Philadelphia Responds to Unpaid TSA Worker Plight with ‘World Record for the Longest Cheesesteak in History’
Philadelphia International Airport set a Guinness World Record on National Cheesesteak Day by arranging 1,291 cheesesteak sandwiches in a single line inside the departure hall. The effort, organized by MarketPlace PHL, more than doubled the previous record of 500 sandwiches. After certification, volunteers handed the sandwiches to travelers, airport staff, and TSA agents who have been working without pay during the federal government shutdown. The stunt highlighted the city’s culinary icon while providing a morale boost for unpaid security personnel.
Beloved British Restaurant Bill’s Teams up with ‘Potato Queen’ Poppy Cooks For 25th Anniversary Menu Takeover
Bill’s, celebrating its 25th anniversary, has partnered with viral chef Poppy Cooks to launch a limited‑edition potato‑focused menu across all 49 UK locations from 13 April to 8 June. The collaboration introduces three new dishes—Poppy’s Burger, Loaded Tater Tots, and Crispy Smash...
‘Native Foods Have Sustained People for Generations’
Jack Strong, executive chef at The Allison Inn and Spa and member of the Confederated Tribes of Siletz, is using his platform to revive and showcase Native cuisine. He runs a school‑based culinary program that serves K‑12 meals, operates a...
EHL Expands Into Gastronomy with New Associate Culinary Degree
EHL, a premier hospitality school, will launch a two‑year associate degree in international culinary arts, fine‑dining experience and restaurant management, with the first cohort starting in September 2027. The program blends culinary techniques, guest‑experience training and restaurant‑operations coursework, and includes a...
Pearl Barley Coconut Curry, Winter Gado-Gado: Petty Pandean-Elliott’s Indonesian Vegetarian Recipes
Petty Pandean‑Elliott’s new Indonesian vegetarian cookbook introduces two plant‑based recipes—a winter gado‑gado salad and a pearl barley, pea and tempeh coconut curry. Both dishes highlight tempeh’s rising popularity in UK supermarkets as a protein‑rich, fermented ingredient. The gado‑gado serves 4‑6,...
Arancini with Basil Pesto and Smoked Scamorza
The article details a classic Sicilian arancini recipe enriched with basil pesto and smoked scamorza. It walks readers through a slow‑stirred risotto base, cheese‑filled centers, and a crisp panko coating, finished with a bright pomodoro sauce. The dish is positioned...
This Sweet, Chocolatey Burrata Filling Is Unexpectedly Brilliant
A Nutella‑filled burrata combines Italy’s creamy mozzarella cheese with the chocolate‑hazelnut spread, creating a sweet‑savory dessert that has moved from an Australian specialty in 2018 to a global social‑media sensation. The concept can be replicated at home using store‑bought burrata...
OldTown White Coffee Launches Hot & Cold Range Across Asia via ‘Your Favourites Made Cold’
OldTown White Coffee has introduced a Hot & Cold product range in Malaysia, Singapore, Hong Kong and China under the “Your Favourites Made Cold” campaign, developed with digital agency Kingdom Digital. The new line dissolves seamlessly in both hot and...
Is The 'Outside-In' Dining Rule Real When It Comes To Using Your Utensils?
The article confirms that the traditional “outside‑in” utensil rule still governs formal dining settings. Etiquette expert Nikesha Tannehill Tyson explains that forks belong on the left, knives on the right, and the soup spoon farthest right, with dessert pieces positioned...
Eric Clapton's Favorite Chicago Restaurant Still Serves His Go-To Dish
Eric Clapton’s 2018 three‑day visit to Le Colonial Chicago turned a single menu item into a lasting story. The legendary guitarist dined there three times in under 48 hours, ordering the same cari ga each meal. Le Colonial, a French‑Vietnamese...
Icebergs Culinary Director Alex Prichard Leaves Current Role to Pursue Dream Venue
Alex Prichard, culinary director of Sydney’s iconic Icebergs Dining Room, announced he will leave his role after 11 years to launch his own restaurant. The new venue, Sara Dining, is slated to open in Berry on the NSW South Coast in...
The 2-Ingredient Oatmeal That Tastes Like A Tropical Paradise
The article spotlights a two‑ingredient oatmeal made with canned coconut milk, positioning it as a quick, flavorful upgrade to traditional oats. It explains why canned varieties—regular or lite—deliver richer taste and higher fat content than carton milk. Readers learn three...
Whip Up Dolly Parton's Cornbread With 3 Southern Staples And A Skillet
Dolly Parton shared a no‑fuss Southern cornbread recipe that relies on just three staples: coarse self‑rising cornmeal, buttermilk, and bacon drippings, seasoned with salt and pepper. She emphasizes using grainy brands like Martha White or White Lily to achieve a...
This Popular Condiment Got Its Start On Shark Tank
Jada Spices’ plant‑based chicken salt, first pitched on Shark Tank, has moved from a niche vegan product to a mainstream seasoning available in U.S. retailers like Whole Foods and online. The blend replicates the umami‑rich flavor of Australia’s beloved chicken‑salt seasoning...
Rocco DiSpirito’s Italian-American Brasserie, Bar Rocco, Is Now Open in New York City
Bar Rocco, a 108‑seat Italian‑American brasserie helmed by celebrity chef Rocco DiSpirito, opened this month in the Kimpton Era Midtown hotel adjacent to Rockefeller Center. The venue offers breakfast, lunch, and dinner, featuring steaks, pastas, seafood, and inventive cocktails. It...
Beer Is A Boozy Mac And Cheese Booster — Here's The Easy Way To Add It In
Adding a splash of beer to mac and cheese can deepen the sauce’s flavor without making the dish taste like beer. Food creator Jamie Milne advises swapping a quarter‑cup of milk for an equal amount of beer while making the...
James Trees Brings the Independent Restaurant Spirit to Hotel Dining
James Trees, a celebrated independent restaurateur, launched High Steaks atop the Rio Las Vegas Hotel’s Masquerade Tower, marking his first major hotel partnership. Backed by Rio CEO Patrick Miller, Trees secured autonomy over suppliers and staffing, allowing him to iterate...
Bar Ferdinando Is a Brand-New, Century-Old Café
Bar Ferdinando is set to open on April 15 as an all‑day café and bar in the former 121‑year‑old Ferdinando’s Focacceria on Manhattan’s Lower East Side. Owner Sal Lamboglia, who acquired the space from longtime proprietor Francesco Buffa, retained much of the...
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Forget Vanilla Lattes — Savory Ingredients Are Redefining Your Morning Coffee
U.S. cafés are introducing savory, umami‑focused coffee drinks that replace traditional sweet syrups with ingredients like miso, cheese foam, tahini, and bone broth. Baristas say these additions balance coffee’s inherent bitterness and produce a fuller, rounder palate. The movement taps...
One of the Best Burgers in the City Is Coming to North London
Jupiter Burger, a Hackney street‑food stall famed for its In‑NOut‑inspired burgers, will open a pop‑up in north London this Easter. The pop‑up operates at Pasero on West Green Road, Tottenham, from April 1‑4 and April 8‑11, each evening between 5 pm and 9:15 pm....
The Last Days of 99-Year-Old Taix: Stolen Art, French Onion Soup Lines and an Online Auction
Taix, the iconic 99‑year‑old French restaurant in Echo Park, will close its historic chalet‑style building on March 29, 2026 to make way for a six‑story mixed‑use housing complex. Owner Michael Taix sold the property to Holland Partner Group for $12 million and plans to...
Exclusive: Bettani Farms CEO on Its Acquisitions & Plans to Stretch the Vegan Cheese Category
Bettani Farms, the former Climax Foods, raised $6.5 million and acquired Hungry Planet, Numu and Stockeld Dreamery to create a unified vegan cheese platform. Leveraging its AI‑powered Caseed ingredient, the company unveiled a high‑stretch mozzarella that mimics dairy performance, achieving a...
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8 Cooking 'Rules' That Chefs Never Follow
Top chefs across the U.S. reveal why they routinely ignore classic kitchen commandments, from using extra‑virgin olive oil for sautéing to skipping oven preheat for braised meats. They argue that boiling stocks can produce rich, milky broths, that lightly salted...
10 London Bakeries Have Been Crowned the Best in the UK for 2026
London’s bakery scene earned a major boost as the Good Food Guide released its 2026 list of Britain’s 50 Best Bakeries, featuring ten capital establishments. The roster includes newcomers such as Chatsworth Bakehouse, Arôme, Lucky Yu and August Bakery, alongside...
How Row 7 Is Inventing New Vegetables—And Reshaping the Food System in the Process
Chef Dan Barber, a farm‑to‑table pioneer, launched Row 7 in 2018 to bring restaurant‑grade vegetables to home growers. The seed company now offers about two dozen specialty varieties, such as the sweet, heat‑less Habanada pepper and the Sweet Garleek allium hybrid,...
Melco Restaurants Earn Six Diamonds in Black Pearl Guide
Melco Resorts & Entertainment secured six Black Pearl Restaurant Guide diamonds in 2026, reinforcing its fine‑dining leadership in Macau. Jade Dragon earned the coveted three‑diamond rating for the seventh straight year and captured the Annual Dish Award for its steamed...
Hamsi Taverna
The new Sydney Fish Market at Blackwattle Bay has quickly become a lively hub, helped by Efendi Group’s Hamsi Taverna, a Turkish‑Mediterranean restaurant occupying the market’s southwest corner. Its al‑fresco seating and a menu that marries Anatolian flavors with local...
Historic Cole's Is Days Away From Closing. Really. Here Are the Final Specials
Los Angeles’ iconic Cole’s restaurant, famed for inventing the French dip sandwich, will close its doors on March 29, ending a 118‑year run. The closure follows a series of extensions after owners Pouring with Heart failed to secure a buyer...
Tempeh Pad Thai With Broccoli and Corn
MyFitnessPal’s latest post showcases a plant‑based Tempeh Pad Thai that blends brown‑rice noodles, broccoli, corn, and a tangy tamarind‑sriracha sauce. Each serving delivers 369 calories, 16 grams of protein and only 339 mg of sodium, positioning it as a balanced, low‑sodium dinner option....
Forget Beef Broth: This Liquid Makes Homemade Pot Roast So Much Better
Home cooks are swapping traditional beef broth for beer when braising pot roast, especially dark, full‑bodied stouts and porters. The malt‑forward flavors, acidity, and deep amber hue of these beers complement the collagen‑rich beef, producing a richer, more aromatic jus....
This Texas Golf Resort Is Rewriting What A Food Festival Looks Like
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...
Italian Lemon Cream Cake Is The Light and Fluffy Dessert of My Dreams
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...
The Dish To Avoid At A Mexican Restaurant If You're Looking For A Traditional Meal
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 10 Best Barbecue Restaurant Ribs In The US
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...
How Guy Fieri Adds A Protein-Packed Boost To Mahi Mahi Ceviche
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...
The Classic Snack That Makes Meatloaf Extra Tender And Juicy
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...
This 1970s Potluck Meal Stretched Pantry Staples
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...
This Tennessee BBQ Joint Elvis Loved To Overtip At Is Still Open Today
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...
How the Mother-Daughter Team Behind Koreatown’s Beloved Soban Honors Tradition
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...
Move Over, Pizza—Why Pinsa Romana Is Italy’s Hot New Food Export
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,...
These Are The 16 Best Italian Restaurants In New York City
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...
Ifrah F. Ahmed Has the Spice Plug
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 Highlights Five Pizza Trends
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's Walkable Neighborhood Is The Place To Go For Restaurants, Nightlife, And Greenway Hikes
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...
One of London’s Best Vegetarian Restaurants Has Announced It Is Closing
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...
Ed Smith’s Recipes for Garlic Butter Chicken Balls, and Lemon and Sage Piccata
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,...
Alternative Proteins ‘A Major Opportunity’, Says UK Food Security Minister
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...
South Korea’s Samyang Foods Opens Plant-Based R&D Hub in Europe
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,...
6 Steaks To Order And 3 To Skip At Michael Jordan's Steak House
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,...
Homemade Butter
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...