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, an initiative launched by chef Franklin Becker and autistic cook Joseph Valentino, trains and places individuals on the autism spectrum in fine‑dining kitchens. The program debuted at a $2,500 fundraiser for Autism Speaks in Manhattan, targeting both the restaurant labor shortage and unemployment among autistic adults.
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 tasting menu that draws on global culinary influences. Lagasse’s travel itinerary—from London’s elite kitchens to Lisbon’s historic cafés and the Cayman Islands’ Eric Ripert Cookout—feeds his menu development and brand storytelling. His rapid ascent also underscores the growing appetite for innovative, regionally rooted cuisine among corporate clientele seeking authentic experiences during business trips.
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...
Award‑winning Nemesis team launches BAM BAM, an all‑day nostalgic eatery, on April 1 in downtown Vancouver. The 2,800‑square‑foot space at 160 West Georgia seats 55 and was designed by McKinley Studios with a blend of 1960s varsity and futuristic décor. The...
The post curates a list of New York City’s top restaurants in Soho, linking to a broader series that covers dining hotspots across multiple neighborhoods. It invites readers to explore curated recommendations for Soho’s culinary scene and provides quick navigation...
Cafe Kowloon, a Hong Kong‑inspired eatery, has opened beneath a railway arch in London Fields. The venue combines neon décor with modern Cantonese dishes, including a peanut‑butter‑filled French toast that has become the menu’s standout. Its drink program features thimble‑sized,...
In this episode, Planet Money explores the rise of robot chefs, pitting an automated wok robot named Robbie against a seasoned human chef, Chef Fong, in a taste‑test showdown. The segment showcases the robot’s speed and consistency while highlighting the...
The pizza sector has become the leading proving ground for restaurant technology, with AI, robotics, and predictive analytics reshaping ordering, kitchen, and delivery processes. Brands such as Jet’s Pizza, Donatos, Domino’s and Papa John’s have deployed AI‑driven SMS ordering, autonomous...
Ravinder Bhogal presents three Mother’s Day‑focused recipes for the UK market: a lemon and elderflower drizzle cake, lime and passion‑fruit curd yo‑yos, and Bloody Mary prawn brioche rolls. The cake serves ten, the biscuits make sixteen, and the rolls serve four,...
Vittles Restaurants released its "Six of One – A London Caribbean Special" newsletter, spotlighting the city’s rich Caribbean food landscape from historic cook‑shops to modern takeaways. The piece highlights the diversity of Jamaican, Trinidadian, Guyanese and St. Lucian eateries, and...
History Channel’s documentary series “The Food That Built America” returns for its seventh season on April 19, 2026. The new season spotlights the origin stories of iconic food brands such as Little Caesars, McDonald’s, Snapple, and more, covering categories from...
This is pretty incredible. Here is how a tyre company came up with the idea of Michelin Stars for restaurants.
The Financial Times profiles a curated wine‑lover’s weekend set among the rolling vineyards of rural Alentejo, Portugal. The itinerary includes tastings at three boutique, sustainably‑focused wineries and a farm‑to‑table dinner featuring local produce. Organisers report that participants spend an average...
Orson, a fine‑dining restaurant in Rosebud, Australia, opened in September 2025 inside the restored arcade of the 1920s Broadway Theatre. Chefs Ryan Spurrell and Sarah Cremona serve a prix‑fixe menu starting at $75 for two, featuring dishes such as squid‑ink...
The Botanica in Vaucluse has become one of the few Sydney restaurants with a 100% gluten‑free model, earning certification from Coeliac Australia. Head chefs Thai Sam and Abby James continue to serve upscale dishes, including a signature gluten‑free focaccia, while...
Executive Chef Maycoll Calderón says labeling Mexican food as unhealthy is a myth rooted in the prevalence of Tex‑Mex adaptations in the U.S. Traditional Mexican cuisine relies on fresh, plant‑forward ingredients like corn, beans, chilies, and seafood, prepared by grilling,...
Taste expert Mandy Naglich explains that roughly 80 % of flavor comes from smell, prompting bars to use aromatic vapor as a garnish. High‑end venues like Saikindō, Giacosa 1815, and Barcelona’s Dr. Stravinsky Parfumerie are deploying vanilla, orange‑zest, and custom scent mists...
Waring’s new Planit POD Fermentation System lets commercial kitchens ferment and pasteurize fresh plant‑based proteins in just 24 hours, handling up to eight pounds per cycle. The compact, pre‑programmed unit removes the guesswork of mold‑based fermentation, enabling chefs to create...
Figuring out what to cook for dinner every night is one of the hardest parts of adulting
Duke’s Malibu, the iconic oceanfront restaurant on Pacific Coast Highway, is set to reopen this Friday after a 14‑month shutdown caused by mudslide damage from the 2025 Palisades fire. The venue underwent a full renovation, replacing walls, equipment, plumbing and...
Grilling pitmaster Christie Vanover advises a quarter‑inch fat cap as the sweet spot for steak flavor and protection on the grill. Thicker caps increase flare‑up risk, so she recommends trimming excess before cooking. The trimmed fat isn’t waste—it can be...
SXSW food report - Fresas is the perfect place to go with a group. Eat outside. Food and drinks are amazing
Chicken piri‑piri, Mozambique’s signature spicy grilled dish, is highlighted with a detailed recipe for both outdoor and indoor preparation. The article outlines a simple spice blend of dried chilies, lemon, oregano, and garlic, and provides step‑by‑step grilling instructions. Nutritional information...
Stephanie Witt Sedgwick’s Spicy White Bean and Pork Tenderloin Chili combines lean pork tenderloin with Great Northern beans, chipotle, beer, and pureed tomatoes for a fast, protein‑rich weeknight meal. By using a tender cut of pork and cooking the beans...
The article presents a turkey‑based take on the classic Italian saltimbocca, swapping veal for lean turkey cutlets while retaining sage, prosciutto and white wine. Adapted from a Williams‑Sonoma family‑meals cookbook, the recipe serves four and encourages kids to help with...
Andreas Viestad’s Hot and Cold Whisky Chili Granita straddles the line between cocktail and dessert, offering a refreshing palate cleanser after a long dinner. The recipe combines simple ingredients—sugar, water, fresh or dried chili peppers, Scotch whisky, and ice—to create...
Hours before we open our doors, master fish butcher Justo Thomas is preparing 800 to 1,000 pounds of fish. Go behind the scenes to learn about his process. #TBT
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Entertainment Weekly highlights six food documentaries that reshape how audiences view cuisine, ranging from the meticulous artistry of *Jiro Dreams of Sushi* to the corporate critique in *Food, Inc.*. The curated list includes titles that explore culinary mastery, health implications...
Gordon Ramsay’s Ultimate Cookery Course, first published in 2012 as a TV companion, became his most acclaimed cookbook. A U.S. edition titled Home Cooking arrived in 2013, converting all measurements to imperial units. The book’s chapter layout—covering budget meals, advance prep,...
For those who wish to read my latest column 👇 on dosa, dal makhani, haleem, and the shadows of pandemic lockdown, here’s a link: https://t.co/u2bU7cqPit
Chef Pía León, co‑founder of the World’s 50 Best‑ranked Central, has launched her own restaurant, Kjolle, on Lima’s second‑floor Casa Tupac in Barranco. The venue highlights Peru’s diverse pantry, using native ingredients grown in an on‑site garden. Kjolle offers a more personal narrative than Central,...
Restaurant operators are adapting to the "Ozempic effect" through various types of menu engineering and new product development. This one - mini-cocktails - is interesting as a lower cost, lower calorie (smaller portion) option. https://t.co/IiaEwuneAR
Ferraro’s Ristorante is hosting a special Easter dinner on Sunday, April 5, offering a three‑course, spring‑focused Italian menu priced at $75 per adult. Guests can choose from a range of antipasti, secondi, and dolci that highlight seasonal ingredients such as...
Little Pudding and Guinness have teamed up to launch a limited‑edition Guinness Doughnut Pudding at London’s Seven Dials Market. The dessert, a warm chocolate‑doughnut‑based pudding topped with vanilla cream cheese frosting, will be on sale from 16 to 22 March 2026. The market’s...
Mexico City’s bakery landscape showcases a deep‑rooted bread culture, where the bolillo and telera serve as daily staples alongside festive breads like pan de muerto and rosca de reyes. The city hosts a mix of historic shops such as Pastelería...
Food Network star Ina Garten unveiled an opulent Oscar‑night dessert—a dense chocolate ganache cake paired with a silky crème anglaise—via an Instagram preview ahead of the 98th Academy Awards. The cake can be baked in advance, wrapped, and refrigerated, while...
London’s Michelin‑starred Chishuru will host a one‑night collaborative tasting menu with Bristol’s Wilsons on 24 March. The menu blends Chishuru’s West African cuisine with Wilsons’s vegetable‑centric, market‑garden approach, featuring dishes such as Ose Ji with radishes and a spiced okra...
Nigella Lawson published a Marmite‑infused spaghetti recipe, drawing on a dish cited by centenarian food historian Anna Del Conte. The quick‑cook pasta primavera blends sweet peas, carrots, butter, parmesan and a teaspoon‑plus of Marmite for a smoky‑umami finish. Featured in...
Ma Harper, the 89‑year‑old chef‑owner of Ma Harper’s Creole Kitchen in San Antonio, was featured in Episode 8 of Season 29 of *Diners, Drive‑Ins and Dives*. The segment highlighted her New Orleans‑style gumbo, fried pork chop, and red beans and rice, but viewers...
Dishoom is rolling out a limited‑edition Chicken Ruby Pie from 19 March to 19 April, pairing its flagship Chicken Ruby curry with a buttery pastry. The collaboration with celebrated chef Calum Franklin, dubbed the “Pie King,” was unveiled during British...
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Peter Luger Steakhouse has teamed with Brooklyn distiller Faccia Brutto Spirits to launch Lugermeister, a German‑style herbal liqueur. The 30% ABV digestif blends botanicals such as juniper, licorice, poppy seed and cacao, and is positioned as a post‑steak digestif. It...
On 28 March, Trivet, a two‑Michelin‑starred London restaurant, will host an exclusive collaborative dinner with Turkish chef Aret Sahakyan of Maçakızı. The chefs co‑created a multi‑course menu that fuses Aegean‑inspired New Mediterranean cuisine with Trivet’s globally‑influenced style, featuring dishes such...
London’s Ilford Cultural Quarter is revamping the former Mercado Metropolitano into Maison Noor, a community‑first food court launching later this month. Backed by Mayor Sadiq Khan and the Greater London Authority, the venue will feature sixteen fully halal vendors offering...
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Solo dining is surging, especially among Gen Z, with a 32% year‑over‑year increase. Restaurants are redesigning the solo experience by offering complimentary journals, puzzles, interactive cocktail wheels, and single‑portion menu items. Many venues also treat single guests to free champagne,...
Chef Gabriel Kreuther launched Saverne, a 5,000‑square‑foot brasserie in Hudson Yards, on March 2. The restaurant features an open kitchen centered on wood‑fired grills using oak, cherry and apple wood. While retaining the precise technique and sourcing of his two‑Michelin‑starred eponymous...
The article introduces a simple technique to elevate classic deviled eggs by briefly smoking them before assembly. By setting a smoker—or a makeshift one in a charcoal grill—to about 180 °F and exposing pre‑boiled eggs to wood smoke for roughly thirty...
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Chef JP McMahon introduces an Irish‑style seafood and seaweed chowder that blends dry hard cider, kelp, and shellfish. The recipe, detailed in Food & Wine, highlights dried kelp or kombu for a salty umami base and incorporates pollock or cod,...
New York’s restaurant scene is shifting from spontaneous walk‑ins to algorithm‑driven reservation platforms like Resy and OpenTable. By pre‑allocating tables days in advance, these tools boost revenue stability and cut no‑shows, but they also remove the real‑time host decision‑making that...
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Food & Wine reveals that a simple rub of kosher salt and baking powder dramatically improves the crispness of oven‑roasted chicken thighs. In tests, a 3:1 salt‑to‑baking‑powder ratio, especially when combined with an overnight dry brine, produced skin that was...
Best Bagel & Coffee in NYC has terrific bagels and forgettable coffee, and the grammar gods are unhappy.
United Airlines has teamed with Netflix’s Chef’s Table series to launch a new Polaris business‑class dining program. Starting August 1, eleven world‑renowned chefs will craft ten regionally inspired meals, each featuring an appetizer, salad and entrée. The menus will debut on...
