The affogato is an exercise in well-executed simplicity: Gelato — usually vanilla or fior di latte — is scooped into a chilled glass and topped with hot espresso...
From Joe Beddia in Philadelphia to Nancy Silverton in Los Angeles, U.S. chefs are making better pies with regional roots
Menu trends analyst Nancy Kruse and NRN senior food and beverage editor Bret Thorn revisit the ‘year of the menu mic drop’
