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.
Omni PGA Frisco Resort & Spa in Texas launched SAVOR, a four‑day festival that fuses high‑end dining, live music and golf. The event, timed for April 30‑May 3, 2026, aligns with the "sportscations" trend where travelers build trips around immersive experiences. Celebrity chefs such as James Beard‑winner Scott Conant and Grammy‑artist John Rzeznik headline the program, while the resort’s 500 rooms let guests stay on‑site. SAVOR positions the resort as a prototype for experience‑centric hospitality destinations.
The article shares a detailed recipe for Italian Lemon Cream Cake, a light vanilla sponge layered with a fluffy lemon‑mascarpone filling and a crisp crumb topping. It serves 10‑12 people, requires about an hour of prep and 30‑40 minutes of...
Chef Geno Bahena of Manchamanteles warns diners to skip Tex‑Mex staples such as hard‑shell tacos, chimichangas and fajitas if they seek genuine Mexican flavors. He emphasizes that these dishes reflect Texas‑influenced cuisine rather than regional Mexican traditions. Bahena recommends authentic...
The Takeout has compiled a nationwide ranking of the ten best barbecue‑restaurant ribs, spotlighting iconic spots from Kansas City to Memphis. Selections were based on Michelin recognitions, James Beard accolades, and strong local reputations, emphasizing dry‑rub techniques, low‑and‑slow smoking, and premium...
Celebrity chef Guy Fieri shows how to boost a classic mahi‑mahi ceviche with pre‑cooked shrimp, creating a protein‑rich starter that delivers about 35 grams of protein versus the typical 11‑gram version. In a Food Network YouTube demo with Brooke Shields, he explains...
Home cooks often struggle with dry meatloaf, especially when using lean beef or turkey. Food‑Network champion Erica Blaire Roby recommends swapping traditional breadcrumbs for crushed Ritz crackers, a 1:1 substitution that locks in moisture. The buttery texture of Ritz (and...
In the 1970s, potlucks became a staple of American social life, aided by the widespread adoption of the Crock‑Pot slow cooker. One standout dish, calico beans—also called cowboy or hobo beans—merged ground beef, bacon, onions, brown sugar, mustard, ketchup, and...
Leonard's Pit Barbecue, a Memphis‑style BBQ institution founded in 1922, continues operating after a century of service. The restaurant gained fame when Elvis Presley frequented the spot in the 1960s, tipping staff $50–$100, equivalent to roughly $538–$1,075 today. Although the...
Soban, a modest seven‑table Korean eatery in Los Angeles’ Koreatown, was revitalized when mother Jennifer Pak and daughter‑translator Deborah Pak took over in 2014. A 2015 endorsement by the late critic Jonathan Gold propelled the restaurant into the spotlight for...
Chef Steven Molnar, originally trained for French cuisine, now leads Toronto’s Michelin‑starred Quetzal, a restaurant that has reshaped the city’s view of Mexican food. A research trip to Oaxaca inspired him to adopt ancient Oaxacan recipes and live‑fire techniques, which...
Di Marco Pinsa Romana, a healthier, airy flatbread, is launching in U.S. specialty stores after establishing a global footprint of over 40 million units sold and $60 million in revenue. The brand, founded by baker Corrado Di Marco and nutritionist wife Benilde,...
A must-taste in South Philly: Bomb Bomb Bar for old-school Italian-American cooking and hospitality. Pro tip: Go with a group and order … everything. bombbombbar thechefassembly
Gregory Lee’s guide ranks the 16 best Italian restaurants across New York City, from Brooklyn’s intimate pasta houses to Queens’ classic red‑sauce joints and Manhattan’s upscale trattorias. The list balances historic family‑run spots like Bamonte’s and Gene’s with modern innovators such...
Chef‑author Ifrah F. Ahmed is gearing up for a national press tour to promote her debut cookbook, *Soomaaliya: Food, Memory, and Migration*. The book blends Somali recipes with personal narratives of displacement and cultural identity. Ahmed also runs Milk & Myrrh, a traveling pop‑up...
Hormel Foods identified five pizza trends to watch in 2026, ranging from hyper‑specific spicy toppings to innovative crusts. The company highlighted regional chilies like Calabrian, the rise of brisket as a premium topping, a surge in meat‑heavy options, a 98 %...
Charlotte, traditionally a car‑centric city, is gaining attention for its walkable enclave Wesley Heights, just over a mile from Uptown. The historic district blends early‑20th‑century bungalows with a compact dining and nightlife corridor on Thrift Road and Jay Street. Greenways...
Flat Earth Pizza, a Bethnal Green vegetarian pizzeria launched in 2022, announced it will serve its final slice in mid‑April 2024. The restaurant gained a reputation for inventive plant‑based toppings and a zero‑landfill waste model that cut food waste by...
A raw‑milk cheddar from RAW FARM, a brand backed by Robert F. Kennedy Jr. supporter Aaron McAfee, has been identified as the likely source of a Shiga toxin‑producing E. coli O157 outbreak that sickened seven people across three states. Health officials...
Swipe for the details…one of petrusbygordonramsay most beautiful dishes, it’s stunning smoked eel with Oscietra caviar, celeriac and apple !
Bōkan 37, perched on the 37th floor of the Novotel at 40 Marsh Wall in Canary Wharf, has launched a spring brunch available every Saturday from 12:30 pm to 2:30 pm. The three‑course menu, curated by Executive Chef Robert Manea, is priced at £45 (≈$58)...
Chef Ed Smith shares two quick‑cook chicken dishes—a garlic‑butter chicken ball served over buttery orzo and a lemon‑sage piccata that reimagines the classic sauce with sage. Both recipes require about 30 minutes of cooking and serve four or fewer diners,...
UK food security minister Dame Angela Eagle announced that alternative proteins are a major opportunity in the forthcoming Good Food Cycle strategy and that the government will accelerate novel food approvals. The announcement follows the Food Standards Agency’s recent moves...
Chili’s publicly rebuked Ruth’s Chris Steak House on X, calling the steakhouse’s business‑casual dress code “proper attire” a relic. The exchange, which amassed over a million views, underscored divergent brand strategies in the casual‑fine dining segment. The spat has ignited...
South Korean instant‑noodle maker Samyang Foods has inaugurated a dedicated plant‑based research hub near Wageningen, Netherlands, a global agrifood tech cluster. The facility, initially staffed by seven researchers and slated to grow to fifteen, will explore plant proteins, functional foods,...
Halter, a New Zealand startup, is courting a new funding round valued at over $2 billion, with billionaire Peter Thiel’s Founders Fund expected to lead. The capital infusion targets AI‑enabled collars that could help US ranchers cope with the smallest cattle...
Making short rib for dinner, for the first time. Started at 6pm. Seems like I might be having short rib for breakfast. 😭🙃
Heading to Philly? Make time for the handsome Emilia, the latest from veteran chef Greg Vernick and team in Kensington. My cheat sheet: fried artichokes, sea scallop crudo with burrata, mushroom bolognese, wood-roasted eggplant. #phillyeats
A farmer from Jacksonville, Florida, set out on foot for Washington, D.C., to draw attention to escalating food‑insecurity across the United States. The walk, which began this week, aims to pressure policymakers and galvanize public support for stronger hunger‑relief programs.
I've never made bread at home before. But with 3 little kids, we do a lot of "science experiments". So this is our first family starter. It's Day 2. Any advice? https://t.co/VJAzugp6Fx
Michael Jordan's Steak House, with locations in Chicago, Connecticut, and Washington, has been dissected through thousands of recent Google reviews to pinpoint which steaks deliver premium value. The analysis recommends ordering the filet mignon, filet Oscar, KC strip, Tomahawk ribeye,...
Anna Stockwell’s March 22, 2026 article walks readers through making butter at home using just heavy cream and common kitchen tools. The guide details each stage—from whipping the cream and agitating past stiff peaks, to separating the buttermilk, rinsing, kneading, and shaping...
Chef Michael White proposes swapping vanilla for bourbon in classic crème brûlée, turning the French custard into a boozy indulgence. He advises a two‑step infusion—reduce a splash of bourbon then fold it into the custard—to preserve nuanced spice and caramel...
Hummus has been added to the UK’s official inflation basket, signalling its transition from niche dip to a staple comparable to ketchup. British consumers now spend roughly £170 million a year on the chickpea spread, with brands like Ramona Hazan’s valued...
Out‑of‑season fish on a menu isn’t automatically a warning sign, according to Ed Scarpone of New York’s Giulietta. Modern flash‑freezing technology can lock in freshness, often yielding fish that rivals or exceeds unfrozen, seasonal catches. Quality hinges on rapid freezing,...
Papaya milk, a staple of Taiwanese night markets, can be made at home with just fresh papaya and any milk of choice. The recipe calls for two cups of ripe papaya blended with ice and a cup of milk to...
Tasting Table’s roundup spotlights 20 standout Mexican bakeries across the United States, from coast‑to‑coast panaderías serving classic conchas, orejas, and tamales to innovative concepts blending Mexican flavors with modern twists. Many of the featured shops have earned regional awards, media...
The article revives the onion loaf, a once‑common steakhouse side that layers thinly sliced onions, batter, and deep‑frying into a crisp, loaf‑shaped appetizer. Once a staple on classic steakhouse menus, the dish has largely vanished except at a few chains...
The article outlines thirteen common mistakes that sabotage homemade biscuits and gravy, from avoiding traditional fats like lard to mishandling dough and gravy consistency. Southern chefs emphasize using high‑quality sausage, cold dairy, and a cast‑iron skillet while preserving sausage grease...
Chef Jamie Milne recommends oven‑baking fried green tomatoes to avoid the oil‑splatter mess of stovetop frying. By preheating the oven to 425 °F, drizzling a light coat of olive oil, and baking on a wire rack, cooks achieve a crispy exterior...
Anthony Bourdain named Pixar’s 2007 animated film Ratatouille his favorite food movie, praising its passionate portrayal of cuisine and meticulous detail. He discussed the film in a 2011 Entertainment Tonight interview and later via email, calling it “the best food...
McDonald's recent limited‑time offers – the Shamrock Shake and the Big Arch Burger – generated only short‑lived traffic bumps of 5.5% and 2.2% year‑over‑year respectively. The muted response has fueled internal debate about abandoning the LTO‑heavy playbook in favor of...
Celebrity chef Ina Garten recommends a coffee‑infused rub for grilled New York strip steaks, blending ground coffee with salt, pepper, brown sugar, garlic, chipotle and red‑pepper flakes. She advises using freshly ground beans for maximum flavor integration and coating the steak...
Build‑your‑own takeaway salad bowls, dubbed “slop bowls,” are proliferating across London’s fast‑casual scene and now entering supermarkets. Prices range from £7 to £25, with ingredients ranging from grains and vegetables to proteins like salmon or tofu, and the concept taps...
New York’s supper‑club scene is booming, offering curated, members‑only or public dinner experiences that blend high‑end cuisine with social networking. Options range from The Supper Club’s $2,500‑$10,000 membership packages to open‑door events like Ebi‑Ayo’s Nigerian‑Italian fusion. Weekly concepts such as...
Julia Child’s 1948 arrival in Paris sparked a culinary legacy that today fuels a curated walking tour. The route starts at Les Deux Magots, moves through her former apartment and the cooking school she co‑founded, and ends at iconic brasseries...
How to eat sushi the right way by renowned Japanese chef Nobu Matsuhisa 🍣 https://t.co/GLrlpbaT0B
Hats off to @capture_air for brilliant new carbon-capture concept: IPA beer brewed with carbon dioxide collected by their novel system @AlmanacBeer https://t.co/AL6YnCtk9z
In the 1940s Las Vegas hotel El Rancho introduced America’s first all‑you‑can‑eat buffet, charging just $1 per person—roughly $25 today. Though the hotel lost money on the spread, it attracted casino patrons and sparked a nationwide buffet boom. The concept flourished through...
Celebrity chef Gordon Ramsay shared a quick pork‑chop coating hack on Instagram, using mayonnaise as a binder and a sealed plastic bag to shake seasonings and panko onto the meat. The vigorous shake creates a uniform crust without the traditional...
Bone Daddies, a leading London ramen chain, will launch a new restaurant on Old Compton Street in Soho on 6 April 2026. The 80‑seat venue replaces the long‑standing pop‑up Shackfuyu, which is closing after an 11‑year run. The space combines the brand’s...
