Are crickets really the food of the future? It’s quite possible that yes, they are. There has been a recent increase in the use of cricket flour in food products – especially among Paleo enthusiasts – but before you bug out, let’s look at the facts behind this nutritious source of protein.

After a long day of trekking through snow and slush, there’s nothing better than curling up at home with a hot drink. But these five beverages are more than just cozy – they contain powerful nutrients, too.

Seamus Mullen is an award-winning local chef, and owner of Tertulia, and El Colmado, a tapas and wine bar at Gotham West Market. Chef Seamus is known for coupling an inventive approach to Spanish cooking with a passion for high-quality ingredients. His 2012 cookbook, "Hero Food," documents his journey living with Rheumatoid Arthritis and how changing his diet has helped him manage his symptoms in a holistic way. Read on to learn more about his take on healthy eating and quality ingredients.

Panelle ( panella, if singular) are a specialty street food from Palermo, Italy.

After graduating from NGI's Chef’s Training Program, Chloe Coscarelli broke onto the culinary scene as the first vegan chef to capture the prize on Food Network’s “Cupcake Wars.”