A Taste of Africa
Old World Spices in New World Cuisine
From Moroccan tagines to Ethiopian injera, African-inspired dishes make their way into the mainstream of American dining. Whether serving traditional fare or contemporary fusion of African flavors, diners are flocking to restaurants to embrace this newly popular cuisine.
Against the Grain
Ancient and Rustic Grains Gain Popularity
Quinoa, farro, buckwheat, barley and millet have become increasingly popular in the past few years, thanks to their complex taste and undeniably nutritious health value. The varying textures of these grains help chefs to devise new dishes that allow the starch to shine, both on their own and in a supporting role to proteins.
Chocolate Classics Redefined
Transforming Timeless Desserts into Modern Hits
Timeless desserts such as pot de crème and flourless cake are menu mainstays, but pastry chefs are transforming these retro treats into chic creations confirming that trends come and go, but chocolate is always in style.
Caitlin M. O’Shaughnessy
Out with the Potato, In with Roots & Tubers
Everyone loves potatoes, but what about their other root relatives rutabagas, Jerusalem artichokes, turnips, parsnips, and yams? Chefs are pushing these forgotten veggies into the spotlight proving that tubers are uber for cooking.