Today's Food Pulse
Updated 2h ago
Wolfgang Puck Returns to Oscars Governors Ball for 32nd Year
Wolfgang Puck is catering the Oscars Governors Ball for the 32nd consecutive year, preparing over 70 dishes for 1,500 Hollywood guests. The menu blends comfort classics like chicken pot pie and mini Wagyu burgers with global stations such as a live izakaya and an Italian gelato machine, and even features a gold‑spraying station that coats miniature chocolate Oscars.
Also developing:
By the numbers: Morinaga & Co. acquires My/Mochi Ice Cream
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News•Mar 11, 2026
The Best Grocery Store Fried Chicken, According to a Man Who’s Trying Them All
Content creator Johnny Novo, famed for rotisserie chicken reviews, has turned his focus to ranking grocery‑store fried chicken across the United States. After sampling over 100 offerings, he highlighted five standouts—Publix, Stater Bros., Jewel Osco, ShopRite, and Stop & Shop—based on crust, seasoning, texture, and value. Novo claims the best grocery fried chicken can rival or even surpass fast‑food chains. His TikTok‑driven rankings are gaining traction, shaping consumer expectations for ready‑to‑eat poultry in supermarkets.
By Food & Wine
News•Mar 11, 2026
Here’s What Wolfgang Puck Is Serving Hollywood Stars on Oscars Night
Wolfgang Puck is catering the Oscars Governors Ball for the 32nd consecutive year, preparing over 70 dishes for 1,500 Hollywood guests. The menu mixes comfort classics like chicken pot pie and mini Wagyu burgers with global stations such as a...
By Robb Report – Food & Drink
News•Mar 11, 2026
Take A Page From This Cocktail For A Flavor-Loaded Chili Experience
A Bloody Mary‑inspired chili is gaining attention as home cooks blend cocktail flavors with classic stew. Recipe developer Yasmin Henley recommends horseradish for its allyl isothiocyanate heat, alongside celery salt, Tabasco, Worcestershire, and a splash of vodka to deepen the profile....
By The Takeout
News•Mar 11, 2026
Cook Times For 14 Types Of Ham, Explained
The article provides a detailed guide to cooking 14 different ham varieties, outlining weight‑based oven times and the USDA‑recommended internal temperature of 140‑145 °F. It distinguishes between precooked, smoked, fresh, and specialty hams, noting that bone‑in cuts retain moisture while vacuum‑packed...
By Tasting Table
News•Mar 11, 2026
Melt&Marble Cleared to Sell Animal-Free ‘Designer Fats’ for Food & Personal Care
Swedish precision‑fermentation startup Melt&Marble has obtained regulatory clearance to commercialise its animal‑free “designer fats.” The MeltyMarble fat received US Generally Recognized as Safe status, while its Marble7 lipid earned an INCI name for worldwide personal‑care use. Backed by an $8.5 million...
By Green Queen
News•Mar 11, 2026
A Historic Coastal Restaurant Is Alaska's Best Hidden Gem For Wild-Caught Seafood
The Hangar on the Wharf, Juneau’s sole waterfront eatery, occupies a restored 1940 aircraft hangar and markets itself as the locals’ go‑to spot for wild‑caught Alaskan seafood. Its menu spotlights halibut in multiple preparations alongside oysters, smoked salmon, and non‑seafood...
By Tasting Table
News•Mar 11, 2026
John Wayne's Favorite Steakhouse Is Best Known For Its Prime Rib Dinners
Gulliver’s, an English‑themed steakhouse in Irvine, California, is famed for its over‑the‑top prime rib dinners and its historic link to John Wayne, who dined there regularly from the 1960s until his death. The restaurant serves a signature “Brobdingnagian” bone‑in cut priced...
By Tasting Table
News•Mar 10, 2026
What Really Is Specialty Coffee?
Specialty coffee is defined by a rigorous cupping process where certified Q graders assign a score out of 100, with 80 or higher required for the label. The evaluation considers bean quality, aroma, acidity, intensity, and any defects, as well...
By The Takeout
News•Mar 10, 2026
Tahini Coffee Slushy
The Tahini Coffee Slushy blends oat milk, hot brew, and tahini in a three‑step process that creates a creamy, spiced iced coffee. Inspired by Edith’s Sandwich Counter in Brooklyn, the drink incorporates cardamom and cinnamon for aromatic depth. Each serving...
By The Washington Post – Food
News•Mar 10, 2026
French Lentil Salad
The article presents a French lentil salad recipe inspired by David Lebovitz, featuring sautéed shallots, carrots, and celery tossed with lentils du Puy, a sherry‑vinegar Dijon dressing, and feta or chèvre cheese. It yields four cups, enough for four main‑course...
By The Washington Post – Food
News•Mar 10, 2026
Noma L.A. Pop-Up Loses Key Financial Sponsors a Day Before Opening
Noma’s highly anticipated Los Angeles pop‑up lost its three main financial sponsors—American Express, Resy and Blackbird—just a day before opening, after renewed abuse allegations against co‑founder René Redzepi. The accusations, detailed in a New York Times investigation and amplified by former staff, prompted the sponsors...
By Los Angeles Times – Food
News•Mar 10, 2026
The 2-Ingredient Carbonara Upgrade I Can’t Stop Making
Ron Hsu’s latest cookbook introduces a Chinese‑American carbonara that swaps spaghetti for instant ramen and infuses the dish with toasted Szechuan peppercorns, chives, and crispy bacon. The recipe maintains the creamy, salty essence of classic carbonara while delivering a tingling,...
By The Kitchn
News•Mar 10, 2026
Chicago Chef Charlie McKenna Has Opened Fatback, a Hybrid Sandwich Shop, Butcher, and Market
Award‑winning chef Charlie McKenna has opened Fatback, a hybrid sandwich shop, in‑house butcher and market in Chicago’s West Loop. The concept applies fine‑dining technique and premium ingredients to everyday sandwiches, featuring items like a spicy Italian meatball with vodka sauce and...
By Nation’s Restaurant News (NRN)
News•Mar 10, 2026
Eddie Merlot’s Unveils New Signature Cut & Coast Menu
Eddie Merlot’s is rolling out a limited‑time Signature Cut & Coast menu starting March 10, pairing premium steak cuts with upscale seafood. Highlights include a Wagyu Trio sourced from Japan, Australia and the United States, tableside‑flambéed Steak Diane, and a...
By FSR Magazine
News•Mar 10, 2026
How To Make Your Own Farmer J Lunch
London’s fast‑casual favorite Farmer J has turned its on‑the‑go fieldtrays into a home‑cooking guide with the launch of *The Farmer’s Pantry* cookbook. Co‑written by founders Jonathan and Ali Recanati and Head of Food Nitai Shevach, the volume features more than...
By Country & Town House
Video•Mar 9, 2026
Southern-Style Vietnamese Chicken Pho
Southern‑style Vietnamese chicken pho blends classic Vietnamese broth with Southern cooking techniques, notably a butter‑enriched stock. The creator walks viewers through simmering chicken bones, aromatics, and a splash of butter to achieve a richer mouthfeel, then finishes with fresh herbs,...
By J. Kenji López‑Alt
Video•Mar 9, 2026
Watermelon Khichdi | Chef Heena Patel’s Gujarati Comfort Food
Chef Heena Patel showcases a novel twist on the classic Gujarati khichdi, incorporating the entire watermelon—rind, flesh, and juice—into a comforting one‑bowl dish she dubs "tarabooj khichdi." The video frames the recipe as a savory counterpart to the usual sweet...
By The Culinary Institute of America (CIA)
Video•Mar 9, 2026
Rodolphe Landemaine - How Food Can Drive Ecological Transition | ESSEC iMagination Week 2025
Rodolphe Landemaine, founder of the Maison Landemaine bakery group, used the ESSEC iMagination Week stage to outline how a plant‑based food business can become a catalyst for the ecological transition. He traced his personal journey from childhood vegetarianism to vegan...
By ESSEC Business School
Video•Mar 9, 2026
When You Dine at This Tampa Restaurant Group’s Joints, You’re Family
In this episode of Takeaway with Sam Okus, founder Jim Ree and vice‑president of culinary Jessica Tomlinson discuss how Pineapple Hospitality Group builds a family‑like atmosphere across its growing Tampa‑area portfolio. The conversation centers on the belief that treating guests...
By Nation’s Restaurant News
Video•Mar 8, 2026
Joshua Weissman Is Obsessed with Takis 😋🤤
Joshua Weissman’s short video turns a simple snack—Takis—into a culinary experience, likening its flavor to a meticulously balanced bowl of Tom Kha soup. He opens by admitting his obsession, noting the chip’s bright orange hue and the “joint of flavor”...
By First We Feast
Video•Mar 8, 2026
I Tried The Best Street Food in China
The video documents a culinary road‑trip through China’s most celebrated street‑food hubs—Xi’an, Chengdu and Shanghai—guided by local experts. It aims to reveal dishes that rarely appear on international menus, positioning the country’s night‑market culture as a hidden treasure. In Xi’an the...
By Joshua Weissman
Video•Mar 7, 2026
The Roti Royalty of Queens | Sandwich City | NYT Cooking
The NYT Cooking video spotlights Trinciti Roti Shop, a family‑run Caribbean eatery in Queens that has become a go‑to destination for Trinidadian staples such as doubles, roti, and bake‑and‑shark. Owner Amit Maheepat, who grew up in the kitchen, reports selling roughly...
By NYT Cooking
Video•Mar 6, 2026
Fruit at Vietnam’s Ben Thanh Market
The video spotlights Ben Thanh Market in District One, Saigon, a historic French‑style market that serves as the city’s premier hub for fresh produce and fruit. It highlights the market’s extensive fruit selection—from locally prized Xoài Úc mangoes graded by size...
By The Culinary Institute of America (CIA)
Video•Mar 5, 2026
Worlds of Flavor 2025: From Mediterranean Gastronomy to American Menus
The Culinary Institute of America’s Worlds of Flavor conference highlighted how Mediterranean culinary traditions are reshaping American menus. Speakers from Sicily, Portugal, London and the U.S. illustrated the rise of seasonal, plant‑forward cooking and waste‑reduction practices. The event positioned the...
By The Culinary Institute of America (CIA)
Video•Mar 5, 2026
I Turned Boston Cream Pie Into a Layer Cake | Claire Saffitz | Dessert Person
Claire Saffitz’s latest Dessert Person episode reimagines the iconic Boston cream pie as a four‑layer cake, preserving the traditional vanilla‑custard and chocolate‑ganache flavors while adding structural height. She walks viewers through a minimalist sponge‑cake batter—eight eggs, sugar, butter, flour, and...
By Claire Saffitz