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I'm not a huge fan of roundups but always find this one interesting. Is bacon jam really just now catching on? And smashed potatoes? Those two foods are firmly embedded in food culture, no? What made them pop in 2021? And what exactly is that cicada recipe? Oh Google! You peel back the curtain of our most random collective cravings!
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VIDEO: Australian Pitmasters Bring Aussie BBQ To The Jersey Shore
Image Source: Courtesy of Eater
At Wildwoods BBQ in New Jersey, Australian chefs David Gill and Joel Romano don't just toss shrimp on the barbie. They make smoked shrimp sausage. Instead of baby backs slathered in BBQ sauce, they smoke the ribs, fry them, toss them in sauce and top them with a crunchy blend of nuts and spices. Watch to see how the Aussies flavor and smoke briskets, mushrooms, cauliflower, and more.
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From espresso martinis to orzo and baked brie, '90s cuisine has returned. We can thank the contagious powers of nostalgia and social media for those sun dried tomatoes and pestos all over TikTok, Instagram, and restaurant menus. Even fast food giants like Burger King and Pizza Hut have revamped their logos to tap into the retro aesthetic.
VIDEO: How A Nashville Chef Uses Open Fire To Create Modern Barbecue
Image Source: Eater
There's something primal about cooking with little more than a wood-burning hearth. It forces you to pay attention -- much more than when you just stick something in a closed, temperature-regulated oven. Here's how chef Nick Guidry does it at Pelican & Pig in Nashville. No, he's not the first chef to cook this way. But watching Nick manage fire, food, and time reveals the elements of good cooking.
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Southern California Stakes Its Claim As A Great American Barbecue Region
Image Source: Eater
From Santa Maria beef tri-tip and vaquero-style pit-cooked lamb to the traditional barbecue of Filipino, Korean, and Chinese immigrants, southern California has developed a unique smoked meat culture. Add some classic central Texas brisket, Carolina-style pulled pork, and Memphis-style dry rub ribs, and the region emerges as a global melting pot of barbecue styles with a side of California flair. At least, that's how this Eater LA story sees it. Read on to see if you agree.
