The varieties of corn available these days are so sweet they are almost candylike, and they make welcome additions to desserts. Recipes are included for panna cotta, cupcakes, pie and pudding, all using corn as a main ingredient.
A much-anticipated law is in effect requiring labels to list the places of origin for most fresh meats, some produce and other foods. Food-safety groups have long lobbied for the measure, which also is popular with ranchers competing with Canadian cattle producers.
Quickservice restaurants are offering more decadent chocolate desserts, featuring premium chocolate in creative combinations. Sales of upscale chocolate are expected to grow at more than five times the rate of traditional chocolate by 2012.
Many chefs, including Thomas Keller, are reworking breakfast staples such as doughnuts and French toast into elegant and creative desserts. Recipes for cereal-milk panna cotta and chocolate-oatmeal cupcakes with maple-bacon butter cream are among those included.