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Why This 20-Year-Old Pasta Dish Is Still a Bestseller in San Francisco
Chef Michael Tusk’s agnolotti, inspired by a 1990s Piedmont restaurant, has become a staple at his San Francisco venues Quince and Cotogna. The dish, featuring a roasted pork, veal and rabbit filling with herbs and a Nebbiolo‑deglazed sauce, sold up to 100 orders per day when launched in 2003 at $18. Its popularity prompted a dedicated cook and a price rise to $34 at the more casual Cotogna. Tusk continues to experiment, but the original 2003 version remains the bestseller, illustrating the power of a signature pasta to drive sustained demand.
Next Time You Make Pizza, Add This Condiment Right To The Sauce (It's So Tasty)
The article proposes adding a splash of fish sauce to homemade pizza sauce to boost umami and depth without imparting a fishy taste. It explains how Southeast Asian fish sauces—Thai nam pla, Vietnamese nước mắm, and Korean aekjeot—differ in strength...
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This 130-Year-Old Italian-American Legend Is Heading to Scotland This Summer
Rao’s, the 130‑year‑old Italian‑American institution famed for its tiny New York dining room, will open a four‑month pop‑up at Scotland’s historic Rusacks Hotel in St. Andrews from May through September 2026. The residency will serve the restaurant’s signature dishes—meatballs, seafood...
Turn Pigs In A Blanket Into Mini Beef Wellingtons With One Luxurious Swap
The article reimagines the classic beef Wellington as bite‑size appetizers by swapping out sausage‑in‑blanket simplicity for a luxurious beef filling. It uses filet mignon, seared then wrapped in puff pastry with a mushroom‑Dijon duxelles, creating a decadent yet manageable version...
Jacques Pépin Revamps Scrambled Eggs With This Crunchy Topping
Jacques Pépin revitalizes classic scrambled eggs by topping them with crisp croutons, creating a dish that works as a refined breakfast or light lunch. He achieves a custardy texture by whisking butter‑sautéed eggs continuously and adding a splash of cream. The...
Lai Ching Heen Celebrates Two Stars in the MICHELIN Guide Hong Kong & Macau 2026
Lai Ching Heen at Regent Hong Kong has earned two MICHELIN stars in the 2026 guide, marking its 17th consecutive year of Michelin recognition. The award highlights the restaurant’s status as a premier Cantonese fine‑dining destination and reinforces Hong Kong’s culinary prestige. Executive Chef...
101 Austrian Restaurants Awarded With 124 Michelin Stars
The 2026 Michelin Guide awards Austria 124 stars, a rise of 20 from the previous year, giving the nation a density of about 13 stars per million inhabitants. Twenty‑two restaurants earn their first star, while Green Stars increase to 41,...
When In Vegas, Book The World's Largest Benihana For A Jaw-Dropping Experience
Las Vegas' Westgate Resort houses Benihana Village, the world’s largest Benihana restaurant, covering 38,000 square feet. The venue combines a flamboyant teppanyaki theater with immersive design elements like an indoor brook, waterfall, and traditional Torii arch. Alongside Benihana, the space...
The Celebrity Chef Capital Of The US Isn't LA Or New York
Las Vegas now hosts more than 40 celebrity‑chef restaurants, outpacing both Los Angeles and New York. The Strip’s transformation began in the early 1990s when Wolfgang Puck opened Spago, proving fine dining could thrive alongside gambling. Subsequent arrivals of chefs...
Stabilize Whipped Cream With A Pantry Staple You Already Own
A simple pantry staple—instant pudding mix—can keep whipped cream from deflating. The starches in the mix act as stabilizers, allowing 1½ teaspoons per cup of heavy cream to maintain stiff peaks. The method also imparts vanilla flavor, while variations like...
The MVP of My 3-Ingredient Pot Roast Is This Cheap Pantry Staple
Food editor Ali Domrongchai showcases a three‑ingredient pot roast that relies on a single pantry staple—Maesri Thai Panang Curry Paste—plus coconut milk and chuck roast. The recipe requires minimal prep, sears the meat, then braises it in a coconut‑milk and...
3 “Unbelievably Delicious” Seasoning Blends I Refuse to Cook Without (Starting at $8)
The Spice House, a specialty spice retailer with locations in Milwaukee and Chicago, highlights three standout blends—Chipotle Morita Chile, Chai Spices, and Taco Seasoning—available for as low as $8. The author praises each blend for its ability to elevate plant‑based...
Hastings’ Holly Butchery Launches New Zealand’s First ‘Liquid Bacon’ – Mark Story
Hastings’ Holly butchery has introduced Holly Gold, New Zealand’s first “liquid bacon,” a triple‑smoked, salt‑cured pork fat sold in a jar. The product was developed by fifth‑generation manager Ellie Vogtherr‑Pulford and is already being used by the Mission Restaurant and celebrity...
The Largest Coffee Cup in Colombia in Chinchiná, Colombia
Colombia’s Chinchiná unveiled the world’s largest coffee mug in June 2019, setting a Guinness World Record with 22,739 litres of coffee. The monument symbolizes a broader revival of coffee tourism, as small family farms open their fincas to visitors for tours,...
Why Fish And Chips Used To Be Wrapped In Newspaper
Fish and chips first appeared in 1860s London and were traditionally wrapped in newspaper, a cheap, insulating material that suited working‑class diners. The practice persisted through World War II because paper was abundant and the dish wasn’t rationed, becoming a cultural...
Sydney Airport Unveils a Host of New F&B Outlets in T3 Domestic
Sydney Airport has launched a revamped food precinct in Terminal 3, adding 11 new dining concepts ranging from coastal Italian to Cantonese dumplings, ramen, Mexican street fare and artisan coffee. The flagship venue, Icebergs Dining Room and Bar, brings its iconic...
Vito’s, the Latest From Sunday Co., Is Inspired by New York’s Golden Age
Sunday Co., founded in 2023 by hospitality veterans, announced Vito’s, a new Italian‑American restaurant slated to open in August 2026 within the heritage‑listed Burns Philp Building at 11 Bridge Street, Sydney. The venue will seat 170, feature a mezzanine, and...
Hawke’s Bay Cheesemakers Craggy Range Sheep Dairy and Origin Earth Score Big Wins at National Awards
Craggy Range Sheep Dairy and Origin Earth, two boutique Hawke’s Bay cheesemakers, dominated the 2026 New Zealand Cheese Awards. Craggy Range earned the European‑style cheese trophy, champion boutique cheese title for its six‑month‑aged pecorino, and a new cheese trophy for its...
Mewery Hits Cultivated Pork Yield Milestone Amid $8M Funding Drive
Czech startup Mewery announced a cultivated pork yield of 300 g per litre, one of the highest densities reported in the cell‑based meat sector. The breakthrough, driven by its microalgae‑co‑cultivation platform, promises lower media use and improved unit economics. Mewery is...
8 Best MLB Stadium Hot Dogs
The article ranks eight MLB stadium hot dogs using 2025 data from Casino.org’s Wiener League, Action Network’s Hot Dog Index, and Rotowire’s bun list. It highlights iconic offerings such as the Dodger Dog, Chicago Dog, and Sonoran Dog, noting their...
7 Spectacular Bordeaux Wines to Drink Now
The article profiles seven Bordeaux wines ranging from $70 to $930, selected from a tasting of over 100 bottles at Wine Paris. It highlights the region’s 7,000 châteaux and 57 AOC sub‑regions, emphasizing that high‑quality options exist at many price...
Baghali Polo (Persian Dill and Fava Bean Rice)
Baghali polo is a classic Persian dish that layers fluffy basmati rice with butter‑soft fava beans and fresh dill, finished with a saffron‑infused steam and a golden tahdig crust. The recipe calls for soaking rice, brief boiling, then layering with...
Never Overcook Salmon Again With This Restaurant Trick
Culinary director Ed Scarpone of Giulietta reveals a simple restaurant trick to prevent salmon tails from drying out. By cutting across the grain at the thin end and folding the tail under the thicker portion, the fillet cooks evenly. The...
My Favorite Bakery In New Orleans Doesn't Sell Beignets — But Its Po'boys Are Amazing
Parkway Bakery, a New Orleans institution since 1911, is famed for its authentic po'boys rather than traditional beignets. The bakery’s origins trace back to the Martin brothers, who fed striking workers in 1929, cementing the po'boy’s name and cultural significance....
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Alex Guarnaschelli Shares Her Simple Secret to Fluffy Pancakes
Chef Alex Guarnaschelli reveals a simple trick to make pancakes ultra‑fluffy: separate egg yolks and whites, whip the whites, then fold them into the batter. She also advises letting the batter rest 10‑15 minutes to fully hydrate the ingredients. The...
The One Beer You Should Avoid Adding To Beef Chili, According To A Grilling Pro
Grilling expert Scott Thomas warns against using New American light lagers, such as Budweiser, in beef chili because their mild flavor cannot stand up to the dish’s robust profile. He recommends dark, malt‑forward beers—stouts, chocolate stouts, and smoky porters—as they...
Who Are the Pierogi Boys?
The Pierogi Boys—Andrzej Kinczyk and Krzysztof Poluchowicz—opened a 40‑seat restaurant and grocery on Onderdonk Avenue in Ridgewood, expanding their popular market‑hall stall into a full‑service venue. The new space produces thousands of pierogi weekly and offers a menu that mixes...
Rachel Roddy’s Recipe for Spaghetti with Mushrooms, Soft Cheese and Herbs | A Kitchen in Rome
Rachel Roddy presents a straightforward spaghetti dish featuring mushrooms, soft cheese, and herbs, while weaving in food‑science insights from Harold McGee. She describes the nuanced citrus‑and‑almond aroma mushrooms develop when sautéed, advises a two‑stage garlic addition to manage bitterness, and lists...
The Best Restaurants to Book in Copenhagen Right Now
Copenhagen has cemented its status as a world‑class dining destination, boasting 29 Michelin stars across 19 restaurants and a recent Bocuse d’Or Europe win. Bloomberg Pursuits highlights five standout venues—Ouri’s Korean sharing plates, Esmee’s French‑brasserie elegance, Fiskebar’s seafood‑centric small plates, Fu Hao’s dim‑sum legacy,...
Make Blue Cheese Work Harder On Your Filet Mignon Using This Gourmet Trick
A Tasting Table developer unveiled a blue‑cheese‑crusted filet mignon that blends crumbled blue cheese, butter, parsley, and panko into a rich, melty crust. The technique warms the cheese, creating a buttery glaze and a crisp, golden exterior that complements the...
Barbecued Butterflied Lamb Leg with Green Fattoush and Mint Yoghurt
A barbecued butterflied lamb leg is paired with a vibrant green fattoush and a mint‑yogurt sauce, showcasing bold Middle Eastern flavors. The lamb is marinated in garlic, baharat and cumin, then grilled to a medium‑rare finish in 20‑25 minutes. The...
Judy Garland's Shepherd's Pie Was Called 'Supreme' For A Good Reason
Judy Garland’s 1967 interview revealed a surprisingly sophisticated take on shepherd’s pie, dubbed “supreme.” Her version swaps ground lamb for a roasted half‑leg, adds chicken, mushroom soup, and a rich potato topping infused with sour cream, chives, and caraway seeds....
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...
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...