Know What's Happening in Food
Know What's Happening in Food
New Chef Program Trains Autistic Talent for Fine‑Dining Kitchens
Chefs on the Spectrum, launched by chef Franklin Becker and autistic cook Joseph Valentino, trains and places people on the autism spectrum in fine‑dining restaurants. The initiative debuted at a $2,500 Autism Speaks fundraiser in Manhattan, targeting both the restaurant labor shortage and unemployment among autistic adults.
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 via a special code. The menu highlights hand‑folded sun‑dried noodles, oven‑baked proteins and a range of bao buns, salads and desserts priced between £6.95 and £11.85. The design‑focused space showcases a custom font and a mural celebrating Hsu’s culinary heritage.
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...
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...
Chef Rosheen Kaul introduces an aloo tikki burger that elevates traditional South Asian potato patties with a modern bun. The recipe blends mashed potatoes, grated zucchini, garam masala, and panko, formed into crisp patties fried to golden perfection. Served on...
Paul Farag announced his departure from Esca Group’s Aalia and Aalia Wine Room after six years as executive chef. He was credited with shaping a bold, contemporary take on Middle Eastern cuisine that earned industry acclaim. Co‑founder Ibrahim Moubadder praised...
The article presents a pan‑fried barramundi recipe that emphasizes a simple trick—weighting the fillet with a heavy saucepan and a sheet of baking paper—to achieve perfectly crisp skin. It pairs the fish with a char‑grilled zucchini, mint, and pistachio salad,...
During the Great Depression, households turned to inexpensive ingredients, creating a peanut‑butter‑stuffed onion dish that combined boiled onions with peanut butter, breadcrumbs, paprika and a milk‑basted bake. The recipe appeared in 1930s newspapers across the U.S. and Canada, offering a...
Wing Lei, the Chinese restaurant inside the Wynn Las Vegas, became the first Chinese eatery in North America to receive a Michelin star when the guide launched its Las Vegas edition in 2008. The restaurant showcases refined Cantonese, Szechuan and...
Gordon Ramsay’s latest title, *Great British Pub Food*, ranks lowest among his cookbooks, drawing criticism for its sparse layout and missing visual cues. Readers on Amazon and Goodreads complain about the lack of photographs, page numbers, and the chef’s trademark...
Vegan gravies can achieve rich, meaty flavor using plant‑based umami boosters. The article highlights nutritional yeast and miso as core ingredients that deliver salty, Parmesan‑like depth. It also recommends mushrooms, soy or tamari, coconut aminos, tomato paste, and a pinch...
The article explains the precise moment to flip a burger for a crispy crust, emphasizing visual cues like half‑browned edges and pooled juices. It differentiates techniques for smash burgers, which flip after one to two minutes, and thicker patties that...
Ellie Krieger’s recipe upgrades classic Greek lemon potatoes into a hearty vegetarian entrée by adding crisp green beans, buttery white beans, and salty feta. The dish is roasted on a single pan at 450°F, delivering caramelized potatoes alongside tender beans...
This is an old video, but the recipe is timeless. I’ve been making this corned beef every St. Patrick’s Day for as long as I can remember, and it never gets old. You can keep it classic and serve it with cabbage,...
Victoria Station was a railroad‑themed steakhouse chain that originated in San Francisco and grew to roughly 100 locations across the United States and Canada. Its menu centered on prime rib, ribs and other hearty fare, while vintage train cars created a...
Texas Roadhouse distinguishes its steak service by employing a dedicated hand‑cut meat cutter at every location. Cutters work in a chilled 34 °F room, manually slicing each steak to exact size, thickness, and a 90% meat‑to‑10% fat ratio. This hands‑on approach...
Ron Hsu’s cookbook *Down South + East* introduces a shortcut shrimp toast that eliminates deep‑frying. The recipe spreads a seasoned shrimp paste between two slices of crust‑less white bread, cuts the sandwich into triangles, and pan‑toasts until crisp. Finished in...
Rebecca Strong’s review highlights Kodiak Power Cakes Buttermilk Flapjack & Waffle Mix as a high‑protein, whole‑grain pantry staple that now powers a range of baked goods beyond pancakes and waffles. The mix delivers 15 g of protein and 5 g of fiber...
This spring, 15 new restaurants opened across the United States, ranging from French‑inspired brasseries in New York to Caribbean‑infused steakhouses in Las Vegas. Notable chefs such as David Barzelay, Gabriel Kreuther, and Kwame Onwuachi are debuting fresh concepts, while established...
Mike’s Huli Chicken, a Hawaiian food truck featured on Guy Fieri’s “Diners, Drive‑Ins and Dives” in 2015, has continued thriving a decade later. The truck’s signature huli chicken is cooked in open‑air cages, delivering smoky, sweet‑savory flavor that garners strong...
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Chefs are increasingly choosing flash‑frozen fruits and vegetables over fresh produce because rapid freezing locks in sugars, texture, color, and nutrients. Items such as peas, artichoke bottoms, butter beans, sweet corn, black currants and blueberries rank among the top frozen...
The Kitchen Always Knows First: Eggs, Induction Stoves, and What 1971 Taught Us About Preparedness https://t.co/JRSce8qlRu
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Vietnamese egg coffee, or cà phê trứng, was invented in Hanoi in 1946 as a creative response to a milk shortage, blending whipped egg yolk, condensed milk, and sugar with robusta coffee. The drink relies on a slow‑drip phin brew that produces...
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University of Arkansas researchers have developed prototype plant‑based cheeses using isolated proteins from rice grain fractions—brown rice, rice bran, and broken kernels. The cheeses contain about 12 % protein, markedly higher than most commercial vegan cheeses, and each protein source imparts...
Waldorf Astoria Kuala Lumpur announced a sweeping culinary partnership with Michelin‑starred Indian chef Garima Arora and celebrated French‑Asian chef Jean‑Georges Vongerichten. Arora will open Yaari, a modern Indian restaurant that reimagines regional dishes and street‑food classics. Vongerichten will launch three...
The article shares a detailed plum, blackberry and almond crostata recipe crafted by Julia Busuttil Nishimura, complete with precise ingredient weights and step‑by‑step instructions. It emphasizes a flaky butter‑vinegar pastry, a macerated stone‑fruit filling, and a finishing touch of flaked almonds and...
Liu Huiping, a former school dropout from Anhui, built Babi Steamed Bun into a $580 million empire after a series of early setbacks and a 2001 rebrand. By emphasizing hand‑chopped pork fillings and a Western‑sounding name, he turned a modest Shanghai...
Look for my free Substack on Monday, including, for St. Patrick's Day, this version of shepherd's pie filled with Mexican barbacoa instead of ground lamb. https://t.co/3xBf0pkbsj
Chowhound’s guide, featuring Tyson Foods culinary manager Steven Ross, shows how to transform a pre‑cooked Easter ham by smoking it instead of using a conventional oven. Smoking at 225‑275 °F over seasoned hardwoods or fruit woods adds a caramelized crust and...
Lafayette, Louisiana, a friendly college town, is emerging as a foodie destination thanks to its rich Cajun, Creole, and Acadian roots. The city boasts legendary eateries such as Johnson's Boucaniere, Olde Tyme Grocery, and Laura's II, alongside modern venues like...
Bobby Flay recommends cleaning cast‑iron pans without soap and ensuring they are completely dry after each use. He advises boiling water in the pan to loosen residue, scrubbing with kosher salt, and heating to evaporate moisture. The article notes that...
Nikujaga, a classic Japanese beef and potato stew, is prepared using a drop lid or wooden otoshi‑buta to trap steam and ensure even cooking. The recipe calls for rib‑eye steak, waxy potatoes, onions, dashi, sake, soy sauce, sugar, and mirin,...
Tokyo‑style chicken meatballs, known as tsukune, are presented with a raw egg yolk that creates a velvety sauce when broken. The recipe emphasizes low‑sodium soy sauce, mirin, and pasteurized eggs to meet modern health and safety standards. Serving suggestions include...
Restaurant workers across the hospitality sector consistently avoid ordering raw oysters, citing health concerns and employer policies that prohibit consumption during shifts. The reluctance is rooted in the invisible risk of bacterial contamination, including Vibrio, Salmonella and norovirus, which can...
The Takeout outlines twelve ways home bakers waste money, from buying specialty flours and premium ingredients to over‑buying non‑perishables, using disposable tools, and baking more than needed. It offers practical swaps—substituting all‑purpose flour, choosing store brands, freezing leftovers, and scaling...
Guy Fieri’s go‑to carne asada burrito comes from Roberto’s Taco Shop, a chain he discovered while studying at UNLV. Roberto’s, founded by Mexican immigrants in the 1960s, now runs more than 80 locations across Nevada, California and Texas. The burrito’s...
What I kept thinking about, reading all these horror stories of working at Noma, is how the restaurant’s exceptionality, its sheer extraordinariness, was essential to its culture of abuse — the institution weaponized its status. My @newyorkermag column ⬇️
Buying whole fish can be cost‑effective, but freshness is crucial for flavor and texture. The primary red flag is limpness, which signals that rigor mortis has passed and the fish is aging. Fresh specimens stay stiff, have clear eyes, bright...
My favorite dish at the cozy Baby Bistro: Gently crisp sweetbreads and soft-cooked carrots on a puddle of celery root puree sharpened with blue cheese — a convincing twist on Buffalo chicken wings. (Calabrian chile oil helped.)
Margot Hauer‑King, daughter of famed London restaurateur Jeremy King, co‑founded People’s, a downtown New York cultural salon that blends dining, art, and nightlife. To celebrate its first anniversary, People’s staged a pop‑up menu recreating two of Jeremy King’s iconic dishes, reinterpreted...
Kuku Sabzi is a Persian herb‑packed frittata where herbs dominate and eggs act as a binder. Traditionally served at Nowruz, the spring‑time New Year, the bright green cake symbolizes renewal and appears on every haft‑sin table. The recipe blends parsley,...
Lobio, a centuries‑old Georgian bean stew, is highlighted alongside cornmeal mchadi and a fresh tomato‑herb salad. The recipe emphasizes toasted walnuts and the native khmeli‑suneli spice blend, delivering a rich, earthy profile that defines Georgian cuisine. Served family‑style in a...
The Underbelly and Noodle Lab are launching a two‑night pop‑up called “Itamessy” in Makati on March 16‑17, merging Japanese and Italian cuisines through a noodle‑centric menu. Chefs Noel Mauricio, Jackson Chua, Nico Gonzales, and Ally Gonzales collaborated without ego, creating...
.@pete_wells has a new raisin d’etre. A fun and meaningful conversation between the former food critic and @mikiebarb https://t.co/qrGi7STP3n
Taiwanese restaurant group TTFB launched its first U.S. concept, Very Thai, in Los Angeles’ Westfield Century City mall. The 5,000‑sq‑ft venue offers an elevated Thai menu, family‑style sharing plates and a bar with Thai‑infused cocktails, with average checks of $60‑$70. TTFB,...
Gochujang, a fermented Korean chili paste, is the key flavor driver behind many popular beef dishes. Its sweet‑spicy‑umami profile comes from red chili powder, fermented soybeans, glutinous rice, and salt. Home cooks can blend it with soy sauce, honey, and...
Tickets are now available for the second annual Puerto Rico Wine & Food Festival, scheduled for April 23‑26, 2026 at San Juan’s La Concha Resort. The four‑day event will showcase more than 75 wineries, 15 acclaimed chefs, and a mix...
Micro‑restaurants, seating fewer than 20 guests, are proliferating across the UK, with venues like Gwen in Wales and The Table in Edinburgh centering on a single communal table. The model attracts solo diners, turning strangers into friends and allowing chefs...
Agra’s translucent ash‑gourd sweet, petha, has become a hallmark of the city’s culinary identity, especially during tourism peaks and festivals like Holi and Diwali. The product is now the official One District One Product (ODOP) for Agra, receiving government‑backed promotion...
