Trends
Yes, savory porridge is happening. With the right toppings, it just might become your favorite new breakfast (or dinner!).
Rick Martinez
Our search for the nation’s best new restaurants also revealed the coolest, tastiest trends of 2015.
Andrew Knowlton, Julia Kramer, and Belle Cushing
The 50th state’s favorite mystery meat is getting a chef makeover.
Andrew Knowlton
Chefs are all about the big-risk, big-reward spectacle of live-fire cooking.
Amiel Stanek
Wear your love of food on your sleeve—literally—with these awesome t-shirts and clothes.
Rochelle Bilow
Some of the country's most talented street artists are adorning improbable new canvases with their work: restaurant interiors.
Elyssa Goldberg
Kids' menus don't all have to be insipid chicken nuggets and hot dogs. These restaurants prove it.
Elyssa Goldberg
There's a lot of talk about genetically-modified food. Here's a primer if you're not quite sure what the heck is going on.
Jesse Hirsch
Writer Eve Turow explores the question of why Millennials spend so much money on food and what that means in her new book, Generation Yum.
Julia Bainbridge
Kevin Bacon shares his deep thoughts on bacon. And tacos. The man really likes tacos.
Andrew Parks
Remember the good old days when "special sauce" meant, um, sauce? These days, it's a buzzword for businesses, newspapers, and companies—just take a look at this sampling of seriously random examples for proof.
Rochelle Bilow
Brainstorming a menu and concept is crucial to a successful restaurant opening. But what happens when you leave the idea generation up to the diners? Copenhagen's Work in Progress finds out.
Elyssa Goldberg
Author Josh Friedand just wrote Eatymology, a dictionary of new words to describe the way we eat, drink, and think about food. How well do you know these five food vocab words?
Elyssa Goldberg
The results of a new OpenTable survey show how diners really feel about restaurant technology in 2015.
Christina Chaey
What if we told you there was a sweet-salty condiment that required no refrigeration, and would taste great any time of day, at any meal, and even with cocktails? Meet Ozuké's umeboshi.
Elyssa Goldberg
Take your cue from today's ice cream parlors and crown your scoops with more than just sprinkles.
Bon Appétit
We're on a mission to bring our lunch from home every day for a month. Here's what we learned from week two.
Christina Chaey
Rosio Sanchez left Noma, the restaurant many consider to be the world's best, to open her own taco stand at a market in Copenhagen. We found out why—and how it's going so far.
Elyssa Goldberg
Margaret Braun is hand-sculpting cups with intricate embellishments fit for a royal dinner table. Except Braun's cups are made out of sugar. So we visited her at the studio to learn more.
Elyssa Goldberg
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We go behind the scenes with an artist making 2,000 stunning cups made entirely out of sugar.
It's time to stop talking about food waste and start working to reduce it. This company is doing just that, by delivering ugly fruits and veggies right to your door.
Rochelle Bilow
We're on a mission to bring our lunch from home every day for a month. Here's what we learned from week one.
Rochelle Bilow
Can a sugar-free fruit ice pop be a satisfying dessert? According to our associate web editor, who's been bingeing on them all month long, YES.
Rochelle Bilow
So much candy, so little time, right? Here's what you should be noshing on at Ikea's new candy stores.
Elyssa Goldberg