Trends

You can stroll the taco stalls throughout Mexico City, browse the hawker markets for satay or Zhen Zhen porridge in Singapore, grab jerk chicken off a street-side grill in Jamaica, buy a hot dog off a cart in New York, nab elote from a table in Chicago or pick up a cup of frites with mayonnaise in Amsterdam. In cities all over the world, people set up stands or stalls and sell food they have passionately cooked for years, sometimes generations, to offer folks on the go a quick, delicious and inexpensive meal. Most cultures contribute to street food and the environments in which their wares are sold can range from a single stand set up on a street corner in a busy neighborhood or a bustling market offering dozens of dining options.

There’s some disagreement on if superfoods are actually all that super. But chefs around the country are using the trendy fruits, veggies and grains...

Tip your baristas. And the harvesters, farmers…   N o matter where it was poured — your home pot, a fair-trade shop or the gas station around...

Restaurants are making the gap between farm and table even tighter   E ach year the National Restaurant Association’s What’s Hot Culinary Forecast predicts food and menu...

Kristopher Edelen, "The Cricket Chef" Founder, HOTPANnyc   K ristopher Edelen, also known as Chef KPE, launched HOTPANnyc, a pop-up catering company in New York City dedicated to...

Ancient grains are making a comeback thanks to farmers and chefs dedicated to the old ways   W ild cereal plant growth, such as barley and wheat,...

by Courtnee James Each year the National Restaurant Association’s (NRA) What’s Hot Culinary Forecast predicts food and menu trends for the coming year. In the...