2/4/2013

Ethnic flavors are expected to heat up, higher-quality casual fare is on the rise, and game birds, new fish species and vegetables are landing on the center of the plate more often, U.S. chefs say in this roundup. "I think our nation's obsession with food and access to information through blogs and social media allows people to be more knowledgeable about different foods, techniques and cultures, so they're more willing to dive in," said Birmingham, Ala., chef and restaurateur Chris Hastings.

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