International Salon Culinaire Reveals 2026 Best in Class Winners
The International Salon Culinaire unveiled its 2026 Best in Class winners during Food, Drink & Hospitality Week at Excel London. The three‑day event featured live theatre, static displays, skills challenges and introduced a new street‑food competition where chefs cooked from mobile kitchens. SuJo, Ro Vietnamese and The Little Sri Lankan each captured Best in Class and People’s Choice honors, while the Craft Guild of Chefs and Compass Group secured multiple top awards across categories.
Chicago Has The Only Michelin-Starred Brewery In The World
Chicago’s Moody Tongue has become the world’s only brewery to earn a Michelin star, thanks to its upscale Dining Room concept that pairs a twelve‑course seasonal tasting menu with house‑crafted beers. The 28‑seat venue, located above the taproom, showcases chef‑brewmaster...
A Tribal Bison Program Rooted in Resilience
Ute Bison Meat Company was created in 2015 to address an overpopulated tribal bison herd that was straying onto public lands. Led by COO AJ Kanip, the tribe built infrastructure, navigated federal regulations, and launched a tribally owned bison meat...
Meet the Swiss Founder Building Robots that Make Crêpes
Swiss startup Maus Robotics, founded by 28‑year‑old Robert Hennig, has built an automated crêpe‑making robot that can serve a fresh crepe every 90 seconds. The prototype, developed during Hennig’s EPFL PhD, costs roughly $5,400–$6,500 in hardware and uses a patented...
Pork Tenderloin in Green Pipián Simmer Sauce
Ellie Krieger, a cookbook author and registered dietitian, unveiled a green pipián simmer sauce that blends roasted tomatillos, poblano pepper, pumpkin seeds, and cilantro. The recipe produces a double batch—about 3.5 cups—ideal for refrigeration or freezing, and is designed to...
The Death of the Social Dining Table
The article argues that India’s rise in dual‑income, nuclear households is dismantling the traditional home‑hosting model, where women performed invisible kitchen labor. As women entered the workforce, dining out became a way to reclaim social presence, shifting impression management from...
Japanese Fermentation Wisdom for Gentle, Effective Cleansing
Rice bran, long celebrated in Japan’s nukazuke fermentation, is rich in γ‑oryzanol, vitamins and ceramides. Leveraging this heritage, a proprietary micronisation process creates a smooth rice‑bran base that is then fermented with Lactobacillus plantarum for 18‑24 hours. The resulting Rice...
A Season of Flavor, Spirit, and Celebration in Antigua and Barbuda
Antigua and Barbuda’s May Culinary Month is gaining momentum as a flagship food‑tourism event, spotlighting traditional dishes like funji and ducana while emphasizing the island’s warm hospitality. The celebration feeds into a broader cultural calendar that peaks with the high‑energy...
Michael Symon's Easy Grilling Tip That Gives Vegetables Picture-Perfect Char
Celebrity chef Michael Symon stresses that a properly heated grill is essential for achieving restaurant‑quality char on vegetables. He recommends a two‑zone setup—one side searing hot, the other essentially off—to finish cooking without burning. Adding a high‑smoke‑point oil prevents sticking,...
Hoisin Barbecue Sauce
Steven Raichlen’s Hoisin Barbecue Sauce recipe adapts the Chinese condiment into a quick, 10‑minute grill sauce that balances sweet, salty and umami flavors. The sauce combines hoisin, soy, sake (or dry sherry), ketchup and rice vinegar, then finishes with sesame...
As NYC Food Halls Go Bust, One Food Court Is Booming
Tangram’s second‑floor food hall in Flushing has become a bustling night‑market‑style destination, attracting Gen‑Z Asian‑American diners and families with Instagram‑ready dishes. While many New York food halls have shuttered due to post‑pandemic foot‑traffic drops, Tangram thrives by mimicking Asian mall concepts,...
The Tomato Swap That Makes BLTs Taste Like $20 Cafe Sandwiches
A tomato jam made from simmered tomatoes, honey, and spices offers a sweet‑spicy spread that keeps BLTs moist without sogginess. The jam can be stored for up to two weeks, letting home cooks replace out‑of‑season fresh tomatoes. Adding the jam—alone...
How Gordon Ramsay's Love For In-N-Out Shaped His Vegas Burger Joint
Gordon Ramsay credits California’s In‑N‑Out Burger for inspiring his Las Vegas‑based Gordon Ramsay Burger. After nine months of experimenting with chuck‑rib blends, he introduced a Devonshire butter‑basting technique to elevate flavor. The chef says the goal was to capture the addictive...
The Very Best Wine Pairings for Steak and Fine Cuts of Meat
Liverpool Street Chophouse, led by chef Mike Reid, showcases expert wine pairings for premium beef cuts. Reid recommends light Pinot Noir for tender fillet, robust Cabernet Sauvignon for sirloin, and fruit‑forward Malbec or Shiraz for rump. Cooking method also dictates...
Daniella Senior Champions Cuban Hospitality with Growing Colada Shop Concept
Daniella Senior launched Colada Shop a decade ago as a Cuban‑inspired all‑day café that shifts from coffee to rum‑based cocktails across dayparts. The concept now spans seven locations, including a spot at Reagan National Airport, and is bolstered by a...
Mary Nguyen’s Quest to Make Chef-Driven Food Accessible Has Resonated Through Olive & Finch
Mary Nguyen, a former commodities trader, founded Olive & Finch in 2013, now operating nine locations with plans to add four more this year. The chef‑driven "fine‑casual" chain keeps every dish at $20 or less through a centralized production hub,...
One-Pan Marry Me Salmon Cooks in Just 20 Minutes
The Kitchn’s editor‑in‑chief introduced a pescatarian spin on the viral Marry Me Chicken, swapping the poultry for pan‑seared salmon. The dish cooks in a single 12‑inch skillet, combining a sun‑dried tomato‑cream sauce with fresh basil for a bright finish. It...
Inside Rounton Coffee: ‘Getting Beans to Britain Is Anything but Easy’
Rounton Coffee, a Yorkshire‑based roaster, captured eight Great Taste awards last year while sourcing beans from eight countries, from classic origins like Colombia to unconventional ones such as China and Yemen. Founder David Beattie makes bi‑annual trips to coffee farms,...
The Most Underrated Food City On The East Coast, According To Andrew Zimmern
Celebrity chef Andrew Zimmern named Raleigh‑Durham the East Coast’s most underrated food city, highlighting its vibrant, chef‑driven scene. The twin‑city metro boasts 13 award‑winning or James Beard semifinalist restaurants despite a population under 824,000. Zimmern singled out self‑taught chef Ashley...
Hyped Bakery Jolene to Open First Central London Location
Jolene, the cult‑favorite north London bakery, is launching its first central London outpost in Soho on April 23. The new shop occupies the Aries flagship store on Bridle Lane, taking over the former in‑house coffee bar. Open daily from 8 am...
The Old-School Irish Upgrade That Banishes Bland Mashed Potatoes
Colcannon, a traditional Irish mash, blends potatoes with butter, kale, cabbage and green onions, delivering a richer flavor and texture than standard mashed potatoes. The dish dates back to 17th‑century Ireland, where butter was melted over the mash for a...
Fairmont Pacific Rim Welcomes New Executive Pastry Chef
Fairmont Pacific Rim in Vancouver has hired Chad Yamagata as its new executive pastry chef, bringing over 20 years of luxury hotel pastry experience. Yamagata previously owned SEE WHY Patisserie in Seoul and collaborated with high‑end fashion brands such as...
Brasserie Zedel Has a Rival in New London Restaurant Offering Three (Amazing) Courses for £30
Jeremy King, famed restaurateur behind Brasserie Zedel, has launched Romano’s on the Strand, offering a three‑course set menu for £24.95‑£29.75. The new venue mirrors Zedel’s affordable‑luxury concept but delivers stronger British‑centric dishes, including a heritage courgette tart, pork faggots and...
The Old-School Breakfast Pudding Your Grandma Probably Ate
Cornmeal pudding, a simple porridge‑like breakfast, was a common staple for cash‑strapped families during the Great Depression. Cooked in milk or water and sweetened with sugar, honey, or molasses, it offered a cheap, filling, and versatile meal. The dish could...
This Central London Hotel Is Launching an ‘Afternoon Cheese’ Experience
London’s Covent Garden Hotel is debuting an "Afternoon Cheese" experience at its Brassiere Max bar starting May 1. The menu, created with local cheese specialist Neal’s Yard Dairy, swaps traditional sweet tea treats for British cheese‑centric dishes such as cheddar scones...
The Restaurant Inside L.A.'s Best New Food Hall Is a Triumph. It Could Be a Revelation
Rose Previte’s Maydan Market opens in West Adams as a 10,000‑square‑foot food hall featuring seven casual vendors and a full‑service restaurant, Maydan L.A. The restaurant centers around a $95‑per‑person family‑style tawleh menu that showcases Eastern Mediterranean and North African dishes,...
These Are the 10 Best Dishes at Maydan Market, L.A.'s Definitive New Food 'Collective'
Rose Previte’s Maydan Market opened in October as a 10,000‑sq‑ft collective dining hub in West Adams, pairing her sit‑down restaurant with six distinct vendor counters and a rotating pop‑up space. The market uses QR‑code ordering to let guests mix and...
This Shoreditch Wine Bar Will Soon Serve Britain’s Greatest Toasties
Shoreditch’s Nekter Deli, a wine‑focused bar launched in summer 2025, is adding a line of high‑end toasties. The inaugural sandwich, called “The Ynyshir”, is a milk‑roll filled with Fat Cow cheese, black truffle and shiitake ketchup, priced at £20 (about...
Fermentation Waste Could Be Food Industry Goldmine
Emerging research shows that the biomass waste generated by large‑scale fermentation contains microbial fibre that can be extracted and used as a functional food ingredient. Western consumers currently consume only 12‑14 g of fibre daily, well below the 28‑42 g recommended for...
Walk Through History, Dine in Tradition: Your Binondo Experience Starts Here
The Chinatown Museum in Manila’s historic Binondo district opened its Imperial Wing, offering 18 interactive galleries that trace four centuries of Chinese‑Filipino commerce, culture, and community. Admission is now under $3, making the experience accessible to locals and tourists alike....
Rachel Roddy’s Recipe for Hazelnut and Chocolate Cake | A Kitchen in Rome
Rachel Roddy published a hazelnut‑and‑chocolate cake recipe that swaps almonds for locally sourced hazelnuts or cobnuts, using 250 g of toasted nuts, dark chocolate, butter and eggs. The cake bakes at 350 °F (180 °C) for 40 minutes and is suited to the...
What We Can Learn From One Restaurant’s Quest to Cut Out Plastic
Chef Edward Lee used his DC restaurant SHIA as a test lab to eliminate all plastic from its kitchen, finding the transition financially manageable. After a year of analysis, the restaurant raised its tasting‑menu price by just $2 to cover...
Maestro Hospitality Redefines A’Mare with Addition of Casual Pizza Venue
Maestro Hospitality is expanding the a’Mare waterfront restaurant in Barangaroo with Pizza’Mare, a casual pizza and pasta venue, and the Vista’Mare aperitivo bar, set to open on April 22. The new mezzanine space will serve Neapolitan‑style pizzas baked in an...
To Become a Pizza Nation? It Took a Village
Roberta’s opened in Brooklyn in 2008, pioneering a wood‑fired, chef‑driven pizza style that sparked a nationwide renaissance. Early innovators like Anthony Mangieri, Sharon Ardina, and later chefs across New York, Portland, Seattle, and Los Angeles built on that momentum, turning pizza into...
Crystal Reveals First Look at Specialty Dining Renderings for New Crystal Grace
Crystal Cruises unveiled renderings for the specialty dining venues aboard its next ship, Crystal Grace, which is scheduled to set sail on June 11, 2028. The new designs refresh the Umi Uma Japanese‑Peruvian restaurant with Chef Nobu Matsuhisa, re‑imagine the...
How to Throw the Ultimate Dinner Party, According to Jago Rackham
Jago Rackham’s debut *To Enterstand* blends memoir, recipes, and etiquette into a guide for hosting kind‑focused dinner parties. Inspired by his grandmother’s account book and his partner Lowenna’s need for safe social spaces, the book weaves personal anecdotes with practical...
Island Pacific’s Philhouse Named Top Las Vegas Culinary Destination
Island Pacific’s in‑store restaurant Philhouse was named a top Las Vegas culinary destination by Dailywise, highlighting the grocer’s push to elevate Filipino cuisine beyond the grocery aisle. The accolade arrives during Filipino Food Month, which the chain celebrates with a...
Please, Come in to My Apartment. No, I Don’t Have Any Chairs
A host in a one‑bed London flat crammed seven friends into a space barely big enough for a sofa, improvising with floor seating, makeshift tableware, and a chocolate mousse that doubled as ‘cement.’ The evening highlighted how soaring rents and...
Travel That Teaches: Hotels Around The World Offering Immersive Cooking Classes
Educational tourism is booming, with Future Market Insights projecting the sector to near $4 billion by 2035. Hotels worldwide are capitalizing on this trend by offering immersive cooking classes that let guests learn local cuisines—from butchery in California to geothermal stews...
Citi Expands Premium Dining Series with The Supper Club for Strata Elite Card Holders
Citi is expanding its Supper Club Dining Series for Strata Elite℠ Card members, adding five new events across the United States in 2026. The schedule includes experiences in Miami, Los Angeles, the Hamptons, with additional events slated for Chicago in...
Ina Garten's Oven Tip Gives Chicken A Mouthwatering Golden Crust
Ina Garten, the longtime host of *Barefoot Contessa*, reveals a simple yet powerful oven technique that transforms roasted chicken. By pouring sauces or marinades into the roasting pan before placing the bird, the chicken browns evenly while the skin stays...
Slow Cooker Barbacoa Tacos Recipe
Julie Kinnaird’s Chowhound feature shows how a slow cooker can reproduce authentic Mexican barbacoa tacos without a pit. The method marinates a 2‑3 lb chuck roast in citrus, vinegar, and spices, then braises it for four hours before blending a Guajillo‑based...
Oscar Mayer Unveils First Bacon Innovation in Five Years with Maple Bourbon Bacon
Oscar Mayer has introduced its first bacon innovation in five years, unveiling Maple Bourbon Bacon cured with Evan Williams bourbon and finished with a 12‑hour slow smoke. The thick‑cut, maple‑kissed slices blend vanilla‑caramel notes from barrel‑aged bourbon, targeting the surge in...
The Best Restaurant in America Is a Full-On Caribbean Party
Food & Wine’s Global Tastemakers Awards named Kabawa in New York City the best restaurant in America. Chef Paul Carmichael, a Barbados native, transforms fine dining into a vibrant Caribbean celebration, from tamarind pod palate cleansers to a three‑course tasting...
I've Lived In The UK For Years But I Still Crave This British Pub Food Just Outside LA
British expatriate author praises The Olde Ship, a Fullerton, California pub that delivers authentic British pub cuisine just outside Los Angeles. Signature dishes such as Nelson's Cottage Pie, sticky toffee pudding, Scotch eggs, and a full English breakfast are highlighted...
How La Copine's Founders Left L.A. to Build a Culinary 'Oasis' In the Desert
La Copine, the desert‑side restaurant founded by former Los Angeles chefs Nikki Hill and Claire Wadsworth, is releasing a new cookbook, *La Copine: New California Cooking from an Oasis in the Desert*, on April 28. The book translates the restaurant’s seasonal, desert‑inspired dishes—ranging from...
The Popular Vietnamese Fish Sauce Chef Melissa King Swears By
Celebrity chef Melissa King recommends Viet Huong’s Three Crabs fish sauce as her go‑to umami staple. The sauce, produced in Thailand and bottled in Hong Kong, is praised for its balanced sweet‑savory profile. King’s Instagram video highlighted its versatility across Southeast...
La Copine's Lemon Polenta Cake
La Copine’s lemon polenta cake blends almond meal and fine‑ground corn flour for a moist, tender crumb, finished with a bright lemon glaze. The recipe calls for a buttery batter, five eggs, and a finishing layer of crème fraîche, fresh raspberries,...
5 Restaurants That I Always Run To As Soon As The Weather Warms Up In NYC
The article curates five New York City eateries that shine when spring turns warm, highlighting each venue’s outdoor appeal and signature dishes. Brooklyn Crab offers waterfront seating with lobster rolls, while Elias Corner provides a BYOB seafood experience in Queens....
Tread Lightly
William and Trina Kay‑McPhail launched Tread Lightly, a sustainability‑focused restaurant tucked behind a former art gallery in Willunga, South Australia. The walk‑in‑only venue serves a zero‑waste menu that highlights offal, rabbit, beetroot‑based dishes and locally sourced produce, complemented by an...