:max_bytes(150000):strip_icc()/Rise-of-Savory-Coffee-Drinks-FT-DGTL0326-acf8ed583a7e41b9a401132d7537fdc9.jpg)
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 into historic practices such as Scandinavian kaffeost and Tibetan butter tea, while modern innovators like Discourse Coffee and Maman are pushing the boundaries with ramen‑style lattes and pork‑fat caramel. Industry observers predict the trend will accelerate as consumers seek novel, experience‑driven beverages beyond the vanilla latte.
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...
:max_bytes(150000):strip_icc()/Cooking-Rules-Chefs-Never-Follow-FT-DGTL0326-01-9bb0c3bd806e41048c6334c1263c17ee.jpg)
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...
Give This Classic Custard Dessert A Bourbon-Inspired Spin
Chef Michael White proposes swapping vanilla for bourbon in classic crème brûlée, turning the French custard into a boozy indulgence. He advises a two‑step infusion—reduce a splash of bourbon then fold it into the custard—to preserve nuanced spice and caramel...
‘The New Ketchup’? How Hummus Spread Beyond a Niche Into a British Staple
Hummus has been added to the UK’s official inflation basket, signalling its transition from niche dip to a staple comparable to ketchup. British consumers now spend roughly £170 million a year on the chickpea spread, with brands like Ramona Hazan’s valued...
Is Out-Of-Season Fish On A Restaurant's Seafood Menu Really A Red Flag?
Out‑of‑season fish on a menu isn’t automatically a warning sign, according to Ed Scarpone of New York’s Giulietta. Modern flash‑freezing technology can lock in freshness, often yielding fish that rivals or exceeds unfrozen, seasonal catches. Quality hinges on rapid freezing,...
Make Your Own Fruity And Frothy Papaya Milk With Just 2 Ingredients
Papaya milk, a staple of Taiwanese night markets, can be made at home with just fresh papaya and any milk of choice. The recipe calls for two cups of ripe papaya blended with ice and a cup of milk to...
20 Of The Best Mexican Bakeries In The US
Tasting Table’s roundup spotlights 20 standout Mexican bakeries across the United States, from coast‑to‑coast panaderías serving classic conchas, orejas, and tamales to innovative concepts blending Mexican flavors with modern twists. Many of the featured shops have earned regional awards, media...
The Old-School Comfort Meal That Used To Be So Popular At Steakhouses
The article revives the onion loaf, a once‑common steakhouse side that layers thinly sliced onions, batter, and deep‑frying into a crisp, loaf‑shaped appetizer. Once a staple on classic steakhouse menus, the dish has largely vanished except at a few chains...
13 Mistakes That Are Ruining Your Biscuits And Gravy
The article outlines thirteen common mistakes that sabotage homemade biscuits and gravy, from avoiding traditional fats like lard to mishandling dough and gravy consistency. Southern chefs emphasize using high‑quality sausage, cold dairy, and a cast‑iron skillet while preserving sausage grease...
For Mess-Free Fried Green Tomatoes, Skip Frying Them
Chef Jamie Milne recommends oven‑baking fried green tomatoes to avoid the oil‑splatter mess of stovetop frying. By preheating the oven to 425 °F, drizzling a light coat of olive oil, and baking on a wire rack, cooks achieve a crispy exterior...
Anthony Bourdain Called This Film 'The Best Food Movie Ever Made'
Anthony Bourdain named Pixar’s 2007 animated film Ratatouille his favorite food movie, praising its passionate portrayal of cuisine and meticulous detail. He discussed the film in a 2011 Entertainment Tonight interview and later via email, calling it “the best food...
For The Best NY Strip Steak, Take A Page From Ina Garten's Book And Use This Breakfast Staple In Your...
Celebrity chef Ina Garten recommends a coffee‑infused rub for grilled New York strip steaks, blending ground coffee with salt, pepper, brown sugar, garlic, chipotle and red‑pepper flakes. She advises using freshly ground beans for maximum flavor integration and coating the steak...
Slop It Like It’s Hot: The Rise of Build-Your-Own Takeaway Salad Bowls
Build‑your‑own takeaway salad bowls, dubbed “slop bowls,” are proliferating across London’s fast‑casual scene and now entering supermarkets. Prices range from £7 to £25, with ingredients ranging from grains and vegetables to proteins like salmon or tofu, and the concept taps...
The Six Hottest Supper Club Tickets to Book in NYC Right Now
New York’s supper‑club scene is booming, offering curated, members‑only or public dinner experiences that blend high‑end cuisine with social networking. Options range from The Supper Club’s $2,500‑$10,000 membership packages to open‑door events like Ebi‑Ayo’s Nigerian‑Italian fusion. Weekly concepts such as...
How To Travel Through Paris In Julia Child's Footsteps
Julia Child’s 1948 arrival in Paris sparked a culinary legacy that today fuels a curated walking tour. The route starts at Les Deux Magots, moves through her former apartment and the cooking school she co‑founded, and ends at iconic brasseries...
America's First-Ever All-You-Can-Eat Buffet Was Shockingly Affordable
In the 1940s Las Vegas hotel El Rancho introduced America’s first all‑you‑can‑eat buffet, charging just $1 per person—roughly $25 today. Though the hotel lost money on the spread, it attracted casino patrons and sparked a nationwide buffet boom. The concept flourished through...
Gordon Ramsay's Pork Coating Method Is All In The 'Shake'
Celebrity chef Gordon Ramsay shared a quick pork‑chop coating hack on Instagram, using mayonnaise as a binder and a sealed plastic bag to shake seasonings and panko onto the meat. The vigorous shake creates a uniform crust without the traditional...
4 Hospitality Lessons From Top Chef’s Tom Colicchio
Renowned chef Tom Colicchio emphasizes that a restaurant’s success hinges on maintaining a seamless, almost magical experience from reservation to departure. He notes that seemingly minor details—like plate garnishes, waiter responsiveness, and even external factors such as weather—can disrupt that...
Why You Should Be Whisking Cornstarch Into Scrambled Eggs
During the pandemic, home cooks embraced a technique that adds a pinch of cornstarch (or potato/tapioca starch) to scrambled eggs, creating an ultra‑creamy texture. The method relies on a generous tablespoon of butter per egg, which the starch helps bind,...
This Easy Breakfast Casserole Has Pillsbury Crescent Rolls Baked Right Inside
A new breakfast casserole recipe incorporates two cans of Pillsbury Crescent Rolls as a buttery base, layered with ham, sharp cheddar, and a Dijon‑infused custard. The dish bakes in two stages, first crisping the rolls, then adding the protein‑rich filling,...