Why Beef Meatballs In America Look So Different From Their Italian Roots
Spaghetti and meatballs is widely perceived as an Italian classic, but in Italy pasta and meat are never combined on the same plate. Italian "polpette" are small, served alone or as a second course, and can be made from various meats or vegetables. When Italian immigrants arrived in the United States, abundant beef allowed them to create larger, beef‑based meatballs that were paired with spaghetti to suit American diners. This fusion gave rise to the iconic American dish, distinct from its Italian roots.
6 Mistakes To Avoid When Cooking Filet Mignon, According To A Chef
Chef Rosangela Teodoro warns that cheap, poorly stored filet mignon ruins flavor and texture. She stresses buying grass‑fed, bright‑red cuts, sealing them to avoid air exposure, and using a hot, dry pan for searing. Precise temperature control—pulling the steak at...
Chipotle Introduces Cilantro Lime Sauce
Chipotle Mexican Grill is rolling out a limited‑time Cilantro Lime Sauce nationwide, debuting Thursday after a successful pilot in Los Angeles that generated two‑to‑three times the order rate of previous sauces. The fresh‑daily sauce blends cilantro, Mexican spices, sour cream,...
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This Is the Best Night Market in the World, According to a New Study—And It’s the World’s Largest With 15,000+...
Travelbag’s latest study ranks Bangkok’s Chatuchak Weekend Market as the world’s best night market, highlighting its 15,000+ stalls and massive online interest. The market logged 368,000 monthly searches and over 14,600 TikTok posts, underscoring its global appeal. Close competitors include...
How Passover Foods Appeal to Gluten-Free and Health-Conscious Shoppers Year-Round
Passover’s strict dietary rules are turning the holiday into a year‑round driver of gluten‑free demand. Kosher‑for‑Passover certification now touches roughly 35 million non‑Jewish consumers, prompting manufacturers to swap wheat for almond, potato and coconut flours. This reformulation expands the shelf of...
Chili Shrimp, Quinoa and Spinach Skillet
Ellie Krieger, a registered dietitian and cookbook author, introduced a quick one‑pan dinner featuring chili‑seasoned shrimp, quinoa, and spinach. The recipe delivers 452 calories, 33 g protein, and a balanced macronutrient profile in under an hour of cooking. It emphasizes minimal...
Better Buffalo Chicken Dip
Ellie Krieger’s Better Buffalo Chicken Dip swaps traditional cream cheese for full‑fat cottage cheese, delivering the classic spicy, cheesy flavor with a lighter nutritional profile. The recipe yields about three cups, enough for 12 servings, and can be assembled ahead,...
One of London’s Most Creative Restaurants Is Opening at the New V&A East Museum
London’s V&A East Museum will open on April 18, featuring its inaugural exhibition *The Music is Black: A British Story*. On the same day, the award‑winning Jikoni team launches Café Jikoni, a restaurant and café inside the museum. The menu showcases...
Beef Tallow Is Trending
The 2025‑2030 Dietary Guidelines now list beef tallow alongside olive oil as an acceptable cooking fat, sparking a rapid industry response. Steak ’n Shake announced nationwide use of tallow for its fries and launched a retail line at NPEW, while dozens...
One of West London’s Last Pie and Mash Shops Could Be Forced to Close – Here’s How to Help Save...
Cockney’s, a beloved pie and mash shop on Portobello Road, faces a rent hike from £31,500 to £64,000, threatening its closure after three decades of operation. A petition has attracted thousands of signatures, and local MP Joe Powell has publicly...
The One Pan You’ll Use Forever: A Man’s Guide to Shopping for Cookware
Choosing the right cookware pan can transform home cooking by delivering consistent heat, durability, and versatility. The guide breaks down key material options—stainless steel, cast iron, carbon steel, and nonstick—highlighting their performance traits, ideal heat sources, and maintenance needs. It...
Givaudan’s Head of Front-End Innovation on AI and the Future of Food
Alexandre Bastos, Givaudan’s head of front‑end innovation, oversees a pipeline that screens roughly 2,000 food‑tech start‑ups each year, linking promising concepts to the company’s R&D engine. He leverages his engineering background and human‑centred thinking to evaluate ideas across categories from...
THE MICHELIN GUIDE HAS AWARDED 2 STARS TO HAKUBA, THE JAPANESE RESTAURANT OF CHEVAL BLANC PARIS
The Michelin Guide has awarded two stars to Hakuba, the Japanese restaurant launched by Cheval Blanc Paris in March 2024. The accolade recognizes the collaborative kaiseki‑sushi concept created by chefs Arnaud Donckele, Takuya Watanabe and Maxime Frédéric. Hakuba’s "Yume" tasting...
Stuart Gillies’ Lentil Recipes: Braised with Pasta and Spiced with Cod
Chef‑patron Stuart Gillies presents two lentil‑centric dishes—a spiced puy lentil base for sustainably sourced cod and a braised lentil ragù tossed with tagliatelle and toasted brioche crumbs. Both recipes highlight the versatility of French, Italian and Spanish lentil varieties and...
NSW’s Premiere Regional Dining Destination Set to Shine at Annual Food Week
Orange, NSW, will host Orange Food Week 2026 from March 20‑29, showcasing the region’s cool‑climate produce, wine, and dining scene. The program features ten curated events, including chef‑led dinners, producer workshops, and an open‑air fire and wine celebration. Winemakers are...
Charred Swordfish with ’Nduja Butter and Corn Purée
The piece presents a recipe for charred swordfish topped with ’nduja butter and served alongside a silky corn purée, delivering a restaurant‑level dish in just 45 minutes. It blends smoky grilled fish, spicy Calabrian ’nduja, and sweet corn to create...
This AI-Led Seaweed Powder Can Replace Multiple Additives for Clean-Label Proteins
Marine Biologics, a California startup, launched SeaTex, an AI‑engineered seaweed powder that can replace multiple stabilisers, gums and buffers in protein‑rich foods and beverages. Using its proprietary MacroLink platform, the company reduced ingredient discovery time from years to months, delivering...
Table Manners Founder Alex Cameron Announces Fishnets
Alex Cameron, founder of Bronte’s Table Manners, is launching a new Japanese restaurant called Fishnets in mid‑April, located just 400 metres from his existing venue. The concept blends Japanese technique with Australian produce, offering elevated nigiri, hot dishes and both Australian...
The Guy Fieri Food Network Show We Almost Had Before Diners, Drive-Ins And Dives
Guy Fieri rejected Food Network’s gadget‑focused pilot "Gotta Get It," believing it didn’t match his cooking style. He later won Food Network Star, launched "Guy’s Big Bite," and in 2006 debuted "Diners, Drive‑Ins and Dives," which became a cultural staple....
Muhalabia Basque Cheesecake
Librae Bakery’s founder Dona Murad reimagines the classic Middle Eastern muhalabia custard as a burnt Basque cheesecake, blending rose and orange blossom waters with pistachio garnish. The 8‑inch cake, featured in Saveur’s “Eid Desserts” roundup, bakes at 425°F for a...
Kraft Heinz Leans Into Fiber, Protein Craze with New Mac and Cheese
Kraft Heinz unveiled PowerMac, a new mac and cheese enriched with 17 grams of protein and six grams of fiber, effectively doubling the protein and sextupling the fiber of the classic product. The proprietary noodles were developed over a year and...
Rosheen Kaul’s Aloo Tikki Buns Leave Other Vegie Burgers in the Dust
Chef Rosheen Kaul introduces an aloo tikki burger that elevates traditional South Asian potato patties with a modern bun. The recipe blends mashed potatoes, grated zucchini, garam masala, and panko, formed into crisp patties fried to golden perfection. Served on...
Six Years, Two Hats, and a “Lasting Impact”: Paul Farag Departs Esca Group
Paul Farag announced his departure from Esca Group’s Aalia and Aalia Wine Room after six years as executive chef. He was credited with shaping a bold, contemporary take on Middle Eastern cuisine that earned industry acclaim. Co‑founder Ibrahim Moubadder praised...
Pan-Fried Barramundi with Zucchini, Currants and Mint
The article presents a pan‑fried barramundi recipe that emphasizes a simple trick—weighting the fillet with a heavy saucepan and a sheet of baking paper—to achieve perfectly crisp skin. It pairs the fish with a char‑grilled zucchini, mint, and pistachio salad,...
The Unusual Way People Enjoyed Peanut Butter During The Great Depression
During the Great Depression, households turned to inexpensive ingredients, creating a peanut‑butter‑stuffed onion dish that combined boiled onions with peanut butter, breadcrumbs, paprika and a milk‑basted bake. The recipe appeared in 1930s newspapers across the U.S. and Canada, offering a...
Las Vegas Is Home To North America's First Michelin-Starred Chinese Restaurant
Wing Lei, the Chinese restaurant inside the Wynn Las Vegas, became the first Chinese eatery in North America to receive a Michelin star when the guide launched its Las Vegas edition in 2008. The restaurant showcases refined Cantonese, Szechuan and...
This Might Be Gordon Ramsay's Worst Cookbook — Readers Say It Lacks Photos And His Iconic Voice
Gordon Ramsay’s latest title, *Great British Pub Food*, ranks lowest among his cookbooks, drawing criticism for its sparse layout and missing visual cues. Readers on Amazon and Goodreads complain about the lack of photographs, page numbers, and the chef’s trademark...
The Powerhouse Ingredients That Give Vegan Gravy Punchy Flavor
Vegan gravies can achieve rich, meaty flavor using plant‑based umami boosters. The article highlights nutritional yeast and miso as core ingredients that deliver salty, Parmesan‑like depth. It also recommends mushrooms, soy or tamari, coconut aminos, tomato paste, and a pinch...
Flip Burgers At This Exact Moment For A Crispy Crust — You Won't Overcook Them
The article explains the precise moment to flip a burger for a crispy crust, emphasizing visual cues like half‑browned edges and pooled juices. It differentiates techniques for smash burgers, which flip after one to two minutes, and thicker patties that...
Lemon Potatoes With Beans and Feta
Ellie Krieger’s recipe upgrades classic Greek lemon potatoes into a hearty vegetarian entrée by adding crisp green beans, buttery white beans, and salty feta. The dish is roasted on a single pan at 450°F, delivering caramelized potatoes alongside tender beans...
The Once-Popular '70s Steakhouse That Met Its End In 2017
Victoria Station was a railroad‑themed steakhouse chain that originated in San Francisco and grew to roughly 100 locations across the United States and Canada. Its menu centered on prime rib, ribs and other hearty fare, while vintage train cars created a...
The Technique Behind Texas Roadhouse's Perfectly Sliced Steaks
Texas Roadhouse distinguishes its steak service by employing a dedicated hand‑cut meat cutter at every location. Cutters work in a chilled 34 °F room, manually slicing each steak to exact size, thickness, and a 90% meat‑to‑10% fat ratio. This hands‑on approach...
This Shortcut Version of Shrimp Toast Is the Only Way I’ll Ever Make It Again
Ron Hsu’s cookbook *Down South + East* introduces a shortcut shrimp toast that eliminates deep‑frying. The recipe spreads a seasoned shrimp paste between two slices of crust‑less white bread, cuts the sandwich into triangles, and pan‑toasts until crisp. Finished in...
How I Use This $5 Pancake Mix for So Much More Than Breakfast (It’s Seriously So Good)
Rebecca Strong’s review highlights Kodiak Power Cakes Buttermilk Flapjack & Waffle Mix as a high‑protein, whole‑grain pantry staple that now powers a range of baked goods beyond pancakes and waffles. The mix delivers 15 g of protein and 5 g of fiber...
The 15 Most Exciting Restaurant Openings in the U.S. This Spring
This spring, 15 new restaurants opened across the United States, ranging from French‑inspired brasseries in New York to Caribbean‑infused steakhouses in Las Vegas. Notable chefs such as David Barzelay, Gabriel Kreuther, and Kwame Onwuachi are debuting fresh concepts, while established...
This Hawaiian Food Truck Is Still Thriving A Decade Later After Diners, Drive-Ins And Dives
Mike’s Huli Chicken, a Hawaiian food truck featured on Guy Fieri’s “Diners, Drive‑Ins and Dives” in 2015, has continued thriving a decade later. The truck’s signature huli chicken is cooked in open‑air cages, delivering smoky, sweet‑savory flavor that garners strong...
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7 Frozen Fruits and Vegetables Chefs Prefer Over Fresh
Chefs are increasingly choosing flash‑frozen fruits and vegetables over fresh produce because rapid freezing locks in sugars, texture, color, and nutrients. Items such as peas, artichoke bottoms, butter beans, sweet corn, black currants and blueberries rank among the top frozen...
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Cà Phê Trứng (Vietnamese Egg Coffee)
Vietnamese egg coffee, or cà phê trứng, was invented in Hanoi in 1946 as a creative response to a milk shortage, blending whipped egg yolk, condensed milk, and sugar with robusta coffee. The drink relies on a slow‑drip phin brew that produces...
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Scientists May Have Found the Perfect Ingredient for Better-Melting, Higher-Protein Dairy-Free Cheese
University of Arkansas researchers have developed prototype plant‑based cheeses using isolated proteins from rice grain fractions—brown rice, rice bran, and broken kernels. The cheeses contain about 12 % protein, markedly higher than most commercial vegan cheeses, and each protein source imparts...
Waldorf Astoria Kuala Lumpur Unveils Landmark Culinary Collaborations
Waldorf Astoria Kuala Lumpur announced a sweeping culinary partnership with Michelin‑starred Indian chef Garima Arora and celebrated French‑Asian chef Jean‑Georges Vongerichten. Arora will open Yaari, a modern Indian restaurant that reimagines regional dishes and street‑food classics. Vongerichten will launch three...
Plum, Blackberry and Almond Crostata
The article shares a detailed plum, blackberry and almond crostata recipe crafted by Julia Busuttil Nishimura, complete with precise ingredient weights and step‑by‑step instructions. It emphasizes a flaky butter‑vinegar pastry, a macerated stone‑fruit filling, and a finishing touch of flaked almonds and...
From School Dropout to China’s 'Steamed Bun King': Entrepreneur Builds a $580M Empire
Liu Huiping, a former school dropout from Anhui, built Babi Steamed Bun into a $580 million empire after a series of early setbacks and a 2001 rebrand. By emphasizing hand‑chopped pork fillings and a Western‑sounding name, he turned a modest Shanghai...
Skip The Oven. Smoke Your Easter Ham For A Crisp Exterior And Deep Flavor
Chowhound’s guide, featuring Tyson Foods culinary manager Steven Ross, shows how to transform a pre‑cooked Easter ham by smoking it instead of using a conventional oven. Smoking at 225‑275 °F over seasoned hardwoods or fruit woods adds a caramelized crust and...
The Friendly Louisiana College Town That's A Foodie Paradise
Lafayette, Louisiana, a friendly college town, is emerging as a foodie destination thanks to its rich Cajun, Creole, and Acadian roots. The city boasts legendary eateries such as Johnson's Boucaniere, Olde Tyme Grocery, and Laura's II, alongside modern venues like...
Bobby Flay's Cast Iron Cleaning Technique Ensures Your Pans Last Longer
Bobby Flay recommends cleaning cast‑iron pans without soap and ensuring they are completely dry after each use. He advises boiling water in the pan to loosen residue, scrubbing with kosher salt, and heating to evaporate moisture. The article notes that...
Nikujaga (Japanese Steak and Potato Stew)
Nikujaga, a classic Japanese beef and potato stew, is prepared using a drop lid or wooden otoshi‑buta to trap steam and ensure even cooking. The recipe calls for rib‑eye steak, waxy potatoes, onions, dashi, sake, soy sauce, sugar, and mirin,...
Chicken Meatballs (Tsukune)
Tokyo‑style chicken meatballs, known as tsukune, are presented with a raw egg yolk that creates a velvety sauce when broken. The recipe emphasizes low‑sodium soy sauce, mirin, and pasteurized eggs to meet modern health and safety standards. Serving suggestions include...
The Popular Seafood Appetizer That Restaurant Workers Say They Don't Order
Restaurant workers across the hospitality sector consistently avoid ordering raw oysters, citing health concerns and employer policies that prohibit consumption during shifts. The reluctance is rooted in the invisible risk of bacterial contamination, including Vibrio, Salmonella and norovirus, which can...
12 Ways You Are Overspending When Baking At Home
The Takeout outlines twelve ways home bakers waste money, from buying specialty flours and premium ingredients to over‑buying non‑perishables, using disposable tools, and baking more than needed. It offers practical swaps—substituting all‑purpose flour, choosing store brands, freezing leftovers, and scaling...
Guy Fieri's Favorite Carne Asada Burrito Is From His College Days
Guy Fieri’s go‑to carne asada burrito comes from Roberto’s Taco Shop, a chain he discovered while studying at UNLV. Roberto’s, founded by Mexican immigrants in the 1960s, now runs more than 80 locations across Nevada, California and Texas. The burrito’s...