The After-School Special
Starbucks’ cold, customizable drinks have become a cultural staple for U.S. teens, with Refreshers alone representing a $2 billion platform. A recent Piper Sandler survey shows over half of American teenagers favor Starbucks, while cold beverages now make up 75% of its sales. Competitors such as Dutch Bros, 7 Brew, and Swig are rapidly expanding, targeting the same youthful market with flashy, sugary drinks. Social media, especially TikTok, fuels viral trends that turn a $7‑$10 beverage into a status symbol and a monthly spend of $50‑$60 for many adolescents.
Ajinomoto Creates New Tech to Replace One of Cultivated Meat’s Most Expensive Components
Japanese food conglomerate Ajinomoto has engineered a plant‑derived hinokitiol compound to replace transferrin, the most expensive ingredient in cultivated‑meat culture media. Transferrin accounts for roughly 95% of media costs, so the new iron‑binding molecule could slash production expenses dramatically. Hinokitiol...
Anthony Bourdain Said This Was 'Probably The Single Worst Thing' He Ever Ate
Anthony Bourdain labeled Icelandic fermented shark, hákarl, as "the single worst thing" he ever ate during a 2005 episode of No Reservations. The dish, made from Greenland shark that is fermented and air‑dried for months, is traditionally paired with the...
Why We’re All Going Bananas for Banoffee Pie
Banoffee pie is experiencing a renaissance on upscale UK menus, with The Hart in Marylebone debuting a version that layers muscovado toffee, banana crème diplomat and Chantilly cream. Hawksmoor’s take adds whisky‑infused dulce de leche and mascarpone, while chef Tom...
Lennox Hastie’s Grilled Whole Flounder with Pil-Pil and Capers
Chef Lennox Hastie showcases a whole flounder grilled over charcoal, finished with a bright pil‑pil sauce of olive oil, garlic, chilli and capers. The fish, about 600 g each, is brushed with oil, seasoned, and cooked in a greased basket for...
Seagrass Boutique Hospitality to Open Hunter and Barrel Steakhouse in Canberra
Seagrass Boutique Hospitality Group is set to open its fifth Hunter and Barrel steakhouse on 8 May, marking the brand’s first entry into Canberra. The new Scotts Street venue will showcase Australian‑sourced meats, including grass‑fed Wagyu and a 1.1 kg Tomahawk, prepared over...
Lennox Hastie’s Grilled Octopus with Braised Chickpeas and Sobrasada
Chef Lennox Hastie unveils a grilled octopus recipe that pairs charred tentacles with braised chickpeas, cumin, fennel and preserved lemon, finished with a spoonful of spicy sobrasada. The dish relies on high‑heat caramelisation, smoky pimentón and bright citrus to create...
Curry Puff Pies and King Noodles: Ranie Saidi’s Everyday Malaysian Recipes
Chef and food writer Ranie Saidi has published a collection of everyday Malaysian recipes, featuring curried potato karipap pies and king noodles in a tangy sambal. She draws on lessons from her late grandmother, a wedding cook, who taught her...
AuX Labs Nabs $4M to Commercialise Cheese Made From Animal-Free Milk Protein
Toronto‑based AuX Labs secured $4 million in a round led by NYA Ventures and Nàdarra Ventures to commercialise its precision‑fermented recombinant casein. The funding will accelerate a brewing‑capacity‑leveraged platform that produces animal‑free, melt‑and‑stretch cheese at price points viable for pizzerias and...
Lennox Hastie’s Charred Corn with Espelette Butter and Manchego
Chef Lennox Hastie showcases a simple yet indulgent dish: corn cobs grilled until charred, brushed with a homemade Espelette butter, and finished with grated Manchego and chives. The recipe emphasizes the smoky sweetness of caramelised kernels, the bright heat of...
Lennox Hastie’s Grilled Bavette with Charred Onions and Romesco
Chef Lennox Hastie showcases a grilled bavette steak paired with charred onion hearts and a vibrant romesco sauce. The 1 kg cut is cooked high‑heat to develop a deep crust while its intramuscular fat renders, delivering buttery richness. A homemade romesco—made...
Plant ‘N’ Beef: Germany’s Rewe Group Re-Enters Blended Meat Space with New Burger
Germany’s second‑largest supermarket chain, Rewe Group, has re‑entered the blended‑meat market with its new Plant ‘n’ Beef burger, a 70% beef‑30% fava‑bean hybrid. The two‑pack retails for €2.99 (about $3.30), roughly half the price of Rewe’s own‑brand all‑beef burger at...
Bobby Flay's Fruity Hack Is The Secret To Better Grilling
Celebrity chef Bobby Flay reveals that grilling fresh peaches before blending them into barbecue sauce creates a smoky, caramelized sweetness that balances the heat of chipotle or Calabrian chilies. He says the fruit holds up on the grill and adds...
You Can Get Some of the Best Food in California at These Neo-Retro Diners
California’s dining scene is witnessing a surge of neo‑retro diners that marry classic counter‑service comfort with chef‑level technique and thoughtful design. Establishments like Jumbo’s Win Win in Anderson Valley, Super Mensch in San Francisco’s Marina, and Max & Helen’s on...
Daniel Boulud And Alain Ducasse On Pairing Wine And Fine Dining For A Good Cause
Renowned chefs Daniel Boulud and Alain Ducasse reunited at New York’s Restaurant DANIEL for the 28th Sunday Supper, a $3,500‑per‑person, four‑course charity dinner. The event, featuring guest chefs such as Michael Cimarusti, raised $1.3 million for Citymeals on Wheels, supporting homebound seniors....
H.wood Group Takes 10K SF for New Art Deco Dining Concept at 351 West 14th Street
The H.wood Group has secured a 15‑year lease on roughly 10,000 square feet at 351 West 14th Street in Manhattan’s Meatpacking District. The space will house the brand’s first New York City Lady Delilah supper club, a 1930s Art Deco‑inspired venue that...
Always Get Flat, Rubbery Pancakes? This Simple Fridge Ingredient Added Just Before Cooking Makes Them Ultra Fluffy
Home cooks often end up with flat, dense or rubbery pancakes because the batter lacks air and is over‑mixed, which develops gluten. Chefs Lena Abraham and Jean‑François Piège recommend a simple fridge staple—stiffly whipped egg whites—folded into the batter just before...
Why Whitefish Salad Tastes So Much Better When You Get It From The Deli
Zabar’s assistant vice president Annie Zabar explains why deli‑sourced whitefish salad consistently outshines home‑made versions. The key is premium, freshly smoked whitefish sourced from gourmet stores or smokehouses, which delivers a richer, salt‑balanced flavor. She also stresses gentle handling, thorough...
This Buzzy Seattle Coffee Shop Is Blending Hawaiian And Korean Flavors In A New Way
Orange Goose Coffee, a Hawaiian‑Korean‑inspired concept that began as a pop‑up in 2024, opened a permanent brick‑and‑mortar location in Seattle's Queen Anne neighborhood in March 2026. Founder Polu Arsiga hand‑built the interior and curates a menu of espresso drinks featuring in‑house...
Fable Brings Its Whole-Food Shiitake Mushroom Range to Waitrose Nationwide
London‑based Fable, a mushroom brand serving over 1,500 restaurants across the UK, Europe, Australia and North America, is launching its Tender Pulled Shiitake range in Waitrose stores nationwide on 6 May. The product is priced at £3.99 (about $5.10) and...
This Country Eats Even More Kraft Mac And Cheese Than The US
Canadians eat more Kraft Dinner than Americans, consuming over 50% more per capita. About 90 million boxes are sold annually in Canada, representing roughly a quarter of global Kraft mac‑and‑cheese sales despite the country's tiny share of world population. Over 80%...
My Go-To Late-Night Spot For Korean BBQ In Atlanta
Morning House, a Korean barbecue restaurant in Duluth, Atlanta, keeps its doors open until 5 a.m., catering to night‑shift workers and late‑night diners. The venue offers an all‑you‑can‑eat B menu for $30, featuring five beef cuts, 26 pork varieties, chicken, and...
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...
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...
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...
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...
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....
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...
:max_bytes(150000):strip_icc():format(jpeg)/TAL-header-melissa-king-cookbook-MELISSAKINGSANFRAN0426-5082ba36a5af441e8cef104d94071d68.jpg)
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...
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...
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...
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,...
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...
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...
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...