This Shoreditch Wine Bar Will Soon Serve Britain’s Greatest Toasties
Shoreditch’s Nekter Deli, a wine‑focused bar launched in summer 2025, is adding a line of high‑end toasties. The inaugural sandwich, called “The Ynyshir”, is a milk‑roll filled with Fat Cow cheese, black truffle and shiitake ketchup, priced at £20 (about $26). Created by two‑Michelin‑star chef Gareth Ward, the toastie debuts on April 14 and will be exclusive to Nekter, which also offers a curated wine list of over 100 bottles ranging from £18 to £400 ($23‑$512) sourced outside Europe. Future collaborations are slated with chefs from Alchemilla, The Fordwich Arms and Manteca, turning the deli into a rotating gourmet‑sandwich showcase.
Fermentation Waste Could Be Food Industry Goldmine
Emerging research shows that the biomass waste generated by large‑scale fermentation contains microbial fibre that can be extracted and used as a functional food ingredient. Western consumers currently consume only 12‑14 g of fibre daily, well below the 28‑42 g recommended for...
Walk Through History, Dine in Tradition: Your Binondo Experience Starts Here
The Chinatown Museum in Manila’s historic Binondo district opened its Imperial Wing, offering 18 interactive galleries that trace four centuries of Chinese‑Filipino commerce, culture, and community. Admission is now under $3, making the experience accessible to locals and tourists alike....
Rachel Roddy’s Recipe for Hazelnut and Chocolate Cake | A Kitchen in Rome
Rachel Roddy published a hazelnut‑and‑chocolate cake recipe that swaps almonds for locally sourced hazelnuts or cobnuts, using 250 g of toasted nuts, dark chocolate, butter and eggs. The cake bakes at 350 °F (180 °C) for 40 minutes and is suited to the...
What We Can Learn From One Restaurant’s Quest to Cut Out Plastic
Chef Edward Lee used his DC restaurant SHIA as a test lab to eliminate all plastic from its kitchen, finding the transition financially manageable. After a year of analysis, the restaurant raised its tasting‑menu price by just $2 to cover...
Maestro Hospitality Redefines A’Mare with Addition of Casual Pizza Venue
Maestro Hospitality is expanding the a’Mare waterfront restaurant in Barangaroo with Pizza’Mare, a casual pizza and pasta venue, and the Vista’Mare aperitivo bar, set to open on April 22. The new mezzanine space will serve Neapolitan‑style pizzas baked in an...
To Become a Pizza Nation? It Took a Village
Roberta’s opened in Brooklyn in 2008, pioneering a wood‑fired, chef‑driven pizza style that sparked a nationwide renaissance. Early innovators like Anthony Mangieri, Sharon Ardina, and later chefs across New York, Portland, Seattle, and Los Angeles built on that momentum, turning pizza into...
Crystal Reveals First Look at Specialty Dining Renderings for New Crystal Grace
Crystal Cruises unveiled renderings for the specialty dining venues aboard its next ship, Crystal Grace, which is scheduled to set sail on June 11, 2028. The new designs refresh the Umi Uma Japanese‑Peruvian restaurant with Chef Nobu Matsuhisa, re‑imagine the...
How to Throw the Ultimate Dinner Party, According to Jago Rackham
Jago Rackham’s debut *To Enterstand* blends memoir, recipes, and etiquette into a guide for hosting kind‑focused dinner parties. Inspired by his grandmother’s account book and his partner Lowenna’s need for safe social spaces, the book weaves personal anecdotes with practical...
Island Pacific’s Philhouse Named Top Las Vegas Culinary Destination
Island Pacific’s in‑store restaurant Philhouse was named a top Las Vegas culinary destination by Dailywise, highlighting the grocer’s push to elevate Filipino cuisine beyond the grocery aisle. The accolade arrives during Filipino Food Month, which the chain celebrates with a...
Please, Come in to My Apartment. No, I Don’t Have Any Chairs
A host in a one‑bed London flat crammed seven friends into a space barely big enough for a sofa, improvising with floor seating, makeshift tableware, and a chocolate mousse that doubled as ‘cement.’ The evening highlighted how soaring rents and...
Travel That Teaches: Hotels Around The World Offering Immersive Cooking Classes
Educational tourism is booming, with Future Market Insights projecting the sector to near $4 billion by 2035. Hotels worldwide are capitalizing on this trend by offering immersive cooking classes that let guests learn local cuisines—from butchery in California to geothermal stews...
Citi Expands Premium Dining Series with The Supper Club for Strata Elite Card Holders
Citi is expanding its Supper Club Dining Series for Strata Elite℠ Card members, adding five new events across the United States in 2026. The schedule includes experiences in Miami, Los Angeles, the Hamptons, with additional events slated for Chicago in...
Ina Garten's Oven Tip Gives Chicken A Mouthwatering Golden Crust
Ina Garten, the longtime host of *Barefoot Contessa*, reveals a simple yet powerful oven technique that transforms roasted chicken. By pouring sauces or marinades into the roasting pan before placing the bird, the chicken browns evenly while the skin stays...
Slow Cooker Barbacoa Tacos Recipe
Julie Kinnaird’s Chowhound feature shows how a slow cooker can reproduce authentic Mexican barbacoa tacos without a pit. The method marinates a 2‑3 lb chuck roast in citrus, vinegar, and spices, then braises it for four hours before blending a Guajillo‑based...
Oscar Mayer Unveils First Bacon Innovation in Five Years with Maple Bourbon Bacon
Oscar Mayer has introduced its first bacon innovation in five years, unveiling Maple Bourbon Bacon cured with Evan Williams bourbon and finished with a 12‑hour slow smoke. The thick‑cut, maple‑kissed slices blend vanilla‑caramel notes from barrel‑aged bourbon, targeting the surge in...
The Best Restaurant in America Is a Full-On Caribbean Party
Food & Wine’s Global Tastemakers Awards named Kabawa in New York City the best restaurant in America. Chef Paul Carmichael, a Barbados native, transforms fine dining into a vibrant Caribbean celebration, from tamarind pod palate cleansers to a three‑course tasting...
I've Lived In The UK For Years But I Still Crave This British Pub Food Just Outside LA
British expatriate author praises The Olde Ship, a Fullerton, California pub that delivers authentic British pub cuisine just outside Los Angeles. Signature dishes such as Nelson's Cottage Pie, sticky toffee pudding, Scotch eggs, and a full English breakfast are highlighted...
How La Copine's Founders Left L.A. to Build a Culinary 'Oasis' In the Desert
La Copine, the desert‑side restaurant founded by former Los Angeles chefs Nikki Hill and Claire Wadsworth, is releasing a new cookbook, *La Copine: New California Cooking from an Oasis in the Desert*, on April 28. The book translates the restaurant’s seasonal, desert‑inspired dishes—ranging from...
The Popular Vietnamese Fish Sauce Chef Melissa King Swears By
Celebrity chef Melissa King recommends Viet Huong’s Three Crabs fish sauce as her go‑to umami staple. The sauce, produced in Thailand and bottled in Hong Kong, is praised for its balanced sweet‑savory profile. King’s Instagram video highlighted its versatility across Southeast...
La Copine's Lemon Polenta Cake
La Copine’s lemon polenta cake blends almond meal and fine‑ground corn flour for a moist, tender crumb, finished with a bright lemon glaze. The recipe calls for a buttery batter, five eggs, and a finishing layer of crème fraîche, fresh raspberries,...
5 Restaurants That I Always Run To As Soon As The Weather Warms Up In NYC
The article curates five New York City eateries that shine when spring turns warm, highlighting each venue’s outdoor appeal and signature dishes. Brooklyn Crab offers waterfront seating with lobster rolls, while Elias Corner provides a BYOB seafood experience in Queens....
Tread Lightly
William and Trina Kay‑McPhail launched Tread Lightly, a sustainability‑focused restaurant tucked behind a former art gallery in Willunga, South Australia. The walk‑in‑only venue serves a zero‑waste menu that highlights offal, rabbit, beetroot‑based dishes and locally sourced produce, complemented by an...
Bite-Sized Dairy: Award-Winning Belgian Candy Butter Eyes Global Stage
Plaquette’s bite‑sized “candy” butters won the Gulfood Innovation Award at the 2026 Dubai show, praised for their waste‑free packaging and sustainability. The hand‑packed portions are produced by workers, including those with disabilities, creating social impact. The line spans sweet and...
For The Creamiest Southern-Style Grits, There's One Cooking Rule You Must Follow
Mastering Southern-style grits hinges on a single cooking rule: constant stirring. The article explains that continuous agitation distributes heat evenly, allowing starches to absorb liquid and avoid clumps. It also recommends low‑and‑slow simmering, swapping water for broth or dairy, and...
Many Paris Restaurants Won't Seat You Without This One Thing
Parisian dining culture treats meals as leisurely experiences, making reservations essential for popular restaurants. Unlike the fast‑turnover model in many U.S. cities, tables in sought‑after Paris eateries are rarely available on short notice. Walk‑ins are generally accepted at cafés, brasseries,...
The Blueberry Baking Hack You're Better Off Avoiding
Home bakers often coat blueberries in cornstarch to absorb moisture and prevent batter discoloration, but cookbook author Beth Baumgartner argues the step is unnecessary. She recommends using a thicker batter and gently folding the berries in, which naturally suspends them...
Julia Busuttil Nishimura’s Lasagne Alla Portofino
Julia Busuttil Nishimura’s new recipe, Lasagne alla Portofino, offers a meat‑free, green‑focused take on classic Italian lasagne. The dish layers fresh basil‑spinach pesto, creamy besciamella, and a blend of ricotta, mozzarella, provolone, and Parmesan cheeses. Detailed ingredient quantities and step‑by‑step instructions guide home...
Martha Stewart's Favorite Cookbook Of All Time Is Hands Down A Classic
Martha Stewart named the 1931 "Joy of Cooking" as her sole kitchen reference, praising its timeless utility over her own titles. The cookbook, self‑published by Irma Rombauer for $3,000, sold over 50,000 copies by 1942 and surged to 60,000 sales...
9 Best Mexico City Bakeries To Get Your Panaderia Fix
The article spotlights nine standout Mexico City panaderías, ranging from hidden gems like Panadería Gala to historic institutions such as Pastelería Madrid. Each bakery blends traditional Mexican breads—conchas, pan de muerto, Rosca de Reyes—with modern artisanal twists, including sourdough and...
New Restaurant Mariela to Open in Chicago’s Reliance Building
Mariela, a new restaurant housed in Chicago’s iconic Reliance Building, opens on May 6, 2026. Chefs Rishi Kumar and Zubair Mohajir deliver a coastal‑focused menu that weaves Southeast Asian roots with flavors from the Americas and Europe. The beverage program, led by...
'Japan Is Living In 2080': The Japanese Ice Cream Machine Americans Can't Wrap Their Heads Around
Japan’s Nissei soft‑serve machine delivers a theatrical, robot‑led performance while preparing a cone, turning a simple dessert into an entertainment act. The system features animated mascots Nikkun and Seichan and synchronizes music and choreography, extending service time compared with typical...
Jimmy Buffett Hung Out At This Florida Restaurant Before He Was Famous
In the early 1970s, future singer‑songwriter Jimmy Buffett became a regular at Lou's Backyard, a tiny Key West bistro that had just opened next door to his home. He reportedly traded live performances for meals and drinks, and later referenced...
Ferraro’s Ristorante Announces New Monthly Wine Mixer Series
Ferraro’s Ristorante is launching “Il Cammino del Vino,” a monthly wine mixer beginning Friday, May 1, from 5:30 p.m. to 7 p.m. Guests will sample up to 12 curated wines paired with light bites for $59, tax and gratuity included. The event, hosted...
Asian Concept Tai Er to Open New Location at Westfield Valley Fair in Santa Clara, California
Tai Er, the globally recognized Asian restaurant chain, is launching a new outlet at Westfield Valley Fair in Santa Clara, California. The venue showcases a modern Sichuan‑inspired menu focused on shareable, wok‑cooked dishes such as black pepper beef and the...
Chef Q&A: Pichaya ‘Pam’ Soontornyanakij
Pichaya “Pam” Soontornyanakij, chef‑owner of Potong in Bangkok, became the first Thai and Asian recipient of the 2025 World’s Best Female Chef award. She frames her cuisine around five core elements—salt, acid, spice, Maillard reaction and texture—emphasising progression rather than...
The Most Impressive Thing About Rory McIlroy’s Masters Champions Dinner Menu Is the Wine
Rory McIlroy, the 2025 Masters champion, curated the 2026 Masters Champions Dinner menu, spotlighting an extraordinary wine list rather than the food. He selected four ultra‑rare bottles from Augusta National’s cellar—a 2015 Salon champagne, a 2022 Domaine Leflaive white Burgundy,...
The Only Way I'm Making Chicken Salad Right Now
The Kitchn editorial assistant Celia Funderburk showcases a TikTok‑sourced method for shredding cooked chicken using a stand‑mixer paddle attachment, then builds a French onion chicken salad around caramelized onions, Kewpie mayo, Greek yogurt, Dijon mustard, and chives. The stand‑mixer trick,...
Is ‘Lab-Grown’ Meat Actually Safe?
In 2023 the U.S. Food and Drug Administration cleared the first lab‑grown chicken for sale after it passed safety assessments. Cultivated meat is produced by culturing animal cells in bioreactors, yielding a product nutritionally close to conventional meat but with...
Khloud Debuts Protein Chips
Khloud, a health‑focused snack startup, launched its first protein‑rich chip line, positioning the product as a high‑protein, low‑carb alternative to traditional potato chips. Each serving delivers roughly 15 grams of protein, sourced from pea and soy isolates, and is marketed...
B.J. Lieberman Finds Work-Life Balance in Columbus, Ohio
Chef B.J. Lieberman, formerly of Husk and Rose’s Luxury, relocated to Columbus, Ohio, where he launched Chapman’s Eat Market during the pandemic, earning a New York Times Top 50 ranking and three consecutive best‑restaurant awards. In 2022 he diversified with the jazz lounge...
One of London’s Best Pizzas Is Coming to a Bar in Hackney Wick
Dough Hands, famed for some of London’s best pizza, is expanding its pop‑up residency from the South London pub scene to All My Friends bar in Hackney Wick, launching on May 7. The new venue will serve the signature 20‑inch pies...
Inside Koan’s £2,000 Wine Pairing with Rare Krug by the Glass
Koan, a two‑Michelin‑starred restaurant in Copenhagen, has unveiled a £2,000 prestige wine and Champagne programme centred on rare Krug selections, including the 2009 Clos du Mesnil served by the glass. The offering pairs the 18‑course Korean‑Danish tasting menu with vintage wines...
5 Ways To Turn Your Kitchen Into A Zero-Waste Zone
Brahman Hills, a South African eco‑resort, has turned its kitchen into a zero‑waste showcase by adopting simple, intentional practices. Director Onwaba Gonyora outlines five actionable steps—meal planning, mindful purchasing, home gardening, strategic storage, and repurposing scraps—that households can replicate. The...
This Goji-Tomato Marinara Is The Perfect Low-Sugar Pasta Sauce
Julie Morris introduces a goji‑tomato marinara that replaces added sugar with naturally sweet, antioxidant‑rich goji berries. The recipe yields about six cups, using pantry staples like canned plum tomatoes, olive oil, and fresh herbs, while optional lion’s mane or reishi...
Drappier Unveils Éclose 2012: The Oak Egg Reshaping Champagne in the Côte Des Bar
Drappier unveiled Éclose 2012, a limited cuvée aged in a bespoke egg‑shaped oak barrel that has been fermenting and aging since 2010. The barrel’s curved geometry creates continuous convection, keeping lees in suspension and allowing gentle micro‑oxygenation without intervention. The...
Stars in the Sky: World-Class Chefs Redefining Inflight Dining
World‑class chefs are partnering with major airlines to overhaul inflight dining, introducing multi‑course menus crafted by culinary icons such as Massimo Bottura and Dominique Crenn. The initiative, rolled out on 12 international routes, adds an average $15 premium per passenger...
Less Salt, Same Saltiness: Inside Landa Labs’ Novel Approach to Sodium Reduction
Landa Labs’ LOT technology reshapes ordinary salt into ultra‑thin, high‑aspect‑ratio flakes that dissolve instantly, delivering the same salty perception with less sodium. The approach targets dry applications such as savory snacks, where rapid dissolution drives flavor, allowing manufacturers to cut...
John Wayne's Favorite Way To Cook Cornbread Was Made For Cowboys
John Wayne’s official cookbook reveals he baked cornbread in a cast‑iron skillet, a method that creates a crisp crust and fluffy interior. The recipe combines classic ingredients—cornmeal, baking soda, eggs, salt—with bacon drippings, cheddar, jalapeño, and optional vanilla for depth. Cast‑iron’s...
What It’s Actually Like To Go Truffle Hunting In Tuscany
Travel writer Faith Katunga experienced a guided truffle hunt at Castelfalfi, a restored medieval estate in the Tuscan countryside. Led by guide Matteo and his two trained dogs, Mosca and Bianca, the group trekked through 1,100 hectares of woods, vineyards...