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 añejo varieties. Jinich also suggests complementary Mexican ingredients—lime, cilantro, poblano, cotija cheese, and optional smoky elements—to create a balanced flavor profile. Adding avocado can boost fiber and nutrients while maintaining the creamy texture.
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...
When You Do (And Don't) Need To Pat Canned Peaches Dry For Baking
Chef Megan Garrelts advises bakers to drain canned peaches before deciding whether to pat them dry. Excess syrup can thin batters in cakes, muffins, and quick breads, leading to soggy spots, while pies, cobblers, and crisps benefit from the extra...
Stop Wrecking Sushi Rice And Follow This Advice From Chef Nobu
Chef Nobu Matsuhisa shares his step‑by‑step method for perfect sushi rice, emphasizing rinsing, soaking, and precise water ratios. He recommends a 1:1 rice‑to‑water proportion, adjusting to 1.2 for older grains, and seasoning with a blend of red vinegar, salt, and...
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Regal Sunshine
The Regal Sunshine cocktail, launched at Los Angeles’ Queen’s Raw Bar & Grill, mixes equal parts añejo rum and Cognac with lemon, simple syrup, and a grapefruit peel. Created by veteran bartender Eric Alperin, the drink revives a 1932 "Sunshine"...
Foraging Is the New Food Tourism
Foraging has become a cornerstone of modern food tourism, with one in five travelers now seeking culinary‑focused trips, according to Hilton’s 2025 travel report. Hospitality brands from Airbnb to luxury resorts are rolling out forest‑to‑fork and dock‑to‑dish experiences, such as...
For The Perfect Quesadilla Every Time, Never Skip This Step
The article advises that quesadilla fillings should be chopped into uniformly sized pieces, roughly half an inch, to ensure even cooking, better flavor distribution, and structural integrity. Katie Vine warns against shredding or processing non‑cheese ingredients, as this can cause...
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4 Tricks a Philadelphia Wine Pro Uses to Make Wine Less Intimidating
Philadelphia restaurateur Chloe Grigri leverages conversational storytelling, single‑serve canned wines, and a relaxed French‑bistro atmosphere to demystify wine for newcomers. At her venues—Good King Tavern, Le Caveau, Superfolie and the newly opened Supérette—she pairs travel‑inspired anecdotes with approachable formats like...
3 Bottles of Sake That Practically Scream Spring, According to a Sake Sommelier
A recent feature highlights three spring‑ready sakes curated by certified sommelier Paulie Natthanan. The selections—Brooklyn Kura Occidental, Abe Junmai, and Shiokawa Nopa—each showcase distinct production twists, from hop‑infused fermentation to climate‑responsive brewing. All three offer bright acidity, fruit‑forward notes, and...
Alton Brown's Trick For Baby Back Ribs Will Make You Look Like A Chef
Chef Alton Brown promotes an 8‑3‑1‑1 seasoning formula for baby back ribs, combining eight parts brown sugar, three parts salt, one part chili powder, and one optional extra ingredient. He pairs the dry rub with a foil‑wrap cooking method that...
Irish Scalloped Potatoes Are the Star of St. Patrick's Day
The article showcases an Irish scalloped potatoes recipe positioned as the centerpiece for St. Patrick’s Day celebrations. It details a layered dish of thinly sliced gold potatoes, sautéed cabbage and leeks, and a rich Irish white cheddar cream sauce, serving six...
Whenever I Make a Batch of Rice, I Add This Frozen Ingredient for the Easiest Dinner
The article introduces a one‑pot dinner called dumpling rice, where frozen dumplings are placed atop uncooked rice in a rice cooker and steam together. As the rice cooks, the dumplings heat through, creating a complete, protein‑rich meal without extra pans....
‘Small, Plump, Gooey … Marvellous’: The Best Supermarket Tortilla, Tasted and Rated
The Guardian tested a range of supermarket tortillas, ranking Sainsbury’s Taste the Difference Spanish tortilla with flaked pimentón as the best overall and Marks & Spencer’s Spanish potato & onion tortilla as the best bargain. Prices varied from 56p to...
Chocolate 3D Printer Startup Cocoa Press Levels up with Former Prusa Executive
Cocoa Press, the first consumer chocolate 3D printer, has appointed David Randolph—formerly CEO of Printed Solid and a veteran of Prusa Research—as its new chief executive. The startup also added Prusa‑experienced COO Matt Stultz and Print Kits manager Caleb Kraft to...
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Sinigáng Is the Bold, Sour Soup That Defines Filipino Flavor
Sinigang is a thin, sour Filipino soup built around tamarind that epitomizes the nation’s palate. Historically a seafood‑based broth, it now embraces pork, beef, or plant‑based proteins and a wide array of vegetables. The dish’s adaptability has allowed Filipino immigrants...
Matzo Vs Crackers: Here's The Actual Difference
Matzo and crackers may look alike, but they differ fundamentally in ingredients, preparation, and cultural meaning. Matzo is a simple, unleavened flatbread made from flour and water, baked within 18 minutes to meet Passover kosher rules, and it anchors the...
Fallouts and Financial Woes: Inside Heston Blumenthal’s Sinking Empire
Heston Blumenthal announced the closure of Dinner by Heston at the Mandarin Oriental, citing the end of its tenancy in July 2026 with a six‑month extension to January 2027. Insiders claim the restaurant’s decline began after the 2020 departure of...
Sale E Pepe Mare Brings Italian Coastal Dining to The Langham London
Sale e Pepe, the iconic Knightsbridge Italian eatery, is opening a seafood‑focused spin‑off called Sale e Pepe Mare inside The Langham hotel on Portland Place. The venture is backed by the Thesleff Group, owners of Los Mochis and Juno Omakase, and features a design that fuses Mediterranean...
WTCE 2026 Launches Discover Zone Connecting Onboard Food and Beverage Brands with Airlines
World Travel Catering & Onboard Services Expo (WTCE) 2026 is debuting the Discover Zone, an interactive product‑discovery space at its April 14‑16 Hamburg show. The zone, located next to the VIP Buyer Lounge, showcases more than 30 food, beverage and...
Smorgasburg Returns To Brooklyn With 22 New Vendors
Smorgasburg, Brooklyn’s flagship food market, launches its 16th season in April, adding 22 new vendors to more than 50 returning stalls. The expanded lineup features Korean shaved ice, Mexican tacos, Fuzhounese dumplings, and Colombian asado, underscoring the city’s multicultural palate....
Pi Day Is My Favorite Excuse To Eat As Much Pie As Possible
Delish’s Pi Day roundup curates a dozen inventive pie recipes, from Drumstick Pie’s ice‑cream‑filled cone crust to the retro Million‑Dollar Pie’s graham‑cracker base. The collection mixes no‑bake and baked options, seasonal flavors like rhubarb, and nostalgic twists such as Oreo and...
Low and No Alcohol Wine: What to Look Out for in 2026
The alcohol‑free wine market is accelerating, with winemakers investing in premium grapes and refined dealcoholisation techniques to deliver wines that taste closer to their traditional counterparts. Brands like Eisberg are launching higher‑end tiers that preserve terroir and balance earlier in...
Take a Look Inside EJ Lagasse’s Passport
EJ Lagasse, a 22‑year‑old chef and co‑owner of New Orleans’ Emeril’s, helped the restaurant secure two Michelin stars, a three‑star New York Times review, and a James Beard Emerging Chef nomination. He is reinventing his father’s classic Creole dishes with a contemporary...
Nine Hours at Lysée, New York’s Singular Fine Art Dessert Gallery
Lysée, a New York fine‑art dessert gallery, merges French pastry techniques with Korean flavor traditions under chef Sungjin Lee. Signature items such as the corn‑mousse cake, the Very Important Chocolate (V.I.C.) cake, and a seasonal galette du rois showcase meticulous craftsmanship...
BAM BAM Arrives April 1 in Downtown Vancouver
Award‑winning Nemesis team launches BAM BAM, an all‑day nostalgic eatery, on April 1 in downtown Vancouver. The 2,800‑square‑foot space at 160 West Georgia seats 55 and was designed by McKinley Studios with a blend of 1960s varsity and futuristic décor. The...
How the Pizza Industry Became the Epicenter of Restaurant Technology Innovation
The pizza sector has become the leading proving ground for restaurant technology, with AI, robotics, and predictive analytics reshaping ordering, kitchen, and delivery processes. Brands such as Jet’s Pizza, Donatos, Domino’s and Papa John’s have deployed AI‑driven SMS ordering, autonomous...
Mother’s Day UK Recipes: Three Delicious Ideas to Make for Your Mum From Ravinder Bhogal
Ravinder Bhogal presents three Mother’s Day‑focused recipes for the UK market: a lemon and elderflower drizzle cake, lime and passion‑fruit curd yo‑yos, and Bloody Mary prawn brioche rolls. The cake serves ten, the biscuits make sixteen, and the rolls serve four,...
A Wine-Lovers’ Weekend Amid the Vineyards of Rural Alentejo
The Financial Times profiles a curated wine‑lover’s weekend set among the rolling vineyards of rural Alentejo, Portugal. The itinerary includes tastings at three boutique, sustainably‑focused wineries and a farm‑to‑table dinner featuring local produce. Organisers report that participants spend an average...
Orson
Orson, a fine‑dining restaurant in Rosebud, Australia, opened in September 2025 inside the restored arcade of the 1920s Broadway Theatre. Chefs Ryan Spurrell and Sarah Cremona serve a prix‑fixe menu starting at $75 for two, featuring dishes such as squid‑ink...
The Botanica Shares What It Takes to Become Gluten Free Certified
The Botanica in Vaucluse has become one of the few Sydney restaurants with a 100% gluten‑free model, earning certification from Coeliac Australia. Head chefs Thai Sam and Abby James continue to serve upscale dishes, including a signature gluten‑free focaccia, while...
The Biggest Myth About Mexican Food You Need To Unlearn
Executive Chef Maycoll Calderón says labeling Mexican food as unhealthy is a myth rooted in the prevalence of Tex‑Mex adaptations in the U.S. Traditional Mexican cuisine relies on fresh, plant‑forward ingredients like corn, beans, chilies, and seafood, prepared by grilling,...
What Do Your Cocktails Smell Like? Take Your Drinks To The Next Level With Aromatic Vapor
Taste expert Mandy Naglich explains that roughly 80 % of flavor comes from smell, prompting bars to use aromatic vapor as a garnish. High‑end venues like Saikindō, Giacosa 1815, and Barcelona’s Dr. Stravinsky Parfumerie are deploying vanilla, orange‑zest, and custom scent mists...
Waring Culinary Collaboration & Fermentation Innovation Is Expanding Nation’s Menus
Waring’s new Planit POD Fermentation System lets commercial kitchens ferment and pasteurize fresh plant‑based proteins in just 24 hours, handling up to eight pounds per cycle. The compact, pre‑programmed unit removes the guesswork of mold‑based fermentation, enabling chefs to create...
Iconic Malibu Restaurant Poised to Reopen 14 Months After Palisades Fire
Duke’s Malibu, the iconic oceanfront restaurant on Pacific Coast Highway, is set to reopen this Friday after a 14‑month shutdown caused by mudslide damage from the 2025 Palisades fire. The venue underwent a full renovation, replacing walls, equipment, plumbing and...
How Much Fat Is Too Much On A Steak?
Grilling pitmaster Christie Vanover advises a quarter‑inch fat cap as the sweet spot for steak flavor and protection on the grill. Thicker caps increase flare‑up risk, so she recommends trimming excess before cooking. The trimmed fat isn’t waste—it can be...
Chicken Piri-Piri
Chicken piri‑piri, Mozambique’s signature spicy grilled dish, is highlighted with a detailed recipe for both outdoor and indoor preparation. The article outlines a simple spice blend of dried chilies, lemon, oregano, and garlic, and provides step‑by‑step grilling instructions. Nutritional information...
Spicy White Bean and Pork Tenderloin Chili
Stephanie Witt Sedgwick’s Spicy White Bean and Pork Tenderloin Chili combines lean pork tenderloin with Great Northern beans, chipotle, beer, and pureed tomatoes for a fast, protein‑rich weeknight meal. By using a tender cut of pork and cooking the beans...
Turkey Saltimbocca
The article presents a turkey‑based take on the classic Italian saltimbocca, swapping veal for lean turkey cutlets while retaining sage, prosciutto and white wine. Adapted from a Williams‑Sonoma family‑meals cookbook, the recipe serves four and encourages kids to help with...
Hot and Cold Whisky Chili Granita
Andreas Viestad’s Hot and Cold Whisky Chili Granita straddles the line between cocktail and dessert, offering a refreshing palate cleanser after a long dinner. The recipe combines simple ingredients—sugar, water, fresh or dried chili peppers, Scotch whisky, and ice—to create...
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6 Food Documentaries that Will Change How You See What’s on Your Plate
Entertainment Weekly highlights six food documentaries that reshape how audiences view cuisine, ranging from the meticulous artistry of *Jiro Dreams of Sushi* to the corporate critique in *Food, Inc.*. The curated list includes titles that explore culinary mastery, health implications...
Our Favorite Gordon Ramsay Cookbook Is Perfect For Chefs Of All Experience Levels
Gordon Ramsay’s Ultimate Cookery Course, first published in 2012 as a TV companion, became his most acclaimed cookbook. A U.S. edition titled Home Cooking arrived in 2013, converting all measurements to imperial units. The book’s chapter layout—covering budget meals, advance prep,...
Ferraro’s Ristorante to Host Easter Dinner on April 5
Ferraro’s Ristorante is hosting a special Easter dinner on Sunday, April 5, offering a three‑course, spring‑focused Italian menu priced at $75 per adult. Guests can choose from a range of antipasti, secondi, and dolci that highlight seasonal ingredients such as...
The Best Bakeries in Mexico City Showcase the City's Deep-Rooted Bread Culture
Mexico City’s bakery landscape showcases a deep‑rooted bread culture, where the bolillo and telera serve as daily staples alongside festive breads like pan de muerto and rosca de reyes. The city hosts a mix of historic shops such as Pastelería...
Ina Garten's Oscar Party Dessert Is So Opulent It Deserves Its Own Award
Food Network star Ina Garten unveiled an opulent Oscar‑night dessert—a dense chocolate ganache cake paired with a silky crème anglaise—via an Instagram preview ahead of the 98th Academy Awards. The cake can be baked in advance, wrapped, and refrigerated, while...
Marmite Pasta Primavera
Nigella Lawson published a Marmite‑infused spaghetti recipe, drawing on a dish cited by centenarian food historian Anna Del Conte. The quick‑cook pasta primavera blends sweet peas, carrots, butter, parmesan and a teaspoon‑plus of Marmite for a smoky‑umami finish. Featured in...
The Texas Chef On Diners, Drive-Ins And Dives Who Fans Fell In Love With
Ma Harper, the 89‑year‑old chef‑owner of Ma Harper’s Creole Kitchen in San Antonio, was featured in Episode 8 of Season 29 of *Diners, Drive‑Ins and Dives*. The segment highlighted her New Orleans‑style gumbo, fried pork chop, and red beans and rice, but viewers...
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Peter Luger Steakhouse Just Released Its Very Own Jägermeister-Style Spirit
Peter Luger Steakhouse has teamed with Brooklyn distiller Faccia Brutto Spirits to launch Lugermeister, a German‑style herbal liqueur. The 30% ABV digestif blends botanicals such as juniper, licorice, poppy seed and cacao, and is positioned as a post‑steak digestif. It...
This East London Marketplace Is Being Transformed Into a ‘Community-First’ Food Court
London’s Ilford Cultural Quarter is revamping the former Mercado Metropolitano into Maison Noor, a community‑first food court launching later this month. Backed by Mayor Sadiq Khan and the Greater London Authority, the venue will feature sixteen fully halal vendors offering...