Know What's Happening in Food
Know What's Happening in Food
New chef program trains autistic adults 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 high‑end restaurant kitchens. The program debuted at a $2,500 fundraiser for Autism Speaks in Manhattan and seeks to ease restaurant labor shortages while reducing unemployment among autistic adults.
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 as wild seabass crudo and Turkish rice with sea urchin. Sahakyan, who led Maçakızı to Bodrum’s first Michelin star, will work alongside Jonny Lake in the kitchen. Tickets are priced at £165 and available to the public in advance.
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...
In this brief episode, the host demonstrates how to whip up a classic tzatziki dip in under five minutes, sharing a personal anecdote about enjoying it daily while living in Greece. The recipe uses plain yogurt (Balkan or Greek), grated...
Using a smoker instead of a conventional oven can transform prime rib with a deep, smoky profile while preserving its tenderness. The method recommends low‑and‑slow cooking, preferably with a charcoal‑dominant fuel mix to moderate smoke intensity, and wrapping in foil...
The piece chronicles Los Angeles’ Irish‑pub lineage, beginning with Tom Bergin’s 1936 Old Horseshoe Tavern, later renamed and relocated. Bergin’s claims to have introduced Irish coffee to the United States and holds the city’s second‑oldest liquor license. Today the tradition has...
Rachel Roddy shares a minimalist white risotto that hinges on a rich broth made from frozen Parmigiano‑Reggiano and other grana‑type cheese rinds. The recipe outlines a step‑by‑step process, from simmering rinds with aromatics to ladling broth into toasted rice and...
The high‑protein trend is pushing chicken into the snack category, highlighted at Expo West where brands like Chomps and Juicybite launched chicken‑based sticks and heat‑and‑serve bites. Chomps’ new chicken sticks provide 12 g protein per 80‑calorie serving, outperforming its beef line,...
Orient Express Venezia has hired three‑Michelin‑star chef Heinz Beck to oversee its entire culinary program. Beck will design menus for the flagship 20‑seat Heinz Beck Venezia restaurant, casual venues like La Casati, and the Wagon Bar, drawing on lagoon ingredients...
Hummingbird, a downtown Raleigh brunch spot, infuses New Orleans Cajun flavors into classic Southern dishes, earning a 4.4‑star Google rating and Chowhound’s "Best Hole‑In‑The‑Wall Brunch Spot" in North Carolina. Chef Coleen Speaks, trained in Louisiana, curates menu items like peacemaker po’boys,...
Zha Jiang Mian, a classic Beijing noodle dish, relies on yellow soybean paste and sweet flour paste for its signature umami depth. The Saveur recipe serves four and guides readers through blanching sprouts, cooking thick wheat noodles, and simmering pork...
Bing Tanghulu, a classic Beijing street treat, consists of fruit skewered and coated in a hard sugar shell. The Saveur recipe adapts the traditional hawthorn version to include strawberries, grapes, and mandarins, yielding 10–12 skewers in about 45 minutes. It...
Mian cha is a traditional Beijing breakfast porridge made from fine millet and corn flours, topped with a thick layer of toasted Chinese sesame paste and seeds. The recipe emphasizes using whole, toasted sesame seeds for a richer flavor and...
René Redzepi stepped down from Noma’s board after a New York Times investigation exposed alleged abuse of unpaid interns and harsh working conditions at the famed restaurant. The scandal prompted sponsors like American Express and Blackbird to pull $2 million in support, refund tickets and...
Renowned chef Mauro Colagreco, three‑Michelin‑starred restaurateur behind Mirazur, has launched his first Southeast Asian outpost at Capella Bangkok. The new venue, a 45‑seat dining room, offers a seasonal tasting menu that fuses his Argentine‑Italian heritage with Thai terroir. Opening in March 2024,...
The Baltic Deli in Roswell, Georgia, serves fresh, made‑daily pierogi alongside a range of Eastern European dishes and grocery items. Its pierogi, offered in several fillings, are priced at $12.99 for a complete meal that includes sides and toppings. The...
For 12,000 years, humanity has produced meat the same way: grow crops, feed animals, convert plants into protein. From a biomanufacturing perspective, it is one of the most complex and least optimized production systems on the planet. What happens when we start...
The blog post revisits Adrian Miller’s *Black Smoke*, arguing that American barbecue cannot be understood without acknowledging Black foodways. It highlights how enslaved and later free Black pitmasters shaped regional styles, while modern media has recast barbecue as a white‑male...
In this episode, Christopher Kimball chats with longtime pastry chef and author David Lebovitz about his journey from Chez Panisse in California to a two‑decade life in Paris, his recent books, and his philosophy of ingredient‑focused baking. Lebovitz reflects on the...
Chef Kwame Onwuachi will open Maroon, an Afro‑Caribbean steakhouse, inside SAHARA Las Vegas in early 2026, marking one of the few Black‑led restaurants on the iconic Strip. The venue draws its name from historic Jamaican Maroons, linking the menu to...
There's a new Italian restaurant on Avenue B well worth visiting. [link in first comment] https://t.co/kHU3Upfs7U
Joe Carlucci transformed a COVID-era pizza food truck into Valentina’s Pizzeria & Wine Bar, now a 196‑seat, full‑service restaurant in Alabama. Starting with a 1,500‑sq‑ft space and 12 employees, the operation has grown to over 50 staff and a curated...
Three‑Michelin‑starred Indian restaurant Trèsind is set to open in Mayfair, London, bringing a modernist take on Indian cuisine to the capital. The venue will launch with tasting‑only menus priced around £170 per guest, featuring avant‑garde dishes such as A5 wagyu...
Springtime Chicken Soup with Herbed Matzo Balls reimagines the classic Passover staple by adding asparagus, snow peas, lemon zest, and fresh herbs. The recipe walks readers through a from‑scratch broth, chilled matzo‑ball mixture, and a layered vegetable finish, delivering eight...
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Content creator Johnny Novo, famed for rotisserie chicken reviews, has turned his focus to ranking grocery‑store fried chicken across the United States. After sampling over 100 offerings, he highlighted five standouts—Publix, Stater Bros., Jewel Osco, ShopRite, and Stop & Shop—based on crust, seasoning,...
A Bloody Mary‑inspired chili is gaining attention as home cooks blend cocktail flavors with classic stew. Recipe developer Yasmin Henley recommends horseradish for its allyl isothiocyanate heat, alongside celery salt, Tabasco, Worcestershire, and a splash of vodka to deepen the profile....
The article provides a detailed guide to cooking 14 different ham varieties, outlining weight‑based oven times and the USDA‑recommended internal temperature of 140‑145 °F. It distinguishes between precooked, smoked, fresh, and specialty hams, noting that bone‑in cuts retain moisture while vacuum‑packed...
Swedish precision‑fermentation startup Melt&Marble has obtained regulatory clearance to commercialise its animal‑free “designer fats.” The MeltyMarble fat received US Generally Recognized as Safe status, while its Marble7 lipid earned an INCI name for worldwide personal‑care use. Backed by an $8.5 million...
The Hangar on the Wharf, Juneau’s sole waterfront eatery, occupies a restored 1940 aircraft hangar and markets itself as the locals’ go‑to spot for wild‑caught Alaskan seafood. Its menu spotlights halibut in multiple preparations alongside oysters, smoked salmon, and non‑seafood...
Gulliver’s, an English‑themed steakhouse in Irvine, California, is famed for its over‑the‑top prime rib dinners and its historic link to John Wayne, who dined there regularly from the 1960s until his death. The restaurant serves a signature “Brobdingnagian” bone‑in cut priced...
Specialty coffee is defined by a rigorous cupping process where certified Q graders assign a score out of 100, with 80 or higher required for the label. The evaluation considers bean quality, aroma, acidity, intensity, and any defects, as well...
The Tahini Coffee Slushy blends oat milk, hot brew, and tahini in a three‑step process that creates a creamy, spiced iced coffee. Inspired by Edith’s Sandwich Counter in Brooklyn, the drink incorporates cardamom and cinnamon for aromatic depth. Each serving...
The article presents a French lentil salad recipe inspired by David Lebovitz, featuring sautéed shallots, carrots, and celery tossed with lentils du Puy, a sherry‑vinegar Dijon dressing, and feta or chèvre cheese. It yields four cups, enough for four main‑course...
Noma’s highly anticipated Los Angeles pop‑up lost its three main financial sponsors—American Express, Resy and Blackbird—just a day before opening, after renewed abuse allegations against co‑founder René Redzepi. The accusations, detailed in a New York Times investigation and amplified by former staff, prompted the sponsors...
Ron Hsu’s latest cookbook introduces a Chinese‑American carbonara that swaps spaghetti for instant ramen and infuses the dish with toasted Szechuan peppercorns, chives, and crispy bacon. The recipe maintains the creamy, salty essence of classic carbonara while delivering a tingling,...
Award‑winning chef Charlie McKenna has opened Fatback, a hybrid sandwich shop, in‑house butcher and market in Chicago’s West Loop. The concept applies fine‑dining technique and premium ingredients to everyday sandwiches, featuring items like a spicy Italian meatball with vodka sauce and...
The author visited Double Knot, a new Manhattan restaurant, after booking a table expecting a robata bar experience. Upon arrival, the maître d’ directed them to a two‑person seat beside the sushi counter, adjacent to a noisy coworker group. The...
Anbā, a new sushi counter, opened last month behind a cocktail lounge on Manhattan’s Lower East Side. The intimate space offers a chef‑driven menu that spotlights precise cuts and a deep umami focus. Its minimalist counter setting invites diners to...
Eddie Merlot’s is rolling out a limited‑time Signature Cut & Coast menu starting March 10, pairing premium steak cuts with upscale seafood. Highlights include a Wagyu Trio sourced from Japan, Australia and the United States, tableside‑flambéed Steak Diane, and a...
London’s fast‑casual favorite Farmer J has turned its on‑the‑go fieldtrays into a home‑cooking guide with the launch of *The Farmer’s Pantry* cookbook. Co‑written by founders Jonathan and Ali Recanati and Head of Food Nitai Shevach, the volume features more than...
The Killingworth Castle in the Cotswolds has earned a spot among Britain’s top gastropubs, ranking 17th overall and featuring in the country’s top‑50 list. The venue recently promoted Rob Mason, formerly of Michelin‑starred Hampton Manor, to head chef, maintaining its...
Ali’s February 2026 recipe showcases a kale salad elevated by crispy‑creamy sweet potatoes, aged cheddar, and a tangy lime vinaigrette. The dish balances nutrient‑dense kale and beta‑carotene‑rich sweet potatoes with protein‑packed cheese and healthy‑fat nuts. Detailed steps include par‑boiling, high‑heat roasting,...
Union, a five‑generation Wisconsin supper club, opens its phone lines each Monday before Thanksgiving for December reservations, sparking a massive call surge. In one hour, Cellcom recorded 26,000 attempts, and by night the number topped 200,000, filling 95% of the...
