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.
The article reveals how to achieve ultra‑jammy egg yolks using the classic confit technique, which involves low‑temperature cooking in oil. By preheating the oven to 180 °F, covering yolks with olive oil, and baking for about 75 minutes, home cooks can produce buttery, velvety yolks that rival restaurant quality. The method also allows flavor customization through infused oils and offers a practical storage solution—confited yolks keep up to five days refrigerated. This simple, preservative‑based approach transforms a staple ingredient into a versatile gourmet topping.
An extensive roundup of 27 chocolate chip cookie recipes offers bakers a spectrum from classic chewy‑crisp treats to inventive twists such as miso‑infused dough, quinoa‑enriched bites, and vegan almond‑flour versions. Each entry includes a brief description and a direct link...
Stratford University chef Charleen Huebner released an artisan bagel recipe for culinary students, emphasizing a poolish starter, overnight refrigeration, and kettling in barley malt syrup. The detailed formula yields seven dome‑shaped bagels with a chewy crumb, glossy crust, and optional...
Susie Middleton’s spring salad pairs peppery radishes with bitter arugula, quick‑pickled in a light sugar‑lemon brine. A drizzle of honey and a splash of olive oil bind the vegetables, while toasted almonds and shaved Parmigiano‑Reggiano add texture and richness. Fresh...
Stephanie Witt Sedgwick’s recipe reimagines the classic arroz con pollo as a chicken‑and‑rice burger, blending ground chicken, rice, and Mexican spices into a cohesive patty. The dish is served in flour tortillas or buns and is highlighted for its low‑calorie,...
Home cooks can remove excess grease from browned ground beef in under a minute using a simple paper‑towel hack. After the fat renders, tilting the pan and dab‑blotting with crumpled towels absorbs most of the oil, leaving leaner meat without...
Chef Pati Jinich, culinary ambassador for Avocados from Mexico, shares professional tips for crafting the perfect chicken soup. She recommends using bone‑in, skin‑on cuts or a whole chicken to build a richer, body‑filled broth, and stresses the importance of a...
Paris’s intimate restaurant culture makes group dining tricky, but a growing selection of venues now cater to parties of any size. Small groups (up to 10) can choose boutique spots like Mokonuts or Café des Ministères, while medium gatherings (up...
Wellness coach Miriam Hahn introduces a mashed purple sweet potato side dish that combines white miso, maple syrup, and a sesame‑chili crunch. The recipe highlights the antioxidant‑rich purple potatoes popular in Okinawa’s blue‑zone diet, emphasizing whole‑food simplicity linked to longevity....
Olive oil’s low smoke point makes it unsuitable for seasoning or polishing cookware. When heated past its smoke point, it fails to polymerize, creating sticky, uneven layers on cast iron and stainless steel. Cheaper, high‑smoke‑point oils like canola or vegetable...
Chef Bobby Flay’s Bar Americain Burger at Brasserie B relies on an 80 % lean, 20 % fat beef blend to achieve a juicy, flavorful patty. He seasons the meat simply with salt and pepper, avoiding additives that can make the burger dense. The...
Chef Pati Jinich advises adding a splash of tequila blanco to classic corn chowder to brighten its natural sweetness without overpowering the dish. She explains that the clear, fresh profile of blanco tequila complements corn better than aged reposado or...
Nigella Lawson’s Chocolate Guinness Cake, a St. Patrick’s Day‑inspired dessert, has amassed more than 13,000 five‑star reviews for its ultra‑moist crumb and tangy cream‑cheese frosting. The recipe blends melted Guinness with butter, cocoa, sour cream, and vanilla, requiring roughly 15 minutes of...
Microwaving poached eggs can cause yolk explosions due to rapid steam buildup. Chef Nelson Serrano‑Bahri of the American Egg Board advises piercing the yolk and using a wide, shallow, microwave‑safe vessel. Cooking at medium power in short intervals, covering loosely,...
The Aerocano is a home‑brew coffee that replicates the light, creamy mouthfeel of nitro‑style drinks using only an espresso machine’s steam wand. The method mixes a double espresso with water and ice, then aerates the blend with hot steam, producing...
Chef Megan Garrelts advises bakers to drain canned peaches before deciding whether to pat them dry. Excess syrup can thin batters in cakes, muffins, and quick breads, leading to soggy spots, while pies, cobblers, and crisps benefit from the extra...
Award‑winning chef Ángel León is revamping his three‑Michelin‑starred restaurant Aponiente in Cádiz with an immersive marshland experience called Aponiente 2026. Guests will first walk through the surrounding natural park, witnessing live sourcing of marine ingredients before dining in the historic tidal‑mill building....
Chef Nobu Matsuhisa shares his step‑by‑step method for perfect sushi rice, emphasizing rinsing, soaking, and precise water ratios. He recommends a 1:1 rice‑to‑water proportion, adjusting to 1.2 for older grains, and seasoning with a blend of red vinegar, salt, and...
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The Regal Sunshine cocktail, launched at Los Angeles’ Queen’s Raw Bar & Grill, mixes equal parts añejo rum and Cognac with lemon, simple syrup, and a grapefruit peel. Created by veteran bartender Eric Alperin, the drink revives a 1932 "Sunshine"...
Tavern, a new British bistro, will open on Old Street in Shoreditch on 28 April 2026. The venue is the latest project from the Nest team and the Michelin‑starred St Barts group, with executive chef Brendan Appleby at the helm. Its menu spotlights...
Foraging has become a cornerstone of modern food tourism, with one in five travelers now seeking culinary‑focused trips, according to Hilton’s 2025 travel report. Hospitality brands from Airbnb to luxury resorts are rolling out forest‑to‑fork and dock‑to‑dish experiences, such as...
The article advises that quesadilla fillings should be chopped into uniformly sized pieces, roughly half an inch, to ensure even cooking, better flavor distribution, and structural integrity. Katie Vine warns against shredding or processing non‑cheese ingredients, as this can cause...
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Philadelphia restaurateur Chloe Grigri leverages conversational storytelling, single‑serve canned wines, and a relaxed French‑bistro atmosphere to demystify wine for newcomers. At her venues—Good King Tavern, Le Caveau, Superfolie and the newly opened Supérette—she pairs travel‑inspired anecdotes with approachable formats like...
I have officially reached my crockpot and sheet pan era of cooking. I’m so over standing in that damn kitchen lol
Martha Stewart has launched a second The Bedford restaurant inside Foxwoods Resort Casino in Mashantucket, Connecticut. The new venue mirrors the farmhouse-inspired design of the original Las Vegas location, using marble countertops and copper cookware to evoke Stewart’s 1925 Westchester home....
A recent feature highlights three spring‑ready sakes curated by certified sommelier Paulie Natthanan. The selections—Brooklyn Kura Occidental, Abe Junmai, and Shiokawa Nopa—each showcase distinct production twists, from hop‑infused fermentation to climate‑responsive brewing. All three offer bright acidity, fruit‑forward notes, and...
Chef Alton Brown promotes an 8‑3‑1‑1 seasoning formula for baby back ribs, combining eight parts brown sugar, three parts salt, one part chili powder, and one optional extra ingredient. He pairs the dry rub with a foil‑wrap cooking method that...
The article showcases an Irish scalloped potatoes recipe positioned as the centerpiece for St. Patrick’s Day celebrations. It details a layered dish of thinly sliced gold potatoes, sautéed cabbage and leeks, and a rich Irish white cheddar cream sauce, serving six...
The article introduces a one‑pot dinner called dumpling rice, where frozen dumplings are placed atop uncooked rice in a rice cooker and steam together. As the rice cooks, the dumplings heat through, creating a complete, protein‑rich meal without extra pans....
The Guardian tested a range of supermarket tortillas, ranking Sainsbury’s Taste the Difference Spanish tortilla with flaked pimentón as the best overall and Marks & Spencer’s Spanish potato & onion tortilla as the best bargain. Prices varied from 56p to...
Cocoa Press, the first consumer chocolate 3D printer, has appointed David Randolph—formerly CEO of Printed Solid and a veteran of Prusa Research—as its new chief executive. The startup also added Prusa‑experienced COO Matt Stultz and Print Kits manager Caleb Kraft to...
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Sinigang is a thin, sour Filipino soup built around tamarind that epitomizes the nation’s palate. Historically a seafood‑based broth, it now embraces pork, beef, or plant‑based proteins and a wide array of vegetables. The dish’s adaptability has allowed Filipino immigrants...
Matzo and crackers may look alike, but they differ fundamentally in ingredients, preparation, and cultural meaning. Matzo is a simple, unleavened flatbread made from flour and water, baked within 18 minutes to meet Passover kosher rules, and it anchors the...
Heston Blumenthal announced the closure of Dinner by Heston at the Mandarin Oriental, citing the end of its tenancy in July 2026 with a six‑month extension to January 2027. Insiders claim the restaurant’s decline began after the 2020 departure of...
Sale e Pepe, the iconic Knightsbridge Italian eatery, is opening a seafood‑focused spin‑off called Sale e Pepe Mare inside The Langham hotel on Portland Place. The venture is backed by the Thesleff Group, owners of Los Mochis and Juno Omakase, and features a design that fuses Mediterranean...
Name a (brief) celebrity encounter that makes you smile years later. I’ll start: The time Barbara Walters mistook me for a host at Le Cirque and asked me to escort her to the powder room And The time I encountered Tony...
In SF next week: Best new sushi Best new burger Best new breakfast/brunch Best new coffee [ best being last three years ]
World Travel Catering & Onboard Services Expo (WTCE) 2026 is debuting the Discover Zone, an interactive product‑discovery space at its April 14‑16 Hamburg show. The zone, located next to the VIP Buyer Lounge, showcases more than 30 food, beverage and...
This food-focused NYT Metropolitan Diary story (from 1969!) doesn't make much of a meal.... https://t.co/EvLvbxFah3
Timeline is a bit negative. Here is the anatomy of beef cuts. Learn something. https://t.co/VLDrMIVjEu
René Redzepi, the celebrated chef behind three‑Michelin‑star Noma, resigned after 35‑56 former employees detailed physical and psychological abuse spanning 2009‑2017. The allegations, amplified by a New York Times investigation, triggered immediate sponsor pull‑outs, including American Express and Cadillac, and sparked protests at Noma’s...
In today’s @ftweekend I write about the wider significance of allegations against Rene Redzepi of @nomacph. He’d set himself up as the head of a movement which portrayed high end restaurants as a social good, instead of just...
What does my cold smoked salmon look and taste like? Looks great and tastes like heaven. Five day process. https://t.co/9oiQzidEzx
Smorgasburg, Brooklyn’s flagship food market, launches its 16th season in April, adding 22 new vendors to more than 50 returning stalls. The expanded lineup features Korean shaved ice, Mexican tacos, Fuzhounese dumplings, and Colombian asado, underscoring the city’s multicultural palate....
St.Patrick’s Day is coming up. Use this list from @foodandwine to make something good. https://www.foodandwine.com/st-patricks-day-recipes-11920564
In my Substack today, where to get pollo huaxmole, made with those green seedpods you see in Mexican markets. [link in first comment] https://t.co/k5GapZkTAi
Delish’s Pi Day roundup curates a dozen inventive pie recipes, from Drumstick Pie’s ice‑cream‑filled cone crust to the retro Million‑Dollar Pie’s graham‑cracker base. The collection mixes no‑bake and baked options, seasonal flavors like rhubarb, and nostalgic twists such as Oreo and...
The alcohol‑free wine market is accelerating, with winemakers investing in premium grapes and refined dealcoholisation techniques to deliver wines that taste closer to their traditional counterparts. Brands like Eisberg are launching higher‑end tiers that preserve terroir and balance earlier in...
EJ Lagasse, a 22‑year‑old chef and co‑owner of New Orleans’ Emeril’s, helped the restaurant secure two Michelin stars, a three‑star New York Times review, and a James Beard Emerging Chef nomination. He is reinventing his father’s classic Creole dishes with a contemporary...
Lysée, a New York fine‑art dessert gallery, merges French pastry techniques with Korean flavor traditions under chef Sungjin Lee. Signature items such as the corn‑mousse cake, the Very Important Chocolate (V.I.C.) cake, and a seasonal galette du rois showcase meticulous craftsmanship...
