Tag Archives: foodtrends

Few films have a mouth-watering impact on audiences. The bruschetta scene from “Julie & Julia” is certainly one that warrants salivation. Bruschetta, pronounced brew-sket-taah, dates back to Ancient Rome and is most favorably made with fresh, ripe local ingredients. JULIA CHILD, A LEGACY OF TEACHING THE JOY OF FOOD Recipe for bruschetta Ingredients for bruschetta Italian bread, slicedRed, yellow, green …

Walter Diemer made it more fun to be a kid. Business owners and ballplayers smiled with profit and pleasure, too, after chewing on his contribution to global consumer culture. Diemer invented bubble gum in Philadelphia, Pennsylvania in 1928. It was an unexpected moment of inspiration for the high-school graduate gum-company accountant with a side hustle as a home-kitchen chemist. MEET …

Chef Scott Koshnoodi of New York celebrates Cinco de Mayo by reaching deep into Aztec culinary tradition. He then recreates the indigenous food of Mesoamerica with magic he learned at the forefront of modern molecular gastronomy. Koshnoodi is chef-owner of Parklife, a modern taquería with multicultural influences, in Brooklyn. MEXICAN BEER THE MOST POPULAR IN US: CINCO DE MAYO WILL …

Americans want mo’ and mo’ mochi donuts. Colorful and whimsical, the sweet, exotic treat is a fusion of Japanese and American pastry traditions. Mochi donuts are exploding in popularity here in the United States. They were conceived in Japan by Mister Donut, originally an American company but now almost exclusively an overseas brand. COFFEE VS. MATCHA TEA: WHAT DOES YOUR …

Beer without the buzz is behind the biggest buzz in the biz. “Alcohol-free beer has been one of the hottest growth trends in the industry the past three to five years,” beer-industry insider Bump Williams, of Bump Williams Consulting in Connecticut, told Fox News Digital. The segment enjoyed a 34.5% sales rise in 2023 compared with year-end 2022 figures, according …

Everything has a history, no matter how niche, quirky or mundane the topic may seem. Which means almost everything has a museum to preserve its history. The main streets and back roads of the United States offer plenty of evidence, including one heartland museum devoted to superhero worship. CALLING ALL BOOK LOVERS: HERE ARE THE TOP 10 CITIES FOR THOSE …

Tabasco is one of the world’s most recognizable condiments, the name of the Louisiana hot sauce alone a synonym for tongue-singing spice. The odd origin of the all-American hot sauce, however, defies its familiarity or the spicy sass associated with food born on the bayou. Tabasco was first imagined in 1868 by a Maryland banker named Edmund McIlhenhy. ISRAEL’S FAVORITE …

Shakshuka performs a rare dual feat of flavor. The savory tomato stew, typically made with aromatic herbs and eggs, is steeped in Israeli tradition. Yet it boasts global culinary currency as a hot food trend from the Middle East to Middle America. Shakshuka recipes are passed down through generations and often served on holidays, such as Passover, which begins on …

Lard was the canary in the coal mine of culinary correctness. Rendered pig fat was ubiquitous in human diets for centuries. It was used to fry everything from dough to chicken and was an essential ingredient in pie making. Lard tragically fell from public favor during the Great War on Monounsaturated Fats in the 20th century. AMERICAN DINER LINGO EXISTED …

The taste of revenge was served in American diners for decades. The British burned Falmouth, Maine in 1775; Fairfield, Connecticut in 1779; and Washington, D.C. in 1814. Hungry Americans returned the favor for decades every time they ordered breakfast. TAMALES ARE HOT TODAY, YET SAVORY WRAPS ARE AS OLD AS CIVILIZATION “Burn the British!” was a popular outcry from waiters …