Texture is trending. While chefs in both chain and independent restaurants chase the next big flavor craze and often respond in tandem, adding texture to a dish can offer an operator a powerful point ...

This silky-smooth chocolate bar hits all of the right sweet and salty notes—the quinoa is puffed for a little crunch and the sesame seeds add a subtle toastiness that pairs very well with the agave.

Now all the chefs are puffing stuff. In the last week alone, I’ve had a crunchy snack of puffed barley with a glass of wine, puffed rye on a spring pea salad, and puffed rice mingled with lentils and ...

There's a whole world of grains to be popping, and we've all been stuck on corn. Sure, popped corn is great, but so is sorghum and quinoa and even barley. That's right friends, you can pop pretty much ...

Aside from being a delicious and easy-to make grain, quinoa is a nutritional powerhouse. Not only is it packed with protein and fiber, it has anti-inflammatory properties and can even help lower ...

It was love that led Ruth Tal to open her very first juice bar in Toronto in 1990, when vegan restaurants and juice bars were mostly unheard of. "I was 25 and I fell in love with a vegan, who at the ...

When a cook from Minnesota’s Red Lake Nation showed chef Jerome Grant how to puff wild rice, amping up its nutty flavor, he knew just where to deploy it: in a grain-packed alternative to the granola ...

When I began working from home last summer, my snacking habits went absolutely off the rails. I had no coworkers to observe me eating peanut butter straight from the jar (washed down with gulps of ...

During a Saturday night Netflix and popcorn binge, I became curious. Not about my compulsion to finish a bad series in the hope that it will spontaneously improve, but about my snack, which was the ...

Now all the chefs are puffing stuff. In the last week alone, I’ve had a crunchy snack of puffed barley with a glass of wine, puffed rye on a spring pea salad, and puffed rice mingled with lentils and ...