Latest Articles

Broth goes from humble liquid to hot trend

No bones about it, broth is hot. Three years ago, the New York Times ran a story about bone broth that unleashed a continuing flood of articles and media reports testifying to the...  more »

Chefs are sweet on housemade vinegars

When his assistant general manager gifted him a bucket of crab apples a few months ago, chef Drew Tobin made them into a crab-apple vinaigrette to go with Goose Point oysters on...  more »

Radishes steal the vegetable spotlight

An unlikely star emerging from the boom in plant-based cuisine is the radish, a humble root vegetable that until recently has received relatively little love from chefs. Its...  more »

A heady coffee culture is brewing

The coffee industry is in the throes of a revolution. Third-wave coffee, sustainable sources, gourmet brews, hyper-local messaging and the continuous elevation of the humble cup of...  more »

Flavor of the Week: Ingredients that made menu moves in 2017

Take a look at popular flavors of the year, from chermoula to lychee This year brought a variety of trending ingredients and spices to the table, from chermoula to lychee to ghost...  more »

NRA's hot trend predictions for 2018

In its annual Whats Hot survey, the NRA asks members of the American Culinary Federation to rank a long list of items as either a hot trend, yesterdays news or perennial favorites....  more »

Yellow, black and red: Adding color as well as flavor to dishes

The addition of feta cheese and tzatziki to a basic burger gives it a Greek slant, just as topping the burger with kimchi addresses the interest in Korean cuisine. This fundamental...  more »

Popular trends converge in rise of seafood snacks

People are snacking more these days, and theyre also eating more seafood. The convergence of these two trends is resulting in a snack-culture sea change. According to Datassentials...  more »

Chefs bring the heat with even more spicy dishes

Some like it hot and some don't, but diners who like to eat spicy food are in luck, as piquant dishes are heating up more restaurant menus. According to the latest research from...  more »

Mexican chocolate plays up sugar and spice

Mexican chocolate is a staple ingredient south of the border, but it's also gaining traction on U.S. restaurant menus. While only currently found on 1 percent of menus, mostly at...  more »

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