Plus an oyster roasted with squid ink, mushroom curry, and a cocktail inspired by Salvador Dali

Plus a Southeast Asian skate, a Hispanic swordfish, and an Espresso Martini made with Scotch

As plant-based options spread on menus, many customers have been seeking vegetarian trade-off for their favorite foods. A growing number of consumers also are gravitating toward spicier flavors, so it stands to reason that Buffalo cauliflower...

Plus Japanese pork belly, Greek lamb shanks, and a baijiu cocktail

Plus octopus in muhammara, cocktail-filled chocolates, and a Middle Eastern julep

The introduction of cauliflower pizza crust was a key moment in the development of gluten-free menu items — and has seen tremendous staying power because it allows carb-cutting consumers to enjoy one of their favorite foods without sacrificing...

Plus lychee ceviche, a Yucatán fritter, and a corny tequila Manhattan

Named the world’s hottest pepper by the Guinness Book of World Records in 2013, this bright red, shriveled-looking pepper was created by American pepper breeder Ed Currie...