Food

Food trends and recipes to keep menus fresh

Guacamole, upgraded

By Patricia Cobe on Sep. 29, 2014

Before David Burke’s Fabrick opened in New York City last May, Executive Chef Adin Langille worked with the restaurant’s namesake to develop an upscale rendition of chips and dip to fit the modern American shared plates concept. The result: a smooth twist on guacamole that embodies Burke’s style and Langille’s innovation, and still plays to customers’ penchant for the familiar starter.

Food

One-upping gluten-free pizza

By Patricia Cobe on Apr. 16, 2015

Pizza Hut only now is getting in the gluten-free game, besting its rivals by launching completely gluten-free pizza this January, crust and toppings included.

Food

How shrinking protein is reconfiguring the plate

By Patricia Cobe on Oct. 15, 2015

Smaller portions of meat go a long way as chefs make room for more vegetables. Here's where food and drink are going next.

Food

Tough to say, easier to spot: 5 ingredient trends going mainstream

By Lizzy Freier on Mar. 01, 2016

Since the surge of Sriracha, other hard-to-pronounce ingredients have been gradually popping up on menus, giving consumers both practice with tongue twisters and opportunities for exotic dining adventures. Here's a look at some striking ingredients on the rise.

Food