clock menu more-arrow no yes mobile

Filed under:

Hard Cider, Booming; Hottest Food Trends of 1912

by Raphael Brion

If you buy something from an Eater link, Vox Media may earn a commission. See our ethics policy.

Liuzza's By the Track, New Orleans
Liuzza's By the Track, New Orleans
Photo: Paul Broussard NOLA

· Hard Cider, Booming [Reuters]
· The TV Chef's Kitchen Is a Place of Fetish and Fantasy [Telegraph]
· 15 Hottest Food Trends of 1912 [BuzzFeed]
· Heston Blumenthal Gives Backing to Verbier Restaurant [Telegraph]
· Don't Worry: Donkey Cheese Is Still Available [DJ/NYT]
· The Paradox and Mystery of Our Taste For Salt [NPR]
· Look for Gulf Appellation Oysters After the New Year [Houston Press]
· Just an Enormous Sugar Castle [SF Chronicle]

More From Eater

The Latest

Checking In With the Starbucks Union as a Supreme Court Labor Decision Looms

By Jaya Saxena

When the World Ends, I Only Hope to Grow a Patch of Strawberries

By Bettina Makalintal

How I Got My Job: Making a Passion for Food Illustration a Full-Time Job

By Morgan Goldberg

For Some Food Professionals, Long COVID Casts a Shadow on Their Senses

By Lindsay Herring

Here Are the 2023 James Beard Awards Restaurant and Chef Semifinalists

By Hillary Dixler Canavan

Filed under:

An Okie Onion Burger Crawl Nearly 100 Years in the Making

One state, two days, four burger joints, and a whole lot of griddled onions

By Amy McCarthy

Sign up for the Sign up for the Eater newsletter

The freshest news from the food world every day