food trends

Stories 1 - 20 |  Next >>

The West Goes Wild for This Indian Remedy

Turmeric lattes are all the rage

(Newser) - A burger and fries. Coffee and doughnuts. Milk and ... curry spice? If you haven't tried it yet, you're missing out on what Saba Imtiaz at the Guardian calls "2016's drink of choice." Cafes from San Francisco to Sydney are selling their own version of the... More »

5 Foods That'll Be Hot in 2012

New year, new trends

(Newser) - If your New Year's Resolution is to "be more adventurous," this is the list for you. Writing for Time , Josh Ozersky lays out the five foods that he predicts will be hot in 2012, while admitting that these forecasts are typically "about as reliable as the... More »

Foodies, Meet Your New Obsession: Rooibos Tea

South African import has lots of buzz and the requisite health claims

(Newser) - Move over quinoa and acai berry. The next big thing in the culinary world just might be rooibos (roy-boss) tea. "It's a robust herbal tisane (not technically a tea), and its flavor has an almost tobacco-like, nutty quality," writes Jessica Grose at Slate . Full of antioxidants, the... More »

Your New Food Trend: Wine-Fed Cows

Canadian farmer has an inspiration

(Newser) - Teetotallng vegetarians, this food trend is definitely not for you: A Canadian farmer has latched onto the idea of giving each of her cows a liter of red wine for the last 90 days of before slaughter. "Yes, it seems strange at first, but when you stop to think... More »

Introducing the Footlong Burger

Sadly, it's not as exciting as it sounds

(Newser) - Just in case KFC’s Double Down isn’t sufficiently artery-clogging for you, Carl’s Jr. has the solution: A footlong cheeseburger. Creatively dubbed the “Footlong Cheeseburger,” the $4 sandwich is being tested in at least one California restaurant, the Orange County Register reports. The good news: The... More »

Alaska Exports Salmon Vodka

Sounds gross, but apparently people order it

(Newser) - Wasilla, Alaska, is about to become known for something other than Sarah Palin: vodka flavored with smoked salmon. The scary-sounding liquor is the brainchild of the Alaska Distillery, and there was “some madness and some drunkenness involved” in its creation, one partner tells the AP . “I was trying... More »

The New Bachelor Party Excess: Food

Goodbye strippers, hello suckling pig

(Newser) - Heading to a bachelor party soon? Instead of waking up the next morning wondering, “Do you remember anything?” you might find yourself saying, “Do you remember the agnolotti with the octopus and the pork belly?” More and more soon-to-be brides and grooms are opting to spend their dollar... More »

NYC Cafe Introduces $12 Coffee

This cup o' joe is quite fancy

(Newser) - Attention coffee snobs: You have a new mecca. Starting today Café Grumpy in (where else?) New York will offer a $12 cup of coffee. That’s just coffee—not a cappuccino or a latte—so why the high price tag? “There are flavors you would expect in a really... More »

9 Foods Weirder Than Breast Milk Cheese

Feeling adventurous? Try cat stew.

(Newser) - If you think chef Daniel Angerer’s breast milk cheese is a bad idea, check out these nine questionable culinary creations, from The Frisky :
  • Cat stew: An Italian chef called "cat, soaked for three days in the running water of a stream" a "delicacy."
  • Squirrel canapés:
... More »

10 Signs the Bacon Craze Has Gone Too Far

Let's find another ingredient instead of putting bacon in coffee: Tim Love

(Newser) - Don’t get him wrong—Tim Love appreciates bacon as much as the next celebrity chef, but “I have to speak truth to power: The bacon craze has gone too far.” When you can get “bacon coffee, bacon cereal, bacon ice cream,” it’s “high... More »

Today's Hippest Beer Accessory: The Growler

64-ounce takeaway bottles offer cheaper alternative to bar-hopping

(Newser) - Looking to host your Super Bowl party with beer that’s a bit more interesting than Coors Light? Look no further than the current beer trend sweeping New York: Growlers. The 64-ounce glass containers allow for fresher, cheaper, more interesting beer in the comfort of your own living room—and... More »

New Cocktail Hotshot: Sherry

Don't just cook with it; mix a drink with it

(Newser) - After decades relegated to a spot in the cooking aisle, sherry is making a comeback. The Spanish fortified wine is becoming a trendy cocktail ingredient, especially in Los Angeles, the Times reports. The drinks can get pretty swanky—one involves gold dust; another, reportedly loved by Frank Sinatra, flamed orange... More »

'Extreme Beer' Features High Alcohol, Cost

One new highbrow bottle, with 27% alcohol, costs $150

(Newser) - Beer with a high alcohol content is in the spotlight after two breweries announced supercharged creations—Boston Beer Company's Utopias, with 27% alcohol, and BrewDog's Tactical Nuclear Penguin, with 32%. Are they good for the average guzzler? Salon gets details from expert Brooks Hamaker:
  • They don’t come cheap: Utopias
... More »

Worst Food Trends of the Decade

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... More »

12 Food Trends That Need to Die

Calorie counts are a bummer, and unisex bathrooms are embarrassing

(Newser) - Why must everything, from burgers to pizza to Vietnamese street sandwiches, have a high-end gourmet version? Those three things should die, along with 9 other food trends that bug Esquire:
  1. Faux speakeasies: spots with no phone number, sign
  2. "Farm to table": idea is fine, but the expression must die
... More »

Oft-Reviled, Green Peppers Get Seat at Table

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... More »

Nowadays, Everyone's a Foodie

What does the term 'food snob' mean anymore?

(Newser) - Trends being what they are, the definition of "foodie" has always been a moving target, and these days, the term seems broader than ever. “You used to be a food snob if you knew all the different kinds of truffles and foie gras,” one expert tells... More »

Best Sites for Foodies

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
... More »

Butchers: Sex Symbols of the Food World

A once dying art comes back with a vengeance

(Newser) - Butchering, once a dying art, is coming back thanks to the demand for local meat—and a new generation of butchers, full of machismo, is emerging. “Think about it. What’s sexy? Dangerous is sometimes sexy, and they are generally big guys with knives who are covered in blood,... More »

How to Make the Perfect Burger

Expert chefs discuss everything from meat to fixings

(Newser) - Ever since Daniel Boulud stuffed ground sirloin with truffles and foie gras, the hamburger has been elevated from guilty pleasure to true art. The New York Times got the experts’ advice for how to make a perfect burger:
  • The meat: Steer clear of preshaped burgers or even pre-packaged meat, and
... More »

Stories 1 - 20 |  Next >>