Trends

By Lauren Kramer Variety is the spice of life, goes the old adage. For chefs on the brink of joining or launching new kitchens,...

Reducing food waste is all the rage in restaurants these days.   From a cost-reduction standpoint, the concept is nothing new to chefs, but more are...

A family outing. A long day of hiking. A chilly evening of telling scary stories around the campfire. And to top it all off,...

One might expect the food on a college campus to be mostly quick-service chains and dreary dining halls. But on the campus of the...

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...