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.
Mirazur marked its 20th anniversary by unveiling a special tasting menu curated by Ferran Adrià, the legendary El Bulli chef. The menu, described as a “greatest‑hits” collection re‑imagined by Adrià, runs from April 1 to May 16, 2026, and costs roughly $580 per person. Diners experience theatrical courses that fuse science, poetry, and biodynamic ingredients across themed phases. Reservations are limited and the offering is nearly sold out.
Fior D'Italia, founded on May 1 1886, is America’s oldest Italian restaurant and is approaching its 140th anniversary. The San Francisco institution has survived an 1893 fire, the 1906 earthquake, a 2012 financial shutdown, and reopened under chef Gianni Audieri. Its menu blends classic...
A boutique sake brewery in Kumagaya, Saitama, has begun using a little‑known shuzō kōteki‑mai rice variety for its premium line. While Japan registers roughly 1,000 table‑rice strains, only about 100 are classified as ideal brewing rice, featuring larger grains with higher...
The Mexican hamburger originated in Denver in the 1960s at Joe’s Buffet, combining a seasoned beef patty, tortilla, refried beans, and green chile sauce. Served on a plate, it quickly became a regional comfort staple, reflecting Denver’s blend of Mid‑Western...
Even I'm not sure of my next move sometimes... First time baking in 9 months, casual little sourdough bagel aka "sourdagel" attempt Will be covering with copious everything bagel seasoning pre-bake, naturally https://t.co/nTBn5JFImO
Fine‑dining talent is flocking to New South Wales’ South Coast, highlighted by Cupitt’s Estate hiring Ryan Smith, formerly of Banc and Restaurant Balzac, as its executive chef. Smith follows a wave of recent relocations, including Alex Prichard’s departure from Icebergs...
Tasting Table’s new broccoli au gratin swaps starchy potatoes for a low‑carb, high‑fiber vegetable while preserving the classic creamy, breadcrumb‑topped finish. The recipe follows the same steaming, béchamel‑based process, but the broccoli’s natural sweetness and firm texture create a lighter,...
Michelin‑star chef Sungchul Shim revealed a two‑garlic, koji‑based marinade that elevates prime rib to restaurant quality. The recipe combines sharp white garlic with sweet fermented black garlic, plus koji, mustard and water, after a multi‑day dry‑age and overnight marination. The...
Chef Nawal Rézagui, the first culinary talent from El Jadida to be honored, received a 2026 Michelin star, joining only two other women worldwide to earn the distinction this year. The award highlights the growing global appetite for North African...
Egg rolls in a bowl replace the traditional wrapper with a customizable, skillet‑cooked mix of meat, vegetables and sauce. The article stresses that draining cooked ground meat—whether beef, chicken or turkey—is essential to avoid a greasy texture and ensure the...
SATS Ltd. and the World Association of Chefs Societies (WORLDCHEFS) have launched a structured Culinary Staff Training Program that aligns SATS' entire inflight catering workforce with the WORLDCHEFS Global Certification framework. The initiative targets more than 700 culinary professionals across...
Denny's Japan serves a range of Italian‑inspired pastas, most notably Spaghetti with Hokkaido Butter Cod Roe Sauce, a creamy cod‑roe and seaweed‑topped dish. The menu also includes pesto‑avocado, prosciutto‑porcini, and crab‑shrimp varieties, many of which are sold as frozen meals...
Gareth Baty, a self‑taught chef from Cumbria, was crowned champion of BBC’s MasterChef: The Professionals, defeating finalists Luke Emmess and Mark O’Brien. His three‑course menu—langoustine tartare starter, truffle‑mousse chicken roulade main, and a Brandy Alexander‑inspired dessert—was praised as faultless by...
The blog post lists the nine top oyster destinations in Los Angeles, beginning with Crudo e Nudo in Santa Monica, noted for its chalkboard specials and curated wine pairings. Each venue offers a distinct patio or indoor setting, catering to both locals...
Guy Fieri’s baked‑potato hack calls for brining six medium russet potatoes in a solution of one cup kosher salt and eight cups water for two to eight hours, then baking them at 400 °F on a wire rack without poking holes....
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Istanbul’s culinary landscape stretches from bustling breakfast tables at Olden 1772—where a two‑person spread runs about $64—to the historic Spice Market’s centuries‑old spice routes. In the Balat district, century‑old pickle shops like Balat Tursucusu preserve fermentation traditions while catering to modern health...
Julie Kinnaird’s Filipino pork adobo recipe showcases the classic low‑and‑slow braise that defines the Philippines’ national dish. The method calls for marinating pork shoulder in cane vinegar, soy sauce, brown sugar, peppercorns and bay leaves for at least two hours,...
Thanh Long, opened in 1971, holds the distinction of being San Francisco’s first Vietnamese restaurant. The modest eatery has become a culinary landmark, best known for its garlic noodles—a creamy, garlic‑forward dish that locals and visitors alike rave about. Signature plates...
Michelin announced 12 new additions to its California guide on March 25, 2026, including six Los Angeles restaurants, five Bay Area venues and a Montecito newcomer. The expansion highlights the state’s accelerating fine‑dining ecosystem and sets the stage for the...
The article ranks the United States' most expensive sushi restaurants, highlighting venues in New York, Los Angeles, Boston and Miami that charge $230‑$950 per person for omakase experiences. Many of these spots hold Michelin stars and feature ultra‑fresh, often rare,...
World’s 101 Best Steak Restaurants has unveiled its 2026 ranking, crowning La Cúpula in Jiménez de Jamuz, Spain, as the world’s top steakhouse. Spanish venues dominate the top five, with Laia Erretegia, I Due Cippi, and Lana rounding out the podium. New York’s Eighty Six jumps to #12, becoming the highest‑ranked North...
The lemon lush, a no‑bake layered dessert built on Cool Whip, instant pudding and a crumb crust, surged in popularity during the 1960s‑70s as a convenient potluck staple. Its origins trace back to the 1950s when processed foods like instant pudding...
London’s Kiln and Smoking Goat chefs will partner with New York’s Comal for a two‑night, five‑course tasting menu on April 23‑24, 2026. The collaborative dinner, sponsored by hospitality‑tech firm Blackbird, showcases a blend of Mexican and Southeast Asian flavors using...
Dallas‑based Western Addition Restaurant Group is launching its first restaurant outside Texas with il Bracco in Scottsdale, Arizona on March 30. The 5,000‑square‑foot, ground‑up build sits on a 1.6‑acre corner site and seats 165 guests, including a patio. The concept blends Italian...
The Chairman reclaimed the No. 1 spot on Asia’s 50 Best Restaurants 2026 list, with neighbour Wing taking No. 2, as the awards ceremony unfolded in Hong Kong. The double win highlights the city’s resurgence as a regional dining capital and sets...
Electronic duo Bicep will headline Sensora, a multi‑sensory charity dinner in London’s West End on May 5, 2026. The event pairs six Michelin‑starred chefs with each of the five senses plus memory, offering a six‑course tasting while raising funds for The Brain...
Brazilian chef Alberto Landgraf will publish *Oteque* in April 2026, a hardcover cookbook that uniquely includes carbon‑footprint data for each of its 78 recipes. The environmental metrics were calculated with sustainability consultancy Reach Eat, making it the first global culinary...
Karl Strovink, CEO of Blue Bottle Coffee, outlined the brand’s evolution toward premium quality and deep sustainability commitments. He highlighted the company’s recent achievement of carbon neutrality in 2024 and its push into alternative coffee varietals to counter climate risks....
Luxury travel operators report a near‑30% jump in culinary‑focused bookings, while high‑net‑worth guests are willing to spend $1,000 or more on single‑day dining experiences. The trend is reshaping itineraries, putting food at the center of travel planning.
Chef Joey Chavez and his wife Kaitlyn opened Truffle & Rye Market & Café in Richmond, a Houston suburb, offering artisanal sandwiches, pastries and coffee. The venture marks the chef’s move from Michelin‑starred kitchens to a community‑focused casual concept, highlighting...
London’s iconic fried‑chicken chain Morley’s has partnered with Malaysian eatery Roti King to launch a limited‑time pop‑up called Bossman Mamak in Brixton Village from April 9 to April 12. The collaboration will showcase four hybrid dishes that marry Morley’s signature...
Two of Stuttgart’s most celebrated fine‑dining venues, Hegel Eins and the Maerz brothers’ restaurant at Hotel Rose, could lose their Michelin stars at the June 2026 inspection. The risk stems from a sudden chef hiatus at Hegel Eins and the Maerz brothers’ decision...
Chef and author Helen Graham opens her refrigerator to reveal a curated mix of sour condiments, homemade infusions and convenient ready‑meals. She highlights Iraqi amba sauce, tamarind concentrate, confit vegetable oil and stem‑ginger syrup as flavor anchors, while also keeping...
Dal Fiorentino, the cult‑favorite sandwich shop known for its Florentine‑style schiacciata, is opening its fifth London outlet on March 28 at 38 Westbourne Grove in Notting Hill. The new venue takes over the former Made in Little France space and...
In this episode of the Vittles podcast, host Adam Cochlan talks with Joké Bakare, the pioneering chef behind Chishuru, about her historic achievement as the UK's first Black female chef to earn a Michelin star. They explore how the Michelin...
The Original Ivy in Covent Garden has unveiled a Heritage Menu aimed at pre‑ and post‑theatre diners. The menu, available Monday‑Friday, offers two courses for about $36 and three courses for about $44. Dishes range from classic Ivy shepherd’s pie...
Portside Market, a new stall inside Prahran Market, is operated by LK Hospitality’s Stephen Nairn and Luke Headon, bringing fine‑dining service to a retail seafood setting. The venue offers freshly cut, dressed and prepared seafood sourced from coastal regions across...
Rachel Roddy adapts a classic Tuscan tortino alla fiorentina by adding potatoes to the traditional aubergine and herb bake, creating a richer, layered dish that serves four. The recipe details a two‑stage frying process, a simple egg‑milk‑cheese custard, and a...
After 15 years at the Michelin‑starred Hotel Frederiksminde, chef Jonas Mikkelsen and partner Rasmus Mørch have opened Magny, a 16‑seat restaurant on Ny Adelgade 3 in Copenhagen’s Inner City. The venue centers the kitchen as a stage, offering a hyper‑boutique...
Feeling summer vibes today, so currently cooking a creamy lemon pasta and pairing it with a Pinot Grigio from Veneto🥂 Fresh, crisp, the wine cuts through the creaminess and works perfectly with the lemon. What would you pair this with?
Michelin‑starred chef Michael White revealed that white vermouth can replace wine in seafood pasta, delivering herbaceous, citrus‑forward notes and balanced acidity. He demonstrated the same principle in dishes like Parmesan risotto, butter‑poached fish, and red‑wine‑braised short ribs, where vermouth adds...
René Redzepi, the Danish chef who built Noma into a global benchmark for New Nordic cuisine, announced his resignation on March 12 after a New York Times report detailed abuse allegations. His departure has sparked an industry‑wide reckoning over the...
Peru’s Washington embassy is leveraging its culinary reputation to deepen diplomatic ties, celebrating 200 years of U.S. relations with a five‑course menu that showcases coastal, Andean and Amazonian flavors. Chef Michael Ciuffardi, who also runs Virginia’s Inca Social restaurants, recently won...
Mary Berry recommends cubing cold butter and soaking it in lukewarm water for ten minutes to soften quickly without melting. The method avoids the noisy, time‑consuming mixer approach and preserves butter’s structure for optimal creaming. Alternative hacks include a double‑boiler,...
Gloria, the Shoreditch outpost of the Big Mamma Group, has launched the Italo Sunday Club, a three‑course Italian sharing feast offered every Sunday for £39 (about $50) per person. The set menu runs from midday to 4:30 pm and accommodates groups...
Singapore’s Michelin‑starred Burnt Ends marks its 13th anniversary with a global chef takeover series in 2026, featuring culinary talent from Chile, Australia, India and Brazil. Each visiting chef will command the restaurant’s four‑tonne wood‑fired ovens for a single, ingredient‑driven dinner....
Peruvian chef Jaime Pesaque, founder of Lima's Mayta, took full creative control of a one‑night menu at Valencia's two‑Michelin‑star Ricard Camarena Restaurant. The collaboration blended indigenous Peruvian ingredients with the Valencian chef’s regional produce, offering diners a rare cross‑cultural fine‑dining...
Ree Drummond, the Pioneer Woman, achieves a silky enchilada sauce by sprinkling flour directly onto sautéed onions and peppers, creating a quick roux that thickens without a separate fat base. Continuous whisking while adding stock prevents clumps and burnt flour,...
Sacramento is transforming from a political hub into a premier travel destination, leveraging its farm‑to‑fork culture, Michelin‑starred dining, and a vibrant arts scene. A $1.4 billion expansion of Sacramento International Airport and the opening of Hotel Eleanor, the city’s first five‑star...
Renowned Spanish chef Albert Adrià showcased three avant‑garde dishes—blood‑infused consommé, lamprey with citrus glaze, and hare with black truffle—at the Alimentaria 2026 exhibition in Barcelona. The presentation, staged at the event’s flagship pavilion, underscores a growing trend toward experimental gastronomy...
