According to the report “Today’s Specialty Food Consumer 2010” by the National Association for the Specialty Food Trade (NASFT), there is a growing consumers’ preference for eating at home. Along with the improving economic conditions, there was a surprising number of consumers who had reengaged with specialty foods in 2010.1 Consumers eat at home more and are looking for ingredients to “bring restaurant experiences” to their own kitchens. Meanwhile, since young consumers frequently have limited cooking skills and older consumers limited time, specialty meals, such as gourmet frozen/refrigerated entrées, pizzas, and convenience foods, are turning in torrid sales.