Adaptable recipe content is more useful than static cookbooks to modern home cooks who need guidance but want customized meals, according to Chef Tyler Florence. He collaborated with tech startup Innit to develop a customizable recipe app, while an upcoming app called Bridge Kitchen will guide cooks through recipes by listening for audio cues such as spoken questions or the sound of a sizzling frying pan.
Finding creative uses for vegetable scraps and bones has allowed New York city restaurant Reynard to get halfway to its goal of zero waste, Executive Chef Christina Lecki said. "Working in restaurants has made me so aware of how much food and trash actually gets wasted per day, and it doesn't necessarily have to, and I want to break that mold," she said.
In the aftermath of hurricanes Irma and Maria, a food tourism firm called Global Flavors is helping Puerto Rico and the Caribbean regain tourist traffic. Founder Leslie Padro said that after Hurricane Irma, she started a GoFundMe page to continue to pay employees.
Israeli winemakers working in vineyards along the West Bank say they are pursuing an ancient tradition by working the land there. For Palestinians, the wineries are part of an unjust occupation that they call illegal under international law.
At RE:Find Distillery in central California, some of the grape juice that is taken out before wine fermentation is instead being used to make vodka and gin. Its vodka, aged in whiskey barrels, tastes like a young bourbon, Lisa Futterman writes.
Bartending competitions and social media have helped spur the creation of ever-more-complex cocktails, Maggie Hoffman writes. Books such as "3-Ingredient Cocktails" by Robert Simonson serve as a reminder that simple drinks can be equally enjoyable, Hoffman writes.
Chief marketing officers from companies such as Keds, Chase and Twitter reveal how their organizations are working to promote gender diversity and equality. Keds CMO Emily Culp says she encourages female employees to get involved in boards and other activities outside of work, while Toys R Us CMO Carla Hassan creates mentorship opportunities for women in the workplace.
Pizza Hut will launch a test of beer and wine delivery in Phoenix, with an eye on expanding it to other cities. Stores will have to have alcohol licenses to participate in the program, and drivers on routes offering beer and wine will be at least 21 years old, the company said.
School board members in a Kentucky district recently tasted new items being served in cafeterias, including southwest fajita chicken on flatbread, hummus, beef gyros with tzatziki sauce and garden salads with homemade dressing. Todd Gorrell, the district's chef, says he aims to be creative while also meeting the school nutrition standards and staying within budget.
Filipino cuisine and pickled foods were among the most popular food trends of this year and will continue to gain steam in 2018, writes Fern Glazer. Restaurants have been adding ancient grains and whole grains such as quinoa and farro to menus in salads and grain bowls, and the trend is expected to continue in the coming year.