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.
Thomas Miers presents a sophisticated stuffed cabbage dish that wraps an Oaxacan‑style picadillo in blanched savoy leaves, finished with a white‑wine and jalapeño escabeche. The rolls are baked for twenty minutes and served alongside buttered dill pea rice, creating a balanced plate of savory, sweet, and tangy flavors. Preparation takes about ten minutes, cooking just over an hour, and the recipe yields four to six portions. The dish showcases how global spices can elevate a humble vegetable into a restaurant‑quality meal.
Venice is experiencing a cicchetti renaissance as traditional wine bars reinvent the city’s beloved small plates. A wave of new osterie and revamped historic taverns are offering inventive twists on classic bites, drawing both locals and tourists. The trend is...
Chef Jason Stern reveals that a quick ice‑water bath can revive slightly wilted lettuce, romaine, and kale, restoring crispness in about five minutes. The method requires only cold water, a bowl, and a towel—no salad spinner needed. Stern also advises...
Coupette Corner Bistro & Bar opened this month inside the new Hannah St Hotel in Southbank, joining four other venues operated by The Mulberry Group. The bistro leans into the "good Australian hotel restaurant" trend, offering elevated casual fare built...
A simple ingredient swap—using sour cream instead of buttermilk—can transform ordinary fried chicken into a juicier, tangier dish. The thicker sour‑cream batter acts as both coating and marinate, locking in moisture and enhancing flavor. Home cooks can let the chicken...
Food Network’s *Diners, Drive‑Ins and Dives* has highlighted eleven Utah restaurants, ranging from Salvadoran pupuserías to Scandinavian cafés. The article details each venue, signature dishes, and the specific episodes they appeared in, noting awards and local acclaim. Many spots are...
The article explains how Mexico’s iconic carnitas rely on a confit‑style cooking method, where pork is simmered in abundant lard to create a tender interior and crisp exterior. Originating in Quiroga, Michoacán, the traditional technique uses salted pork, aromatics, and...
Celebrity chef Gordon Ramsay advises using salmon steaks—not fillets—for oven‑baked salmon. He explains that the cross‑section cut includes the backbone, which keeps the flesh moist and imparts extra flavor. Ramsay’s YouTube guide shows a simple 400 °F, 12‑minute bake with salt,...
What a mistake. Family Dinner wasn’t just a TV show. It was a reminder. That the most important conversations in America aren’t happening on cable news. They’re happening around kitchen tables. I get asked all the time if it’s coming back. I hope...
Three Blue Ducks has named former Quay co‑head chef Troy Crisante as group executive chef ahead of the April opening of its Burradoo Park Farm precinct in the NSW Southern Highlands. The 600‑acre regenerative agritourism site, backed by Annie Cannon‑Brookes, will...
Department store eateries once flourished, and K‑Café was Kmart’s flagship food outlet. Launched in the 1960s as a full‑service cafeteria, it later morphed into a concession‑style snack bar in the 1980s to reduce operating costs. Financial troubles at Kmart and...
Plantible Foods has secured a landmark FDA “No Questions” letter for its Rubi Protein, the first isolated RuBisCO‑based protein recognized as safe for food use. The clearance removes regulatory barriers, allowing the ingredient to be incorporated into baked goods, beverages,...
Zachary Tate, a Texas beekeeper, opened a solar‑powered, self‑serve honey kiosk on Lutheran Church Road in Tomball. The kiosk uses QR codes, an AI voice assistant, and a Raspberry Pi‑controlled locker system to sell $15 bottles of raw, pesticide‑free honey harvested...
Takay is launching an ultra‑intimate 10‑seat omakase restaurant on Miami’s Coral Way, offering two nightly seatings with 17‑course and 20‑course menus priced at $225 and $275 respectively. Founded by veteran chefs Glen Kotlyarski and Yoni Matz, the venue blends traditional...
A Business Insider contributor shares five hard‑earned lessons from seven years of home sourdough baking, emphasizing starter care, storage options, and creative uses for discard. The piece explains how feeding frequency varies by temperature, how a starter can be frozen...
Anthony Bourdain warned that Americans have drifted away from traditional, inexpensive cuts like oxtail, neck bone, and pigs' feet. In a 2017 Business Insider interview, he highlighted how these rich, slow‑cooked ingredients are now rare in urban menus and often...
FlipDog, a Ukrainian‑founded cocktail bar, is set to open this week at Imperial Hall in Shoreditch. The two‑storey venue combines a 12‑seat ground‑floor bar serving ten technique‑driven highballs with an 80‑person basement offering immersive evenings. Head bartender Igor Brovko employs historic...
When Jimmy Carter took office in 1977, he brought a taste of the South to the White House by making cheese‑grits a regular menu item for guests, including foreign leaders. The dish, a baked casserole of hominy, chicken bouillon, eggs,...
Willett’s, a new British bistro and bar, will open on 2 April 2026 in the historic 1887 Cadogan townhouse on Sloane Street, Chelsea. Executive chef Michael Turner, formerly of the Gordon Ramsay Group, leads a menu built around seasonal British produce, offering...
Australian coffee brand Wood Fired Coffee entered the UK market in January, bringing a rare wood‑fire slow‑roasting technique that uses sustainably sourced hardwood. The launch offers a range of blends, single origins and capsule formats, priced from £13.99 for beans...
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Warda Bouguettaya, a 2022 James Beard Outstanding Pastry Chef, co‑owns Detroit’s Warda Pâtisserie and has introduced traditional North African makroud—date‑filled semolina cookies—to a U.S. audience. The recipe emphasizes a soft Deglet Noor date paste, orange‑blossom‑infused honey syrup, and precise frying at 350 °F for...
Food writer Tanya Sichynsky shares a family‑style tortilla española recipe that skips the traditional flip, finishing the egg‑potato‑chorizo custard under a broiler. The dish serves 2‑4, includes a homemade garlic‑paprika aioli, and can be stored for up to three days....
The recipe showcases a sheet‑pan roast chicken paired with Hasselback potatoes and Brussels sprouts, offering a festive, budget‑friendly alternative to turkey for holiday meals. It emphasizes using a 13‑by‑18‑inch pan for even roasting and minimal cleanup. Detailed ingredient lists and...
Olga Massov’s recipe showcases a whole Pekin duck roasted on a sheet pan with an orange‑sriracha glaze, paired with caramelized onions, roasted grapes, figs, and hand‑torn croutons. The method leverages the duck’s rendered fat—up to three‑quarters of a cup—to keep...
Ellie Krieger’s lentil skillet blends cooked lentils, spinach, tomatoes, eggs, and feta into a hearty, shakshuka‑inspired dish. The recipe serves four, uses pantry staples, and cooks in under 30 minutes. Each serving provides 374 calories, 18 g protein, 14 g fiber, and...
Rosy, a new 53‑seat restaurant in Cleveland’s Hingetown, opened on Feb. 26 under the partnership of Andrew Watts and chef Vinnie Cimino, known for Cordelia. The eatery serves "ancestral European" dishes inspired by the Istrian Peninsula, featuring a 12‑item rotating board...
The blog spotlights the upcoming premiere of Top Chef Season 23, set to air on March 9 and filmed in the Carolinas. It recounts a recent gathering at New York’s James Beard House, where judges Kristen Kish, Gail Simmons and Tom Colicchio...
A new gyro recipe leverages the viral doner‑kebab hack, using a rolling pin to flatten a seasoned beef‑and‑lamb paste into thin, spit‑style slices. The method—rolling the meat between parchment, baking at 425 °F, then slicing—delivers restaurant‑level flavor in under an hour,...
Rewe is launching hydroponically grown lettuce under the “Endless Summer” brand after four years of development, using water‑based systems in four hectares of geothermal‑heated greenhouses in Upper Bavaria. The soil‑free method promises up to seven days longer freshness and cuts...
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ISF Trading, one of the nation’s largest sea‑urchin processors, opened its break‑room cafeteria in Portland, Maine to the public, letting anyone eat uni straight from the source. The facility now processes about 5,000 pounds of green sea‑urchin daily, roughly 40% of...
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Italian chefs are urging home cooks to replace generic crushed red pepper with Calabrian chile flakes, a Southern Italian specialty known for its sweet, nuanced heat. Grown in Calabria’s volcanic soils and sea‑influenced climate, the peppers deliver fruitiness, woodsy and...
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Onyx Coffee Lab, an Arkansas‑based roastery with eight locations, has been crowned the No. 1 coffee shop in the world for 2026, the first U.S.‑born brand to top the World’s 100 Best Coffee Shops list. The ranking, compiled from over 15,000...
Dinner by Heston Blumenthal, the two‑Michelin‑star venue at Mandarin Oriental Hyde Park, will shutter in January 2027 after more than a decade in London. The author experienced the restaurant’s “Topsy Turvy” tasting menu, which flips the traditional sequence by serving dessert...
In this episode, the host walks listeners through a step‑by‑step recipe for a classic Shirazi salad, emphasizing the therapeutic joy of chopping fresh vegetables. They demonstrate how to make a crisp tortilla garnish by baking avocado‑oil‑sprayed tortilla triangles, and they...
Renowned chef Heston Blumenthal announced that Dinner by Heston Blumenthal, his two‑Michelin‑starred restaurant at the Mandarin Oriental Hyde Park, will close in January 2027 after 16 years of operation. The venue, celebrated for its historic British‑inspired tasting menus, earned its...
Novameat, the Spanish plant‑based meat startup, is launching its pulled vegan beef as a blended‑meat ingredient for traditional meat processors. The company’s MicroForce technology produces a fibrous, additive‑free protein that can be mixed directly into mince, burgers and meatballs without...
OMA’s New York office, led by Shohei Shigematsu, opened a 200 m² ellipsoidal pavilion at Fundación Casa Wabi in Oaxaca on 4 March 2026. The concrete‑shell structure serves as an incubator for mushroom cultivation, featuring three climate‑controlled chambers and a central viewing space. Its curved...
The review highlights two standout London eateries: Nanyang Blossom in Knightsbridge, a smart Chinese‑Malaysian venue praised for its seafood dishes, elegant décor and attentive service despite premium pricing; and The Dysart near Richmond, a chef‑driven restaurant led by Roux Scholar...
Hakkasan Mayfair is now the only Hakkasan in London, marking 25 years since the original opened and proving the brand’s timeless appeal. The restaurant retains its sleek décor, clever lighting, and appealing menu, continuing to attract diners despite not following...
London’s fine‑dining scene sees two standout venues—Cocochine and Dysart—offering high‑quality, ingredient‑driven menus. Cocochine, backed by a farm and private‑island investor, introduces dishes like a langoustine canape, lobster kedgeree and a Sri Lankan‑infused dessert, while its chef brings classical Petrus training....
The article reviews two London eateries: Ploussard in Clapham, a French restaurant praised for its consistent tasting menu and standout duck pithivier, and Materia Prima in Westbourne Grove, a Japanese‑focused venue noted for high technical skill and imported ingredients. Both...
Frites Atelier, a casual Belgian‑style chip concept, opened its first UK restaurant in Soho, backed by three‑Michelin‑star chef Sergio Hermann of Oud Sluis. The venue emphasizes simple yet high‑quality fries paired with inventive toppings, including a Flemish beef stew. Meanwhile,...
The blog spotlights two affordable London eateries: Master Wei in Hammersmith, praised for authentic noodles and standout Kung pao prawns, and Diwana Bhel Poori in Euston, a long‑standing vegetarian Indian snack bar known for its cheap bhel poori and chaat. Both...
A small amount of miso paste can dramatically boost the flavor of both meat and plant‑based burger patties by introducing natural umami. The paste’s glutamate content amplifies existing savory notes without overtly tasting like miso, allowing chefs to reduce added...
Celebrity chef Gordon Ramsay demonstrates how to transform ordinary banana pancakes into a gourmet breakfast by caramelizing sliced bananas with sugar, butter, and a splash of rum. The technique creates a deep, amber‑colored fruit layer and a silky rum‑infused syrup...
The piece revives an 1885 recipe that bakes ham in hard apple cider, a fermented drink favored by early American settlers. It explains the distinction between fresh and hard cider, noting that the latter provides the mild sweetness and tang...
Adding tomato sauce to instant ramen creates a quick, flavorful fusion that blends Italian acidity with Japanese umami. The hack can be applied by stirring sauce into the broth, cooking noodles directly in it, or using canned tomato soup as...
Tasting Table has identified the seven top markets in Northern Virginia for authentic Virginia country ham, ranging from historic farms to modern butcher shops. Selections were based on award recognitions, media coverage, and community reviews, highlighting venues like Turner Ham...
Households can neutralize kitchen trash odors by placing banana peels in the bin. The volatile compound isoamyl acetate from banana peels masks unpleasant smells, and dicing the peels makes them easy to use each time trash is taken out. An...
Los Angeles’ Bay Cities Italian Deli & Bakery celebrated its centennial in 2025, tracing roots back to 1925 as the city’s oldest Italian deli. Its flagship Godmother sandwich, layered with prosciutto, ham, capicola, mortadella, Genoa salami and provolone, has become...
