Read more food trends stories on Newserhttp://www.newser.com/taggrid/40702/food-trends.html2009 - Newseren-usNewser Feed GeneratorTue, 24 Nov 2009 6:59:12 CSThttp://www.newser.com/story/72325/worst-food-trends-of-the-decade.html?utm_source=syn&utm_medium=rss&utm_campaign=tagAsked to name the decade's worst dining trends, chefs and other food experts couldn't shut up. There were too many (including "mache, water sommeliers, organ-meat entrees, unisex bathrooms, bacon tattoos on chefs, over-flaunted kitchen burns, chefs tables") for Christopher Borrelli to list them all, but he hits the top 10...http://www.newser.com/story/72325/worst-food-trends-of-the-decade.html?utm_source=syn&utm_medium=rss&utm_campaign=tagThu, 22 Oct 2009 14:40:55 CDThttp://www.newser.com/story/71477/12-food-trends-that-need-to-die.html?utm_source=syn&utm_medium=rss&utm_campaign=tagWhy must everything, from burgers to pizza to Vietnamese street sandwiches, have a high-end gourmet version? Those three things should die, along with 9 other food trends that bug Esquire: Faux speakeasies: spots with no phone number, sign "Farm to table": idea is fine, but the expression must die Unisex...http://www.newser.com/story/71477/12-food-trends-that-need-to-die.html?utm_source=syn&utm_medium=rss&utm_campaign=tagMon, 12 Oct 2009 11:47:00 CDThttp://www.newser.com/story/66746/oft-reviled-green-peppers-get-seat-at-table.html?utm_source=syn&utm_medium=rss&utm_campaign=tagIt looks so innocent, but foodies far and wide detest the green bell pepper. One veggie-loving chef has never served a green pepper in her restaurant; Alice Waters of Chez Panisse calls them “a mistake.” The sweeter red version traditionally gets all the love, but some are starting to come...http://www.newser.com/story/66746/oft-reviled-green-peppers-get-seat-at-table.html?utm_source=syn&utm_medium=rss&utm_campaign=tagWed, 12 Aug 2009 12:02:00 CDThttp://www.newser.com/story/66358/nowadays-everyones-a-foodie.html?utm_source=syn&utm_medium=rss&utm_campaign=tagTrends being what they are, the definition of "foodie" has always been a moving target, and these days, the term seems broader than ever. “You used to be a food snob if you knew all the different kinds of truffles and foie gras,” one expert tells the New York Daily...http://www.newser.com/story/66358/nowadays-everyones-a-foodie.html?utm_source=syn&utm_medium=rss&utm_campaign=tagFri, 07 Aug 2009 14:35:13 CDThttp://www.newser.com/story/65783/best-sites-for-foodies.html?utm_source=syn&utm_medium=rss&utm_campaign=tagAspiring foodies have thousands of resources available to them on the Internet, and Mashable lists 15 of the best sites for buying, cooking, and eating food: For locavores: Foodzie and Foodoro are online marketplaces for small, independent producers. Local Harvest connects users with farms in their area, while the Locavore...http://www.newser.com/story/65783/best-sites-for-foodies.html?utm_source=syn&utm_medium=rss&utm_campaign=tagSun, 02 Aug 2009 5:13:10 CDThttp://www.newser.com/story/63874/butchers-sex-symbols-of-the-food-world.html?utm_source=syn&utm_medium=rss&utm_campaign=tagButchering, once a dying art, is coming back thanks to the demand for local meat—and a new generation of butchers, full of machismo, is emerging. “Think about it. What’s sexy? Dangerous is sometimes sexy, and they are generally big guys with knives who are covered in blood,” one fromager...http://www.newser.com/story/63874/butchers-sex-symbols-of-the-food-world.html?utm_source=syn&utm_medium=rss&utm_campaign=tagWed, 08 Jul 2009 11:52:33 CDThttp://www.newser.com/story/63254/how-to-make-the-perfect-burger.html?utm_source=syn&utm_medium=rss&utm_campaign=tagEver since Daniel Boulud stuffed ground sirloin with truffles and foie gras, the hamburger has been elevated from guilty pleasure to true art. The New York Times got the experts’ advice for how to make a perfect burger: The meat : Steer clear of preshaped burgers or even pre-packaged meat, and...http://www.newser.com/story/63254/how-to-make-the-perfect-burger.html?utm_source=syn&utm_medium=rss&utm_campaign=tagWed, 01 Jul 2009 12:44:08 CDThttp://www.newser.com/story/63305/beers-new-role-cocktail-mixer.html?utm_source=syn&utm_medium=rss&utm_campaign=tagThe days of keeping your beer and liquor separate are over, with bartenders crafting crossover drinks that mix beer with other spirits—even wine. “Other countries have been doing this for a long time,” one beer connoisseur tells the New York Times . Creations range from the “Muddy Puddle”—iced espresso...http://www.newser.com/story/63305/beers-new-role-cocktail-mixer.html?utm_source=syn&utm_medium=rss&utm_campaign=tagWed, 01 Jul 2009 11:51:16 CDThttp://www.newser.com/story/62812/energy-drinks-the-manic-lure-of-liquid-uppers.html?utm_source=syn&utm_medium=rss&utm_campaign=tagEnergy drinks are experiencing such a boom that every group seems to have its own—like the Christian “1 in 3 Trinity” beverage, “fused with both ‘fruit of the spirit’ and 1000 mg of taurine,” writes Julia Langbein for Gourmet. Drink makers “obviously want to get them into the hands...http://www.newser.com/story/62812/energy-drinks-the-manic-lure-of-liquid-uppers.html?utm_source=syn&utm_medium=rss&utm_campaign=tagSun, 28 Jun 2009 5:37:00 CDT