All around the country, bustling high-end food halls are making it easy for foodies to both dine in and shop for unique retail and specialty foods all in one place. Nothing is mass-produced here -- think locally grown ingredients, fresh-pressed juices and handmade specialties.
After spending three entire days on the floors and aisles of the Winter Fancy Food in San Francisco tasting food from nearly all over the world, here are my five top observations on products or trends.
Frikeh is a Middle-Eastern dish made from immature (green) wheat whose natural development is permanently arrested by a roasting process in the field. The end result is a smokey, nutty grain that works well in soups and summer salads.