Six Years, Two Hats, and a “Lasting Impact”: Paul Farag Departs Esca Group
Paul Farag announced his departure from Esca Group’s Aalia and Aalia Wine Room after six years as executive chef. He was credited with shaping a bold, contemporary take on Middle Eastern cuisine that earned industry acclaim. Co‑founder Ibrahim Moubadder praised Farag’s vision and lasting impact on the team and guests. Farag plans a sabbatical while considering future culinary ventures, and Esca Group has not yet named a replacement.
Pan-Fried Barramundi with Zucchini, Currants and Mint
The article presents a pan‑fried barramundi recipe that emphasizes a simple trick—weighting the fillet with a heavy saucepan and a sheet of baking paper—to achieve perfectly crisp skin. It pairs the fish with a char‑grilled zucchini, mint, and pistachio salad,...
The Unusual Way People Enjoyed Peanut Butter During The Great Depression
During the Great Depression, households turned to inexpensive ingredients, creating a peanut‑butter‑stuffed onion dish that combined boiled onions with peanut butter, breadcrumbs, paprika and a milk‑basted bake. The recipe appeared in 1930s newspapers across the U.S. and Canada, offering a...
Las Vegas Is Home To North America's First Michelin-Starred Chinese Restaurant
Wing Lei, the Chinese restaurant inside the Wynn Las Vegas, became the first Chinese eatery in North America to receive a Michelin star when the guide launched its Las Vegas edition in 2008. The restaurant showcases refined Cantonese, Szechuan and...
This Might Be Gordon Ramsay's Worst Cookbook — Readers Say It Lacks Photos And His Iconic Voice
Gordon Ramsay’s latest title, *Great British Pub Food*, ranks lowest among his cookbooks, drawing criticism for its sparse layout and missing visual cues. Readers on Amazon and Goodreads complain about the lack of photographs, page numbers, and the chef’s trademark...
The Powerhouse Ingredients That Give Vegan Gravy Punchy Flavor
Vegan gravies can achieve rich, meaty flavor using plant‑based umami boosters. The article highlights nutritional yeast and miso as core ingredients that deliver salty, Parmesan‑like depth. It also recommends mushrooms, soy or tamari, coconut aminos, tomato paste, and a pinch...
Flip Burgers At This Exact Moment For A Crispy Crust — You Won't Overcook Them
The article explains the precise moment to flip a burger for a crispy crust, emphasizing visual cues like half‑browned edges and pooled juices. It differentiates techniques for smash burgers, which flip after one to two minutes, and thicker patties that...
Lemon Potatoes With Beans and Feta
Ellie Krieger’s recipe upgrades classic Greek lemon potatoes into a hearty vegetarian entrée by adding crisp green beans, buttery white beans, and salty feta. The dish is roasted on a single pan at 450°F, delivering caramelized potatoes alongside tender beans...
The Once-Popular '70s Steakhouse That Met Its End In 2017
Victoria Station was a railroad‑themed steakhouse chain that originated in San Francisco and grew to roughly 100 locations across the United States and Canada. Its menu centered on prime rib, ribs and other hearty fare, while vintage train cars created a...
The Technique Behind Texas Roadhouse's Perfectly Sliced Steaks
Texas Roadhouse distinguishes its steak service by employing a dedicated hand‑cut meat cutter at every location. Cutters work in a chilled 34 °F room, manually slicing each steak to exact size, thickness, and a 90% meat‑to‑10% fat ratio. This hands‑on approach...
This Shortcut Version of Shrimp Toast Is the Only Way I’ll Ever Make It Again
Ron Hsu’s cookbook *Down South + East* introduces a shortcut shrimp toast that eliminates deep‑frying. The recipe spreads a seasoned shrimp paste between two slices of crust‑less white bread, cuts the sandwich into triangles, and pan‑toasts until crisp. Finished in...
How I Use This $5 Pancake Mix for So Much More Than Breakfast (It’s Seriously So Good)
Rebecca Strong’s review highlights Kodiak Power Cakes Buttermilk Flapjack & Waffle Mix as a high‑protein, whole‑grain pantry staple that now powers a range of baked goods beyond pancakes and waffles. The mix delivers 15 g of protein and 5 g of fiber...
The 15 Most Exciting Restaurant Openings in the U.S. This Spring
This spring, 15 new restaurants opened across the United States, ranging from French‑inspired brasseries in New York to Caribbean‑infused steakhouses in Las Vegas. Notable chefs such as David Barzelay, Gabriel Kreuther, and Kwame Onwuachi are debuting fresh concepts, while established...
This Hawaiian Food Truck Is Still Thriving A Decade Later After Diners, Drive-Ins And Dives
Mike’s Huli Chicken, a Hawaiian food truck featured on Guy Fieri’s “Diners, Drive‑Ins and Dives” in 2015, has continued thriving a decade later. The truck’s signature huli chicken is cooked in open‑air cages, delivering smoky, sweet‑savory flavor that garners strong...
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7 Frozen Fruits and Vegetables Chefs Prefer Over Fresh
Chefs are increasingly choosing flash‑frozen fruits and vegetables over fresh produce because rapid freezing locks in sugars, texture, color, and nutrients. Items such as peas, artichoke bottoms, butter beans, sweet corn, black currants and blueberries rank among the top frozen...
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Cà Phê Trứng (Vietnamese Egg Coffee)
Vietnamese egg coffee, or cà phê trứng, was invented in Hanoi in 1946 as a creative response to a milk shortage, blending whipped egg yolk, condensed milk, and sugar with robusta coffee. The drink relies on a slow‑drip phin brew that produces...
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Scientists May Have Found the Perfect Ingredient for Better-Melting, Higher-Protein Dairy-Free Cheese
University of Arkansas researchers have developed prototype plant‑based cheeses using isolated proteins from rice grain fractions—brown rice, rice bran, and broken kernels. The cheeses contain about 12 % protein, markedly higher than most commercial vegan cheeses, and each protein source imparts...
Waldorf Astoria Kuala Lumpur Unveils Landmark Culinary Collaborations
Waldorf Astoria Kuala Lumpur announced a sweeping culinary partnership with Michelin‑starred Indian chef Garima Arora and celebrated French‑Asian chef Jean‑Georges Vongerichten. Arora will open Yaari, a modern Indian restaurant that reimagines regional dishes and street‑food classics. Vongerichten will launch three...
Plum, Blackberry and Almond Crostata
The article shares a detailed plum, blackberry and almond crostata recipe crafted by Julia Busuttil Nishimura, complete with precise ingredient weights and step‑by‑step instructions. It emphasizes a flaky butter‑vinegar pastry, a macerated stone‑fruit filling, and a finishing touch of flaked almonds and...
From School Dropout to China’s 'Steamed Bun King': Entrepreneur Builds a $580M Empire
Liu Huiping, a former school dropout from Anhui, built Babi Steamed Bun into a $580 million empire after a series of early setbacks and a 2001 rebrand. By emphasizing hand‑chopped pork fillings and a Western‑sounding name, he turned a modest Shanghai...
Skip The Oven. Smoke Your Easter Ham For A Crisp Exterior And Deep Flavor
Chowhound’s guide, featuring Tyson Foods culinary manager Steven Ross, shows how to transform a pre‑cooked Easter ham by smoking it instead of using a conventional oven. Smoking at 225‑275 °F over seasoned hardwoods or fruit woods adds a caramelized crust and...
The Friendly Louisiana College Town That's A Foodie Paradise
Lafayette, Louisiana, a friendly college town, is emerging as a foodie destination thanks to its rich Cajun, Creole, and Acadian roots. The city boasts legendary eateries such as Johnson's Boucaniere, Olde Tyme Grocery, and Laura's II, alongside modern venues like...
Bobby Flay's Cast Iron Cleaning Technique Ensures Your Pans Last Longer
Bobby Flay recommends cleaning cast‑iron pans without soap and ensuring they are completely dry after each use. He advises boiling water in the pan to loosen residue, scrubbing with kosher salt, and heating to evaporate moisture. The article notes that...
Nikujaga (Japanese Steak and Potato Stew)
Nikujaga, a classic Japanese beef and potato stew, is prepared using a drop lid or wooden otoshi‑buta to trap steam and ensure even cooking. The recipe calls for rib‑eye steak, waxy potatoes, onions, dashi, sake, soy sauce, sugar, and mirin,...
Chicken Meatballs (Tsukune)
Tokyo‑style chicken meatballs, known as tsukune, are presented with a raw egg yolk that creates a velvety sauce when broken. The recipe emphasizes low‑sodium soy sauce, mirin, and pasteurized eggs to meet modern health and safety standards. Serving suggestions include...
The Popular Seafood Appetizer That Restaurant Workers Say They Don't Order
Restaurant workers across the hospitality sector consistently avoid ordering raw oysters, citing health concerns and employer policies that prohibit consumption during shifts. The reluctance is rooted in the invisible risk of bacterial contamination, including Vibrio, Salmonella and norovirus, which can...
12 Ways You Are Overspending When Baking At Home
The Takeout outlines twelve ways home bakers waste money, from buying specialty flours and premium ingredients to over‑buying non‑perishables, using disposable tools, and baking more than needed. It offers practical swaps—substituting all‑purpose flour, choosing store brands, freezing leftovers, and scaling...
Guy Fieri's Favorite Carne Asada Burrito Is From His College Days
Guy Fieri’s go‑to carne asada burrito comes from Roberto’s Taco Shop, a chain he discovered while studying at UNLV. Roberto’s, founded by Mexican immigrants in the 1960s, now runs more than 80 locations across Nevada, California and Texas. The burrito’s...
The Biggest Red Flag When Shopping For Whole Fish
Buying whole fish can be cost‑effective, but freshness is crucial for flavor and texture. The primary red flag is limpness, which signals that rigor mortis has passed and the fish is aging. Fresh specimens stay stiff, have clear eyes, bright...
How Margot Hauer-King Is Channeling Her Father Jeremy King’s Legendary Hospitality at New York’s People’s
Margot Hauer‑King, daughter of famed London restaurateur Jeremy King, co‑founded People’s, a downtown New York cultural salon that blends dining, art, and nightlife. To celebrate its first anniversary, People’s staged a pop‑up menu recreating two of Jeremy King’s iconic dishes, reinterpreted...
For Two Nights Only: 'Itamessy' Night at Underbelly
The Underbelly and Noodle Lab are launching a two‑night pop‑up called “Itamessy” in Makati on March 16‑17, merging Japanese and Italian cuisines through a noodle‑centric menu. Chefs Noel Mauricio, Jackson Chua, Nico Gonzales, and Ally Gonzales collaborated without ego, creating...
This Taiwanese Restaurant Group Hopes to Build a National Chain in the U.S. Specializing in Elevated Thai Food
Taiwanese restaurant group TTFB launched its first U.S. concept, Very Thai, in Los Angeles’ Westfield Century City mall. The 5,000‑sq‑ft venue offers an elevated Thai menu, family‑style sharing plates and a bar with Thai‑infused cocktails, with average checks of $60‑$70. TTFB,...
Simply Delicious Korean Beef Begins With This Peppery Paste
Gochujang, a fermented Korean chili paste, is the key flavor driver behind many popular beef dishes. Its sweet‑spicy‑umami profile comes from red chili powder, fermented soybeans, glutinous rice, and salt. Home cooks can blend it with soy sauce, honey, and...
TICKETS NOW ON SALE FOR SECOND ANNUAL PUERTO RICO WINE & FOOD FESTIVAL
Tickets are now available for the second annual Puerto Rico Wine & Food Festival, scheduled for April 23‑26, 2026 at San Juan’s La Concha Resort. The four‑day event will showcase more than 75 wineries, 15 acclaimed chefs, and a mix...
‘The Chef Is a Metre Away From You’: The Cosy Allure of Micro-Restaurants
Micro‑restaurants, seating fewer than 20 guests, are proliferating across the UK, with venues like Gwen in Wales and The Table in Edinburgh centering on a single communal table. The model attracts solo diners, turning strangers into friends and allowing chefs...
Fruit, Fire, and Timing: Inside Agra’s Petha Trade
Agra’s translucent ash‑gourd sweet, petha, has become a hallmark of the city’s culinary identity, especially during tourism peaks and festivals like Holi and Diwali. The product is now the official One District One Product (ODOP) for Agra, receiving government‑backed promotion...
For The Jammiest Egg Yolks, Give Them The Confit Treatment
The article reveals how to achieve ultra‑jammy egg yolks using the classic confit technique, which involves low‑temperature cooking in oil. By preheating the oven to 180 °F, covering yolks with olive oil, and baking for about 75 minutes, home cooks can...
27 Irresistible Chocolate Chip Cookie Recipes To Satisfy Your Sweet Tooth
An extensive roundup of 27 chocolate chip cookie recipes offers bakers a spectrum from classic chewy‑crisp treats to inventive twists such as miso‑infused dough, quinoa‑enriched bites, and vegan almond‑flour versions. Each entry includes a brief description and a direct link...
Homemade Bagels
Stratford University chef Charleen Huebner released an artisan bagel recipe for culinary students, emphasizing a poolish starter, overnight refrigeration, and kettling in barley malt syrup. The detailed formula yields seven dome‑shaped bagels with a chewy crumb, glossy crust, and optional...
Radish and Arugula Salad With Honey, Almonds and Mint
Susie Middleton’s spring salad pairs peppery radishes with bitter arugula, quick‑pickled in a light sugar‑lemon brine. A drizzle of honey and a splash of olive oil bind the vegetables, while toasted almonds and shaved Parmigiano‑Reggiano add texture and richness. Fresh...
Arroz Con Pollo Burgers
Stephanie Witt Sedgwick’s recipe reimagines the classic arroz con pollo as a chicken‑and‑rice burger, blending ground chicken, rice, and Mexican spices into a cohesive patty. The dish is served in flour tortillas or buns and is highlighted for its low‑calorie,...
Skim Fat From Ground Beef In Seconds With This Simple Trick
Home cooks can remove excess grease from browned ground beef in under a minute using a simple paper‑towel hack. After the fat renders, tilting the pan and dab‑blotting with crumpled towels absorbs most of the oil, leaving leaner meat without...
Tips For Making Perfect Chicken Soup
Chef Pati Jinich, culinary ambassador for Avocados from Mexico, shares professional tips for crafting the perfect chicken soup. She recommends using bone‑in, skin‑on cuts or a whole chicken to build a richer, body‑filled broth, and stresses the importance of a...
Mashed Miso Maple Purple Sweet Potatoes With Sesame Crunch Recipe
Wellness coach Miriam Hahn introduces a mashed purple sweet potato side dish that combines white miso, maple syrup, and a sesame‑chili crunch. The recipe highlights the antioxidant‑rich purple potatoes popular in Okinawa’s blue‑zone diet, emphasizing whole‑food simplicity linked to longevity....
Why Using Olive Oil Can Backfire When Seasoning Or Polishing Cookware
Olive oil’s low smoke point makes it unsuitable for seasoning or polishing cookware. When heated past its smoke point, it fails to polymerize, creating sticky, uneven layers on cast iron and stainless steel. Cheaper, high‑smoke‑point oils like canola or vegetable...
Bobby Flay Chooses This Beef Blend For His Brasserie B Burger
Chef Bobby Flay’s Bar Americain Burger at Brasserie B relies on an 80 % lean, 20 % fat beef blend to achieve a juicy, flavorful patty. He seasons the meat simply with salt and pepper, avoiding additives that can make the burger dense. The...
This Classic Chowder Practically Begs For A Splash Of Tequila
Chef Pati Jinich advises adding a splash of tequila blanco to classic corn chowder to brighten its natural sweetness without overpowering the dish. She explains that the clear, fresh profile of blanco tequila complements corn better than aged reposado or...
Nigella Lawson's Ultra Moist Chocolate Cake Really Is That Good
Nigella Lawson’s Chocolate Guinness Cake, a St. Patrick’s Day‑inspired dessert, has amassed more than 13,000 five‑star reviews for its ultra‑moist crumb and tangy cream‑cheese frosting. The recipe blends melted Guinness with butter, cocoa, sour cream, and vanilla, requiring roughly 15 minutes of...
Yes, Your Poached Eggs Will Explode In The Microwave (Unless You Do This)
Microwaving poached eggs can cause yolk explosions due to rapid steam buildup. Chef Nelson Serrano‑Bahri of the American Egg Board advises piercing the yolk and using a wide, shallow, microwave‑safe vessel. Cooking at medium power in short intervals, covering loosely,...
The Espresso Machine Trick That Mimics Nitro-Style Coffee At Home
The Aerocano is a home‑brew coffee that replicates the light, creamy mouthfeel of nitro‑style drinks using only an espresso machine’s steam wand. The method mixes a double espresso with water and ice, then aerates the blend with hot steam, producing...