Know What's Happening in Food
Know What's Happening in Food
Chef-Led Initiative Trains Autistic Talent for Fine‑Dining Kitchens
Chefs on the Spectrum, launched by chef Franklin Becker and autistic cook Joseph Valentino, trains people on the autism spectrum for roles in fine‑dining restaurants. The program debuted at a $2,500 fundraiser for Autism Speaks in Manhattan, targeting both the restaurant labor shortage and unemployment among autistic adults.
Margot Robbie’s Papa Salt gin, launched in Australia in 2023 and expanded to the UK in 2024, is being rejected by several British bars because its botanical blend includes oyster shell, raising shellfish allergy concerns. The backlash has forced the brand to reformulate the spirit and highlights the challenges celebrity‑driven alcohol brands face in a crowded market.
During the pandemic, home cooks embraced a technique that adds a pinch of cornstarch (or potato/tapioca starch) to scrambled eggs, creating an ultra‑creamy texture. The method relies on a generous tablespoon of butter per egg, which the starch helps bind,...
A new breakfast casserole recipe incorporates two cans of Pillsbury Crescent Rolls as a buttery base, layered with ham, sharp cheddar, and a Dijon‑infused custard. The dish bakes in two stages, first crisping the rolls, then adding the protein‑rich filling,...
Koyal, a modestly located Indian restaurant in Surbiton, delivers arguably the best Indian food in London, featuring standout dishes like wild boar vindaljo and tandoori prawns at prices well below Mayfair equivalents. Across town, Cocochine in Mayfair blends French technique...
In case you missed it yesterday in my Substack, there's a marvelous new dim sum restaurant in Chinatown. https://t.co/ZEbQeKPGaB https://t.co/o2hJAuYWhF
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Chef Michael Tusk’s agnolotti, inspired by a 1990s Piedmont restaurant, has become a staple at his San Francisco venues Quince and Cotogna. The dish, featuring a roasted pork, veal and rabbit filling with herbs and a Nebbiolo‑deglazed sauce, sold up...
Analysts and regional officials warn that soaring fuel prices linked to the Middle East conflict could raise food costs by as much as 50% across Asia and Africa. The surge stems from higher transport, fertilizer and feed expenses, exposing vulnerabilities...
The article proposes adding a splash of fish sauce to homemade pizza sauce to boost umami and depth without imparting a fishy taste. It explains how Southeast Asian fish sauces—Thai nam pla, Vietnamese nước mắm, and Korean aekjeot—differ in strength...
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Rao’s, the 130‑year‑old Italian‑American institution famed for its tiny New York dining room, will open a four‑month pop‑up at Scotland’s historic Rusacks Hotel in St. Andrews from May through September 2026. The residency will serve the restaurant’s signature dishes—meatballs, seafood...
The article reimagines the classic beef Wellington as bite‑size appetizers by swapping out sausage‑in‑blanket simplicity for a luxurious beef filling. It uses filet mignon, seared then wrapped in puff pastry with a mushroom‑Dijon duxelles, creating a decadent yet manageable version...
Jacques Pépin revitalizes classic scrambled eggs by topping them with crisp croutons, creating a dish that works as a refined breakfast or light lunch. He achieves a custardy texture by whisking butter‑sautéed eggs continuously and adding a splash of cream. The...
U.S. and Israeli airstrikes on Iran on Feb. 28 forced a near‑total shutdown of the Strait of Hormuz, sending fertilizer prices up about 30% and sparking fears of food shortages across South Asia and East Africa. Former counterterrorism chief Joe...
A few weeks ago an ad for Restaurant Gordon Ramsay High popped up on my personal Facebook page. So I went. So you wouldn’t have to. I have no problem with spendy restaurants. It just has to be worth it. https://t.co/g5FQmFgezM...
Lai Ching Heen at Regent Hong Kong has earned two MICHELIN stars in the 2026 guide, marking its 17th consecutive year of Michelin recognition. The award highlights the restaurant’s status as a premier Cantonese fine‑dining destination and reinforces Hong Kong’s culinary prestige. Executive Chef...
The 2026 Michelin Guide awards Austria 124 stars, a rise of 20 from the previous year, giving the nation a density of about 13 stars per million inhabitants. Twenty‑two restaurants earn their first star, while Green Stars increase to 41,...
Las Vegas' Westgate Resort houses Benihana Village, the world’s largest Benihana restaurant, covering 38,000 square feet. The venue combines a flamboyant teppanyaki theater with immersive design elements like an indoor brook, waterfall, and traditional Torii arch. Alongside Benihana, the space...
U.S. and Israeli airstrikes on Iran have effectively shut down the Strait of Hormuz, curtailing roughly a third of the world’s fertilizer trade and pushing prices up about 30%. The disruption threatens staple crop production in South Asia, East Africa...
Las Vegas now hosts more than 40 celebrity‑chef restaurants, outpacing both Los Angeles and New York. The Strip’s transformation began in the early 1990s when Wolfgang Puck opened Spago, proving fine dining could thrive alongside gambling. Subsequent arrivals of chefs...
A simple pantry staple—instant pudding mix—can keep whipped cream from deflating. The starches in the mix act as stabilizers, allowing 1½ teaspoons per cup of heavy cream to maintain stiff peaks. The method also imparts vanilla flavor, while variations like...
McDonald's is re‑launching its partnership with Nintendo’s Mario franchise, offering 12 new collectible toys in U.S. Happy Meals starting March 26, 2026. The promotion ties into the upcoming Super Mario Galaxy movie and expands digital engagement through QR‑code games, reinforcing the...
PSA for fans and colleagues in Philly: The food scene is far greater than cheesesteaks. Go to South Philly Barbacoa, an award winning taco shop, get pho/bahn mi in Little Saigon, great hotpot & dim sum spots, and dozens of...
Jamie Schler, an American food writer living in France, shares a chocolate whiskey loaf cake recipe that blends French terroir sensibilities with classic spirits. She explains how adding whiskey to desserts creates depth and a subtle warmth without overwhelming richness....
Food editor Ali Domrongchai showcases a three‑ingredient pot roast that relies on a single pantry staple—Maesri Thai Panang Curry Paste—plus coconut milk and chuck roast. The recipe requires minimal prep, sears the meat, then braises it in a coconut‑milk and...
The Spice House, a specialty spice retailer with locations in Milwaukee and Chicago, highlights three standout blends—Chipotle Morita Chile, Chai Spices, and Taco Seasoning—available for as low as $8. The author praises each blend for its ability to elevate plant‑based...
Hastings’ Holly butchery has introduced Holly Gold, New Zealand’s first “liquid bacon,” a triple‑smoked, salt‑cured pork fat sold in a jar. The product was developed by fifth‑generation manager Ellie Vogtherr‑Pulford and is already being used by the Mission Restaurant and celebrity...
Raising Cane’s launched its 1,000th restaurant on Hollywood Boulevard, a two‑story LED‑lit venue that instantly drew crowds. Founder Todd Graves, now worth an estimated $22 billion, used the milestone to signal continued expansion across California and beyond, highlighting the chain’s minimalist...
Colombia’s Chinchiná unveiled the world’s largest coffee mug in June 2019, setting a Guinness World Record with 22,739 litres of coffee. The monument symbolizes a broader revival of coffee tourism, as small family farms open their fincas to visitors for tours,...
A service robot at Haidilao's Cupertino hot‑pot outlet entered a programmed dance routine, slammed into a table and sent dishes flying before staff restrained it. The incident highlights both the novelty and the operational risks of deploying autonomous robots in...
A new and innovative dim sum hall has opened in Chinatown. Here's an early review. [link in first comment] https://t.co/vIPDOemNPH
Osteria Vibrato, a new Italian restaurant on Soho’s Greek Street, opened in February 2024 and immediately sparked debate over its use of the traditional "osteria" label. Reviewer Bartolomeo Sala traces the term back to its roots as a traveler’s host...
The man quietly engineering the future of meat: Bruce Friedrich. This food systems scientist says we don't need people to eat less meat. We need better meat. Here are his 10 key insights on why alternative proteins will change everything: https://t.co/CDy9sXOh8J
DoorDash has launched a standalone app called Tasks that lets its 8 million U.S. delivery drivers earn side‑gig income by recording themselves performing household chores and language tasks. The data will feed AI and robotics models, marking the company's first foray...
Fish and chips first appeared in 1860s London and were traditionally wrapped in newspaper, a cheap, insulating material that suited working‑class diners. The practice persisted through World War II because paper was abundant and the dish wasn’t rationed, becoming a cultural...
Food Network’s "24 in 24: Last Chef Standing" returns for a third season, premiering April 26 at 8 p.m. ET/PT and streaming the next day on HBO Max and discovery+. The real‑time competition pits 24 chefs—including Michelin‑starred talent and network favorites—against 24...
Sydney Airport has launched a revamped food precinct in Terminal 3, adding 11 new dining concepts ranging from coastal Italian to Cantonese dumplings, ramen, Mexican street fare and artisan coffee. The flagship venue, Icebergs Dining Room and Bar, brings its iconic...
Sunday Co., founded in 2023 by hospitality veterans, announced Vito’s, a new Italian‑American restaurant slated to open in August 2026 within the heritage‑listed Burns Philp Building at 11 Bridge Street, Sydney. The venue will seat 170, feature a mezzanine, and...
Doesn't everyone make their fried chicken sandwich this way? "chicken thigh brined in buttermilk, MSG and five-spice powder before being fried twice and dunked in chili oil laced with duck fat." That bread is a poor choice. Of course, chicken thighs...
Craggy Range Sheep Dairy and Origin Earth, two boutique Hawke’s Bay cheesemakers, dominated the 2026 New Zealand Cheese Awards. Craggy Range earned the European‑style cheese trophy, champion boutique cheese title for its six‑month‑aged pecorino, and a new cheese trophy for its...
Czech startup Mewery announced a cultivated pork yield of 300 g per litre, one of the highest densities reported in the cell‑based meat sector. The breakthrough, driven by its microalgae‑co‑cultivation platform, promises lower media use and improved unit economics. Mewery is...
The article ranks eight MLB stadium hot dogs using 2025 data from Casino.org’s Wiener League, Action Network’s Hot Dog Index, and Rotowire’s bun list. It highlights iconic offerings such as the Dodger Dog, Chicago Dog, and Sonoran Dog, noting their...
The article profiles seven Bordeaux wines ranging from $70 to $930, selected from a tasting of over 100 bottles at Wine Paris. It highlights the region’s 7,000 châteaux and 57 AOC sub‑regions, emphasizing that high‑quality options exist at many price...
Stop defaulting to tuna tartare. Tuna tataki is the move. This is Japanese cooking at its best... a mix of technique, restraint, and great ingredients. If this excites you, don’t watch it on your phone. Eat it in Japan. This summer, I’m taking...
Baghali polo is a classic Persian dish that layers fluffy basmati rice with butter‑soft fava beans and fresh dill, finished with a saffron‑infused steam and a golden tahdig crust. The recipe calls for soaking rice, brief boiling, then layering with...
Why did I wait so long to try some of the best empanadas in DC? Dunno. But I’m glad I finally hit the handsome Brasero Atlantico in Georgetown, where I also devoured swordfish with squid ink linguini, drank...
Naam Tamilar Katchi (NTK) unveiled a 400‑page manifesto that labels agriculture a “National Occupation,” proposes cold‑storage facilities in every district and promotes natural, poison‑free farming. The food‑policy package aims to reshape Tamil Nadu’s agricultural landscape ahead of the 2026 state...
Culinary director Ed Scarpone of Giulietta reveals a simple restaurant trick to prevent salmon tails from drying out. By cutting across the grain at the thin end and folding the tail under the thicker portion, the fillet cooks evenly. The...
Parkway Bakery, a New Orleans institution since 1911, is famed for its authentic po'boys rather than traditional beignets. The bakery’s origins trace back to the Martin brothers, who fed striking workers in 1929, cementing the po'boy’s name and cultural significance....
It’s time for all the Flat White drinkers on Threads to make their journey to the final boss of espresso + steamed milk: the cortado.
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Chef Alex Guarnaschelli reveals a simple trick to make pancakes ultra‑fluffy: separate egg yolks and whites, whip the whites, then fold them into the batter. She also advises letting the batter rest 10‑15 minutes to fully hydrate the ingredients. The...
Grilling expert Scott Thomas warns against using New American light lagers, such as Budweiser, in beef chili because their mild flavor cannot stand up to the dish’s robust profile. He recommends dark, malt‑forward beers—stouts, chocolate stouts, and smoky porters—as they...
