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Trends

  1. trends
    For a New Crop of Mexican Bakeries, Conchas Are Just the BeginningNew York bakers are turning their attention to Mexico’s many pan dulce, and not a moment too soon.
    By Chris Crowley
  2. trends
    It’s a Sound. It’s a Sauce. It’s Pil Pil.The Basque seafood emulsion is suddenly everywhere.
    By Michael Harlan Turkell
  3. trends
    Everything Is a Kids Menu NowThe era of haute nostalgia is never going away.
    By Alan Sytsma
  4. policies
    Dinner Now Comes With a 90-Minute Time LimitYour table is ready. The clock is ticking.
    By Megan Krigbaum
  5. trends
    Old Fish Is the New SteakPorterhouse is out. Dry-aged branzino is in.
    By Ella Quittner
  6. laminated availability
    The Hype Bakery Is Here to StayNew York will never get tired of croissants, as long as there’s a line to buy them.
    By Anna Hezel
  7. the cost of eating
    Why Restaurant Prices Feel So HighAnd why they’re going to stay that way.
    By Matthew Schneier
  8. open tables
    The Ridiculous Myth of the Impossible ReservationIt remains very easy to go somewhere great.
    By Alan Sytsma
  9. trends
    The Best Bar Snack Is a Hot DogAnd bars are finally getting the message.
    By Robert Simonson
  10. trends
    How Butter Became the Main CharacterIt’s always been the best part of dinner. Now it’s the star.
    By Ella Quittner
  11. trends
    Caviar Used to Be Special. Now It’s Just Another Upsell.Would you like ossetra or sevruga with that nugget?
    By Tammie Teclemariam
  12. trends
    How Faccia Brutto Became Brooklyn’s Favorite DrinkThe name is wrong, the label is “ugly,” and the stuff inside tastes like tree bark. But its appeal is undeniable.
    By Matthew Schneier
  13. trends
    Where Did All the Chefs Go?Restaurants are opening without any big names behind the pass.
    By Rachel Sugar
  14. the underground gourmet
    It’s Tomato Season! (At the Bar)New drinks that go way beyond the Bloody Mary.
    By Tammie Teclemariam
  15. trends
    Olives Were Always Invited to the Party. Now They Are the Party.They’re being baked onto cakes, turned into pillows, and stuck inside negroni-flavored Jell-O.
    By Emilia Petrarca
  16. trends
    How TikTok Took Over the MenuEverything is cheesier, saucier, and drowning in caviar.
    By Ezra Marcus
  17. trends
    This Summer’s Hottest Martinis, IllustratedA perfect drink for every scenario.
    By Margalit Cutler
  18. the simple life
    Why Were 17,000 People on a Wait List for This Granola?A cereal that never goes out of style but is somehow always coming into fashion.
    By Rachel Sugar
  19. rants
    Enough With the BeetsBeet steaks will always be a letdown.
    By Rachel Sugar
  20. the 2010s
    The Decade’s Dumbest Food Trend Was Viral MilkshakesThe original Instagram food was an indicator of the very boring things to come.
    By Chris Crowley
  21. trends
    Edible Arrangements Finally Getting Into Actual EdiblesThe company is becoming what it should have always been: a weed delivery outfit.
    By Nikita Richardson
  22. tools of the trade
    Why You May Soon Be Eating Your Dinner With ScissorsSnippers and clippers of varying design are moving out of the kitchen and on to the restaurant table.
    By Robin Raisfeld and Rob Patronite
  23. pasta primers
    Welcome to the Age of Peak Pasta“There’s a crazy fad of esoteric pasta shapes.”
    By Chris Crowley
  24. comfort food
    As the World Burns, Restaurants Double Down on Warmth“It’s our job to feed you something that reminds you of better times in the world.”
    By Clint Rainey
  25. pasta primers
    Get to Know This Season’s Hottest New Pasta ShapeCaramelle is obscure, playful, and a sudden favorite of New York’s cutting-edge Italian chefs.
    By Chris Crowley
  26. where to eat 2018
    13 Dining Trends We Don’t Want to See in 2018Really expensive restaurants, clickbait dishes, domineering-male-dominated kitchens, and more.
    By Adam Platt
  27. How Chefs Are Celebrating Culinary Connections Between Italy and East AsiaAround the country, a new kind of fusion cuisine has emerged that combines the flavors of Italy, China, and Japan.
    By Priya Krishna
  28. where to eat
    8 Dining Trends We’re Tired OfTicketed restaurant reservations, absurdist cocktail names, chef-backstory narratives, and more.
    By Adam Platt
  29. oy
    RIP, Matcha, the Ancient Delicacy That America Has RuinedIt’s now inside beer, babka, chicken liver, and beauty products.
    By Sierra Tishgart
  30. Seafood
    Can Fish Supplies Keep Up With Poke’s Growing Popularity?The resource-intensive dish is poised to become a major trend — and that could be problematic for the top-of-the-line fish often used to make it.
    By Jennifer Fiedler
  31. Comebacks
    Clearly Canadian’s Triumphant Comeback Hits a Snag, and Fans Are UpsetThe first shipments finally went out this month, but tens of thousands of orders have remained unfulfilled.
    By Chris Crowley
  32. Hotness
    The New Black: How Charcoal Became the Latest Hot IngredientA staple of the medical and beauty worlds is creeping on to the trendiest menus in town.
    By Chris Crowley
  33. Trendlet
    New Flames: Why Cooking With Wood Is the Hottest Trend in TownFrom Salvation Burger to Jams, it looks like just about every chef in town is going to be cooking in, over, or around a roaring wood fire this fall.
    By Robin Raisfeld and Rob Patronite
  34. Comebacks
    Prepare Yourself for Crystal Pepsi’s ComebackIt’s a full-on ‘90s-soda revival.
    By Chris Crowley
  35. Edible Straws
    Has America Run Out of Foods to Turn Into Straws?Experts in the field think so.
    By Chris Crowley
  36. Interviews
    How Clearly Canadian’s Surprising Comeback Actually HappenedThe transparent soft-drink will launch a second round of crowdfunding before hitting store shelves next year.
    By Chris Crowley
  37. Comebacks
    Original NY Seltzer and Clearly Canadian ReturnCan a Crystal Pepsi revamp be far behind?
    By Chris Crowley
  38. Bone Broth
    How the Bone Broth Debate Boiled Over So SuddenlyIs it really the next great health food, or merely some marketing sleight of hand designed to sell a simple ingredient for a few dollars more?
    By Chris Crowley
  39. Trends
    Scrapple Is Having a Serious Moment Right NowAll killer, lots of filler.
    By Hugh Merwin
  40. Trends
    Blazing a Lumpia Trail: Filipino Cuisine Finds a Foothold in New YorkIt seems New Yorkers are finally ready for this food, which has long languished in the shadow of Thai, Indian, Chinese, and other Asian standbys.
    By Mary Jane Weedman
  41. Spirits
    Slideshow: Vermouth’s Bittersweet RevengeThe belated renaissance of the spirit world’s most maligned mixer.
    By Robin Raisfeld and Rob Patronite
  42. Trends
    Gag Order: What It’s Like to Eat a Totally Silent Dinner at a RestaurantA look at the latest dining fad.
    By Alan Sytsma
  43. Health Concerns
    Alternative-Flour Power: Gluten-Free Food Enters the Fine-Dining MainstreamIt might be a made-up health craze, but that’s not preventing chefs from making gluten-free food that’s actually pretty good.
    By Hugh Merwin
  44. Trends
    BLD’s Mariah Swan Shares A Recipe For Southern BiscuitsThe pastry chef recreates White Lily flour for a true taste of The South.
    By Hadley Tomicki
  45. Grub Guides
    7 Swell New Spring Cocktails From S.F.’s Better BarsWe tour the bar scene and offer some recommendations.
    By Jay Barmann
  46. Bookshelf
    Femivores vs. Feminists: Let the Debate BeginA new book argues that the current food movement is triggering a kind of backslide in the way women assume responsibility for the kitchen and home.
    By Jay Barmann
  47. Booze You Can Use
    The Latest Trend in Cocktails: Kale and Spinach?Also avocado, and arugula.
    By Jay Barmann
  48. Oeno-File
    Five Hip-Hop Lines That Made Moscato HugeMoscato drinking appears to be driving growth in domestic wine sales overall, and we trace its rise to popularity via hip-hop lyrics.
    By Jay Barmann
  49. Trends
    Tired of Ten-Minute Cocktails? There Are Plenty of Quick But Cool Options NowAnd praise be, we’ve waited long enough.
    By Jay Barmann
  50. Menus
    Truffles and Caviar Quite Prevalent on Local High-End MenusSee, it’s a word cloud.
    By Jay Barmann
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