Forgive me for being TDQ-come-lately to this, but I have a few questions about the locavore trend. 1. Is it a trend? Any you have first-hand experience with this? 2. How does one balance the locavore diet with being a chowhound? I... (40 replies, last updated by sugartoof May 21, 2009)

The National Restaurant Association’s top-ten food trends for 2007,drawn from a broad national chef survey, is as follows [courtesy of New York magazine]: 1. Bite-size desserts 2. Locally grown produce 3. Organic produce 4.... (5 replies, last updated by dcandohio November 30, 2007)

I was wondering what I should be looking for when dining out a some of the newer SF restaurants as far as meal prepartion, style and substance. What would you say is the most dominant trend in food prep in SF restaurants? Ethnic... (2 replies, last updated by Robert Lauriston August 23, 2004)

thinnk the new trends are in chcocolate? Thanks for the input – K (7 replies, last updated by Daniel Vernon October 3, 2002)

“cutting” the fake cake. Has anyone else noticed this trend? I know weddings cost a lot of money and people view this as a cost saving measure.....but as a baker, it bothers me for some reason. Thoughts? (139 replies, last updated by Monsterfenn November 24, 2009)

Right now...Hamburger joints are the new comfort trends among chefs. Everybody from Michel Richard, Alain Ducasse, and Thomas Keller are opening up burger joints. So what comfort food or junk food do you think will be “next... (39 replies, last updated by stuck in Hartford County November 6, 2009)

I don’t see anything on the horizon threatening to dethrone the biggest juggernaut food trend of them all: malnutrition. (52 replies, last updated by KTinNYC September 29, 2009)

Thanks Tay. I called Trends to get a harried host on the phone. I asked him what knd of steak they had on the menu and he said “ I can't go thru them all right now we are very busy- we have porterhouses, ribeyes...”.... (16 replies, last updated by Tay July 18, 2009)

I know everyone loves DT for sweets...but has anyone eaten lunch or dinner there and is it good? The menu looks nice.....if not a bit odd for what I assume is really a pastry place. (7 replies, last updated by topbanana July 22, 2009)

“regulars”. The lady who answered the phone when I called to confirm stated “ I do not have your name on any of my papers”. Papers? There seems to be a trend here over the past two summers. I can’t... (22 replies, last updated by mrbuster May 20, 2009)

I am not sure how new of a trend it is, I had seen a burger @ a bar I used to live near that had a cheeseburger with a egg on top on the menu for the last few years, but I was never “brave” enough to try it. I... (115 replies, last updated by sdnativa April 21, 2009)

I was very pleased to see that Dessert Trends Bistro is offering a $25 prix fixe dinner for the month of March. Since I’d never tried their savoury food, I thought I’d give it a try. Unfortunately, I was sorely... (7 replies, last updated by TorontoTastress March 24, 2009)

A friend invited me to a bartender competition hosted by Gibsons and all the drinks were mixed with Canadian Whiskey. I have seen trends involving martinis, scotch, tequila and rum, could Canada be making its mark with whiskey as... (7 replies, last updated by Chefsquire November 16, 2008)

http://enews.earthlink.net/article/top?guid=20080521/48339e40_3421_1334520080521617208666 (1 reply, last updated by Gio May 22, 2008)

For the last few years in NYC, taxi drivers (who are almost all foreign-born) have stopped giving change. If, for instance, you have a $6.40 fare and give them a $10, they’ll give you $3 back. If you ask for change, they... (3 replies, last updated by im_nomad September 5, 2008)