Trend-o-Meter RSS

Our favorite products, gadgets, restaurants, bars, wine, beer, and food websites and blogs.

Fine Dining is Made for the Masses at Chefs Club Counter and Beyond

Fast food seems like a bad combination these days. The new combo? Fast casual. Enter an even newer concept: Fine dining fare in a pop-up format made accessible, easy, and

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Trend-O-Meter Says: Guinea Hen Takes Flight

“Like chicken with taste” is the way Rheal Cayer of specialty poultry supplier Grimauld Farms describes guinea fowl, a game bird native to Africa we’re seeing with increasing frequency on

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Trend-O-Meter Says: Give Me Some Tongue!

Used to be that if you ate beef tongue at all—in deli sandwiches or lengua tacos from a truck—it was because it was cheap. But lately, chefs in upscale restaurants

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Hibiscus Is In

Hibiscus has a beautiful color and a fruity/floral flavor with an addictive bitter edge, much like a cranberry. As befits its traditional use as a cooling beverage, it’s usually found

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Literally Hot Trend: Chefs Putting Ash on Food

Ashes from burnt food, wood, or hay are being put on food (and food is being cooked directly in hot ashes) at upscale restaurants around the country, but this trend

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The Best 2010 Food Trends Report Ever

What’s hot, what’s not, and what’s next

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Designer Milk: The New “It” Food

Bao buns. Tiki drinks. Red velvet cake doughnuts. Milk. Milk? Yeah, you heard right. The second most elemental beverage known to man—that thing that formerly only kids drank—has taken a

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Hot New Trend: Vegetable MRIs?

Get inside your food.

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Bone Marrow Pizza Is In

Or, The Melting Pool of Fatty Richness.

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Popsicles Are In

And they're weird

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Malt Is In

Pichet Ong is making Ovaltine milkshakes at Spot Dessert bar in NYC, there are beets with malt on the menu at Portland, Oregon’s Castagna Restaurant, and lots of places, including

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Chamomile for Cocktails

Springtime lushes rejoice.

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New Fermentation Craze Developments

The stinkier the better

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When Did “Cheeseburger” Become a Flavor?

A recall of oddly-flavored Pringles raises a secondary point... what's with flavoring things like cheeseburgers, anyway?

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Pickle Your Cocktails

Bartenders turn sour.

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Pistachios Are Everywhere!

They give a dish that Middle Eastern vibe.

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Earl Grey Is In

The fragrant old lady of tea is being given a hip makeover in desserts and cocktails.

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Hungarian Curly-Haired Pig Is In

A fatty breed of pig is getting love as it becomes more widely available in the U.S.

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Caesar Salads Are Out, Grilled Lettuce Salads Are In

Cooking leaves magically transforms them into something more exciting.

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Krispy Kreme Bread Pudding Is In

Whiskey-soaked, chocolate-studded, or donut-based creamy ol' bread.

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Mostarda Is In

This Italian preserved fruit relish is great on meats.

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