Food
3 trendlettes we’re watching for May
Staying afloat as rents rise and consumers demand ever fresher ingredients requires some creative MacGyvering. Check out these restaurant hacks that address the times.
Independents show they're not immune to tougher times
Several big names have just thrown in the napkin—one after 95 years.
While ketchup and mustard have been the go-to condiments for years, Americans are now turning toward those of other countries to pump up plates of food. “Condiments and sauces are the fashion accessory of the culinary world,” says Kimberly Egan, CEO of the Center for Culinary Development. ‘They are a necessary part of the ensemble as diners seek enhanced food experiences and more global flavors.”