Business Traveller is a monthly show about making the most of doing business on the road.
We've all seen it before - you're in a restaurant and the person at the table next to you has their camera phone out and is happy-snapping their chosen dish before uploading it to one of the many social media sites out there.
Food lovers the world over are now taking their cuisine-capturing antics to the skies as airlines find more and more of their dishes are ending up online.
Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up.
Here in the U.S., it’s time to pick up our spoons and start eating cereal. We used to hold the world record for most cold breakfast cereal consumed (a record set in May 2012 in Rye Brook, New York). Now that title has been cruelly snatched away by 648 New Zealand schoolchildren, who, along with their teachers, ate more than 300 boxes of Weet-Bix cereal, soaked with 106 gallons of milk.
We have some training to do, to get back the cereal-eating title. Here are some cereals to help the cause, no matter what your special dietary restrictions might be. Chocolate-for-breakfast cereal? Check. Save-the-world cereal? Check. Coffee-meets-cereal? Check. Go, team!
Juice - a basic staple of any hotel stay, right? Out on the breakfast buffet, with OJ leading the way and perhaps a choice of grapefruit, apple or tomato for the daring few who may feel like deviating from the mainstream.
Well, think again. Juice - freshly-squeezed from an arcane assortment of veggies as well as fruit, and in more combinations than you can imagine, has become a unique selling point at several hotels this year. These are places that believe juice is not just for breakfast, but at the center of wellness or detox programs they say jaded travelers are crying out for.
While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
September 17 is National Apple Dumpling Day.
When people think of dumplings, often a boiled, starchy mass comes to mind. The apple dumpling is so far from this, that it would more aptly be called a single serve apple pie. It is essentially apple pie filling baked in pastry. Perhaps the pastry got its name from the first recipe for an apple dumpling - credited to Susannah Carter, which did call for boiling. But, as time wore on, the cooking technique changed to baking.