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Food Trends

'Food Trends' - 14 Article Result(s)

  • 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...

  • 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...

  • 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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  • Snack to the Future: Foraging in Texas for the Next Big Food Sensation

    Snack to the Future: Foraging in Texas for the Next Big Food Sensation

    Anyone for deep-fried avocado? We join a crack team of trendhunters in search of the next big foodie thing in TexasIn the vacant parking lot of an estate agency in downtown Austin, Texas, a British man in a white flannel shirt is setting out a row of paper plates along the top of a brick wall. Each ...

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  • 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
  • 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...

  • 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 Foodie Traveller: Kimchi Hot Dogs

    The Foodie Traveller: Kimchi Hot Dogs

    'These days your hot dog is little more than a dog's breakfast if it's not topped with trendy kimchi'Hyper-hip Ryan Farr at 4505 Meats in San Francisco serves it with crunchy chicharrónes (fried pork rinds). At Vancouver and New York's Japadog, it's sprinkled with black sesame seeds and slathere...

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