Quick Take: A recent technique making the rounds reworks the classic Chinese method of zhangcha duck, traditionally smoked over camphor leaves and tea, into a zero-waste version built entirely from spent teabag...
Tinned fish has jumped from the pantry aisle onto restaurant menus, retail grazing boards, and social feeds, trading its "emergency dinner" reputation for a spot next to charcuterie and cheese.
Restaurant menus have grown 23% larger over the past two decades. Fine dining is the primary segment moving in the opposite direction, deliberately cutting menu size.
