a trend in home cooking? "home cooking" in restaurants... see devour.tv. also,more advanced techniques in the kitchen. i used to work in a restaurant where i got to interact with the guests a ton (even though I was a cook) and i was astounded at how sophisticated the home cook has become. with the huge variety of cooking magazines, shows, books, etc people are more likely to try something at home that they wouldn't have 20 years ago. this guy told me that he made foie gras torchon every Christmas. another customer told me that he wanted to buy a low end immersion circulator so that he could do sous vide cooking at home. craziness... a lot of chefs are also launching their own line of products so people can buy hydrocolloids and other substances associated with "molecular gastronomy". i think david burke has his own line of salt.