Uzbek cuisine has yet to break through in the US - but it might be on the cusp, blending Silk Road flavors into soulful dishes.
New York's The Pickle Guys have been making pickles - and horseradish - since 1910. Around Passover, things really heat up: they produce barrels and barrels of fresh horseradish.
Most of the latte you buy at a coffee shop is, as the name implies, milk. Serious shops know the importance of sourcing or making dairy and non-dairy milks that are truly worthy of topping your perfectly-pulled espresso.
Somewhere between a vinegar shrub and modern ginger ale there was switchel - a ginger-apple cider vinegar-sugar drink, beloved by New England farmers and other 17th century types. Now this heritage beverage is being made again.
Juice cleanses have been all the rage for years, but one ice cream shop wants you to scoop, not sip, all your nutrients for five days.
The "Lickestra" makes music out of the act of eating ice cream and forces participants to pay attention to the creativity inherent in cuisine.
Elevating the humble breakfast snack to a sophisticated dish and pushing the dough-envelope with savory and booze-infused offerings.
High-end toast has become a major trend in San Francisco. Is that natural for the local, artisan food movement or evidence that the city's tech elite will gentrify anything, even toast?
Truffles are one of the rarest and most expensive foodstuffs in the world - but what makes these earthy little mounds dug up out of the dirt into the very essence of luxury cuisine?
Most of us would be more interested in what is inside a pizza box, but Scott Wiener is obsessed with innovation in the design of the box itself.