to sourcing fruits and vegetables.
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Red Lobster managing chef Heidi Lane gives tips and tricks on cracking crabs.
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A beer that began as an April Fools' Day joke has become a reality, for one day only.
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Peanut butter has cornered the market for years. But a new crop of nut butters are rising up, finding a loyal fan base among workout fanatics.
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Japanese sake aficionados are now seeking to transform so-called "€œrice wine"€ into the next artisan alcoholic beverage in the U.S.
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Karen Luey, chief financial officer for Jamba Juice, reimagined her family's lifestyle to become more active and start thinking about the food choi...
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The quick-service chain uses Greek yogurt in its Chunky Strawberry Energy Bowl.
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Leave it to the creator of the Cronut to come up with this sweet and savory soft serve ice cream with a burrata cheese base.
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Tournament-goers at the French Open are being wowed by something other than the on-court action — gourmet cuisine.
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Chef Eric Kayser bakes his version of dark sesame buns with a unique ingredient: squid ink.
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The quick-service chain aims to be more transparent about its menu, and says it will remove artificial ingredients from the majority of its offerin...
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The quick-service chain's dietitian explains the chain's nutritious options.
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Get cooking with IBM's Watson Computer.
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Don Fox, CEO of Firehouse of America LLC, talks about why and how Jacksonville, Fla.-based Firehouse Subs, known for its toasted sandwiches, is int...
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Angelo Sosa, owner and chef of Añejo in New York City, demonstrates his version of the avocado-based dip.
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The humble sandwich gets a luxe addition of lobster.
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Ben Shewry of the fine-dining restaurant Attica in Melbourne, Australia, discusses why he overhauled his menu.
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Chef Vikki Krinsky remixes one of the chain's sandwiches.
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Minh Tsai, tofu master at Hodo Soy Beanery, shows the steps that go into making tofu for the chain's Sofritas menu item.
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The casual-dining chain showcases its quest to make the best beer and drop a little knowledge along the way.
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The Top Chef alum makes a chicken sandwich inspired by the chain's signature menu item.
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At Dominique Ansel Bakery in New York, bakers work all hours of the night to keep up with demand for the pastry.
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The chain partners with brewers Mike O'Malley and Zach Schultz to create a Pepperoni Pilsner pizza-inspired beer.
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New ballpark food includes chicken-fried bacon.
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Getting 14,000 U.S. chains — and multiple food suppliers — to make menu changes is a daunting task for McDonald's.
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Follow the chef from San Francisco to San Sebastian as she re-invents "Marmitako," a traditional fish stew.
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The quick-service chain answers this health-related question while touting the protein content of its smoothies and other menu items.
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Jason Weiner, executive chef and founder of Almond Tribeca in New York City, demonstrates how to make Lobster Sausage.
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New York chef Marc Forgione cooks up the classic recipe his family is known for.
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A South African winery is aiming to revolutionize the wine-making industry by using indigenous Rooibos wood to produce a preservative-free wine.
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The coffeehouse chain demonstrates how to prepare this brew.
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The family-dining chain shows how it develops its breakfast creations, like its recently introduced Criss-Croissants.
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Now on the menu in Beijing for Chinese New Year: lots and lots of American lobster.
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Chef Daniel Hopps and new Charlotte, N.C., franchisee Ravi Desai demonstrate recipes from the fast-casual chain.
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Carrabba's beverage director Ken Lennox walks you through the process of ordering a bottle of wine.
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David Edwards is trying to change the way we take in nutrition.
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The beverage includes blackberries, Bacardi Superior Rum, fresh lemonade, hand-shaken and topped with a Zonin Prosecco and lemon float.
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This cocktail recipe from the casual-dining chain includes Grey Goose vodka, Cointreau, cranberries and mint.
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Brisket used to be a cheaper alternative to top cuts like sirloin, but the tasty meat has seen a sudden spike in popularity and prices are soaring.
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Anthony Gregorek, chef of ESPN Club at Walt Disney World Boardwalk Resort, demonstrates how to prepare some unique burgers.
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Westerners have been slow to stomach the creepy crawlers, but that may be changing.
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Go inside the kitchen of the popular New York City restaurant with executive chef Angel Dimayuga.
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Meet the Fool's Gold: a sandwich that was loved and devoured by Elvis Presley. Made with peanut butter, jelly and bacon, the sandwich is served up ...