Tapping into one of my favorite sources, NYT Cooking, I discovered their rundown on the menu and dining trends happening across the country right now.

Menus are getting smaller and more descriptive. Current menu items include everything from caviar to fried chicken and so much in between. Even nostalgic (and yummy) desserts are making a big comeback.

Also noticed, commitment to staff (long overdue) and adding service charges to take care of them.

Gone are the days of cryptic, two or three word item "descriptions". Now, diners can actually understand what they're ordering without needing the Michelin guide.

Menus have become not only smaller (one page) but are brighter and more inviting, informal and often personalized to reflect the personality of the restaurant, the chef and the neighborhood. FUN!

They are now devoting whole sections of the menu to non-alcoholic drinks.

I don't want to give it all away. I mean, we want you to listen to the episode, right?

So, hope you enjoy this week's menu and dining trend review. Thanks for listening and if you want to watch the up close and unedited version, check us out on YouTube @thegirlcancook. You can watch today's episode and lots of past episodes as well.

We'll be back next Friday with lots more food and cooking opinions, just for you!