This Iconic London Coffee Bar Is the Best Caffè in Britain, According to the 2026 Italian Awards
Bar Italia, the historic Soho coffee bar, has been crowned Britain’s best caffè by the 2026 Italian Awards. The awards, organized by Paramount Creative, recognize excellence across 24 Italian‑focused categories in the UK. Bar Italia’s 1949‑era ambience, 7 am‑4 am service and all‑day menu helped it outpace rivals Baaria and Mileto Caffè. The ceremony also highlighted Stable Hearth Neapolitan Pizzeria’s sixth consecutive best‑pizza win, underscoring the strength of Italian culinary brands in Britain.
Where To Eat In Queen’s Park, According To A Local
Queen's Park in north‑west London is rapidly transforming into a culinary hotspot, driven by a wave of new openings and long‑standing local favorites. Chef‑owner Daniel Land, who launched the bakery‑restaurant Don’t Tell Dad, says the area has shifted from a...
The US Small Town Coffee Shop that Created a Viral Drink: ‘I Still Don’t Understand How It Went so Far’
Little Joy Coffee in Northfield, Minnesota sparked a global craze with its raspberry danish latte, a seasonal $8 drink whose recipe was released for free. The open‑source approach generated a map of participating cafés that now spans every continent except Antarctica...
For Mirazur’s 20th Anniversary, Chef Mauro Colagreco Welcomed Ferran Adrià Into His Kitchen
Mirazur celebrated its 20th anniversary by unveiling the M20 menu, a 20‑plus‑dish tasting that runs through May 17. Chef Mauro Colagreco invited legendary Catalan chef Ferran Adrià to act as curator, injecting the menu with experimental techniques. The new dishes blend hyper‑local ingredients...
Are You a Young Chef? Now’s Your Chance to Enter Nestlé Golden Chef’s Hat Award 2026
Nestlé’s Golden Chef’s Hat Award has opened entries for its 2026 edition, targeting apprentice and junior chefs aged 18‑24 across Australia and New Zealand. The free competition offers a prize pool of roughly $28,000 AUD (about $18,500 USD), including a seven‑day culinary trip...
How Qui Qui Celebrates Puerto Rican Traditions, in Six Dishes
Qui Qui, a Puerto Rican restaurant in Washington, D.C., moved to a larger Georgia Avenue space on September 18, 2025, allowing chef‑owner Ismael Mendez to showcase a full menu of six signature dishes. Mendez, a former IT programmer, transitioned to culinary school in 2016 and...
Harissa Carrots and Preserved Lemon Potatoes: Helen Graham’s Recipes for Roasting Vegetables with Hawaij Spice Mix
Helen Graham’s latest recipes spotlight the Yemeni hawaij spice mix, pairing it with roasted carrots and potatoes for bold, earthy flavors. The harissa‑marinated carrots are finished with mango‑infused labneh and mint salsa, while the potatoes are crisped in hot oil...
11 Sweet Treats Around The World That Started Out As Mistakes
A recent roundup highlights eleven iconic desserts that were born from culinary mishaps, ranging from Britain’s Eton Mess to America’s ice‑cream cone. Many originated in the 19th‑century or early 20th‑century, often when a baker ran out of ingredients, over‑cooked a...
8 Spring Vegetables You Should Throw On The Grill
As the grilling season kicks off, the article highlights eight spring vegetables that shine on the grill, from classic asparagus to unconventional rhubarb. It offers practical tips—such as using skewers for asparagus or pre‑steaming artichokes—to avoid common pitfalls like falling...
8 Best Cuban Restaurants In Miami
The article spotlights eight standout Cuban restaurants in Miami, curated by veteran chef Patty Morrell‑Ruiz. It blends classic venues like El Rey de las Fritas and Islas Canarias with innovative spots such as Chug’s Diner that have earned Bib Gourmand...
Grilling Steak? You Might Be Flipping It All Wrong
World‑renowned chef José Andrés recommends flipping steak frequently while grilling to achieve a uniform crust. He advises setting the grill to at least 450 °F and turning the meat every 30–60 seconds, after first tempering it to an internal 105 °F. Regular...
Stevie Wonder's Chef Found A Way To Add Bacon Flavor To His Meals, No Meat Needed
Stevie Wonder, a vegan since 2013‑14, wanted the smoky, salty punch of bacon without meat. His tour chef, Makini Howell, created a plant‑based substitute using smoked tofu paired with a vinegar‑mustard vinaigrette. The recipe layers smoked paprika, liquid smoke, tamari,...
Pennsylvania's 5 Destinations That Foodies Should Go Out Of Their Way To Visit, According To The Internet
A new roundup spotlights Pennsylvania’s five top foodie destinations—Philadelphia, Pittsburgh, Lancaster, Conshohocken, and Pottstown—based on local review sites and national rankings. The piece highlights each city’s signature dishes, from Philly’s pretzel dominance and iconic cheesesteak to Lancaster’s whoopie pies and...
Why French Olive Oils Are Harder To Find, Yet Worth Picking Up
French olive oil is a niche product, accounting for just 3% of global production and limited to four olive varieties in the Provence region. Only farms with A.O.C. certification—covering Nyons, Vallée des Baux‑de‑Provence, and Provence—can legally sell the oil, enforcing...
Why Bordeaux Is Winning Over Younger Wine Drinkers
U.S. restaurants are seeing a surge in Bordeaux sales, especially among Millennials and Gen Z diners. Sommeliers at venues like Vinyl Steakhouse and Avra Madison are curating lists that spotlight Bordeaux bottles priced between $125 and $400, with several standout...
Onions Practically Peel Themselves With This Simple Technique
A chef‑tested trick lets you peel onions in seconds by trimming both ends and slicing a shallow vertical cut through the outer skin. The incision creates a slip path so the papery layer slides off cleanly, working on red, yellow...
Creamy Kale Pasta
Andee Gosnell’s Creamy Kale Pasta delivers a restaurant‑quality dish in just 25 minutes, using blanched lacinato kale to create a vibrant, silky sauce that clings to campanelle pasta. The recipe blends sautéed leeks, garlic, Parmesan, heavy cream, lemon juice, and optional...
How to Make A French Omelette, the Right Way (in Just 5 Minutes!)
The article provides a step‑by‑step guide to mastering the classic French omelette, a benchmark dish in culinary schools and professional kitchens. It outlines precise timing, butter control, and heat management needed to achieve a pale‑yellow, non‑browned exterior and a silky,...
Simpson’s-in-the-Strand, London WC2: ‘A Rollicking List of Cosy British Joys’ – Restaurant Review | Grace Dent on Restaurants
Grace Dent’s review spotlights Simpson’s‑in‑the‑Strand, a historic London restaurant dating back to 1828, now run by Jeremy King. The Grand Divan dining hall offers classic British comfort dishes—beef rib, bubble and squeak, spotted dick—served in a cavernous, sound‑proofed setting that feels...
The Aldi Deli Find That Makes Italian Subs Easier To Pull Together
Aldi’s Deli Sliced Hot Ham Trio pack bundles hot ham, pepperoni and provolone cheese in a pre‑sliced, ready‑to‑use format, streamlining the assembly of classic Italian subs. The inclusion of hot ham, rather than salami, delivers a milder, balanced flavor profile...
For Lighter Gluten-Free Dumplings, Use Cabbage As Your Wrapper
Cabbage leaves can replace traditional wheat dough to create lighter, gluten‑free dumplings. By blanching Napa or other cabbage varieties, the leaves become pliable enough to wrap fillings ranging from ground pork to plant‑based crumbles. The technique adds fiber and reduces...
Jacques Pépin's Childhood Potato Salad Is Still One Of His Favorite Meals
Chef Jacques Pépin, a Légion d’Honneur chevalier, highlighted his favorite childhood dish—a rustic French potato salad featuring grenaille potatoes, curly endive, and a garlic dressing. In a KQED YouTube short, he recounts his mother’s garden harvest and the simple preparation...
Believe It Or Not, Andrew Zimmern's Favorite Pizza Comes From A Gas Station
Celebrity chef Andrew Zimmern, a four‑time James Beard winner, has declared Casey’s convenience‑store pizza his top gas‑station pick. Casey’s, operating over 2,200 Midwest and Southern locations, is now the fifth‑largest pizza chain in the United States, baking fresh pies in‑store all day....
When Your Baked Potato Hits This Temperature, It's Done
To achieve a perfectly fluffy baked potato, the thickest part must reach about 210 °F internal temperature. Cooking at 375‑400 °F in a conventional oven typically takes an hour, though foil‑wrapping can shave minutes. Faster alternatives include microwaving (≈10 minutes) and air‑frying...
14 Puerto Rican Foods You Should Never Pass Up
Puerto Rican cuisine blends African, Spanish, and Chinese influences into a vibrant culinary identity. Executive chefs Daniel Lugo and Roberto Pérez highlight fourteen must‑try dishes, from festive arroz con gandules with pernil to street‑side bacalaítos and the evolving vianda staples....
The Las Vegas Hotel Bakery You Can't Skip For One-Of-A-Kind Croissants
Zeppola Cafe, located inside The Venetian in Las Vegas, has turned croissants into a showpiece with its Cube ($18) and Rolly ($12) creations, each available for dipping in seven sauces. The bakery also offers traditional pastries, savory sandwich croissants, and...
This Steakhouse Chain Has Ultra Tender Ribeye, According To Reviews
The Capital Grille, a fine‑dining steakhouse chain owned by Darden, has earned rave reviews for its signature porcini‑rubbed bone‑in ribeye. The 22‑ounce USDA Prime cut, finished with 15‑year‑aged balsamic and extra‑virgin olive oil, is praised as “melt‑in‑your‑mouth” tender on Yelp...
Give Shrimp A Break And Top Your Grits With This Delicious Shellfish Instead
Crawfish and grits reimagines the classic shrimp‑and‑grits dish by swapping shrimp for freshwater crawfish, a sweet‑salty crustacean that bridges shrimp and crab flavors. The article highlights the seasonal “mudbug” window—from November to July, peaking in spring—and the meticulous cleaning required...
The "Most Delicious" Southern Classic You’ve Never Heard of Is This 5-Ingredient
The article introduces "Tennessee Onions," a Southern‑style casserole built around caramelized Vidalia onions, cheddar, smoked Gouda, Parmesan, and a dash of butter. The five‑ingredient recipe relies on dry mustard, smoked paprika, and cayenne for depth, and recommends uncovering the dish...
Why Veggies Always Taste Better At Restaurants, According To Anthony Bourdain
Anthony Bourdain explained that restaurant vegetables often taste superior because chefs load them with butter and sugar. In a "No Reservations" episode he tossed two pounds of butter and 1½ cups of white sugar into a carrot Vichy, illustrating the extreme...
This Classic Italian Lemon Sauce Is Perfect For Chicken Meatballs
Andrea’s March 2026 recipe pairs baked chicken meatballs with a bright, creamy lemon‑infused sauce reminiscent of classic pasta al limone. The meatballs are seasoned with parsley, panko, garlic and Pecorino, then roasted at 425 °F until they reach 165 °F, while the sauce...
Anthony Bourdain Never Passed On This Traditional Italian Restaurant In Chicago
Anthony Bourdain highlighted Chicago’s Topo Gigio on the 2016 Season 7, Episode 2 of Parts Unknown. The Old Town Italian restaurant, founded by Frank Reda in 1988, is celebrated for its classic dishes, such as veal saltimbocca, generous pasta portions, and a garden‑side dining room. Bourdain...
When You Don’t Know What’s for Dinner, Start with the Sauce
The Washington Post highlights a tangy green Mexican simmer sauce—green pipian—as a shortcut for weeknight dinners. Rather than centering meals around a protein, the article argues the sauce can become the star, simplifying meal planning. It details how the sauce’s...
19 US Cities Every Foodie Should Have On Their Bucket List
The article highlights 19 U.S. cities that every foodie should visit, ranging from classic culinary hubs like New York and New Orleans to emerging destinations such as Dallas and Kansas City. It draws on Michelin Guide listings, chef recommendations, and...
Culinary Expert Reveals the ‘Secret Soak’ for the Perfect Sweet Potatoes as Searches for “Sweet Potato Recipes” Surge to over...
Searches for “sweet potatoes” on TikTok in the UK have topped 2.12 million in the past weeks, signaling a rapid rise in consumer interest. HelloFresh’s senior recipe development manager Mimi Morley disclosed a simple “secret soak” technique—cold‑water immersion for at least...
New Waterford Food Tours Serve up a Taste of History
TasteWaterford.ie has introduced three immersive food tours that weave Waterford’s Viking, Huguenot and trade history with its modern culinary scene. The three‑hour City Select tour features coffee cupping on historic Coffee House Lane, local restaurant tastings and the iconic blaa....
These Are All the Cookbook Authors You Can See at the L.A. Times Festival of Books
The Los Angeles Times Festival of Books will host a dedicated Food x Now Serving booth on April 18‑19 at USC, featuring a packed schedule of cookbook signings and live cooking demos. Authors such as Joanne Lee Molinaro, Pyet DeSpain, and Arnold Myint will meet readers, while...
The Meatloaf Cooking Swap That Cuts Cooking Time In Half
Home cooks can halve traditional meatloaf bake times by using an air fryer, achieving a tender loaf in roughly 25 minutes versus 55‑75 minutes in a conventional oven. The method involves shaping the loaf directly in a well‑oiled basket, applying...
10 Delicious Ways To Use Ramps This Spring, According To An Expert
Expert forager April Thompson outlines ten versatile ways to showcase ramps, the spring‑time wild leeks prized for their garlic‑onion flavor. She covers techniques from lacto‑fermentation and drying to oil infusion, compound butter, and incorporation into salads, sauces, eggs, pancakes, and...
Where To Find The Best Seafood Boil In Boston, According To A Local
Holly Crab, a Boston seafood spot founded by brothers Ryan and Rick Kim in 2016, brings authentic Cajun‑style seafood boils to a market dominated by unseasoned New England fare. The restaurant earned Boston Magazine’s Best Southern Restaurant award the same...
Why Americans Say Entree When They Mean Main Course
In American English, "entree" now denotes the main course, diverging from its original French meaning of a secondary dish. The shift began in the early 20th century as dining habits shortened, turning what was once a pre‑fish or pre‑roast plate...
The Spotted Trotter Draws Inspiration and Innovation From US Food Artisans
The Spotted Trotter, founded by Kevin and Megan Ouzts 17 years ago, has grown from a 100‑square‑foot kitchen to an 8,000‑square‑foot Atlanta facility producing "New American Charcuterie" using locally sourced, humanely raised meats. The brand offers 17 salami lines and...
Matangi’s Marbled-Beef Marvel: Mark Story Throws a Tomahawk over Fire
Matangi Butchery in Hawke’s Bay showcases a premium Black Angus ribeye tomahawk, dry‑aged up to 21 days and priced at NZ$116.84 (≈US$70). The farm credits genetics, pasture‑based farming and careful ageing for the beef’s high marbling, likening its terroir to...
If Your Pot Roast Isn't Turning Out Tender, You're Not Cooking It Long Enough
The article teaches that a tender pot roast depends on low‑and‑slow cooking, with timing tied to the roast’s weight—2 to 2½ hours for a 2 to 2½‑pound cut and 3 to 4 hours for a 3‑4‑pound piece. It stresses using a reliable...
The Best Tiramisu In London
Country & Town House has compiled a comprehensive guide to the best tiramisu spots across London, highlighting more than 20 restaurants, cafés and hotels that serve standout versions of the classic Italian dessert. The list ranges from upscale Michelin‑starred venues...
Baltimore Mushroom Farm Turns Former Office Into Specialty Fungi Operation for Top Restaurants
Falls Road Mushroom Company transformed a vacant Hampden office into a high‑tech mushroom farm, producing lion’s‑mane, king oyster and other specialty fungi. Owner Jonathan Manekin left a two‑decade real‑estate career to run the operation, using controlled‑environment tents, fans and spinning...
Charmoula
Renowned chef and author Anissa Helou has shared her quick‑prep Moroccan charmoula sauce, a herb‑rich blend of cilantro, garlic, lemon, olive oil, and warm spices. The recipe, featured in a Food & Wine test kitchen article, highlights charmoula’s dual role...
"Strawberry Shortcake Fluff" Is the 10-Minute, No-Bake Dessert of Spring
Patty Catalano’s "Strawberry Shortcake Fluff" is a no‑bake, 10‑minute dessert that captures the classic flavors of strawberry shortcake in a spoonable, marshmallow‑light mousse. The recipe combines cold heavy cream, marshmallow crème, fresh strawberries and torn mini sponge cakes, delivering a...
Italian Cuisine Becomes World’s First to Be Awarded UNESCO Status
Italy’s national cuisine has become the world’s first entire gastronomic tradition to receive UNESCO intangible cultural heritage status, a designation confirmed by Prime Minister Giorgia Meloni. The three‑year campaign led by the Agriculture Ministry aims to protect Italy’s food culture from...
A Guide To Gordon Ramsay’s Restaurants
Gordon Ramsay’s restaurant group has grown to roughly 100 venues worldwide, including over 30 in the UK. The portfolio spans high‑end Michelin‑starred establishments, such as the three‑star Restaurant Gordon Ramsay, to casual concepts like Lucky Cat, Bread Street Kitchen, and a...