Whether it's seitan, jackfruit or tofu, meat alternatives have made their way into barbecue.
Falafel and shawarma are now fast-casual staples that are easier to find than ever.
These local brands are giving Impossible Foods and Beyond Meat a run for their money.
They’re low-carb, low-calorie alternatives to traditional dough.
As CBD becomes more readily available locally it’s making its way into the food-and-beverage industry, popping up in everything from coffee to frozen yogurt.
These restaurants have made biscuits the centerpiece of their menus.
Chefs are using the ancient ingredient in everything from slaw to salad dressing to add a nutty kick.
It's the grown-up version of the mall food court of your youth.
These days, a simple, one-flavor milkshake doesn't always do the job.
Ice cream doesn’t always have to be so, well, vanilla.
Space can be a big challenge for urban farmers; aeroponics, hydroponics and aquaponics provide solutions.
The Swiss favorite is as popular as it is pungent.
Octopus is within arm’s reach at these local restaurants.
Sushi isn't the only way to enjoy raw fish.
Midwest companies are pioneering their own take on the model.
It's one of the oldest tricks in the book.
Ingenious entrepreneurs are serving up safe-to-eat cookie dough in ice cream-style scoops.
The Motor City specialty has gained traction across the country in the past few years for its thicker crust and unique layering of cheese on bottom, followed by red sauce and then more cheese on top.
Pastrami is traditionally made from a tough and fatty cut of beef, usually from the belly, which is brined, seasoned, smoked and steamed.
The Hawaiian dish typically features raw, chilled ahi tuna tossed with sesame oil, soy sauce and toasted sesame seeds.
Bee pollen is touted for its high protein content.
Gouda is one of the world's most popular cheeses.
Bao and their sliced counterparts, gua bao, are a Chinese and Taiwanese street-food staple.
Preparing whole fish, bones and all, produces juicier and more tender results than cooking just the fillet, and that makes it well worth the extra effort.
Thick slices of locally baked bread get stacked with creative sweet and savory toppings.
It’s meatball madness out there.
The treat has come a long way from its toaster-pastry past.
Restaurants and hot dog joints are introducing specialty hot dogs made with fun and creative ingredients.