Category: Culinary trends

In the late 19th century, large quantities of vegetable oils were considered a waste byproduct of the booming textile industry, particularly from cottonseed. The original purpose of vegetable oil for many of these modern varieties was surprisingly not for human consumption, but for industrial applications like soap, candles, and lubricants.

According to a 2017 survey by National Today, a surprisingly low 4% of Americans claimed they did not like bacon. This statistic reveals just how widespread the love for this crispy, savory meat truly is, with the overwhelming majority expressing a clear preference for it.

Ube, a purple yam native to the Philippines, has seen a massive surge in global popularity, with its striking color and unique taste becoming an Instagram sensation. This versatile root vegetable has a distinct sweet, nutty, and vanilla-like flavor that translates beautifully into various beverages, making ube drinks a compelling choice for adventurous palates.

While ube is not a nut and does not have a purely nutty taste, it does possess a distinctly nutty undertone that often surprises first-time tasters. This unique flavor, combined with notes of vanilla and pistachio, is what makes the vibrant purple yam a standout ingredient in Filipino cuisine and modern desserts.

Early American colonists, influenced by indigenous diets, relied heavily on cornmeal for simple, hearty breakfasts like cornbread and grits. Understanding how did breakfast start in America reveals a journey shaped by resourcefulness, religious reform, and the dawn of mass-marketed convenience.

According to culinary tradition, a simple pinch of salt can dramatically transform the flavor profile of various fruits, making them taste sweeter and more complex. This surprising interaction, rooted in food science, explains why so many people and cultures find that certain fruit is better with salt.

According to a 2024 NECTAR blind taste test involving 1,150 American omnivores, some plant-based products, like nuggets, were rated as equal to or better than their animal-based counterparts. This surprising finding highlights the significant advances in food technology that are pushing the boundaries of what is possible with plant-based alternatives. However, the question of whether all plant-based meat can genuinely replicate the taste of traditional meat remains complex and depends on many factors.

Food-related disagreements are a universal phenomenon, often stemming from personal experiences, cultural backgrounds, and genetics. What are some good food debates to spark a lively conversation? The answers range from the placement of ketchup to the classification of a hot dog, each topic capable of sparking friendly, yet heated, arguments among friends and family.

Historically used by ancient Egyptians for spiritual purposes, the tradition of eating 24K gold has evolved into a modern symbol of opulence and visual spectacle. Today, this precious metal is a status-driven garnish rather than a health aid, with pure, food-grade varieties being biologically inert.

The global ethnic food market is projected to reach over $179 billion by 2034, driven by rising cultural diversity and globalization. This makes it more critical than ever to include multicultural foods in menus, tapping into a vast and growing market of adventurous and diverse diners.