Chinese buns (bao) are on-trend yet still a little unconventional. This version, distributed frozen, focuses on ingredients from Northern China, where pork, wheat and cabbage are common. ...More
Two emerging trends related to meat are progressively capturing more consumer attention: sustainability and humane practices related to raising animals, and the reemergence of high-culinary, artisan butchery. ...More
As the Asian population in America continues to grow—along with the appetite in general for authentic and fusion Asian foods in general—the range of Chinese cuisine in this country will continue to expand. ...More
René Redzepi's Noma has again been named the world's best restaurant. Meanwhile, the foraging trend continues to spread through kitchens around the world. What are the takeaways for more-mainstream product and menu developers? ...More
U.S. culinary culture is hungry for more Latin American sandwiches like Brazil’s Bauru, the Puerto Rican–inspired jibarito, and Mexico’s cemita poblana and myriad torta iterations. ...More
While I kept waiting for the burger trend to fade, the chain players in the game kept raising the stakes—better burger here, global QSR giant there—and it just keeps getting more interesting. ...More
The better burger trend just keeps ramping up, providing ample inspiration for companies distributing to chain foodservice, as well as retail product developers. ...More
All food shows feature product and prototype tastings—but few hold a candle to the innovative edibles on display on at the Research Chefs Association Culinology® Expo. Here’s a glimpse of the fun. ...More
Chef Homaro Cantu has some fantastic ideas about viable directions for taste-augmenting miracle berries (think healthy and even medical foods) and in-restaurant crop cultivation. ...More
I like when food companies push the limit, break the walls and think out of the box. Lots of companies SAY that they do that, but then they just put another version of a taco on their menu... ...More
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