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.
Las Vegas‑based sommelier Joshua Fyksen set a new Guinness World Record by eating at 28 Michelin‑starred restaurants across New York City in 24 hours, spending $1,451.34. The feat eclipses the previous Hong Kong record of 25 meals and highlights the logistical complexity of elite dining marathons.
The Michelin Guide Austria 2026, released on March 18, lists 101 restaurants with a total of 124 Michelin stars—the highest count ever for the country. The guide also names 61 Bib Gourmand establishments, underscoring Austria's expanding culinary map.
Ivy Knight, a French‑Canadian writer, filmmaker and former line cook, reflects on Toronto’s transformation over the 25 years she’s lived there. Visitor numbers have risen sharply, and the city’s food, art and nightlife now rank among the world’s most diverse....
my two most memorable/notable meat eating restaurant experiences in US and Japan: 🇺🇸 Black’s BBQ Lockhart - oldest family owned bbq in the US. used to be a meat market that started in 1932. they have this giant wooden block as...
Made Korean style fried chicken wings tonight. First time, and it was shockingly easy to get really good results. I’d assumed this was one of those it’s-never-as-good-as-the-restaurant dishes, but no, it’s actually one of those you-can-totally-do-this-at-home dishes
Chef Tohru Nakamura’s Tohru in der Schreiberei has been awarded three Michelin stars just weeks after opening in Munich. The accolade underscores the restaurant’s blend of Japanese technique with German and broader European influences and signals a shift in the...
A team of workers is restoring the 1837 Shahi Bawarchikhana, the royal kitchen of the former Awadh kingdom in Lucknow, using traditional lime‑based mortar and historic lakhauri bricks. The kitchen, still operational, serves thousands of meals during Ramadan and Muharram,...
Heading to a food festival today means we’ve got to bust out the big bag of @tumsofficial
Who knew there was a World Record about how many Michelin starred restaurants you could eat at in a day? Also, the amount spent seems pretty reasonable but it’s clear he was eating a lot of small plates.
The Daily Meal recommends using bacon grease instead of vegetable oil to season cast‑iron skillets, highlighting its 325 °F smoke point and umami‑rich coating. The process involves melting, filtering, and applying a thin layer of the fat, then baking the pan...
In the 1980s, curly‑parsley sprigs became a ubiquitous garnish across American restaurants, rooted in a legacy that began with meat‑packing and wholesale suppliers. The herb offered a low‑cost visual cue of sophistication, signaling upscale dining without adding flavor. As frozen‑food...
During the early 1920s, American home cooks embraced jelly‑filled omelets, a sweet‑savory dish born from the era’s economic hardship and the widespread availability of grape jam, which had been rationed during World I. The simple combination of eggs, butter and jelly...
London’s Fallow restaurant, founded by chefs Jack Croft and Will Murray, has released a step‑by‑step YouTube tutorial for braised lamb shank inspired by Michelin‑starred dining. The recipe emphasizes a 24‑hour brine, searing, roasting a mirepoix with lamb bones and fat,...
Corenucopia, the casual offshoot of the Core restaurant, delivers refined seafood dishes such as a Dover sole with lobster mousse that earned high praise, though its wine list leans toward the pricey end. The venue is consistently packed, reflecting strong...
Katz's Delicatessen, New York’s most iconic Jewish deli, only serves rye and club breads, explicitly discouraging white‑bread orders. Staff warn that requesting white bread invites mockery because it cannot support the deli’s massive, juicy pastrami piles. The bakery choices stem...
René Redzepi announced his resignation as co‑founder and chef‑owner of Copenhagen's three‑Michelin‑starred Noma, ending a 15‑year tenure. The move follows a New York Times exposé in which 35 former staff described physical abuse by Redzepi and other chefs. Noma now faces protests...
The Kitchn food editor Andrea Rivera Wawrzyn shares her favorite take on the classic Steak Diane, a pan‑seared steak finished with a rich mushroom‑shallot sauce deglazed with brandy and finished with cream. The recipe stresses flattening the steak, building flavor...
Martha Stewart recommends labeling every spice jar with either the purchase date or an estimated expiration date to keep flavor at its peak. Ground spices such as garlic powder remain aromatic for roughly three to six months, while whole seasonings...
Filipino demand for French fries is accelerating, driven by a growing appetite for crisp, high‑quality fries and adventurous flavors. Imports rose 3.6% last year to roughly $235 million, making the Philippines the world’s 13th largest fry importer. Lamb Weston is positioning...
Mary Ann Esposito’s "Ciao Italia" has aired on PBS for over three decades, making it America’s longest‑running cooking series. The show delivers complete, regionally focused Italian recipes in 30‑minute episodes, emphasizing dishes rarely seen on mainstream food channels. Esposito, a...
Celebrity chef Jamie Oliver unveiled a pork‑burger recipe that crowns the patty with paper‑thin pear slices, salad greens, olive oil, and crumbled blue cheese. The Instagram Reel highlights the sweet‑savory balance, urging diners to load the burger with the pear...
The matchatini is a new cocktail that swaps the espresso martini’s coffee base for ceremonial‑grade matcha, creating an earthy, herbaceous profile. It combines whisked matcha, vodka, and a complementary liqueur—often white chocolate, triple sec, or amaretto—then shakes with ice and...
Audrey Hepburn’s favorite indulgence was a simple scoop of vanilla ice cream drizzled with maple syrup, a dessert she enjoyed for its elegance and modesty. The article advises choosing between dark, robust or light, delicate maple syrup, chilling the serving...
Raita, a spiced, savory yogurt from South Asia, is highlighted as a flavorful alternative to the sweet yogurts dominating the U.S. market. The article traces its Ayurvedic roots, describes its taste profile, and notes the slow but growing interest in...
Tarpon Springs, Florida, is home to a distinctive Greek salad that tucks a generous layer of creamy potato salad beneath traditional Mediterranean greens. The recipe was created by Greek‑American chef Louis Pappas in the 1920s after he first added the potato...
The article curates 31 classic comfort‑food recipes ranging from mac and cheese to apple cobbler, emphasizing simple preparation and nostalgic appeal. It highlights dishes that require minimal ingredients and time, making them accessible for home cooks seeking warmth on chilly days. Each...
Chef‑tested creamy garlic Parmesan potatoes offer a quick, one‑skillet side that serves four. The recipe uses baby potatoes, heavy cream, Parmesan, and garlic to create a rich, crispy‑on‑the‑outside, tender interior without an oven. It pairs well with steak, holiday roasts,...
Chef Guillaume Dehecq reinvented the classic salade niçoise by pairing canned tuna with seared sushi‑grade tuna and omitting potatoes, a nod to Provençal cuisine. The dish features a medley of seasonal vegetables such as asparagus, artichoke hearts, and cherry tomatoes,...
World‑renowned chef Grant Achatz is bringing his Chicago flagship Alinea to the Bellagio for a six‑week residency, joining a growing list of fine‑dining pop‑ups that resemble rock‑star concert residencies. Priced at $595 per guest before wine, the Alinea × Bellagio experience rivals...
Chef Grant Achatz’s avant‑garde cocktail bar, The Aviary, is launching a month‑long residency at The Vault in Bellagio on the Las Vegas Strip. The pop‑up runs Wednesdays through Sundays in May 2026, costs $175 per guest, and caps off Achatz’s...
I have a second piece in today’s @ftweekend in which I rant about waiters asking intrusive questions. Because I am old, and have lived too much life for this malarkey. https://t.co/bAPwIWdjXX https://t.co/FZ92RNSLJB
Greek chef Christos Fotos expands his Jul’s brand from Ibiza to London, opening a flagship restaurant in St James’s. The venue, designed by Athens‑based ArcSet, marries the building’s historic architecture with Mediterranean stone, plaster and wood finishes. The menu balances Greek...
For today’s @ftweekend I am at Aces Food Craft in London’s Fitzrovia, a terrific Japanese inspired restaurant which is very much worth your time (and, if you have it, money) https://t.co/en3A2z7fl5
Melco Resorts’ Crystal Dragon in Manila will host “The Dragons’ Ascent,” a one‑night, 72‑seat six‑chef Michelin‑starred dinner on April 11. The event brings together chefs from Jade Dragon, Pearl Dragon and Crystal Dragon, offering a six‑course menu at roughly $212...
St‑Germain elderflower liqueur has become the core ingredient of the Hugo Spritz, now the de‑facto après‑ski cocktail across the French Alps and increasingly in U.S. ski resorts. The drink, invented in 2005 and revamped with St‑Germain in 2007, blends Prosecco,...
The Michelin Guide announced five new Bay Area entries in its 2026 mid‑year update, featuring four San Francisco restaurants and Menlo Park's Yeobo, Darling. The move places these venues on the inspectors’ radar for potential stars later this summer.
You’re not supposed to remember your first meal. I do. It was matzoh ball soup. A Passover staple that’s equal parts nourishment and medicine, this is the dish that raised me. It’s still one of the five best things I know...
The Nines, a flagship restaurant in Manhattan, has introduced a curated "Seafood Tower" menu, showcasing nine premium shellfish selections. The offering combines oysters, clams, shrimp, mussels, and artisanal sauces on a chilled ice pedestal, targeting affluent diners seeking experiential luxury....
Campo del Drago, the flagship restaurant of Rosewood Castiglion del Bosco in Montalcino, has been awarded its first Michelin star under Executive Chef Matteo Temperini. The honor spotlights the estate’s commitment to hyper‑local Tuscan cuisine and elevates the Val d'Orcia...
Ok, here's my free idea for someone with more time than I: a bioproduct to create near-instant caramelized onions. Let me explain 🧵
I'm writing about cultures around the world where some dishes are cooked in the ground and I'm open to suggestions via lolaannmendez@gmail.com #prrequest #journorequest #sourcerequest
Coachella celebrates its 25th anniversary with a food program that now features more than 75 vendors, ranging from casual street‑food stalls to high‑end experiences like Nobu’s reservation‑only omakase counter. VIP ticket holders gain access to exclusive dining events, including family‑style...
Biggest culinary upgrade for me in recent years was lowering the cooking temperature for onions and taking lots of time (and, of course, butter). Makes any and all dishes better. Can't rush aromatics.
CNN’s expose of abuse at René Redzepi’s Noma triggered a wave of self‑examination in fine dining. In response, chefs across Minnesota introduced a formal handbook, daily debriefs and mentorship programs to build healthier kitchens, marking a tangible push against entrenched toxicity.
Michael Symon’s rise on Food Network stems from early culinary honors, notably being named a Best New Chef by Food & Wine in 1998 and winning a James Beard Award for Lola Bistro in 2009. His 2008 victory on *The Next...
Starbucks outlined four essential elements for brewing good coffee: coffee‑to‑water ratio, grind size, water quality, and bean freshness. The company recommends a "golden" ratio of about two tablespoons per six ounces of water and matching grind size to the brewing...
Cottage cheese has resurfaced on social media as a go‑to protein source, praised for its high casein content, low calorie count, and culinary flexibility. Dietitians confirm it delivers about seven grams of protein per quarter cup, along with calcium, potassium,...
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Yelp’s latest data shows that New York City, San Francisco, Miami, Los Angeles and Boston have the highest share of ultra‑expensive restaurants (four dollar signs), while Detroit, Dallas, Houston, Atlanta and Minneapolis dominate the low‑price segment ($). The premium tier includes venues such...
Two Ontario chefs, Paulo Guerra and Kevin Moreira, won first‑place in the Classica and Best Cheese Slice categories at the International Pizza Challenge held in Las Vegas from March 24‑26. Their victories highlight a surge in Canadian pizza talent on...
Celebrity chef Alton Brown, an Atlanta native, names Blue Ridge Grill in Buckhead as his go‑to steakhouse. The upscale New‑American restaurant, operating since 1994, serves classic cuts like filet mignon and Japanese A5 wagyu alongside Southern sides. Brown also champions...
