This video is presented by Bluehost. Bluehost doesnt influence our editorial decisions, but they make videos like this possible.When choosing a restaurant, you probably look at a few things: What type of food do they serve? How close is it? Are they allergen- or kid-friendly? Youre very likely looking at the list of entrees available to see if anything strikes you before even making a reservation. Its a pretty typical way to choose a restaurant. After all, you want to enjoy your night out. But chef-instructor Kathryn Gordon from the Institute of Culinary Education in New York has one more suggestion: I think you should try to look at the dessert menu more.Desserts at most restaurants have gotten boring. You might find an incredible blend of cocktails or a wide-ranging wine list, followed by a well-curated list of sharable plates for appetizers, and of course the entrees will almost always offer some sort of wow factor. Oftentimes, dessert isnt even on the main menu. Even the menu itself can feel like an afterthought and when it hits the table, youre likely staring down the same options youve seen hundreds of times before. Theres a reason for this. Check out the video above to learn more.Further readingIf you want to learn more about how pastry chefs are going extinct, Bon Appetit wrote a great article in 2022.You can read more about the vanilla and cocoa crises we mention in the video as well as further information on where our cocoa comes from on Statistica.Youve read 1 article in the last monthHere at Vox, we're unwavering in our commitment to covering the issues that matter most to you threats to democracy, immigration, reproductive rights, the environment, and the rising polarization across this country.Our mission is to provide clear, accessible journalism that empowers you to stay informed and engaged in shaping our world. By becoming a Vox Member, you directly strengthen our ability to deliver in-depth, independent reporting that drives meaningful change.We rely on readers like you join us.Swati SharmaVox Editor-in-ChiefSee More: