After Matcha, Ube Takes The Lead
Ube, a purple yam native to the Philippines, is rapidly entering India’s premium café scene, appearing in lattes, milk teas and dessert‑style cold brews. Café operators see it as a high‑margin differentiator, especially since the tuber can be sourced locally. International chains such as Starbucks and Costa Coffee have begun piloting Ube‑infused drinks, echoing the earlier matcha surge. The trend also fuels discussion about cultural authenticity and the potential gentrification of traditional foods.
‘The Perfect Kitchen Is Where There Is No Fear.’ Seven Global Chefs Share Their Tips for Running a Successful Restaurant
Recent revelations of abuse at Noma have intensified scrutiny of kitchen culture, prompting chefs worldwide to champion humane workplaces. Leaders from Baroo, Attica, Masala y Maíz, Kenji López‑Alt, and Asma Khan detail concrete measures—fair wages, capped hours, profit‑sharing, open‑book finances,...
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9 Soy Sauce Substitutes That Are as Good as the Real Thing
The article outlines nine practical substitutes for soy sauce, ranging from traditional pantry staples like tamari and coconut aminos to unconventional options such as balsamic vinegar and Maggi seasoning. Each alternative includes recommended usage ratios, flavor notes, and ideal dish...
For the Best Steak of Your Life, Steal This Famous Trick From Ruth's Chris
Ruth’s Chris Steak House serves its porterhouse on a 500 °F sizzling plate, buttering it at the table for an instant sear and aromatic finish. The hot plate keeps the steak hot longer, preventing temperature loss even when diners are far...
10 Leftover Pulled Pork Recipes for Delicious Dinners
The Kitchn’s recent feature showcases ten creative ways to transform leftover pulled pork into new meals, from loaded nachos and sliders to mac and cheese bakes and taco bowls. Each recipe leverages the meat’s existing flavor, requiring minimal prep and cooking time....
Why a Trailblazing Cheese Store Is Closing in Downtown L.A.
DTLA Cheese Superette, a specialty cheese shop and café founded in 2013, is closing its doors after more than 12 years in downtown Los Angeles. Owners Lydia Clarke and Reed Herrick cite soaring food‑costs, utility bills, and a broader downtown slowdown...
Caviar Is an Unsung Hero of Idaho Gastronomy
Idaho Springs Foods, based in the Magic Valley, has become a leading producer of domestically farmed sturgeon caviar, positioning Idaho as the nation’s second‑largest source after California. The company now runs nearly a dozen Snake River farms, leveraging pure river...
Pie Day 2026
MIT’s admissions blog featured a whimsical “Pie Day 2026” where blogger Ellie Feng ’28 coordinated the baking of 30 pies, dubbing the campus the “Massachusetts Institute of Tasteology.” The initiative was documented in two blog posts that detail the planning,...
World Food Travel Association Launches World Culinary Heritage Day
The World Food Travel Association announced World Culinary Heritage Day, an annual observance on April 18 that spotlights traditional foodways at risk. The initiative expands the eight‑year‑old World Food Travel Day to focus on cultural heritage rather than travel alone. WFTA...
French Plant-Based Meat Leader La Vie Enters Tofu Category After Green-Tinted Rebrand
French plant‑based meat leader La Vie has launched a three‑product tofu range—smoked block, teriyaki cubes and ultra‑crispy nuggets—each delivering 13‑17 g protein per 100 g and made with preservative‑free French soybeans. The rollout follows a green‑tinted rebrand that lifted natural‑product perception by...
Inside Auguste, The Italian Joint Celebrating Food From Its Most Under-Appreciated Region
London’s Hackney neighbourhood welcomes Auguste, a new restaurant spotlighting the under‑explored Abruzzo region of Italy. Head chef Mike Bagnall translates his time living in Abruzzo into a sharing‑plate menu that blends lamb, pecorino and wagyu arrosticini with Turkish‑inspired twists. The...
Why Texture Is the New King of Ice Cream
Texture has eclipsed flavor as the primary growth engine in the 2026 ice‑cream market, according to Mintel. Brands are rolling out multi‑layered stick bars, sundae‑style tubs, sandwich formats and chew‑centric mochi to satisfy consumers’ craving for contrast and complexity. The...
Chickens Go From Coop to Table at Inaka No Taiho
Inaka no Taiho, a farmhouse‑style restaurant perched on a Kyoto hillside, offers chef Koki Watanabe’s Sichuan‑inspired dishes prepared from chickens slaughtered in front of diners. The menu draws on herbs, heirloom rice, wild foraged plants and locally sourced game, creating...
A Vibrant Night Unfolded Within Fooq’s Miami For Citi Strata Elite℠ and The Supper Club
Citi Strata Elite℠ and The Supper Club staged an exclusive, multisensory dinner at Fooq’s Miami for cardmembers. Chef Andrew Bazzini led a live cooking demonstration of Florida Red Snapper amid a multi‑course Mediterranean menu and cocktail reception featuring a saxophone set. Guests left with...
The Most Interesting Cocktail List in London Right Now? It Might Be At Simpson’s
Simpson’s in London’s Strand district has launched a three‑list cocktail program that blends Victorian‑era drinks with modern flair. The venue operates two bars—Nellie’s Tavern and the Art‑Deco Simpson’s Bar—each offering distinct atmospheres and historic‑inspired libations. Highlights include revived classics such...
Eating This ‘Dinosaur Egg’-Garnished Dessert Will Blow Your Mind in Five Different Ways
Melbourne’s Kumbira, a Filipino restaurant in Altona, showcases UNESCO-certified asin tibuok "dinosaur-egg" salt on its desserts, notably the tamarind four ways. Chef Jose Miguel Lontoc blends three decades of five-star experience with modern techniques, reimagining classics like lechon, adobo rillettes,...
Review: Guinness X Van Leeuwen's Ice Cream Collab Really Is A Lovely Day
Guinness teamed up with artisanal ice‑cream maker Van Leeuwen to re‑launch the limited‑edition flavor “A Lovely Day for a Guinness” at Whole Foods in April 2026. The pint, first introduced in summer 2025 and sold out quickly, blends a French‑style ice‑cream base with...
How To Make The Most Indulgent Burgers, According To A Butcher
Professional butcher Brad Baych advises that the secret to an indulgent burger lies in the fat, recommending an 80/20 lean‑to‑fat ratio and the addition of premium Wagyu fat trimmings. He cautions against over‑mixing and stresses keeping the patty cold to...
21 Recipes That Prove Coffee Belongs In Dessert
The article curates 21 coffee‑infused dessert recipes, from classic tiramisu and coffee cake to inventive twists like whiskey‑caramel‑glazed cake, espresso mud pie, and boozy espresso martini cookies. It highlights coffee’s natural bitterness as a balancing element that elevates sweetness and...
The Old-School Chicago Italian Restaurant Serving Family Recipes Since 1930
Tufano’s Vernon Park Tap, a family‑run Italian eatery, opened in 1930 and remains at its original West Vernon Park address in Chicago’s Little Italy. The restaurant earned the James Beard Foundation’s America’s Classics award in 2008 and was spotlighted on Guy Fieri’s *Diners, Drive‑Ins...
Visitors Rave About The Reuben From This Tiny Texas Town
Travelers cruising through central Texas are stopping at Dutchman's Hidden Valley in Hamilton for its acclaimed Reuben sandwich. Founded by Ron Wenzel in 1985 and now run by his daughter Kara, the deli serves a classic Reuben made with house‑cured...
Everyone Who Grew Up in the South Remembers These Famous Grocery Chain Cookies
Harris Teeter reintroduced its iconic free sugar cookies in January 2024 after a pandemic‑induced pause. The treats, once handed out by a “Harry the Happy Dragon” display, have been a nostalgic staple in the chain’s 256 stores across eight southeastern states. Their...
Healthy Microwave Cooking
Microwave ovens, a staple in most kitchens, can do more than reheat leftovers. Recent insights show they efficiently cook whole foods while preserving nutrients, cutting prep time dramatically. The technology also offers energy savings and minimal cleanup, making it a...
Microwave Apple Crisp
Tufts Health & Nutrition Letter released a microwave apple crisp recipe, targeting readers who want a quick, low‑effort dessert. The article is gated behind a subscription, with a promotional rate of $18 for a year, a 36% discount off the...
The Old-School Cheesy Midwestern Appetizer So Good, It Won’t Even Last 5 Minutes
Josephinas, a Midwestern cheesy toast originally published in a Kansas newspaper in 1976, have become a staple appetizer for spring and summer gatherings. The simple recipe blends butter, Monterey Jack, garlic, mayo and canned green chilis on baguette slices, then...
With Masala Steak Frites and Chai Cocktails, an L.A.-favorite Indian Restaurant Evolves in Venice
The Mahendro family opened Badmaash Venice, its first new location in eight years, featuring masala‑spiced steak frites, chai‑infused cocktails and a sustainability‑focused menu. Sushi Samba debuted a rooftop venue in West Hollywood that blends Peruvian, Japanese and Brazilian flavors with high‑end...
Book Review: ‘EXTRA SAUCE’ by Zahra Tangorra, ‘ON EATING' By Alicia Kennedy
Two new food memoirs hit shelves simultaneously: Zahra Tangorra’s *Extra Sauce* and Alicia Kennedy’s *On Eating*. Both authors, Long Island‑born Millennials, channel childhood appetites into distinct culinary careers—Tangorra as a Brooklyn chef, Kennedy as a food journalist. Their books are...
How Chicago’s Italian American Restaurants Are Evolving (Without Losing Their Soul)
Chicago’s Italian‑American dining scene is being re‑imagined without abandoning its heritage, as highlighted by four standout venues—Void in Avondale, Dimmi Dimmi and DeNucci’s in Lincoln Park, and The Village in the Loop. Each restaurant boasts high ratings on Resy (4.4‑4.8 stars) and...
The Bakery-Approved Trick For Fluffier Cake Requires A Pinch Of Patience
Former bakery owner Mimi Council recommends refrigerating cake batter before baking to boost rise and texture. The chill allows leaveners to activate, air bubbles to settle, and moisture to fully hydrate dry ingredients, resulting in taller, fluffier cupcakes. She advises...
Obe Ata Poached Eggs
Chef Ope Amosu introduces Obe Ata Poached Eggs, a skillet dish that marries Nigeria’s signature tomato‑pepper sauce with gently poached eggs, spinach, herbs, and feta. The recipe highlights the versatility of obe ata, a staple in West African cooking, and positions it as...
Confidant Is a Neighborhood Joint That’s Found Its Neighbors
Confidant, a fine‑dining concept founded by former Roberta’s chefs, opened in Industry City last spring but struggled to attract diners in the industrial complex. The owners closed that location and reopened on Atlantic Avenue in Brooklyn Heights, a residential area...
The Century-Old American Cookie Shop that Is Finally Opening Its First London Location
Laura Todd, a Parisian‑American cookie chain founded in 1902, is opening its first UK shop at Gloucester Road Underground station in May. The brand, celebrated for handcrafted cookies made with French‑sourced ingredients, has built a reputation in Chicago, Paris and...
Move over Matcha: How Ube Cocktails and Coffees Are Hitting the UK’s Sweet Spot
Ube, the purple yam popular in East Asia, is now a UK beverage sensation as Starbucks and Costa roll out ube‑flavoured coffees and cocktails. The trend, driven by TikTok’s visual appeal, mirrors the earlier matcha craze and has quickly become...
L.A.'s New Must-Try Tasting Menu Is Less than $100 at This Tiny French Restaurant
Electric Bleu, a tiny French restaurant in Mar Vista, Los Angeles, has introduced a five‑course tasting menu priced at $79, making fine‑dining more accessible. The menu showcases classic French dishes such as pâté en croûte and steak au poivre, enhanced...
Stephanie Alexander’s Almond Meringue Cake with Lemon Curd Cream, Figs and Raspberries
Chef Stephanie Alexander shares a sophisticated almond meringue cake layered with tangy lemon curd cream and finished with fresh figs, raspberries, and edible flowers. The recipe builds three light almond‑based meringue discs using ground almonds, cornflour, and stiff egg whites,...
Stephanie Alexander’s Gougères
Stephanie Alexander’s recipe revives the classic French gougère, a light choux pastry puff enriched with nutty Gruyère cheese. The method calls for a high‑heat blast at 180 °C followed by a lower 160 °C finish to achieve a crisp, golden exterior and...
Stephanie Alexander’s Avocado Bavarois with Crab and Finger Lime
Chef Stephanie Alexander presents an avocado bavarois layered with confit crab and finger‑lime pearls. The dish combines a silky avocado custard, gelatin‑set coriander custard, and rich crab meat, served in small glass dishes for visual impact. A splash of lemon,...
Stephanie Alexander’s Roast Rack of Pork with Pears
Chef Stephanie Alexander showcases a show‑stopping roast rack of pork with pears, a dish she describes as perfect for crackling lovers and special occasions. The recipe, originally created by chef Justin Dowd, emphasizes precise skin scoring, a fan‑forced oven, and...
Sant Ambroeus Fetes 90 Years During Milan Design Week, Gears Up for Beverly Hills Debut
Sant Ambroeus marks its 90th anniversary at Milan Design Week, showcasing its storied Milanese pastry heritage. The brand announced a Beverly Hills flagship opening by the end of 2026, followed by additional U.S. sites in Los Angeles, Miami and Dallas through 2027....
Rachel Roddy’s ‘High-Ranking’ Penne with Potatoes, Cabbage, Butter and Cheese – Recipe
Rachel Roddy highlights penne’s status as Italy’s second‑most popular pasta shape, accounting for 78% of the nation’s pasta sales in 2023 according to Unione Italiana Food’s analysis of NielsenIQ data. She adapts the traditional Valtellina dish pizzoccheri into a simple...
Bar Carnation
Bar Carnation has taken over the former Gerald’s Bar in Carlton North, delivering a minimalist yet warm interior crafted by owner‑chef Audrey Shaw, a former architect. The venue features dark timber paneling, sculptural lighting, and mirrors, while retaining the original...
Upcycled Innovation Gains Momentum
Expo West 2026 highlighted a surge of upcycled food launches, from the low‑alcohol RTD beverage waste to snack innovations like Daily Crunch’s cherry‑berry mix and Seven Sundays’ PB Puffs. The Upcycled Food Association (UFA) showcased members turning crop side streams into...
Wash Down Your Ribeye Steak With This Beer For The Best Possible Pairing
Pairing a ribeye steak with an amber lager delivers a balanced dining experience, as the beer’s crisp carbonation and toasty nuttiness cut through the meat’s fat while complementing its richness. The article explains how different amber styles—ranging from hop‑forward Vienna...
5 Must-Read Cookbooks That Champion Underrepresented Cuisines
Saveur highlights five new cookbooks that bring Somali, Cambodian, Pakistani, Salvadoran, and Sudanese cuisines into the English‑language market. Each title is authored by first‑generation immigrants or diaspora chefs who spent years gathering recipes and oral histories. The books function as...
Miso Soup
Saveur’s May/June 1998 feature revives a classic miso soup rooted in Japan’s Kamakura period, offering a step‑by‑step recipe that builds a dashi broth from kombu kelp and katsuobushi before finishing with white or red miso, wakame seaweed, tofu, and scallions....
A Surprising and Versatile Pineapple Tart
Michelle Huneven recounts discovering a tart à l’ananas at the Louvre café, noting its delicate buttery crust and caramelized pineapple slices that deliver a bright, tangy burst. She describes the dessert as unforgettable and provides a detailed, adaptable recipe that...
Curried Chicken Skewers With Raita
MyFitnessPal’s latest blog post showcases a quick‑prep Curried Chicken Skewers with Raita, a protein‑rich appetizer that blends Indian spices with a Greek‑yogurt dip. The recipe calls for 12 oz of chicken breast, curry powder, lemon juice, avocado oil, cherry tomatoes, and...
The Secret Techniques of a 150-Year-Old Soy Sauce Maker
Yasuo Yamamoto runs the Yamaroku Soy Sauce brewery on Shodoshima Island, preserving a 150‑year‑old family tradition of fermenting soy sauce in wooden barrels. His signature blend ages for four years, allowing native microorganisms to develop a deep umami profile rather...
Maple Pork Shank With Buttered Cabbage
Chef Laurent Dagenais debuted the maple‑glazed pork shank at a Quebec sugar‑shack celebration, pairing it with butter‑sautéed cabbage. The pork shank is seared, flambéed with maple whiskey, then braised for three hours in a broth of white wine, stock and...
The Belmond British Pullman Is Getting a Michelin-Starred Upgrade for One Day Only
London’s Michelin‑starred Italian‑British restaurant Luca is marking its 10th anniversary with a one‑day pop‑up aboard Belmond’s British Pullman train on June 4. Chef Robert Chambers has crafted a four‑course, British‑ingredient‑focused menu that will be served as the train travels from London...