Today's Food Pulse
Omaha Eatery Grows Its Own Greens with In‑House Hydroponics
A restaurant in Omaha has installed a LED‑lit hydroponic system to grow leafy greens and herbs directly on its premises, allowing it to produce key ingredients in‑house. The move reflects a broader surge in vertical‑farm adoption and helps the eatery reduce reliance on external suppliers.
Also developing:
By the numbers: Nestlé sells Blue Bottle Coffee to Centurium Capital
In the Lab
Mariana Velásquez, cookbook author and food stylist, is rolling out her new book "Revel: A Maximalist’s Guide to Having People Over" alongside a tableware collection with Sur La Table. She will host her first book signing at Devoción coffee shop in Williamsburg and coordinate a launch‑party menu with Comparti catering. The day also includes a personal styling appointment and a night out at a Brooklyn bar, underscoring how she blends work and leisure in New York’s vibrant food scene.
Rolling On
In March, chef Jihan Lee launched TBD Gimbap, a takeout‑first Korean gimbap concept, in the space adjacent to his original West Village Nami Nori. The new spot replaces the gluten‑free bakery Postcard, signaling a shift toward quick, flavor‑forward Korean street...
The Iconic Dessert That Made Florida's Oldest Waterfront Restaurant Famous
Old Key Lime House, built in 1889 as the Lyman family home, is Florida’s oldest waterfront restaurant and a beloved Lantana landmark. Since Wayne Cordero opened the Old House Restaurant in 1989 and later renamed it in 2000, its signature...
Wolfgang Puck Left Home at 14 and Built a Legacy That Changed American Dining
Wolfgang Puck sat down for Season 4, Episode 4 of Food & Wine’s “Tinfoil Swans” podcast to recount his journey from a turbulent teenage escape to culinary icon. He describes leaving an abusive home at 14, learning pastry in a European kitchen, and his...
New Series "Food Network's Top 10" Delivers a Craveable Weekly Countdown From Restaurants Across America
Food Network is launching "Food Network’s Top 10," a weekly countdown series that premieres on May 25, 2026 at 10 p.m. ET/PT and streams the next day on HBO Max. Each episode ranks the nation’s best dishes in a specific category, beginning with a pizza‑focused...
São Paulo’s Tuju Secures Third Michelin Star, Joining Brazil’s Elite
Brazilian chef Luiz Filipe Souza’s Tuju has been awarded a third Michelin star, the highest honor in the guide, making it one of only two triple‑starred restaurants in the country. The accolade, announced at a ceremony in Rio’s Copacabana Palace,...
These Colorful Chocolate Candies Are One Of The Best Unexpected Beer Pairings
Two beverage experts explain how various beer styles can elevate the flavor of M&M candies. Stouts are recommended for plain chocolate M&Ms, while brown ales, Belgian dubbels, and cream ales complement flavored varieties such as caramel, peanut, and cookies‑and‑cream. Both...
The Bagel That Broke the Internet: Tory Bartlett and the Rise of PopUp Bagels
In this episode of the Hospitality Hangout, CEO Tory Bartlett (often called Jimmy) shares his journey from washing dishes at Hooters to leading the fast‑growing pop‑up bagel brand that went viral online. He discusses how his military reserve service, years...
UK’s GRUBBY Doubles Down on Frozen Ready Meals with Seven New Plant-Based Dishes
UK plant‑based kit brand GRUBBY has doubled its frozen ready‑meal portfolio, adding seven new dishes to bring the total to 16. The new meals, sold exclusively on its website, each provide about 25 g of protein, 10 g of fibre and 9.25...
HalalTrip Gastronomy Awards Go Regional with New Cities
The HalalTrip Gastronomy Awards, launched in Singapore in 2024, are expanding in 2026 to include Johor, Malaysia and Jakarta, Indonesia. The expansion was announced by Muhammad Imran, president of the Singapore Halal Culinary Federation, and Fazal Bahardeen, CEO of CrescentRating...
Mexican Magic: Santiago Lastra’s Recipes for Cheesy Mushroom Costras and Beetroot Tostadas
Santiago Lastra’s new cookbook *Mexican Soul: A New Style of Cooking* (priced at $38) showcases inventive plant‑based twists on classic Mexican fare, including a mushroom‑based costra and beetroot tostadas served on poppadoms. The book provides detailed recipes for homemade sauces such...
The Cut Of Fish You Should Think Twice About Grilling
Chef Saeng Douangdara advises grilling whole fish rather than fillets because the skin, bones and scales act as a natural barrier that keeps the flesh together, adds moisture and flavor, and looks impressive on the table. He recommends pat‑drying, generous...
MasterChef Australia Season 18 to Spotlight 24 New Contestants, Themed Weeks and Relatable Food
MasterChef Australia announced its 18th season will debut with 24 brand‑new home cooks, a lineup of themed weeks and high‑profile guests such as Jimmy Barnes, Robert Irwin and Sanjeev Kapoor. Executive producers say the show is pivoting back to "relatable...
Charming Lunch at The Place, Florence's Santa Maria Novella
Lovely spot for lunch at The Place in Santa Maria Novella in Florence, Italy https://t.co/OGFY5yelQ9
Chicago Or New York: Which City Really Has The Best Food?
Chicago and New York City vie for the title of America’s top food destination, each boasting iconic dishes and celebrated eateries. Rankings are split—Food & Wine places New York first and Chicago second, while Conde Nast Traveler’s readers rank Chicago higher. Objective metrics tilt the balance...
Cilantro Taste Preferences Can Be Relationship Dealbreakers
Making mango salsa and realizing that I don’t think I could be with someone who thinks cilantro tastes like soap
The Celebrity Chef Products Anthony Bourdain Loathed
Anthony Bourdain publicly denounced celebrity‑branded spice lines, calling them vanity projects that strip food of its cultural context. He also lambasted trend‑driven items like pumpkin spice, the Unicorn Frappuccino, and over‑engineered dishes such as club sandwiches and reimagined Chicago pizza....
A Fresh Twist on Avocado Toast That Actually Hits Different
In this episode, the host introduces a novel twist on the classic avocado toast by grating cold, hard‑boiled eggs over the mash and finishing it with a drizzle of hot honey. The simple technique adds a creamy, protein‑rich layer and...
Little Baobab Launches Monthly Senegalese Food and Music Nights at the Africa Centre in Southwark
Little Baobab, London’s sole Senegalese restaurant, has introduced a monthly Food and Live Music Night at the Africa Centre in Southwark. Each event, priced at £35 (about $45) per person, offers a buffet of traditional dishes and an acoustic concert...
German Vaccine Scientists Are Now Applying Their Expertise to Scaling Cultivated Meat
The Max Planck Institute for Dynamics of Complex Technical Systems in Magdeburg has partnered with cultivated‑meat startup Innocent Meat on a two‑year ZELPI project to transfer vaccine‑scale perfusion techniques to food biotech. The collaboration will test Innocent Meat’s cell lines...
Osip Announces Plot 26 Chef Collaboration Series, Launching in May with Kadeau’s Nicolai Nørregaard
Somerset’s Michelin‑starred Ososip is debuting a new chef‑collaboration series called Plot 26, kicking off on 19 May with a dinner featuring Nicolai Nørregaard of Copenhagen’s two‑star Kadeau. The event will showcase hyper‑seasonal dishes crafted from Osip’s biodynamic farms, with 28 seats priced at...
Time 100 2026 Honors Chefs Mashama Bailey, Nancy Silverton and Vikas Khanna
Time magazine has placed three chefs—Mashama Bailey, Nancy Silverton and Vikas Khanna—on its 2026 Time 100 list, recognizing their influence on cuisine, culture and philanthropy. The honor underscores how chefs are now seen as community leaders and global ambassadors for food.
Magnolia Petals Are Edible—Exploring Their Chemistry and Gin
Did you know magnolia petals are edible? I didn't until this year, and discovering that they are led me to this exploration of magnolia chemistry (and experiments in making magnolia gin). Learn more in the graphic here: https://www.compoundchem.com/2026/04/20/magnolia/
New Must-Read Cookbooks to Add to Your Shelf
From my bookshelf to yours: several books to discover this month 📖 "Mindful Cooking" - Coming out October 6! Pre-order link in bio "Table 4 at The River Cafe" by Ruthie Rogers "The Secret History of French Cooking" by @lukebarr "Ohana Style" by...
Yeoneo Jorim — Korea's Gochujang-Braised Salmon with Daikon, Rice, Sesame Spinach and Spicy Braised Tofu
Yeoneo Jorim is a Korean gochujang‑braised salmon dish served with daikon, short‑grain rice, sesame spinach, and spicy braised tofu. The recipe highlights the jorim technique—simmering protein in a reduced, glaze‑rich sauce—while preserving the traditional banchan table layout. It provides a...
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Melissa King Shares Where to Eat in San Francisco—From Dim Sum and Cioppino to Late-Night Bites
Chef Melissa King, Top Chef winner and cookbook author, shares her definitive San Francisco food guide, highlighting iconic dishes like cioppino, sourdough, and dim sum. She recommends specific venues—from Anchor Oyster Bar for seafood to Tartine Bakery for sourdough and Rintaro...
This Iconic Las Vegas All-You-Can-Eat Buffet Is Closing For Good
The MGM Grand's all‑you‑can‑eat buffet, a 33‑year Strip staple, will close at the end of May, leaving the space vacant. This marks a sharp decline in Las Vegas buffets, now down from roughly 35 locations to just seven, as casinos...
Home Stop Debuts Flagship Store in Delhi with Chef Vicky Ratnani’s ‘Art of Hosting’ Experience
Home Stop opened its flagship store in Delhi’s Moti Nagar, featuring a live “Art of Hosting” session led by celebrity chef Vicky Ratnani. The launch showcases a curated mix of premium groceries, tabletop design, and experiential retail, signaling a shift...
Buzzworks Chefs Train With Master Chefs Of Great Britain
Buzzworks’ culinary teams attended an elite patisserie masterclass organized by The Master Chefs of Great Britain at Prestonfield House in Edinburgh. The hands‑on session taught advanced pastry techniques, presentation standards, and creative innovation, forming part of a corporate sponsorship that...
The Unbelievably Delicious Chicken I Make Once a Week
Ali’s Filipino Soy Garlic Chicken recipe transforms a restaurant‑style wing favorite into a quick, skillet‑ready dinner using boneless, skinless thighs. A light cornstarch coating yields a crisp exterior that clings to a sweet‑savory glaze of soy, brown sugar, ginger, and...
This Five-Star London Restaurant Has Been Named the Best in the World
Ikoyi, a 14‑course spice‑focused restaurant on London’s Strand, has been crowned the world’s best restaurant in Food & Wine’s 2026 Tastemakers Awards. The accolade places the venue ahead of nine other global contenders and underscores London’s culinary clout, now home...
Chef Marcelo Fukuya Opens $900,000 Fine‑Dining Spot in São Paulo’s Complexo JK
Renowned chef Marcelo Fukuya inaugurated his eponymous restaurant in São Paulo’s Complexo JK on March 17, backing the venture with a R$4.5 million ($900,000) investment. The new venue offers a high‑priced omakase tasting and à‑la‑carte options, marking the chef’s first independent space after...
Georgina Hayden’s Quick and Easy Recipe for Smoky Prawn, New Potato and Spinach Stew | Quick and Easy
Georgina Hayden’s Spanish‑inspired stew combines smoked paprika‑seasoned new potatoes, baby spinach, and grilled king prawns, finished with a lemon‑garlic aioli. The dish serves four and takes roughly 40 minutes from prep to plate, making it ideal for weeknight entertaining. Hayden...
Rebel Chef Max Strohe Redefines Kreuzberg Fine Dining at Tulus Lotrek
Chef Max Strohe and restaurateur Ilona Scholl have opened Tulus Lotrek in Berlin’s Kreuzberg, delivering a Michelin‑starred, casual fine‑dining experience that blends rebel attitude with precise technique. The concept challenges traditional fine‑dining norms while earning top ratings from Gault&Millau and...
Nyetimber Appoints Steven Edwards as Executive Chef
English sparkling wine producer Nyetimber has named MasterChef: The Professionals champion Steven Edwards as its executive chef, coinciding with the launch of a series of paired dining experiences at the estate. The four‑course events, featuring Nyetimber’s flagship 1086 cuvée, are...
The Shoreditch Bistro that Is Officially the Best Vegetarian Restaurant in London in 2026
Holy Carrot’s new Spitalfields outpost has been crowned London’s best vegetarian restaurant for 2026, just weeks after opening. The venue blends a largely plant‑based menu with dairy and eggs, widening its appeal beyond strict vegans. Reviewers highlighted standout dishes such...
The Best Ways to Cook with Spring Produce, Including Asparagus, Peas and Herbs
The Washington Post’s spring food guide outlines the most effective ways to showcase seasonal vegetables such as asparagus, peas and fresh herbs. It emphasizes simple techniques—roasting, blanching, quick sautéing—that preserve texture, color and natural flavor. The piece also highlights the...
Why Restaurants Are Using Spice to Drive Flavor—And Repeat Traffic
Spice is now a staple on roughly 95% of U.S. restaurant menus, driven by the 65% of Americans who enjoy hot flavors. Operators are shifting from extreme heat to approachable, mid‑level heat that blends sweet, savory and global influences. Brands...
Ann Chin Popiah Brings Heritage Flavours to the Heartlands with Toa Payoh Hub Pop-Up Experience
Ann Chin Popiah will open a limited‑time pop‑up at Toa Payoh Hub in mid‑May 2026, taking over a long‑standing muah chee stall while keeping its original offering. The pop‑up will showcase the brand’s handmade popiah skins and kueh pie tee,...
Mestizo Launches Low-ABV Cocktail Menu in Partnership with Leve Agave Spirit Co-Founded by Ex-F1 Driver Nicholas Latifi
London’s Mestizo Mexican restaurant group has teamed with Leve, an agave spirit co‑founded by ex‑F1 driver Nicholas Latifi, to debut a four‑cocktail, low‑ABV menu at its Camden and Chelsea venues. Leve, distilled at 22% ABV from 100% Blue Weber agave,...
Where to Find Scotland’s Best Seafood. Clue: These Places Are Just Metres From the Water
Scotland’s west‑coast eateries are redefining fresh seafood by serving catches literally metres from the water. From the cash‑only Oban Seafood Hut beside a ferry terminal to Crofter’s Kitchen’s 30‑mile menu on a remote croft, chefs prioritize hyper‑local sourcing over city‑center...
Esca Group Appoints Adam Wolfers as Aalia and Aalia Wine Room Executive Chef
Esca Group announced that Adam Wolfers will serve as executive chef of Aalia and Aalia Wine Room. Wolfers most recently led the culinary direction at Anyday Hospitality and has worked in top Australian venues as well as Spain’s three‑Michelin‑starred Quique...
Fish Suppers: Fritters, Fried and Poached – Nathan Outlaw’s Haddock Recipes
Chef Nathan Outlaw presents three upscale haddock preparations—smoked fritters with cheese sauce, grilled fillets with braised leeks and anchovy emulsion, and poached haddock topped with a cider‑cheddar rarebit on roasted portobellos. The recipes emphasize sustainable sourcing, noting that Nordic haddock...
Baker Boy’s Brioche Ring Donut Is Elevating the Donut Case
Baker Boy, a North Dakota bakery manufacturer, launched a Ready‑to‑Ice Brioche Ring Donut this spring, targeting in‑store bakeries with a premium‑taste, pre‑fried product. The donut uses buttery brioche dough for a softer bite and positions itself as a higher‑end alternative...
Albert Adrià Says Lack of Time Hindered New Dish Creation at El Bulli
In a recent Xperience CaixaBank interview, Albert Adrià, brother of Ferran Adrià and former head chef at El Bulli, said the restaurant struggled to create new dishes because there simply wasn’t enough time. His comments shed light on the operational pressures...
Restaurant of the Year Nominee Onzieme Closes as ACT’s Dining Scene Struggles
Onzieme, a five‑year‑old Canberra brasserie and 2025 Restaurant of the Year nominee, will serve its final meal on May 30 after owner Louis Couttoupes cited relentless staff poaching and wage gaps that forced him to shoulder training costs. The closure mirrors...
The Expensive Steakhouse Reddit Users Bash For Poor Quality And Ridiculous Prices
STK Steakhouse markets itself as a modern dining‑and‑nightlife hybrid, operating 32 locations across the United States, Europe, Mexico, Canada, and the Middle East. Menu prices are steep, with a 6‑ounce filet at $59, a 10‑ounce ribeye at $83, and a...
This Iconic NYC Steakhouse Beloved By Old Hollywood Stars Has Big Expansion Plans
Delmonico's, the legendary New York steakhouse founded in 1837, is preparing to open a second Manhattan location in Midtown. The new venue, slated for a 2027 debut, will span roughly 11,000 square feet and feature expanded private dining rooms for...
Japan Elevates Simple Frying to Michelin-Star Art
Tempura is a perfect example of Bourdain saying Japanese food is “perfection and precision” with “few components.” Fried battered food is found everywhere in the world. But only Japan gets Michelin stars for it (tempura omasake spots). Portuguese brought the batter-and-fry technique to...
Chris Lucas Takes on Hong Kong at His Next Restaurant
Prolific Melbourne restaurateur Chris Lucas will launch Wishbone, his 13th venue and first on the city’s west side, in October 2026 inside the new 435 Bourke Street office tower—a $1 billion development (≈ $660 million USD). The three‑level restaurant reimagines Cantonese street food, offering dim...