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.
The Pierogi Boys—Andrzej Kinczyk and Krzysztof Poluchowicz—opened a 40‑seat restaurant and grocery on Onderdonk Avenue in Ridgewood, expanding their popular market‑hall stall into a full‑service venue. The new space produces thousands of pierogi weekly and offers a menu that mixes classic Polish fillings with contemporary twists, including vegetarian‑friendly dishes. Their modern approach aims to attract a broader audience beyond the local Polish community, positioning the eatery as a centerpiece of Ridgewood’s evolving dining scene. The launch reflects a wider shift of Polish immigrants from Greenpoint to more affordable Queens neighborhoods.
Lucas Dante and Gabrielli Fleming have turned Cepa into one of São Paulo’s most beloved eateries by excelling at the fundamentals—unfussy food, a breezy dining space, and an expertly curated wine program. The restaurant recently relocated from Tatuapé to a larger,...
Italy's bond spread over German Bunds has widened by more than 20 basis points amid soaring oil and gas prices and a fertilizer shortage triggered by the Iran‑Israel conflict. Analysts warn the combined energy, agricultural and tourism shocks could erode...
Pizza crust has moved from a supporting role to a headline ingredient as diners demand artisanal texture and flavor. Natural sourdough and longer fermentations are rising, driven by health‑focused consumers and social‑media buzz. Operators are also trimming portion sizes and...
Rachel Roddy presents a straightforward spaghetti dish featuring mushrooms, soft cheese, and herbs, while weaving in food‑science insights from Harold McGee. She describes the nuanced citrus‑and‑almond aroma mushrooms develop when sautéed, advises a two‑stage garlic addition to manage bitterness, and lists...
Copenhagen has cemented its status as a world‑class dining destination, boasting 29 Michelin stars across 19 restaurants and a recent Bocuse d’Or Europe win. Bloomberg Pursuits highlights five standout venues—Ouri’s Korean sharing plates, Esmee’s French‑brasserie elegance, Fiskebar’s seafood‑centric small plates, Fu Hao’s dim‑sum legacy,...
A Tasting Table developer unveiled a blue‑cheese‑crusted filet mignon that blends crumbled blue cheese, butter, parsley, and panko into a rich, melty crust. The technique warms the cheese, creating a buttery glaze and a crisp, golden exterior that complements the...
Stop buying the bread in the store that’s expensive and never fresh. Here’s how to bake your own fresh bread. #recipe #men #dads #recipe
A barbecued butterflied lamb leg is paired with a vibrant green fattoush and a mint‑yogurt sauce, showcasing bold Middle Eastern flavors. The lamb is marinated in garlic, baharat and cumin, then grilled to a medium‑rare finish in 20‑25 minutes. The...
Nigeria’s Interior Ministry, represented by Permanent Secretary Magdalene Ajani, announced a drive to convert correctional farm centres into productive agribusiness hubs through public‑private partnerships. With N27.28 bn spent on inmate feeding in 2025 and a projected N53.2 m annual saving, the reform...
Judy Garland’s 1967 interview revealed a surprisingly sophisticated take on shepherd’s pie, dubbed “supreme.” Her version swaps ground lamb for a roasted half‑leg, adds chicken, mushroom soup, and a rich potato topping infused with sour cream, chives, and caraway seeds....
Spaghetti and meatballs is widely perceived as an Italian classic, but in Italy pasta and meat are never combined on the same plate. Italian "polpette" are small, served alone or as a second course, and can be made from various...
It isn’t called fon-don’t for a reason. Some dishes fade out. Fondue refuses. Fondue is one of the greatest shared meals on earth. A pot of melted Alpine cheese, good wine, and a table full of people still does dinner better...
What a special day… My mom passed down her recipe and taught me how to make “Ndole” — a Camerounian staple. It’s giving “Wifey” era ✨ My Camerounians, come and grade based on color and step-by-step 🥹
London's first Korean food festival, Jung Festival, will be held at Canopy Market in King’s Cross from May 1 to May 4, 2026. The free, four‑day event will showcase about 20 food and dessert traders alongside ten independent packaged‑food and...
Lady of the Grapes is launching a new French bistro and speakeasy wine bar in early May 2026 at the historic Menier Chocolate Factory near Borough Market. The two‑storey venue will feature a 60‑seat restaurant with a 20‑seat terrace and...
Chef Rosangela Teodoro warns that cheap, poorly stored filet mignon ruins flavor and texture. She stresses buying grass‑fed, bright‑red cuts, sealing them to avoid air exposure, and using a hot, dry pan for searing. Precise temperature control—pulling the steak at...
Cake designer Ekaterina unveiled a new method for creating edible lace ribbons that look indistinguishable from real fabric. The technique uses a liquid base poured into detailed molds, hardens, and is then gently removed and trimmed. The resulting ribbons are...
Italian eatery Mucci’s on King’s Road is set to relaunch in April 2026 with a bold "10/20" pricing model, charging £10 for any starter and £20 for any main. The overhaul coincides with an expanded, flower‑filled outdoor terrace designed for...
Chipotle Mexican Grill is rolling out a limited‑time Cilantro Lime Sauce nationwide, debuting Thursday after a successful pilot in Los Angeles that generated two‑to‑three times the order rate of previous sauces. The fresh‑daily sauce blends cilantro, Mexican spices, sour cream,...
Portuguese‑born chef Ricardo Komori and his wife run Nishiru, an eight‑seat omakase spot in Kyoto that pushes boundaries with dishes like binchōtan‑charred fish‑scale crisps and a surprisingly tasty fish‑sperm custard. The author uses the experience to argue that while culinary...
We are excited to announce Elsewhere Wine Bar & Lounge that will be opening later this year in St. Helena, Napa Valley. https://t.co/KqaFcQjMNT I'm thrilled to be partnering with chef Elliot Bell (owner of Charlies) who does refined casual food as well...
:max_bytes(150000):strip_icc():format(jpeg)/TAL-header-aerial-chatuchak-weekend-market-bangkok-BSTFOODNIGHTMRKT0126-2757171a4bdd48b792d8b33eba2a98e9.jpg)
Travelbag’s latest study ranks Bangkok’s Chatuchak Weekend Market as the world’s best night market, highlighting its 15,000+ stalls and massive online interest. The market logged 368,000 monthly searches and over 14,600 TikTok posts, underscoring its global appeal. Close competitors include...
Passover’s strict dietary rules are turning the holiday into a year‑round driver of gluten‑free demand. Kosher‑for‑Passover certification now touches roughly 35 million non‑Jewish consumers, prompting manufacturers to swap wheat for almond, potato and coconut flours. This reformulation expands the shelf of...
The post introduces a Creamsicle Crème Brûlée that blends classic French custard with orange zest and vanilla for a bright, nostalgic flavor. Blood orange segments are used as a garnish, adding aromatic depth and visual contrast. The author highlights that...
Ellie Krieger, a registered dietitian and cookbook author, introduced a quick one‑pan dinner featuring chili‑seasoned shrimp, quinoa, and spinach. The recipe delivers 452 calories, 33 g protein, and a balanced macronutrient profile in under an hour of cooking. It emphasizes minimal...
Ellie Krieger’s Better Buffalo Chicken Dip swaps traditional cream cheese for full‑fat cottage cheese, delivering the classic spicy, cheesy flavor with a lighter nutritional profile. The recipe yields about three cups, enough for 12 servings, and can be assembled ahead,...
London’s V&A East Museum will open on April 18, featuring its inaugural exhibition *The Music is Black: A British Story*. On the same day, the award‑winning Jikoni team launches Café Jikoni, a restaurant and café inside the museum. The menu showcases...
The 2025‑2030 Dietary Guidelines now list beef tallow alongside olive oil as an acceptable cooking fat, sparking a rapid industry response. Steak ’n Shake announced nationwide use of tallow for its fries and launched a retail line at NPEW, while dozens...
Cockney’s, a beloved pie and mash shop on Portobello Road, faces a rent hike from £31,500 to £64,000, threatening its closure after three decades of operation. A petition has attracted thousands of signatures, and local MP Joe Powell has publicly...
Choosing the right cookware pan can transform home cooking by delivering consistent heat, durability, and versatility. The guide breaks down key material options—stainless steel, cast iron, carbon steel, and nonstick—highlighting their performance traits, ideal heat sources, and maintenance needs. It...
Alexandre Bastos, Givaudan’s head of front‑end innovation, oversees a pipeline that screens roughly 2,000 food‑tech start‑ups each year, linking promising concepts to the company’s R&D engine. He leverages his engineering background and human‑centred thinking to evaluate ideas across categories from...
The Michelin Guide has awarded two stars to Hakuba, the Japanese restaurant launched by Cheval Blanc Paris in March 2024. The accolade recognizes the collaborative kaiseki‑sushi concept created by chefs Arnaud Donckele, Takuya Watanabe and Maxime Frédéric. Hakuba’s "Yume" tasting...
Chef‑patron Stuart Gillies presents two lentil‑centric dishes—a spiced puy lentil base for sustainably sourced cod and a braised lentil ragù tossed with tagliatelle and toasted brioche crumbs. Both recipes highlight the versatility of French, Italian and Spanish lentil varieties and...
Orange, NSW, will host Orange Food Week 2026 from March 20‑29, showcasing the region’s cool‑climate produce, wine, and dining scene. The program features ten curated events, including chef‑led dinners, producer workshops, and an open‑air fire and wine celebration. Winemakers are...
The piece presents a recipe for charred swordfish topped with ’nduja butter and served alongside a silky corn purée, delivering a restaurant‑level dish in just 45 minutes. It blends smoky grilled fish, spicy Calabrian ’nduja, and sweet corn to create...
On March 16, 2026, roughly 3,800 members of United Food and Commercial Workers Local 7 walked off the job at JBS USA’s beef processing plant in Greeley, Colorado, launching a strike over wage proposals and accelerated line speeds. The union alleges...
Lidl US announced a nationwide recall of its Favorina Chocolate Ladybugs (German‑Style Nougat, 3.52 oz, UPC 20304492) after discovering undeclared hazelnuts in the product. The chocolates were distributed to Lidl locations in Delaware, District of Columbia, Georgia, Maryland, New Jersey, New York,...
The FDA and CDC have identified Raw Farm LLC's raw cheddar cheese as the likely source of a multi‑state E. coli O157:H7 outbreak that has sickened seven people—including two children under three—in California, Florida and Texas since September 2025. Despite...
Marine Biologics, a California startup, launched SeaTex, an AI‑engineered seaweed powder that can replace multiple stabilisers, gums and buffers in protein‑rich foods and beverages. Using its proprietary MacroLink platform, the company reduced ingredient discovery time from years to months, delivering...
Alex Cameron, founder of Bronte’s Table Manners, is launching a new Japanese restaurant called Fishnets in mid‑April, located just 400 metres from his existing venue. The concept blends Japanese technique with Australian produce, offering elevated nigiri, hot dishes and both Australian...
The Futurist Cookbook – 11 rules for a perfect meal and an anti-pasta manifesto from a century ago https://t.co/Nxi6WI15Vq
Guy Fieri rejected Food Network’s gadget‑focused pilot "Gotta Get It," believing it didn’t match his cooking style. He later won Food Network Star, launched "Guy’s Big Bite," and in 2006 debuted "Diners, Drive‑Ins and Dives," which became a cultural staple....
If I’m being honest… the final episode of Bizarre Foods wasn’t the one I would have chosen. If I had known it was going to be the final episode of Bizarre Foods, I would’ve wanted to redo the pilot. I’d revisit...
Librae Bakery’s founder Dona Murad reimagines the classic Middle Eastern muhalabia custard as a burnt Basque cheesecake, blending rose and orange blossom waters with pistachio garnish. The 8‑inch cake, featured in Saveur’s “Eid Desserts” roundup, bakes at 425°F for a...
Just spent 2 hours making Mediterranean chicken bowls and the chicken was way too spicy 🥵 Then I pivoted and made Asian ground beef bowls and the beef smelled off 🫠 My husband knew to say “Don’t worry babe, let’s go get...
Kung Fu Mama, the Taiwanese noodle bar co‑founded by Chris Hsu and Ottolenghi’s Noam Bar‑Chang, is opening its second London venue in Canary Wharf’s Jubilee Place. The launch runs from 20‑27 March with a 50 % discount on the entire menu...
Celebrity chef Gordon Ramsay filmed a four‑minute segment of the Guga hunt on Scotland’s Isle of Lewis, where young northern gannet chicks are killed for a traditional delicacy. The hunt operates under a narrow exemption in the 1981 Wildlife and...
The author discovers Sauce Robert, a classic French demi‑glace‑based sauce, and praises its complex flavor and quick preparation. The post emphasizes the sauce’s relative obscurity outside elite culinary circles and the excitement of uncovering such hidden gems. It notes that...
Kraft Heinz unveiled PowerMac, a new mac and cheese enriched with 17 grams of protein and six grams of fiber, effectively doubling the protein and sextupling the fiber of the classic product. The proprietary noodles were developed over a year and...
