This year offered an endless smorgasbord of woes, including extra helpings of peril for the hospitality industry. With more than 32,000 restaurants in the United States closing their doors since the start of the pandemic and with people unable to get basic kitchen staples, the appetite for food-related content was insatiable.
Forbes readers hoovered up cooking tips, particularly grilling hacks and the best ingredients to store at home. They also savored recipes shared by acclaimed chefs around the world—how to prepare anything from restaurant-quality steaks and doughnuts to other baked goods and simple dishes made with pantry items.
So if you’re craving a little food for thought, feast your eyes on the top dining stories of the year.
fullproofbaking
Flour Power
Lockdown’s Most Unexpected Stars: The Bread Influencers
By Abram Brown
In April, Abram Brown reported on a new batch of food stars that rose in 2020: the bread influencers. With baking becoming an increasingly popular pastime during lockdown, the amateur bakers—who showcase their mouth-watering creations on Instagram and Twitter—have gained more social media views and followers this year than ever before, earning them some serious dough. Chicago sourdough master Kristen Dennis, for instance, charges $70 for private bread-making lessons and earns six figures per year.
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Sound Bites
Hospitality In The Age Of Covid: A Conversation With Danny Meyer
By Steve Forbes
In an episode of his podcast, What’s Ahead, Steve Forbes had a conversation with Danny Meyer, CEO of the Union Square Hospitality Group, about the devastating impact Covid-19 has had on the restaurant industry. The Shake Shack founder—whom the editor-in-chief of Forbes Media heralds as “the foremost restaurateur in America”—discusses the struggle to keep his businesses and community going amid these tumultuous times, from having to lay off employees to finding ways to deliver food to those in need.
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Winging It
How To Make Perfect Popeyes Chicken At Home
By Brad Japhe
Want to know the secret behind making Popeyes chicken? Count yourself among the 80,000-plus readers who flocked to this story, in which Amy Alarcon—Popeyes’ head of culinary innovation—reveals how to create a “high-minded” version of the fast-food favorite. To whip up a winning chicken dinner, you’ll need an entire day to get it right—not to mention plenty of buttermilk.
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KOBE EATS
Kitchen Wunderkind
Have You Met Chef Kobe, The World’s Most Adorable Social Media Influencer?
By Leslie Kelly
Hands down the cutest cook you’ll ever meet, Chef Kobe has attracted more than 2.5 million followers on Instagram and 117,000 subscribers on YouTube—all before turning 2. The toothless tyke, who loves to make everything from pancakes and pasta to pizza and cookies, partnered with meal-kit company HelloFresh earlier this year. Is he a future 30 Under 30 lister?
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No Reservations
Top Chef Tom Colicchio On What The Restaurant Industry Needs To Survive
By Tanya Klich
Countless chefs and restaurateurs have been scrambling to keep their businesses afloat in 2020. Back in March, just a couple of weeks after lockdown began, Tanya Klich interviewed Top Chef host Tom Colicchio about what it would take to keep America’s restaurant industry alive. His answer? $440 billion.
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Fully Committed
Why Restaurants Will Not Just Survive But Thrive After the Pandemic
By John Mariani
The most-read dining story of the year forecasts a more promising future for the culinary world. Veteran food critic John Mariani argued that the restaurant industry will not only pull through but also flourish once the pandemic is over.
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December 26, 2020 at 06:30PM
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Forbes Favorites 2020: The Year's Best Dining Stories - Forbes
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