From pistachios to bananas Foster, NRN senior food editor Bret Thorn picks top culinary trends for the year ahead
American consumers are no longer eating like they’re in crisis mode, as they get used to the new normal of economic uncertainty. Although generally cautious about spending money, consumers will splurge if they perceive value in their purchases, as illustrated by marked increases in Champagne and Cognac sales this year. If 2012 is anything like 2011, restaurants will focus on three types of dining occasions. They’ll offer inexpensive foods for guests who want something quick and ...
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