Nowadays, Everyone's a Foodie

From onion blossoms to overhyped chefs, these things need to go away

(NEWSER) - Asked to name the decade's worst dining trends, chefs and other food experts couldn't shut up. There were too many (including "mache, water sommeliers, organ-meat entrees, unisex bathrooms, bacon tattoos on chefs, over-flaunted kitchen burns, chefs tables") for Christopher Borrelli to list them all, but he hits the top 10 in the Chicago Tribune:

• Fried onion blossoms: Too sweaty, too greasy, too little onion, and too much fried stuff.
• The $40 entree: When your neighborhood bistro has hit these heights, it's time to say enough is enough.

Shop would close roads; some fear heavy traffic

(NEWSER) - Michelle Obama is backing a push for a farmers' market near the White House, WTOP reports. The president said last month that he and his wife were interested in “a little farmers' market outside of the White House.” Now, with Michelle's support, a market hopes to move in on a section of Vermont Avenue each Thursday, which has some residents bemoaning the thought of more rush hour gridlock. More»

Long thought inferior to reds, greens are finally getting respect from chefs

(NEWSER) - It looks so innocent, but foodies far and wide detest the green bell pepper. One veggie-loving chef has never served a green pepper in her restaurant; Alice Waters of Chez Panisse calls them “a mistake.” The sweeter red version traditionally gets all the love, but some are starting to come around, the New York Times reports. “It brings freshness to the plate,” says one farmer. More»

Whether you're looking to buy, cook, or just eat, the Internet has something for you

(NEWSER) - Aspiring foodies have thousands of resources available to them on the Internet, and Mashable lists 15 of the best sites for buying, cooking, and eating food:

• For locavores: Foodzie and Foodoro are online marketplaces for small, independent producers. Local Harvest connects users with farms in their area, while the Locavore iPhone app does the same thing on the go.

Artisanal flavor sets cuisine apart from mom's 'homemade'

(NEWSER) - A word that isn’t yet in the dictionary has been cropping up on menus across America: “housemade” is the new trend. Don’t confuse it with “homemade,” which has lost its buzz and now suggests an unprofessional cook or a hokey menu-writer. “Housemade has more cachet,” one restaurateur tells Newsweek. More»