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Trends

  1. 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
  2. trends
    Edible Arrangements Finally Getting Into Actual EdiblesThe company is becoming what it should have always been: a weed delivery outfit.
    By Nikita Richardson
  3. 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
  4. pasta primers
    Welcome to the Age of Peak Pasta“There’s a crazy fad of esoteric pasta shapes.”
    By Chris Crowley
  5. 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
  6. 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
  7. 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
  8. 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
  9. where to eat
    8 Dining Trends We’re Tired OfTicketed restaurant reservations, absurdist cocktail names, chef-backstory narratives, and more.
    By Adam Platt
  10. oy
    RIP, Matcha, the Ancient Delicacy That America Has RuinedIt’s now inside beer, babka, chicken liver, and beauty products.
    By Sierra Tishgart
  11. 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
  12. 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
  13. 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
  14. 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
  15. Comebacks
    Prepare Yourself for Crystal Pepsi’s ComebackIt’s a full-on ‘90s-soda revival.
    By Chris Crowley
  16. Edible Straws
    Has America Run Out of Foods to Turn Into Straws?Experts in the field think so.
    By Chris Crowley
  17. 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
  18. Comebacks
    Original NY Seltzer and Clearly Canadian ReturnCan a Crystal Pepsi revamp be far behind?
    By Chris Crowley
  19. 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
  20. Trends
    Scrapple Is Having a Serious Moment Right NowAll killer, lots of filler.
    By Hugh Merwin
  21. 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
  22. Spirits
    Slideshow: Vermouth’s Bittersweet RevengeThe belated renaissance of the spirit world’s most maligned mixer.
    By Robin Raisfeld and Rob Patronite
  23. 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
  24. 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
  25. 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
  26. Grub Guides
    7 Swell New Spring Cocktails From S.F.’s Better BarsWe tour the bar scene and offer some recommendations.
    By Jay Barmann
  27. 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
  28. Booze You Can Use
    The Latest Trend in Cocktails: Kale and Spinach?Also avocado, and arugula.
    By Jay Barmann
  29. 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
  30. 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
  31. Menus
    Truffles and Caviar Quite Prevalent on Local High-End MenusSee, it’s a word cloud.
    By Jay Barmann
  32. Funnies
    Fact: San Franciscans Have Many, Many Dietary Special NeedsThe Bold Italic explores them. All of them.
    By Jay Barmann
  33. Kids Who Cook
    Our Celebrated Kid Chefs Just Keep Getting YoungerNow there’s an eleven year-old food blogger making a splash in the headlines.
    By Hadley Tomicki
  34. Trends
    Soda Consumption Lowest It’s Been in Two Decades; Companies Respond byPer capita soda consumption in the U.S. is now down to 1987 levels.
    By Jay Barmann
  35. Trends
    Chiarello to Serve Passed Apps at Coqueta, in a Dim-Sum StyleSound familiar?
    By Jay Barmann
  36. Trends
    New York New Wave: The Manhattan Bistro Moves Beyond BalthazarAfter years of trattorias, farm-to-table American fare, and foraged Nordic food, New York is in the midst of a French revolution.
    By Alan Sytsma
  37. Oeno-File
    Bordeaux Is So Out It’s Back In AgainNo one ever thought it was possible, but the Bordelais are now begging for attention from the wine cognoscenti.
    By Jay Barmann
  38. Trends
    Sausage and Beer Are Trending in Oakland With Telegraph and Hog’sAfter Rosamunde, the deluge.
    By Jay Barmann
  39. Coming Soon
    Vegan Food Gets Real: Tal Ronnen Adding Crossroads To The Growing Scene OfHis new venture comes on the heels of other chef-driven, plant-based concepts opening that also serve cocktails.
    By Hadley Tomicki
  40. Mikey Doesn’t Like It
    Bauer Is Not On Board With the No-Reservations Generation, But He May Need to BeThe trend toward wait lists at smaller, popular restaurants may not please the Bauers of the world, but it hardly matters if the crowds are already there.
    By Jay Barmann
  41. Quote of the Day
    Joshua Skenes Has a Thing or Two to Say About the Tasting Menu Debate“No one says, ‘Hey you son of a bitch, you better come to my restaurant now.’ People can go where they please.”
    By Jay Barmann
  42. Bars
    Breaking: Apparently Speakeasy-Style Bars Are Having a MomentNo doubt the city’s craft cocktail movement still has legs to stagger on, but this whole speakeasy schtick is yesterday’s news.
    By Coolin Keefe
  43. Loco For Locavores
    The Southland Scrambles to Make Room For Your Backyard ChickensSeveral cities are overturning bans on domesticated poultry.
    By Hadley Tomicki
  44. Mixocalypse
    Cocktails on Tap Drafted By Eveleigh and The ChurchillThe trend is just now making its way to L.A. from New York and Chicago and saves drinkers the fussy prep act.
    By Hadley Tomicki
  45. Trends
    Where to Get Batched Cocktails on TapThere are now two at Jasper’s, and one at Grand Cafe, with likely more on the way.
    By Jay Barmann
  46. Booze You Can Use
    Now There’s Mexican FernetIt’s called Fernet-Vallet, and they use it like bitters around Mexico City.
    By Jay Barmann
  47. Trends
    Kale Chips, New-School Sodas Both Huge at Fancy Food ShowThis year in snack and fancy beverage trends.
    By Jay Barmann
  48. Oeno-File
    Orange Wine Already Over, Say Two Wine WritersBefore the majority of wine drinkers have even heard of orange wine, two wine writers are already tired of the wine world fad.
    By Jay Barmann
  49. Trends
    The Latest Trend in Los Angeles Dining: Child ChefsFirst a fourteen-year-old doing a pop-up, and now a twelve-year-old.
    By Jay Barmann
  50. Trends
    Now a Twelve Year-Old is Going to Cook You DinnerWe’re getting dangerously close to someone sticking a wooden spoon in their infant’s hand and calling it a pop-up.
    By Hadley Tomicki
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