The King of Cakes
February 24, 2014 | By Lori Moffatt
It seems that most of the recent food trends in America—the reimagining of ramen, the curious appeal of Brussels sprouts, the surge of gluten-free products, and the widespread adoption of such ingredients as quinoa and coconut water—have centered around buzzwords such as “farm-to-table,” “unprocessed and natural,” “low-glycemic index,” and “organic and locally sourced.”
