Cultivated Seafood Is Getting Real
San Diego‑based BlueNalu has raised $11 million in insider‑led financing to accelerate production of cultivated bluefin tuna toro, targeting a commercial launch in 2026. The funding will support scale‑up of bioreactor facilities and advance regulatory approval, with FDA clearance expected soon. By growing real fish cells, BlueNalu aims to deliver the same taste and nutrition as wild‑caught tuna while eliminating reliance on overfished stocks. The move signals a shift from R&D milestones toward real‑world seafood availability.
Anthony Bourdain Mississippi Delta: All Of The Restaurants Picked On Parts Unknown
Anthony Bourdain’s “Parts Unknown” episode on the Mississippi Delta spotlighted a handful of iconic eateries, from Big Apple Inn’s smoked‑sausage sandwiches to Doe’s Eat Place’s legendary steak‑tamales. The show also featured soul‑food staples at The Senator’s Place and pit‑smoked whole‑hog barbecue at Lamar Lounge. Several of the highlighted...
Anthony Bourdain Punjab: All Of The Restaurants Picked On Parts Unknown
Anthony Bourdain’s “Parts Unknown” episode on Punjab aired in April 2014, exploring the state’s rich, dairy‑heavy cuisine and Sikh hospitality. The show highlighted three key eateries – Kesar da Dhaba’s buttery kulcha, Beera Chicken House’s iconic tandoori chicken, and Chapslee’s...
How to Cook Taiwanese Cuisine
In the latest Strait Forward episode, host Channing Lee and award‑winning food journalist Clarissa Wei spotlight Taiwanese cuisine beyond the usual beef noodle soup and xiaolongbao, framing it as a pillar of Taiwan’s soft‑power strategy. Wei promotes her new cookbook,...
The Lightest Lasagna You Will Ever Try
A new lasagna recipe swaps traditional ricotta and tomato layers for a carrot puree, creating a markedly lighter dish. The author describes using fresh pasta sheets, a modest amount of cheese, and the sweet, earthy puree to achieve a satisfying...
Eat, Drink, Caffeinate, and Shop Like a Boss in San Francisco's North Beach
Ryan Pollnow, the pizzaiolo behind Flour + Water Pizzeria, offers a curated "Little Black Book" of North Beach’s eateries, bars, coffee houses, and boutiques. The guide highlights legacy spots like Cafe Trieste and Vesuvio alongside newer concepts such as Hilda...
A Living Archive of Peruvian Soul Food
In Lima’s bohemian Barranco district, chef José del Castillo has opened Isolina, a restaurant that functions as a living archive of traditional Peruvian home cooking. Named after his mother, the venue serves dishes such as layered causas, sharp ceviches, and...
The Best Chef in the World 2026: 18 Top Michelin Star Chefs
The 2026 ranking spotlights the world’s most‑decorated active chefs by total Michelin stars, with French legend Alain Ducasse leading at 18 and Yannick Alléno close behind at 17. The list spans 18 chefs across four continents, highlighting the concentration of three‑star venues—only...
Weekly Review: Wild Izakaya
Wild Izakaya opened in the City of London, converting a former Brown’s office into a sleek Tokyo‑inspired bar. Backed by the team behind Pinna, Beast, and Goodman, it offers authentic izakaya dishes led by Chef Satoru Hashimoto. The venue boasts...
Smashed: An Announcement
The author postpones Smashed #80 to focus on launching a second newsletter, "Serving Up," for Brighton’s Best Restaurants. The new publication debuts this Friday, offering free, twice‑monthly content that blends chef interviews, cocktail recipes, and dish reviews. It coincides with...