The story of chef Ivan Torres has been told in some of San Antonio’s best kitchens. Just 26, the owner of the Mexican-Asian fusion food trailer Mai-O-Mai already has worked the stoves with chefs Geronimo Lopez at Botika, Luca Della Casa at Nonna Osteria and Steve McHugh at Landrace.

But like so many upwardly mobile chefs, Torres wanted something to call his own. Drawn to Asian cooking by the Peruvian-Chinese-Japanese menagerie at Botika and influenced by the food he grew up eating as a San Antonio native, he lit the fires on an idea to fuse Mexican and Asian styles.

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The evolving story of Texas is told through its food. Inventive and locally sourced, Texas cuisine is a delectable explosion of flavors embodying the state’s diverse cultural mix and rich Western heritage. Sample uniquely Texan fusion fare across the state at places like Houston’s Vietnamese-Cajun Crawfish + Noodles and Austin’s Asian-inspired smokehouse, Loro, the culinary collaboration of James Beard Award-winning chefs Tyson Cole of Uchi and Aaron Franklin of Franklin Barbecue

Similar partnerships between restaurants and local farmers, ranchers, and other Texas-based producers bring a bounty of fresh, seasonal ingredients to restaurants and mobile kitchens, such as Valentina’s

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How do you even describe curry? Flavorful, aromatic, rich, creamy and perhaps spicy come to mind. But while those who are familiar with curry have vague ideas of what it is, curry is such a broad category that encompasses such a diverse array of dishes, it’s difficult to explain what is considered curry and what isn’t.

As a second generation Indian American who grew up eating what many would consider “curry,” I never heard the word “curry” at home or in my community — and that’s because the term isn’t Indian at all.

“I think ‘Indian-ish’ is a useful word

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What’s better than a hot new restaurant opening in Midtown Atlanta?

How about nearly a dozen of them, all located under the same roof!

Everything from pizza to tacos to Japanese cuisine is represented at Politan Row at Colony Square, a new food hall opening this week in the Midtown mixed-use development.  

Executives say the idea is to showcase a diverse group of talented local chefs

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KANSAS CITY — To cope with the impact of the coronavirus (COVID-19) and at-home lifestyles, people turned to nostalgic treats, which drove sales of packaged cookies over the past year. Last December, TOP Data reported that American cookie consumption increased by more than 25% during the pandemic with 1 in 5 Americans admitting to consuming three or more cookies on an average day.

“Variety was the recipe for success last year, making packaged brands King of Cookies,” said Sally Lyons Wyatt, executive vice president and practice leader, client insights, IRI. “The cookie category finished the year strong with 7% growth,

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The Global Food Flavors & Enhancers Market research report delivers valuable insights into the existing and prospective trends observed in the industry, to give the readers a holistic view of market offerings, helping them recognize promising investment opportunities and other factors driving the revenue generation and overall profitability. The Food Flavors & Enhancers Market report offers an extensive investigation of all the relevant market features affecting its progress on both regional and global scales, while evaluating market drivers, restraints, hurdles, obstacles, and industry-centric trends. The report further deduces key trends observed in the historical data, along with upstream and

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