We asked Central Jersey’s most inventive chefs on what trends they think are in this year. Here’s what they said.

The “Top Chef” alum talks "Messy Delicious" — and why he sees himself as the "Tony Romo of culinary competitions" ...

Antonio de Juan, founder & chairman of Talentchef shares his opinion. Challenges and trends of the F&B industry in the Middle ...

Cleveland chef's journey from cooking insects in his youth to earning national recognition for his modern deli.

What's the best restaurant in the Wilmington area? Here are 10 of the most essential places for excellent food.

As the Games prepare to take to the snow for the first time this week, here’s how Vancouver and Whistler promise to be the perfect hosts ...

The whole “death by chocolate” thing really went nuts in the '80s, where dessert menus looked like they had been attacked by ...

Food is more than sustenance; it is an evolving art form that reflects culture, history, and creativity. Fusion cuisine ...

Toevs is the company's vice president of culinary, global operations. He talked about what trends surprise him, what's out ...

The final dish looks a little early 2000s, a little molecular gastronomy. “When you taste it, it’s more umami than your average Caprese,” the chef says. There’s also tuna and prawn crudo ...