The rice bowl was made for customization

Chocolate is flavored with cocoa, cinnamon and other spices

Restaurants fill the Chinese buns with everything from pork to fried fish

Cooking down the cured pork adds depth of flavor

The nutrient-dense seed finds its way into salad dressings, veggie burgers and beverages

The Chinese goji berry, often hailed as a superfood for its nutritional content, adds tart flavor to smoothies oatmeal and grain bowls. It’s still relatively rare in restaurants, appearing on only 1 percent of U.S. menus, but menu mentions...

Fresh fish takes center stage in poke, a Hawaiian fish salad that blends raw sushi-grade fish with toppings and sauces. While only 11 percent of the population has tried it, the dish is quickly gaining traction on menus and winning over diners...

The staple beverage is still growing on restaurant menus

The young, toasted whole grain can be used in place of other grains to provide a chewy texture and slightly smoky flavor

The versatile legume is particularly popular in the South