Inside Yum Cha’s Reinvention: How Melody Tan Modernised the Family Dim Sum Business
Yum Cha, a 25‑year‑old Singapore dim sum chain founded by Jack Tan, has been overhauled by executive director Melody Tan. She removed the traditional push‑cart service, halved a 100‑item menu and introduced seasonal dishes, improving food quality and reducing waste. A new central kitchen supports a dim sum‑focused catering arm and paves the way for a second outlet at Changi City Point. These changes aim to modernise the brand while retaining its nostalgic appeal for locals and tourists.
Want Your Ribeye Steak to Taste Like Texas Roadhouse? I Just Learned the Secret
A former Texas Roadhouse kitchen manager disclosed the chain’s ribeye preparation, which involves a generous salt‑brine, an hour‑long cast‑iron preheat in a 350 °F oven, and a rapid six‑minute sear with frequent flips. Associate recipe producer Jan Valdez tested the method, noting...
Jamie Oliver Would Pick This Italian Dish As His Last Meal
British chef Jamie Oliver revealed his imagined final meal in Melanie Dunea’s 2007 book, choosing a spicy Italian staple—spaghetti all'arrabbiata. He described the sauce as made with three chilies, garlic, olive oil and San Marzano tomatoes, finished with crispy breadcrumbs. The...
You're Doing It All Wrong - How To Make Your Own Mustard
Homemade mustard is simple and tastier than store‑bought, according to *You’re Doing It All Wrong* host Josh Donelson. The episode demonstrates three distinct recipes—a classic, a sweet version, and a beer‑infused sweet‑spicy blend—highlighting the flavor differences between yellow and brown...
Easy Tortilla Breakfast Casserole Recipe
The Easy Tortilla Breakfast Casserole offers a make‑ahead, Tex‑Mex‑inspired morning meal that can be assembled the night before and baked in under an hour. It layers tortillas, sautéed peppers and onions, cheese, and eggs, serving six portions in about 55...
These Are The Hands-Down Best MLB Stadiums For Foodies
The piece ranks the ten MLB venues that consistently win praise for their food, from Milwaukee’s American Family Field to Seattle’s T‑Mobile Park. Each stadium is highlighted for signature items that reflect local culinary traditions, such as bratwurst nachos in...
This Famous Spicy Mustard Has Been A Staple At Cleveland Ballparks For Over 75 Years
Cleveland’s iconic spicy brown mustard has been a ballpark staple since the 1920s, first appearing at Municipal Stadium and later at League Park. In 1970, David Dwoskin secured exclusive distribution rights from Bertman Foods and launched the brand known today...
This Grocery Store Chicken Label Usually Hints At Better Flavor
Air‑chilled chicken, identified by labels like “air‑chilled” or “no retained water,” is cooled without immersion in water, preserving a more concentrated, “chicken‑y” flavor and drier surface. This texture advantage yields crispier skin and juicier meat, especially when the bird is...
Dairy Farmers of Wisconsin Shares Best Cheeses for Cooking
Dairy Farmers of Wisconsin released “The Art of Cooking with Cheese,” a consumer‑focused guide that categorizes cheeses by acidity, moisture, texture and flavor for optimal cooking results. The guide highlights specific varieties for melting, sauces, and desserts, and advises using...
The Employee Menu Hack At Katz's Deli You Need To Try
Katz's Deli, the New York institution famed for its $30.95 two‑meat Combo, has an off‑menu employee hack called the "Knishwich." Workers slice a square potato knish in half, layer pastrami on one side and mustard on the other, creating a...
Eggs Florentine
Eggs Florentine, a brunch staple tracing back to Catherine de Medici’s Florentine court, pairs poached eggs with sautéed spinach, toasted English muffins, and a brown‑butter hollandaise. The recipe emphasizes a bain‑marie for a stable emulsion and precise poaching techniques to achieve...
The Year of Redefining Indian Food in America
Mom‑and‑pop curry houses are giving way to a new generation of Indian restaurants that blend regional flavors with contemporary concepts. 2026 is poised to become a breakout year as upscale, tech‑savvy South Asian brands attract affluent diners. Investors are...
How Flying Dolly’s Is Cooling Down the Gulf Coast
Flying Dolly’s, a boutique creamery founded in 2011 in Mandeville, Louisiana, blends artisanal ice cream with New Orleans‑style snoballs. The company now operates five stores and a snoball stand, and has been franchising for six years, aiming for ten Gulf‑Coast locations...
From Zero Waste to Social Impact, Here’s How and Where to ‘Dine Consciously’ in London
The article explores how London’s restaurants and cafés are pioneering conscious dining through zero‑waste practices, regenerative sourcing, and social‑impact models. Establishments such as e5 Bakehouse, Flat Earth Pizza, Brunswick’s Sky Farm, Luminary Bakery and Michelin‑starred Plates illustrate local grain milling,...
How To Recreate This Ice Cream Trend At Home
A new dessert craze involves dipping soft‑serve ice‑cream cones in melted butter, a process that hinges on precise temperature control to avoid melting the ice cream or solidifying the butter too quickly. The article advises using full‑fat, salted butter such...
The Boston Restaurant That Served Guy Fieri An Unforgettable Pastrami Sandwich
Guy Fieri highlighted Sam La Grassa’s downtown Boston deli as the home of the best pastrami sandwich on a 2009 episode of Diners, Drive‑Ins & Dives. The restaurant’s signature Chipotle Pastrami features meat cured in a 40‑year‑old stock, brown‑sugar glaze, homemade chipotle...
The Rebirth of the All-American Diner
A wave of retro‑style diners is reopening across the United States, from San Francisco’s Chicken Fried Palace to Los Angeles’ Max & Helen’s and Houston’s Agnes and Sherman. These venues lean on classic comfort foods—tuna melts, cheeseburgers, Oreo shakes—and deliberately limited menus to keep operations...
A Remote Speakeasy Is Now Perched Above The Lodge at Blue Sky, Auberge Collection
Auberge Resorts’ The Lodge at Blue Sky has launched Tacocat Speakeasy, a weekend‑only cocktail bar housed in a yurt high in Utah’s Wasatch Mountains. Guests are shuttled up a dirt road in a Mercedes‑Benz Sprinter van to a venue offering...
Restaurant Review: Tortello, London's Newest Trattoria
Tortello, a new trattoria inside London’s Royal Lancaster Hotel overlooking Hyde Park, offers a modern take on classic Italian dining. The restaurant features an open‑kitchen and hand‑made pasta crafted from farm‑raised egg yolks and flour sourced from specialist Italian mills. Starters...
New Microwave Frying Technique Could Make French Fries Much Healthier
Researchers at the University of Illinois Urbana‑Champaign have shown that adding microwave heating to conventional frying can cut oil absorption in French fries by up to 30 % while preserving the crisp texture consumers expect. The hybrid process speeds moisture loss,...
I Was a Broke American Living in New Zealand. A Viral TikTok Turned My Taco Stand Into 3 Restaurants.
American expatriate Sean Yarbrough turned a TikTok‑fueled taco stand into three New Zealand restaurants within three years. After quitting a burger‑flipping job, he launched Broke Boy Taco with a three‑item menu and leveraged a revenue‑share kitchen partnership. A viral TikTok...
The Highest-Grossing Restaurant In The US Is A Florida Hotspot
MILA, a Miami Beach hotspot blending Mediterranean and Asian flavors, topped Restaurant Business' 2025 Top 100 independent restaurants list with over $51 million in sales. The venue served 271,000 guests, averaging a $188 check, and operates four distinct concepts—from a full‑service restaurant...
CASTING | Home Cooks Wanted for New Aussie Food Series
Producer i8 Studio is casting everyday Australians for a new unscripted cooking series that will spotlight personal recipes and the stories behind them. No professional chef experience is required; participants simply need a dish that brings people together. Filming is...
This Hunan Restaurant Flew Under My Radar. Now I Can’t Stop Going Back.
Chef Tan, a Hunan restaurant in Vienna, Virginia, launched in July without a website, takeout, or delivery, insisting diners experience dishes fresh on site. Regional manager Albert Yang argues that packaging would alter the cuisine’s color, oil, and meat quality,...
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,...
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...