Cooking and recipes from diferent cuisines, foods with beauty benefits, functional drinks is the some of themes in the Dining section.

I Am Woman, Hear Me Roar

Femvertising or advertising that celebrates women with feel-good messages encouraging empowerment, confidence, and self-esteem, is missing the mark with 61 percent of American women, especially those in Gen Z. According to Kantar’s recent study, 74 percent of Gen Z women believe advertising directed at them is “completely out of touch” with them a..

12 Under 35: Sheetal Bahirat and Zuri Masud, co-founders, Avoh!

Ages: 32 and 28 While making guacamole in the kitchen at the Drexel Food Lab, students Sheetal Bahirat, 32, and Zuri Masud, 28, realized they had accumulated quite a large pile of scraps, which was counterproductive to their mission at Drexel. “We ended up with more avocado peels and seeds than pulp,” says Bahirat. “Considering that I am a food wa..

Stoking the Cannabis Food Fire

Regulations continue to complicate the cannabis-infused food category, but in states where it’s legal, CBD-infused lattes and mocktails, as well as cannabis-infused burgers, are more common. CBD health products continue to launch, like Martha Stewart and Snoop Dogg’s new line of legal, medical-grade cannabis oil, Nature Relief, which promises relie..

Buyers’ Picks: Hors d’Oeuvres and Appetizers

We asked specialty food buyers for their favorite celebration-worthy appetizers that don’t require complicated prep. Here are their recommendations. Doug Shube, Shubie’s, Marblehead, MA Creminelli Fine Meats Pre-Sliced Meats The Great San Saba River Pecan Company Jalapeño Peach & Pecan Preserves Milton Creamery Prairie Breeze Cheddar with Jansal..

12 Under 35: Breakout Talent to Watch

An intern who rose to CEO of a restaurant empire in just eight years, a viticulture student who established the first commercially viable rooftop vineyard, and a marine biologist turned grocer who is sending zero inventory to landfills, are just some of the awe-inspiring members of Specialty Food Magazine’s list of 12 Under 35: Breakout Talent to W..

Producer Profile: Lee Etherington, Wild Hibiscus Flower Company

[unable to retrieve full-text content] A chance event at a dinner party sparked the idea for Wild Hibiscus Flowers in Syrup, which won the Front Burner Foodservice Pitch Competition at the Summer Fancy Food Show. A rowdy dinner party Lee and Jocelyn Etherington hosted one night back in 1998 proved to be life-changing. A red rosella flower, a type ..

Cheese Focus: New in Blue

[unable to retrieve full-text content] Inventive blue cheeses are delighting adventurous consumers. Of course you stock Stilton, Gorgonzola, Roquefort, Bayley Hazen Blue, and the acclaimed blue cheeses from Rogue Creamery and Point Reyes Farmstead. Those are the basics. But why not distinguish your cheese case with blue cheeses that are a bit off t..

Fighting Food Waste From the Top Down

[unable to retrieve full-text content] Food makers discuss their efforts to reduce food waste by redefining what we eat and how it’s made. The Panel: Homa Dashtaki, The White Mustache Dan Honig, Happy Valley Meat Co. Rachael Mamane, Brooklyn Bouillon Food makers discuss their efforts to reduce food waste by redefining what we eat and how it’s m..

Category Spotlight: The Next Round

Alcohol-free beverages belly up to the bar as consumers practice mindful drinking. Reinvented new concoctions are doing more than just hydrating. Fueled by millennials and Gen Z, adult sparkling sodas with sophisticated and cocktail-inspired flavors, aromatic drinks made with bitters and kombucha that aid in digestion, and waters that taste like wi..

Hudson Yards: Manhattan’s New Food Destination

Countless food and drink offerings, including those from José Andrés’ much anticipated Mercado Little Spain, are delighting visitors to this massive new development. The Shops and Restaurants at Hudson Yards, New York’s hotly anticipated “vertical shopping experience,” finally opened its doors on March 15. This sleek glass building is part of Hudso..

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