Trends in coffee and ranch dressing, plus Wingstop's multicultural new sauce

This new year, there has been a lot of buzz about how short-lived most people’s commitment to their resolutions are.
Pat and Bret discussed that trend, and the fact that restaurants don’t pile on the better-for-you limited-time offers in early January the way they used to. Instead, they start rolling out later in the month, possibly in anticipation of slimming-down efforts that are renewed in the spring.
But Pat has noticed a lot of new bowls with health halos, often high in protein and low in carbohydrates, and she and Bret agreed that protein is without question the healthful-eating approach of choice these days. Protein’s even being added to coffee, or more often the foam that goes on top of it, with whey protein and similar ingredients being whisked in.
But there’s a not-remotely-better-for-you trend afoot, too, in the continuing spread of ranch dressing.
They rounded out the podcast with an interview Bret conducted with Yara Herrera, chef and partner at Hellbender in the Queens, New York, neighborhood of Ridgewood, who discussed the changing role of women chefs, her sourcing strategy and some of her favorite dishes. Give a listen.