Maryland Half-and-Half Crab Soup
Saveur has published a detailed recipe for Maryland half‑and‑half crab soup, a hybrid that blends the state’s classic creamy chowder with its lighter, vegetable‑rich broth. The method yields six to eight servings in about 50 minutes, using butter, mirepoix, flour‑roux, crushed tomatoes, crab stock, half‑and‑half, and a pound of jumbo lump crabmeat. The recipe emphasizes adjusting thickness with additional crab stock and finishes with Old Bay seasoning for authentic regional flavor. It showcases Maryland’s coastal culinary heritage while offering a versatile home‑cooking option.
Baked Cheesy Smoked Haddock and Lemon Icebox Pudding: Henry Harris’ Alternative Easter Lunch
Chef Henry Harris presents an alternative Easter lunch featuring baked cheesy smoked haddock and a lemon icebox pudding. The haddock dish uses sustainably sourced, thick fillets, French crème fraîche, and a blend of Parmesan, Comté, with optional leeks or potatoes,...
Co-Founder of Iconic Korean Tofu House Dies at 88
Co‑founder Tae‑ro Lee, who helped popularize spicy silken‑tofu stew soondubu jigae, died on March 8 at age 88. He and his late wife Hee‑sook opened the first BCD Tofu House in Los Angeles’ Koreatown in 1996, a restaurant that has grown...
Hormel Names New Food Safety Leader
Hormel Foods announced that long‑time vice president of global food safety and quality management Richard Carlson will retire after a 35‑year tenure. Jeremiah Johnson, a 20‑year Hormel veteran and current director of food safety management, will succeed him as vice...
New York Restaurants April 2026: Where To Go
April 2026’s New York restaurant roundup showcases a blend of classic and innovative dining experiences. Jacques Brasserie celebrates its 30‑year milestone with timeless French dishes, while The Commerce Inn offers early‑American fare that falls short of distinction. Unglo Thai BBQ...
In a Sea of Bakeries and Pizzerias, This San Pedro Standout Is in a League of Its Own
Colossus Harbor opened on Valentine’s Day 2025 in the Vivo on Harbor luxury complex, marking the third location for Kristin Colazas Rodriguez’s bread‑centric brand. The 700‑square‑foot venue blends a morning bakery‑café, a lunch‑focused sandwich shop, and an evening pizzeria, all...
Precision Power: Why the Commercial Microwave Deserves a Second Look in ’26
Chef Ken Megarr argues that commercial microwaves have evolved from simple reheating devices into precision cooking tools, thanks to inverter technology, programmable controls, and connectivity. Research from Cornell shows microwaves often retain more water‑soluble nutrients than baking, boiling, or steaming....
A New Italian Bar and Restaurant Is Landing in Carlton
Delmonte, a new Italian bar and restaurant, will open in winter 2026 at the historic King and Godfree building on Lygon Street, Carlton. The venue is part of restaurateur Jamie Valmorbida’s expanding portfolio, which includes Johnny’s Green Room, Pidapipo and...
Namma Bangalore Vibbes
Namma Bangalore Vibbes, a new Indian eatery, opened on 118 Koornang Rd in Carnegie, Melbourne, offering an all‑day menu from breakfast dosas to late‑night biryani. Co‑owner Jyotsna Reddy’s signature podi‑sprinkled idli blends rice, tapioca and fenugreek, served with coconut chutney...
Where To Find The Absolute Best Chili Rellenos In Denver, According To A Local
Los Dos Potrillos, a locally owned Mexican eatery, is hailed as Denver’s top spot for chili rellenos, offering both soft and ultra‑crispy versions smothered in signature green chili. Founder Jose Ramirez serves the dish in five locations, the original in Centennial, alongside a...
Applications Open for World’s 50 Best Restaurants Scholarship 2026
The World’s 50 Best Restaurants Scholarship 2026 is now accepting applications from chefs over 18 with less than three years of professional kitchen experience. Run with Parmigiano Reggiano, the winner receives an invitation to the November awards ceremony, hands‑on training...
Next Time You Make Meat Marinade, Add A Scoop Of This Creamy Pantry Staple
Nut butter is emerging as a versatile pantry staple that can transform ordinary meat marinades. Its creamy texture and natural fats coat proteins, delivering richer umami, subtle sweetness, and a smoother mouthfeel. The ingredient works equally well with chicken, beef,...
This Iconic Chain Restaurant Has Built Its Dynasty On Prime Rib
Lawry's The Prime Rib, founded in Beverly Hills in 1938, built its reputation on a single‑item menu centered on prime rib, priced at $1.25 per slab (about $28 today). For 55 years the restaurant served only this cut, expanding to...
Forget The Pasta Shells. You Should Be Stuffing Meatballs With Cheese Instead
Cheese‑stuffed meatballs are gaining traction as a bold twist on a classic comfort dish, highlighted by a Gorgonzola‑filled meatball recipe served in arrabbiata sauce. The article explains how the sharp, creamy center enhances flavor while emphasizing the importance of cheese...
San Diego's Culinary Scene Has Grown Up
San Diego’s culinary landscape is shedding its casual reputation as chef‑driven fine‑dining establishments multiply. Chefs like Travis Swikard, Elijah Arizmendi, and Eric Bost are leveraging the region’s abundant local farms, seafood and whole‑animal sourcing to create “cuisine du soleil” and...
America250 and Goldbelly Launch Official Food Program for Nation's 250th Anniversary
America250 and food‑delivery platform Goldbelly have teamed up to launch Taste of America250, the official culinary program marking the United States' 250th anniversary. Goldbelly serves as the Official Marketplace, while its founder Joe Ariel takes on the role of Official...
Quality Test Your Go-To Steakhouse By Ordering This Menu Item (Hint, It's Not Steak)
Chef Brian Walter recommends ordering roast chicken at a steakhouse to gauge overall kitchen quality. He explains that the bird’s sourcing, seasoning, and crisp skin reveal a chef’s discipline and ingredient intent. The same standards apply to sides, sauces, and...
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Bánh Xèo (Sizzling Pancakes)
Vietnamese chef Binh Duong’s bánh xèo, a crispy rice‑flour crêpe filled with pork, shrimp, mushrooms and bean sprouts, was highlighted by Food & Wine as one of its 40 best‑ever recipes in 2018. Duong, a James Beard Award nominee and author of...
12 Food Documentaries On Netflix, Ranked From Worst To Best
Netflix’s latest roundup ranks twelve food documentaries from worst to best, highlighting the platform’s deep investment in culinary storytelling. The list crowns David Chang’s *Ugly Delicious* at number one, thanks to a flawless 100% Rotten Tomatoes rating, while his earlier *Breakfast, Lunch...
The Resy Hit List: Where In D.C. You’ll Want to Eat Right Now
Resy’s March 2026 Hit List spotlights 20 standout D.C. eateries, ranging from Maison’s upscale French townhouse dining to Poplar’s hyper‑local prix‑fixe concept. The roundup highlights culinary diversity, featuring Filipino brunch at Purple Patch, Nikkei tasting at Maru San, and African‑diaspora inspired seafood...
Here Are the 2026 James Beard Award Chef and Restaurateur Finalists
The James Beard Foundation unveiled its 2026 chef and restaurateur finalists, with Los Angeles emerging as a dominant force. Nancy Silverton was honored with a Lifetime Achievement Award, while Othón Nolasko and Damián Diaz received Humanitarian of the Year for their...
New Ovens Elevate Freshii's Menu and Lift Sales
Freshii has installed high‑heat ovens that let kitchens roast proteins and vegetables instead of steaming them, delivering richer flavors in bowls, salads and wraps. The equipment upgrade launched across its U.S. locations in early 2026 and immediately boosted menu appeal....
5 Food and Dining Trends That Will Take 2026 by Storm
Industry insiders predict five dominant dining trends for 2026, ranging from hyper‑cultural cuisine to a resurgence of meat‑centric menus. Restaurants will elevate marginalized culinary traditions, create screen‑free spaces that foster human connection, and revive authentic hospitality. Economic pressures will drive...
16 Cheap Grilling Tools That Are Worth Buying On Amazon (Starting At $5)
Amazon’s Daily Meal roundup highlights 16 highly‑rated grilling tools priced between $4.79 and $14.34, making essential BBQ accessories affordable for casual and seasoned cooks alike. The selection spans basting brushes, a digital meat thermometer, stainless‑steel tongs, skewers, a meat injector,...
London’s First Ever Korean Food Festival Is Coming to King’s Cross Next Month
London’s inaugural Korean food festival, Jung Festival, will run from May 1‑4 at King’s Cross’s Canopy Market. Organized by creative agency Market Root and influencer Rollin Lee, the free‑entry event will host thirty stalls showcasing traditional dishes like gimbap and bulgogi...
It Needn’t Be the Final Furlong for Fine Dining
Fine‑dining establishments are losing traction with younger diners, who favor venues that deliver Instagram‑ready experiences over traditional Michelin‑starred rooms. Executives like Martin Williams of Evolv Collection are experimenting with new chefs, discount schemes, and immersive concepts to broaden appeal. The...
Vietnamese Spring Rolls with Pineapple Nuóc Châm
Gourmet Traveller published a modern take on classic Vietnamese spring rolls, pairing pork‑filled rolls with a bright pineapple nuoc châm dipping sauce. The recipe emphasizes fresh herbs—including optional perilla—soft butter lettuce wraps, and a quick deep‑fry that yields a crisp exterior...
Tanya Bush’s Recipes for Carrot Cake with Cream Cheese Mousse, and Neapolitan Pavlova
Tanya Bush shares two upscale dessert recipes—a single‑layer carrot cake topped with a light cream‑cheese mousse and a Neapolitan‑inspired pavlova that layers strawberry meringue, chocolate fudge sauce, vanilla cream‑cheese whip, and strawberry compote. The carrot cake uses olive oil and...
“We Receive up to 500 EOIs”: The Ultra-Competitive Process of Joining Dark Mofo’s Winter Feast
Dark Mofo’s Winter Feast in Tasmania receives up to 500 expressions of interest each year for just 75 coveted stalls, underscoring the event’s ultra‑competitive nature. The 2026 edition will feature 40% new vendors, aiming to keep the culinary offering fresh....
The Slicing Mistake That Robs Grilled Meat Of Flavor, According To Gordon Ramsay
Celebrity chef Gordon Ramsay warns that slicing steak too thin strips it of flavor and moisture. He recommends cutting each piece at least a quarter‑inch (about half a centimeter) thick and letting the meat rest before serving. Ramsay also advises...
Should You Always Core Your Apples Before Making Cider?
Home cider makers can skip coring apples, a practice rooted in traditional farmhouse cider production that yields a cloudier, more tannic beverage. Removing cores produces a clearer, fruit‑forward cider but requires extra labor. Apple seeds contain trace cyanide, yet the...
Premiere Date Revealed for MASTERCHEF AUSTRALIA 2026
MasterChef Australia Season 18 will premiere on Sunday, 19 April 2026 at 7 pm, streaming free on Network 10. All four original judges return, joined by high‑profile guests such as Jimmy Barnes, Robert Irwin, Maggie Beer and Curtis Stone. The competition will feature 24 amateur...
Bobby Flay's Top Tip For Grilled Meat That Tastes Restaurant Quality
Celebrity chef Bobby Flay advises home grillers to flip meat only once, letting the grill do the work. He stresses timing the flip after a solid crust forms, typically after two minutes on a hot grill. The tip applies to...
The NYC Cafe That Claims To Be America's First Espresso Bar
Ferrara bakery in Little Italy opened in 1892 and markets itself as America’s first espresso bar, but espresso machines were not yet in use. Historical records show the city’s first espresso machine arrived at Barbetta in 1911, while Caffè Reggio began...
9 Best Hotel Bakeries in London You Might Not Have Heard Of
London’s luxury hotels are turning their kitchens into public bakeries, offering Instagram‑ready pastries and cakes alongside traditional hotel services. Establishments such as Claridge’s, The Savoy and The Berkeley showcase collaborations with renowned patissiers, with prices ranging from $4 to $8...
The World's Largest Benihana Is In This US State (It's An Entire Village)
The world’s largest Benihana resides inside the Westgate Las Vegas Resort and Casino, occupying a 38,000‑square‑foot “village” of restaurants, bars, Japanese gardens, ponds and a Torri Arch. Since opening in 1974, the venue has evolved from a single teppanyaki grill...
The Best Way To Cook Pork Chops Isn't In A Pan Or The Oven
The article recommends using an air fryer as the optimal method for cooking pork chops, citing its ability to produce a crisp exterior while retaining moisture. It advises cooking bone‑in chops at 375‑400°F for 12‑15 minutes, flipping halfway, and removing...
The Best Deep-Dish Pizza In Chicago Can Be Surprisingly Hard To Get
Milly’s Pizza in a Pan has emerged as a premier deep‑dish destination, earning top honors from Chicago Magazine, The Infatuation, Chowhound and a global Time Out ranking. The shop produces only about 45 pies each day, causing orders to sell...
Texture Innovation: Confectionery’s Next Frontier
Texture is emerging as the primary growth engine in confectionery as consumers chase multi‑sensory indulgence. Freeze‑drying and other minimally processed techniques are delivering dramatic crunch and clean‑label appeal, while chocolate innovators like Dubai and Angel Hair are pushing novel mouthfeels....
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Carciofi Alla Giudia (Jewish-Style Fried Artichokes)
Carciofi alla Giudia, Rome’s iconic Jewish‑style fried artichokes, trace their roots to medieval Sicily where Jewish communities first embraced the vegetable. The dish relies on the locally prized carciofo Romanesco, harvested from late February to early April, and a two‑step...
Anthony Bourdain Created A Gourmet Chocolate Bar - Here's What Happened To It
Anthony Bourdain teamed with chef Eric Ripert and chocolatier Christopher Curtin to launch the Good & Evil dark chocolate bar in 2012, featuring 72% cacao and rare Pure Nacional beans from Peru. The bar debuted at $18 (about $26 today) and was later...
The Black Culinary Renaissance Happening In Asheville, North Carolina
Asheville’s food scene is witnessing a Black culinary renaissance led by chefs like Ashleigh Shanti at Good Hot Fish, Rakim Gaines at Capella on 9, and the Wynn family’s Sistas on Montford. These entrepreneurs revive Affrilachian cuisine—a blend of foraged...
3 Future Food Projects Get $4.7M Dutch Govt Funding for Cultivated Meat & Fermentation
The Dutch Research Council (NWO) has granted $4.7 million to three consortia to accelerate cultivated meat and precision‑fermentation technologies. The Up‑Cell project at TU Delft will engineer scalable animal cell lines, while Maastricht‑led MeatUp focuses on whole‑cut meat alternatives using seaweed‑based...
Prince St. Pizza Partners with Dave’s Hot Chicken Franchisee for National Expansion
Prince St. Pizza has teamed up with Lawrence Kourie, the founder and largest franchisee of Dave’s Hot Chicken, to launch a national expansion of its Sicilian‑style square pies. Kourie will use his multi‑state operations and disciplined franchising approach to open...
Turn Yellow Mustard Into Your Own DIY Dijon With A Few Pantry Ingredients
The article shows how to transform ordinary yellow mustard into a close DIY replica of Dijon by adding white wine vinegar, sugar, water, salt, and optional heat agents like horseradish or wasabi. It outlines the historical roots of authentic Dijon,...
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Don’t Toss the Liquid in Canned Beans — Here Are 6 Ways Chefs Use It
Chefs are championing the liquid left in canned beans—known as aquafaba—as a versatile, low‑cost ingredient. They use it to replace eggs in vegan mayonnaise and aioli, thicken soups and sauces, create foamy cocktails, smooth hummus, and flavor rice. The practice...
Why The Toer De Geuze Might Be The Ultimate Beer Geek Experience
The Toer de Geuze 2026, scheduled for May 9‑10, will be the largest edition yet, inviting beer lovers to tour all fourteen HORAL member breweries in Belgium’s Zenne Valley and Pajottenland. The event highlights lambic’s unique spontaneously fermented style, which enjoys...
Stargazy Pie Gets Its Spotlight
Jess Shadbolt, a Suffolk‑born chef, is launching Dean’s, a British‑style pub in Manhattan alongside partner Annie Shi. The menu blends classic British comfort foods—Guinness‑bread, Scotch quail eggs, and a limited‑run Stargazy pie made with Boston mackerel, cod, and hake—with locally...
A Brief and Essential History of the Most Important Food Ever Invented: The Pickle
Pickling began in Mesopotamia around 2400 BCE as a salt‑brine method to preserve cucumbers, quickly spreading to ancient Egypt, Greece, and Rome. Over centuries, trade routes such as the Silk and Spice Roads carried pickling techniques and spices worldwide, embedding the...
The Resy Guide to Brunch in Miami
Resy’s latest guide maps Miami’s diverse brunch landscape, highlighting everything from upscale buffets with premium ingredients to relaxed neighborhood cafés. Notable spots include Sadelle’s Coconut Grove’s daily brunch, Amara at Paraiso’s $98 adult buffet, and Michelin‑starred Le Jardinier’s prix‑fixe menu....