Rice Arepas With Smoked Trout
Mariana Velásquez’s new cookbook *Revel* features a modern twist on Colombian arepas made with soaked brown rice, ricotta, flax and sesame seeds. The recipe yields twelve 3‑inch disks that can be frozen for up to three months and cooked straight from the freezer in a skillet. Velásquez pairs the arepas with smoked trout, crème fraîche, chives, lemon and olive oil, offering a quick, protein‑rich breakfast or brunch option. The dish highlights a fusion of traditional Latin American street food with health‑focused ingredients.
Sea Bass Aguachile With Grapefruit
Saveur published a recipe for Sea Bass Aguachile with grapefruit, drawn from Mariana Velásquez’s 2026 cookbook *Revel*. The dish combines thinly sliced sea bass with a citrus‑spiked leche de tigre, jalapeño, and piquillo pepper, yielding a bright raw‑fish salad. Velásquez...
Three Techniques that Give Protein-Packed Eggs Exciting Main-Meal Energy
Chef Sarina Kamini showcases three Indian‑style egg preparations—triple‑cook, deep‑fry, and bake—that transform a simple protein into a hearty main‑course. The triple‑cook method layers hard‑boiling, deep‑frying, and a spiced sauce, taking about 45 minutes. The deep‑fry technique quickly adds calorie density by...
Noble 33 to Launch Japanese Steakhouse and Izakaya at Rosewood Residences Beverly Hills in 2027
Noble 33 will open a Japanese steakhouse and an izakaya at Rosewood Residences Beverly Hills in 2027, occupying nearly 12,000 sq ft on the ground floor. The concepts mark the group’s first foray into Japanese‑inspired dining, joining its existing portfolio of Toca Madera, Medüza Mediterranea,...
When You Use Store-Bought BBQ Sauce, Add This Juice First
Renowned pitmaster Michelle Wallace recommends adding pickle juice to store‑bought barbecue sauce to balance its typical sweetness and add complexity. She suggests 1–2 tablespoons of pickle brine per 18 ounces of sauce, preferably after gently warming the sauce for better integration....
Celebrate National Fresh Tomato Day with These 5 Recipes
National Fresh Tomato Day on April 6 sparks a celebration of peak‑season tomatoes, highlighted by Salon’s curated list of five versatile recipes—from classic fried green tomatoes to a boozy fish stew. The piece reminds readers that tomatoes are botanically fruits and...
The Proper Order For Cooking Ingredients In A Hot Pot
The article outlines the optimal sequence for adding ingredients to a hot pot, starting with long‑cooking items like root vegetables and ending with quick‑cooking noodles. It details typical cooking times for each category, from 30‑second greens to 10‑minute shellfish, and...
Unspoken Etiquette Rules At Fancy Restaurants, Explained
Etiquette specialist Nikesha Tannehill Tyson explains the subtle rules that govern fine‑dining venues, from palate‑cleansing sorbet to finger‑cleaning water bowls. She highlights practical details such as handbag stools designed to keep purses off the floor and away from chairs. These unspoken...
How To Prevent Your Lasagna From Turning Out Watery, According To An Italian Chef
Chef Jasper J. Mirabile Jr. explains that undrained ricotta cheese is the primary cause of watery lasagna, not the sauce or béchamel. He advises draining ricotta with paper towels or cheesecloth and mixing in eggs, parsley, and salt to create...
Marquesitas May Look Like Crepes, But One Crispy Detail Sets Them Apart
Marquesitas, a Yucatán street snack resembling crepes, are distinguished by a crisp, wafer‑like texture achieved on a specialized griddle. Created in the 1940s by ice‑cream vendor Vicente Heredia Muñoz, the original version paired the thin pastry with Dutch Edam cheese,...
Visit This Beloved New Orleans Spot For Beignets With A Banana Twist
Copper Monkey Bar & Grill in New Orleans has introduced “Monkey Buns,” a banana‑filled beignet that costs $12 for four pieces. Reviewers on Yelp and Google rave about the soft interior, caramelized banana core, and crisp exterior, ranking it among the...
The Once-Beloved Lemon Dessert That Took Over The '60s And '70s
Lemon lush, also called lemon delight or lemon lasagna, was a staple layered dessert in the 1960s and 1970s. The no‑bake treat combined a pecan‑based crust, cream‑cheese layer, lemon‑pudding filling, and whipped‑topping, embodying the era’s love for convenient, store‑bought ingredients....
Samy's Curry Restaurant in Singapore, Singapore
Samy’s Curry, located on Dempsey Road, is one of Singapore’s oldest South Indian restaurants, celebrating nearly five decades of service. Founded by Mr. M. Veerasamy, who began as a street‑side chef for Indian merchants, the eatery grew from a modest...
Behind the Scenes: Monica Galetti and Singapore Airlines’ Catering
The piece takes readers inside dnata’s Heathrow catering hub where Singapore Airlines’ Business Class meals are crafted, spotlighting chef Monica Galetti’s limited‑edition spring menu. Galetti walks through dishes such as crab salad, spinach velouté, butter‑poached chicken and rhubarb cake, explaining...
The Smashburger Craze May Have Finally Jumped the Shark. Wait Till You See What This One’s Made Of.
Ramblin’ Chick, a Brooklyn eatery founded by former Ample Hills partners, has launched a chicken smashburger that mimics the crust and juiciness of classic beef smashburgers using marinated thigh meat. The patty is butter‑smashed on a hot griddle, stacked with...
California's Friendliest Small Town Has 6 Michelin Restaurants Within Walking Distance Of Each Other
Healdsburg, a town of about 11,000 in Sonoma County, now boasts six Michelin‑starred restaurants all within a short walk of each other. The centerpiece is SingleThread, a three‑star establishment that joins a global elite of chefs. The other venues—Dry Creek...
Black Bean–Garlic Skirt Steak with Asparagus
Claude Zepeda’s new recipe blends Mexican grilling with Chinese fermented black‑bean sauce, featuring charred outside skirt steak and asparagus. The dish uses a glossy black‑bean‑garlic glaze spiked with chiles de árbol, Shaoxing wine, soy sauce and piloncillo for a sweet‑savory finish. Zepeda...
How Altitude Affects Denver's Food (And Your Taste Buds) In A Negative Way
Denver’s mile‑high elevation subtly dulls flavor perception, making sweet and salty notes seem weaker than at sea level. The lower atmospheric pressure also reduces water’s boiling point to about 202 °F, which lengthens cooking times and can dry out foods. Chefs...
Las Vegas' Most Exciting New Opening Is a Seafood Restaurant From Mexico City
Mexican chef Gabriela Cámara has launched Cantina Contramar, a spinoff of her iconic Contramar, on the second floor of the Fontainebleau Las Vegas. The restaurant adapts the Roma Norte original’s seafood‑centric menu for the Strip, adding meat‑focused dishes like Wagyu...
A Food and Drink Guide to Ojai, California
The Financial Times article titled “A food and drink guide to Ojai, California” is currently locked behind a subscription wall, offering only the newspaper’s pricing tiers and no substantive content about Ojai’s culinary scene. Readers are prompted to sign up...
The Science of Spherification: 3 Key Takeaways From the ‘Year of the Sphere’
A recent Kikkoman webinar titled “Year of the Sphere” highlighted how molecular gastronomy, especially spherification, is moving from novelty to a core kitchen tool. Chefs Evan Gonzalez and Andrew Hunter demonstrated that controlling texture allows precise, tiered flavor releases that...
The New Flavor Pipeline: How Social Media Is Rewriting the Rules of Food and Beverage Innovation
Social media platforms such as TikTok and Instagram have collapsed the traditional multi‑year flavor development cycle into a matter of weeks, turning a single viral video into a market‑wide demand surge. The Dubai Chocolate Bar’s rapid ascent from regional novelty...
How a Renowned Restaurant Uses Square to Balance Creativity and Consistency
Miss Lily’s, a celebrated Jamaican restaurant in NYC’s East Village, switched to Square’s POS platform in 2025 to embed operational structure as it scales. The new tools provide real‑time sales data, guest counts, and recipe tracking, allowing Chef Brittany “Stikxz”...
The Iran War Is Changing How Millions of People Cook — and What They Eat
India, the world’s second‑largest LPG importer, faced a sudden cooking‑gas shortage after the Iran‑U.S. conflict forced the closure of the Strait of Hormuz, choking Middle‑Eastern LPG flows that supply about 90% of its imports. Prices in Delhi spiked roughly 600%,...
🎥 As Cocoa Prices Swing, Kawa Project Offers an Upcycled Alternative From Spent Coffee Grounds
Kawa Project has developed an upcycled powder made from spent coffee grounds that mimics industrial cocoa in taste and functionality. The product offers a more stable supply chain and price consistency compared with volatile cocoa markets. Economically, the alternative becomes...
Japan’s Seibu Railway Orders Fine Dining Train
Hitachi Rail will manufacture an eight‑car fine‑dining train, Vies, for Seibu Railway, slated for a March 2028 debut. The new train draws its design from the 001 series Laview EMU, featuring open, spacious interiors and large windows that blend with...
JAAN Hosts One-Day Four-Hands Dining Collaboration
JAAN by Kirk Westaway will host a one‑day four‑hands dining event on April 14, 2026, pairing British chef Kirk Westaway with Swiss‑based Stefan Heilemann of Zurich’s Widder Restaurant. The collaboration is part of Momentum, Les Grandes Tables du Monde’s global...
Japan’s Umami United & Tokyo Denki University to Recreate Egg Proteins with Plants
Japanese vegan egg startup Umami United has teamed up with Tokyo Denki University to scientifically recreate egg protein functionality using plant-based ingredients. The partnership focuses on developing manufacturing processes that replicate foaming, gelling and emulsifying properties essential to baked goods...
This 1950s Los Angeles Italian Deli's Iconic Sandwich Hasn't Changed One Bit
Giuliano's, a family‑owned Italian deli in Los Angeles, has been serving its signature torpedo sandwich since opening in 1952. The sub—layered with mortadella, salami cotto, Italian salami, capicola, provolone, lettuce and pepperoncini on a house‑baked torpedo roll—remains unchanged after more than...
You're Probably Skipping This Step For Mouthwatering Broccoli Soup
FoodRepublic highlights a commonly missed step—roasting or charring broccoli—that dramatically enhances broccoli soup flavor. The article explains how high‑heat searing or oven roasting at 425‑450 °F creates a nutty, caramelized profile that spreads throughout the pureed soup. It also offers practical...
The Earthy Spice That Deserves To Be Layered In Your Lasagna
Saffron, the world’s most expensive spice, is gaining endorsement as a lasagna enhancer, especially when infused into the cheese layer. Renowned chefs Julia Child and Kansas City’s Jasper Mirabile champion the combination of saffron with orange zest, though Mirabile advises...
10 Cooking Trends That Defined The 1960s
The article chronicles ten cooking trends that defined 1960s American kitchens, from the French‑inspired dishes popularized by Julia Child and Jacqueline Kennedy to the rise of frozen TV dinners, Bundt‑pan desserts, and flambé tableside theatrics. It highlights how prosperity and...
Mentsuyu (Dashi-Soy Dipping Sauce)
Mentsuyu is a Japanese dipping sauce made from soy sauce, dashi, mirin, and sake, offering a balanced sweet‑savory‑umami flavor. The recipe shared by Sawako Okochi simplifies preparation by boiling mirin, sake, and sugar, then adding dashi and soy sauce, yielding...
Alton Brown's Tasty Burger Secret Is A Dollop Of This Tangy Condiment Before Cooking
Alton Brown revealed a simple burger hack on his YouTube series, spreading yellow mustard on raw ground chuck before seasoning and cooking. The mustard acts as a binder, tenderizes the meat with vinegar, and caramelizes for added flavor. He folds...
Savor The Season With This Delicious Spring Vegetable Stew
Rosa Jackson’s spring vegetable stew showcases a low‑liquid cooking method that preserves the color, flavor, and nutrients of seasonal produce. The recipe emphasizes the smallest, sweetest vegetables—carrots, fingerling potatoes, asparagus, and peas—and offers flexibility to add protein for a roughly...
New Chef Program Helps People With Autism Find Jobs in Fine-Dining Restaurants
Chefs on the Spectrum, a new initiative launched by chef Franklin Becker and autistic cook Joseph Valentino, aims to train and place people on the autism spectrum in fine‑dining kitchens. The program debuted at a $2,500 fundraiser for Autism Speaks...
Is Cooking Art? Denmark Is Chewing over the Divide Between Meal and Masterpiece
Denmark’s Ministry of Culture is studying whether to officially recognise haute cuisine as an art form, potentially placing gastronomy alongside ballet and sculpture. The proposal, a world first, would open state and private arts funding to elite restaurants that push...
Three London Bakeries Are the Best in Britain, According to the Telegraph
The Telegraph’s new "Best Bakeries in Britain" list spotlights three London bakehouses: Miel in Fitzrovia, Mahali & Co on Battersea Park Road, and Maya’s on Tulse Hill. Miel impresses with French‑sourced flour, butter and Valrhona chocolate, serving a standout hazelnut...
Taiwanese Restaurant Pushes to Reinstate Banned Stinky Tofu in Los Angeles
Golden Leaf, a Taiwanese restaurant in San Gabriel, stopped serving its signature stinky tofu after repeated odor complaints and city violations. The dish accounted for roughly 10‑20% of the eatery’s revenue, and fines exceeded $1,000. Owner David Liao is seeking public...
Pepperoni Wasn't Always Pizza's Go-To Topping — Here's What Was
Pepperoni first appeared on American pizza in 1950, decades after the sausage itself was created in 1919. The topping quickly grew to dominate the market, now topping roughly one‑third of all U.S. pizzas. Its rise was driven by a combination...
The TikTok Food Trend So Bizarre The FDA Had To Get Involved
TikTok users sparked a viral "NyQuil Chicken" challenge by pouring roughly half a bottle of the over‑the‑counter cough syrup into raw chicken before cooking. The FDA intervened in September 2022, issuing a public warning that ingesting or inhaling the medication...
The Louisiana Seafood Hotspot That's Known As 'The Most Cajun Place On Earth'
Vermilion Parish in southwest Louisiana, home to just over 57,000 residents, is celebrated as "the most Cajun place on earth" due to its highest concentration of Cajun ancestry in the state. The region’s coastal location supports a vibrant seafood industry,...
The Cuisine Anthony Bourdain Called 'Outrageous' And 'Appalling'
Anthony Bourdain, in a National Geographic interview, condemned the prevalence of unhealthy fast‑food items in the United States, calling them ‘outrageous’ and ‘appalling.’ He singled out products such as KFC’s Double Down, Cinnabon pastries, and deep‑fried macaroni and cheese as...
The Seasoning Mistake Too Many Of Us Make With T-Bone Steaks
Top chefs Michael Senich of Longhorn Steakhouse and Brian Walter of 87 Sussex advise seasoning T‑bone steaks at the last minute, not earlier. Early salt draws moisture to the surface, preventing the dry crust essential for a proper sear. They...
89 Years Ago, Krispy Kreme Doughnuts Were Made With A Vegetable (Seriously)
Krispy Kreme’s first doughnuts, baked in 1937, used a mashed‑potato‑based batter rather than the modern wheat‑only glaze recipe. The potato mix, common in Depression‑era “spud nuts,” gave the donuts a tender, moisture‑rich crumb and extended shelf life, helping the fledgling...
The Old-School Breadcrumb Mix That Works Perfectly On Fried Fish
Shake ’N Bake, the classic breadcrumb mix introduced in 1965, is being repurposed as a convenient coating for fried fish. The product’s various flavors—Original Chicken, Extra Crispy, Buffalo, Pretzel, and Parmesan—allow home cooks to bake, air‑fry, or skillet‑cook white fish...
‘XO, Kitty’ Star Anna Cathcart Taste-Tests Korean Foods — Here’s What She Loves
Actress Anna Cathcart, star of Netflix’s XO, Kitty, sampled a range of Korean foods while filming in Seoul, highlighting her favorites and dislikes. She declared Buldak ramyun the best instant noodle, praised fresh H‑Mart kimbap, and named churro‑flavored turtle chips her...
New Guangzhou Rule on Handmade Dim Sum Sparks Debate on Heritage Food in Hong Kong
Guangzhou has introduced a rule, effective May 1, requiring teahouses to label dim sum as either freshly handmade or produced by non‑traditional methods, with a strict 24‑hour freshness window for the former. The regulation aims to protect intangible cultural heritage and...
UK Food Halls Buck Downbeat Hospitality Trend: ‘In This Impossible Climate, They Shine Hope’
UK food halls are thriving, with average annual revenue around £5.6 million (≈ $7 million) per venue. They posted 10.75% year‑on‑year growth as restaurants grapple with rising energy, labour and living‑cost pressures. The shared‑infrastructure model lets vendors pay a sales cut, lowering startup...
Chef Sally Abé Finds Her Own Voice at Teal in Hackney
Chef Sally Abé, a veteran of Michelin‑starred kitchens, has launched her first solo venture, Teal, in Hackney, London. The restaurant showcases British seasonal produce, nostalgic flavors, and a minimalist design co‑created with her sister, Alice Webster. Abé continues her commitment to women’s...