Food stylists like Janice Poon help food look its best on screen – a challenge when those attractive meals must actually be edible.

Food has a long history in video games. Phil Duncan of Ghost Town Games tells us about the use of food in the award-winning "Overcooked."

Liquid nitrogen lets business owners freeze their way to delicious ice cream. We got the scoop on this trend from Kenny Cho of Creamistry.

More than 4,000 restaurants are hit by cars each year. How can you protect your storefront and your customers?

Though it can mean servers are more fairly compensated, some guests reject tips being included in meal totals as mandatory gratuity.

Is your restaurant too loud? John Calder helps businesses achieve the perfect balance between lively and loud.

Invasive species wreak havoc on ecosystems, eating or crowding out the natives. Many have one redeeming trait: They're pretty tasty.

When a historic building and modern nonprofit meet, small businesses benefit. Allie Hill of Virginia Food Works tells us about this pairing.

How does a mail-order juggling supply business turn into a successful soda fountain? Greg Cohen, owner of Lofty Pursuits, tells us more.

Lofty Pursuits owner Greg Cohen talks about how a little effort on social media can yield huge results for a small business.

With Seed to Plate, Chez Melange gets local produce and special needs students receive some help transitioning to independent life.

For such a small piece of plastic, single-use plastic straws can cause a lot of trouble. Some restaurants are finding reusable alternatives.

When foodservice employees in Georgia experience a crisis that hinders their work, The Giving Kitchen steps in to help make ends meet.

Olympic advertising restrictions make it difficult for restaurants to capitalize on the games but events and social media can help.

Need a how-to for quickly chilling hundreds of bottles of beer for your next event? KaTom has you covered with this handy guide.

From engineer to owner of the Tomato Head, Mahasti Vafaie has grown her family of businesses from one lunch spot to a food mini-empire.

Joshua Miller, the general manager of fine-dining restaurant Spiaggia in Chicago, discusses the realities of implementing a dress code.

Jet-black foods have taken over social media, but the activated charcoal that gives these items their color should be served with caution.

Willy's Butcher Shop brings an old world craft to a trendy new district. KaTom explores the journey of this entrepreneur's business launch.

Browse the library of Asheville's French Broad Chocolate Lounge and brew a Liquid Truffle with their recipe.

Enjoy a foodie's view of Biltmore Estate, the nation's largest privately owned home in the beautiful foothills of Asheville, North Carolina.

Explore the various cuisine of the South with KaTom's guide to traditional southern cuisine, from soul food to lowcountry.

Frybread can now be found everywhere from powwows to food trucks. Learn about its history and popularity with Emerson Frybread.

Stacy Brown turned a humble chicken salad concept into a restaurant franchise with more than 70 locations across the Southeast.