August 21, 2013 While New Yorkers line up for the cronut, a croissant-doughnut cross, in London, a tartlet-brownie mashup called the townie is now the rage. Social media is helping to drive these hybrid-food fads, industry watchers say, but how they ultimately impact the bottom line depends on whether purveyors can be more than one-trick ponies.
August 1, 2013 Ice cream has come a long way since Dippin' Dots emerged in 1987. From edible wrappings to foie gras flavors, innovators are shaking up the traditional dessert.
December 7, 2012 Unafraid of the supposed barrier between sweet and savory, many chefs are incorporating vegetables like tomatoes, eggplants, and even mushrooms into new dessert recipes. But are they any healthier? Actually, yes, says a nutritionist.
November 21, 2011 Magpies and crows are well-known for their habit of collecting odds and ends in their nests. Not so very different, the thinking goes, from the way medieval cooks assembled ingredients for their pies.