“I have been wanting to make a Southern-style ramen, with corn, bits of tender pork rib meat, okra and, of course, noodles, served in a bowl like a traditional ramen. I’m developing a rich pork bone broth seasoned with barbecue flavors as a base. A little ‘East meets West.’ —Anthony Dean Rivera, Ohio Living Cape May

“Among our most successful to go-items were several bowls. We experimented with stir-fry bowls, grain bowls and rice bowls.” —Paul Sprunger, University of Wisconsin at Madison