Food-trend followers are always looking for the next ethnic cuisine to bubble up into a trendy dining delight. Step aside Peru and Scandinavia, because the new hip dishes are coming from the Philippines.

Seattle's Beacon Food Forest is a community garden on a large scale, where volunteers staff the farm and the public is free to come and pick whatever they need.

There's a growing trend across the country of pastry chefs striking out on their own to helm full restaurants. We caught up with Jordan Khan of Red Medicine to learn how dessert techniques inform all his dishes.

"Foodist" Andrew Knowlton has sipped and supped his way across the country, seeking out the best and buzziest new restaurants. He gives us a report on trends he discovered along the way -- like what material's being used for bars, now that all wood has been reclaimed.

A restaurant in Los Angeles is reviving the panuzzo - and this new way to combine dough, cheese, and fillings might be your new Italian obsession.

Stacy Conradt recently researched a number of popular food items named after real people - be they the dish's inventor or inspiration.

In 1902, a scientist had a grain of an idea: a gun that would take the tiny bit of moisture within a rice or other grains, turn it to steam, and "puff" that grain up into a crispy precursor to the contents of a modern cereal box. A group seeking to establish a museum of food and drink, showed off a historical grain cannon at a recent Brooklyn event.

Earth's population continues to increase - while resources like open land, for cattle grazing, disappear. How do we feed millions of hungry humans around the world? One idea: protein bars made from cricket flour.

Pittsburgh restaurant Conflict Kitchen has a mission beyond just serving delicious meals: they seek to educate Americans about nations with which the US has conflicts, through the experience of food.

New-catch Holland herring is a special little fish and a seasonal treat for seals and humans alike. Niki Russ Federman of Manhattan's landmark seafood seller Russ & Daughters is the third generation of the family running this so-called "house that herring built," making her uniquely qualified to talk about this slippery delicacy.