One-Pot Meals are Comfort Exemplified

One-pot meal is a term we often hear. But other than the literal definition, how do we define its importance to our food and culture – and why is it always so good? Many cultures have a traditional way of cooking a favorite recipe in one vessel. It might be a stew or a braise, […]

Charcuterie Beyond the Basics

Charcuterie is a menu mainstay across the country, and now innovative chefs are taking cured meats beyond the basics. From hand-cut Calabrian soppressata and spicy n’duja to blood mortadella, lardo and head cheese, the board is evolving and patrons are responding enthusiastically. Menu penetration from 2013-2014 is up for both charcuterie and salumi, 12.6% and […]

Brunch is expanding beyond weekends

In the 1895 Hunter’s Weekly article “Brunch: A Plea,” British author Guy Beringer coined a new word and begged for a mid-morning Sunday meal that combined the best parts of breakfast and lunch. His creation, brunch, has spent the last 120 years growing into one of the week’s biggest meal occasions – one that has stayed […]

Dim Sum is Going Global

Dim sum has its roots in the Chinese tradition of yum cha, or tea drinking. Silk Road travelers would stop for yum cha at teahouses, and proprietors began adding small snacks to complement the tea. Over the centuries, the Cantonese dining style has transformed from a restful experience into a loud, happy one – in […]

What’s in a Name? For Pork it’s Profit

It’s official – as of January 2015, “a chop is not a chop is not a chop!” The 8th edition of The Meat Buyer’s Guide represents the new, USDA-approved names for chops cut from the pork loin and shoulder. In 2013, we began changing these names in grocery stores. Now those same names are available […]

America’s Street Food Turns to Pork

Authenticity, portability and incredible flavor – what’s not to love? International street food has come to America, but this on-the-go culinary movement has deep roots in almost all cultures around the globe. Originally considered peasant food, it was sold on the streets or in public places where urban populations could affordably access a variety of […]

Recap of this Year’s Pork Crawl

It was clear from our first meeting that Jose Enrique was a chef we wanted to know better. We met at the 2013 Food & Wine Classic in Aspen, and his enthusiasm for all things pork was a perfect fit for National Pork Board events. Jose Enrique joined us at our 2014 Pork Summit in […]

Think you Know Noodles? Think Again

You would have to have been hiding under a pork belly not to notice the headlines that kale and quinoa have been getting in the restaurant and foodie press these days. They seem to be all that we’re talking about. And even though both of these simple ingredients have been around for centuries, they are […]

America’s Street Food Continues to Raise the Bar

Authenticity, portability and incredible flavor – what’s not to love? International street food has come to America, but this on-the-go culinary movement has deep roots in almost all cultures around the globe. Originally considered peasant food, it was sold on the streets or in public places where urban populations could affordably access a variety of […]

Give the Classics a Contemporary Edge

Dining out in the post-World War II era was an occasion. Sure, you could go to a diner for breakfast or a Burger Chef for lunch, but when it came to going out for dinner, it was a big deal. You, in your finest attire, were greeted by a maître d’ who guided you to […]