Copy into your RSS Reader
Copy into your Podcast App
Kale and Brussels sprouts got together and conceived a new vegetable, kalette. Look for it on menus in 2015.
December 28, 2014 In the new year we'll be eating pot pesto, pork fat and pancit along with the newborn progeny of Brussels sprouts and kale.
<iframe src="http://www.npr.org/player/embed/373542747/373587920" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
Around the country, a handful of vessels like the Ice Cream Boat peddle food on oceans, lakes and rivers.
Courtesy of Tim Titcomb
August 24, 2014 Food boats occupy a quirky snack-time niche in a few summer communities. But don't expect this floating food truck trend to sweep the nation, at least not until it gets sea legs.
May 2, 2014 Small, independent grocery stores are a growing trend in urban areas. They're not far off from the shops where gran and gramps used to buy their produce, but have been updated for the modern foodie.
Three food magazines featured a pumpkin pie finished with a bruleed top for Thanksgiving this year, according to The Bitten Word.
Courtesy of TheBittenWord.com
November 19, 2013 Trendy turkey recipes from years past included tandoori turkey and grilled turkey. This year, tried-and-true roast turkeys are back, according to two food bloggers who combed 11 food magazines in search of top Thanksgiving recipes.
<iframe src="http://www.npr.org/player/embed/246169633/246215156" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
Michele Kelly, owner of Pure Knead bakery in Decatur, Ga., is one of many businesspeople catering to soaring demand for gluten-free baked goods.
March 9, 2013 Almost one-third of Americans say they're trying to avoid eating gluten, according to a new survey. This despite the fact that only a small fraction of those people have celiac disease.
Sliders. We're over them, the National Restaurant Association says.
January 3, 2013 Peruvian food, iPad menus and artisan cheese are all on the menu for 2013, but woe to the gazpacho. According to a survey by the National Restaurant Association, the tangy soup and those teeny sliders are on the way out.
Tami Franklin tries a variety of hot sauces on her barbecue ribs at Rocklands Barbeque and Grilling Company in Arlington, Va.
May 3, 2012 Hot sauce is one of the fastest growing industries in the U.S., and there are thousands of connoisseurs out there who call themselves chili-heads. If you're not one of them, but you'd like to learn, our experts offer some tips on how to start.
A close encounter with the Burger King bacon sundae.
Courtesy of Sam Bradley
April 12, 2012 Burger King's new dessert is available at a limited number of locations. It is just the latest example of a fast food chain following a trend that high-end eateries embraced years ago.
This year saw more people interested in foraging for fruit like the pawpaw, which looks like a mango, but is native to North America.
Abby Verbosky for NPR
December 6, 2011 From comfort food to foraging to food trucks, we take a look at and round up the latest food trend lists for 2011 and 2012.
Chef Daniel O'Brien slices the pig ear terrine he made for the "Scary Bits" dinner at his Season Pantry supper club in Washington, D.C.
October 31, 2011 Variety meats, or offal, were once common on American dinner tables before industrial-style livestock production made other cuts more affordable and available. But now some chefs say they are bringing them back because they're flavorful and more economical.
NPR thanks our sponsors
Become an NPR sponsor