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Food Trends

'Food Trends' - 11 Article Result(s)

  • Food waste solutions: cuttlefish testicles and pigs' heads

    Food waste solutions: cuttlefish testicles and pigs' heads

    A new exhibition highlights chefs' ideas about avoiding waste, including dishes such as mackerel scratchings and bin-end pilaffWaste is the most pressing problem in modern food (unless you don't have enough of it - but that's another post). Home cooks are endlessly lectured about cutting back the 3...

  • Break out the Breville: it's time for a toastie

    Break out the Breville: it's time for a toastie

    From Michelin-starred chefs to street-food stalls, everyone is making toasted sandwiches. Is it a flash in the pan or the welcome return of a true cheesy treat?No food ever truly disappears. Foods are mistreated and become unfashionable, but there is always someone, somewhere serving melon with Par...

  • Top 10 food trends - 2013

    Top 10 food trends - 2013

    Let me say this at the outset, it wouldn't be quite fair to say that this list represents global food trends. Simply because the availability of ingredients is limited to geography and what we consume is governed by history. But it's a representative list in the sense that never before have ingredie...

  • Food trends in 2014: from digital dining to healthy junk food

    Food trends in 2014: from digital dining to healthy junk food

    The future of food includes holographic chefs, smart knives and egg-white crisps, according to trend analysts. But will kale ice lollies and edible soil ever catch on?It is a blustery winter morning in Mayfair, London, and 100 or so well-heeled representatives from the advertising and retail worlds...

  • What I've learned about 2013's food trends

    What I've learned about 2013's food trends

    Baking's not going away any time soon, gin really is coming back this time - and I've found quite the best toasted sandwich in Britain Another year almost wrapped up, and what have we learned? Here, live from my kitchen and entirely free of additives, sweeteners and all the rest, are my thoughts.1 T...

  • The hipster food glossary: from French dip to burnt ends

    The hipster food glossary: from French dip to burnt ends

    All the newest, and dirtiest, culinary fashions explained in our simple guide.Food, food, confusing food: in 2012, it evolved faster than ever, trendy ingredients, dishes and kit crossing over with such speed, it was almost impossible to keep up. One minute, you're just getting your head around burr...

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  • The posh toast that costs £2.50 a slice

    The posh toast that costs £2.50 a slice

    We've had fancy burgers - now brace yourself for artisanal toast. How much are you prepared to pay for a piece?Toast is trendy. Yes, you read that right: toast. Obviously we're not talking marge on Mighty White, but rather the artisanal slices served with hand-churned butter and homemade jams that ...

  • The changing taste of food and drink traditions

    The changing taste of food and drink traditions

    Just because a dish is traditional doesn't mean that it can't change. In an extract from his new book The Virtues of the Table, Julian Baggini writes that traditions are safest in the hands of producers who are prepared to adaptBehind almost every tradition is a myth, and behind all traditions is t...

    Read More: drinks, food, trends 2014, trends
  • The great goat's cheese shortage of 2014

    The great goat's cheese shortage of 2014

    Why are supplies of chèvre running so low, and whatever will vegetarians eat until the situation is resolved?Stockpile the chèvre and bulk-buy the rosary ash: there's a goat's cheese shortage. Warnings have been circulating for months, but now restaurants and retailers are reporting supply p...

    Read More: cheese, food trends 2014
  • I'll have what you're having

    I'll have what you're having

    These days, New York restaurant menus often overflow with a miscellany of small plates and snacks you're supposed to share. But how do you divvy up four raw scallops that arrive in a cup the size of an infant's palm, or pinches of sea urchin on Lilliputian rafts of toast?For anyone who finds this fr...

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