BELLEVUE, Wash. — Duck fat, high-brow mac and cheese, mobile espresso, underground take-out and pies on a stick are changing the culinary scene across the country, Hartman Group researchers have found. “These are things that could have long-range effects on our food culture,” Melissa Abbott, director of culinary insights at the Hartman Group, told SN. She added that cooking techniques are changing and, in their flexibility, will probably be long-lasting. “It's not fusion cuisine, but ...

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