Bite-Sized Dairy: Award-Winning Belgian Candy Butter Eyes Global Stage
Plaquette’s bite‑sized “candy” butters won the Gulfood Innovation Award at the 2026 Dubai show, praised for their waste‑free packaging and sustainability. The hand‑packed portions are produced by workers, including those with disabilities, creating social impact. The line spans sweet and savory flavors such as truffle, seaweed, and chimichurri, with 25 savory and 20 sweet varieties. Targeting premium B2B and B2C markets, the brand leverages customization and traceability to meet growing demand for high‑end dairy products.
For The Creamiest Southern-Style Grits, There's One Cooking Rule You Must Follow
Mastering Southern-style grits hinges on a single cooking rule: constant stirring. The article explains that continuous agitation distributes heat evenly, allowing starches to absorb liquid and avoid clumps. It also recommends low‑and‑slow simmering, swapping water for broth or dairy, and...
Many Paris Restaurants Won't Seat You Without This One Thing
Parisian dining culture treats meals as leisurely experiences, making reservations essential for popular restaurants. Unlike the fast‑turnover model in many U.S. cities, tables in sought‑after Paris eateries are rarely available on short notice. Walk‑ins are generally accepted at cafés, brasseries,...
The Blueberry Baking Hack You're Better Off Avoiding
Home bakers often coat blueberries in cornstarch to absorb moisture and prevent batter discoloration, but cookbook author Beth Baumgartner argues the step is unnecessary. She recommends using a thicker batter and gently folding the berries in, which naturally suspends them...
Julia Busuttil Nishimura’s Lasagne Alla Portofino
Julia Busuttil Nishimura’s new recipe, Lasagne alla Portofino, offers a meat‑free, green‑focused take on classic Italian lasagne. The dish layers fresh basil‑spinach pesto, creamy besciamella, and a blend of ricotta, mozzarella, provolone, and Parmesan cheeses. Detailed ingredient quantities and step‑by‑step instructions guide home...
Martha Stewart's Favorite Cookbook Of All Time Is Hands Down A Classic
Martha Stewart named the 1931 "Joy of Cooking" as her sole kitchen reference, praising its timeless utility over her own titles. The cookbook, self‑published by Irma Rombauer for $3,000, sold over 50,000 copies by 1942 and surged to 60,000 sales...
9 Best Mexico City Bakeries To Get Your Panaderia Fix
The article spotlights nine standout Mexico City panaderías, ranging from hidden gems like Panadería Gala to historic institutions such as Pastelería Madrid. Each bakery blends traditional Mexican breads—conchas, pan de muerto, Rosca de Reyes—with modern artisanal twists, including sourdough and...
New Restaurant Mariela to Open in Chicago’s Reliance Building
Mariela, a new restaurant housed in Chicago’s iconic Reliance Building, opens on May 6, 2026. Chefs Rishi Kumar and Zubair Mohajir deliver a coastal‑focused menu that weaves Southeast Asian roots with flavors from the Americas and Europe. The beverage program, led by...
'Japan Is Living In 2080': The Japanese Ice Cream Machine Americans Can't Wrap Their Heads Around
Japan’s Nissei soft‑serve machine delivers a theatrical, robot‑led performance while preparing a cone, turning a simple dessert into an entertainment act. The system features animated mascots Nikkun and Seichan and synchronizes music and choreography, extending service time compared with typical...
Jimmy Buffett Hung Out At This Florida Restaurant Before He Was Famous
In the early 1970s, future singer‑songwriter Jimmy Buffett became a regular at Lou's Backyard, a tiny Key West bistro that had just opened next door to his home. He reportedly traded live performances for meals and drinks, and later referenced...
Ferraro’s Ristorante Announces New Monthly Wine Mixer Series
Ferraro’s Ristorante is launching “Il Cammino del Vino,” a monthly wine mixer beginning Friday, May 1, from 5:30 p.m. to 7 p.m. Guests will sample up to 12 curated wines paired with light bites for $59, tax and gratuity included. The event, hosted...
Asian Concept Tai Er to Open New Location at Westfield Valley Fair in Santa Clara, California
Tai Er, the globally recognized Asian restaurant chain, is launching a new outlet at Westfield Valley Fair in Santa Clara, California. The venue showcases a modern Sichuan‑inspired menu focused on shareable, wok‑cooked dishes such as black pepper beef and the...
Chef Q&A: Pichaya ‘Pam’ Soontornyanakij
Pichaya “Pam” Soontornyanakij, chef‑owner of Potong in Bangkok, became the first Thai and Asian recipient of the 2025 World’s Best Female Chef award. She frames her cuisine around five core elements—salt, acid, spice, Maillard reaction and texture—emphasising progression rather than...
The Most Impressive Thing About Rory McIlroy’s Masters Champions Dinner Menu Is the Wine
Rory McIlroy, the 2025 Masters champion, curated the 2026 Masters Champions Dinner menu, spotlighting an extraordinary wine list rather than the food. He selected four ultra‑rare bottles from Augusta National’s cellar—a 2015 Salon champagne, a 2022 Domaine Leflaive white Burgundy,...
The Only Way I'm Making Chicken Salad Right Now
The Kitchn editorial assistant Celia Funderburk showcases a TikTok‑sourced method for shredding cooked chicken using a stand‑mixer paddle attachment, then builds a French onion chicken salad around caramelized onions, Kewpie mayo, Greek yogurt, Dijon mustard, and chives. The stand‑mixer trick,...
Is ‘Lab-Grown’ Meat Actually Safe?
In 2023 the U.S. Food and Drug Administration cleared the first lab‑grown chicken for sale after it passed safety assessments. Cultivated meat is produced by culturing animal cells in bioreactors, yielding a product nutritionally close to conventional meat but with...
Khloud Debuts Protein Chips
Khloud, a health‑focused snack startup, launched its first protein‑rich chip line, positioning the product as a high‑protein, low‑carb alternative to traditional potato chips. Each serving delivers roughly 15 grams of protein, sourced from pea and soy isolates, and is marketed...
B.J. Lieberman Finds Work-Life Balance in Columbus, Ohio
Chef B.J. Lieberman, formerly of Husk and Rose’s Luxury, relocated to Columbus, Ohio, where he launched Chapman’s Eat Market during the pandemic, earning a New York Times Top 50 ranking and three consecutive best‑restaurant awards. In 2022 he diversified with the jazz lounge...
One of London’s Best Pizzas Is Coming to a Bar in Hackney Wick
Dough Hands, famed for some of London’s best pizza, is expanding its pop‑up residency from the South London pub scene to All My Friends bar in Hackney Wick, launching on May 7. The new venue will serve the signature 20‑inch pies...
Inside Koan’s £2,000 Wine Pairing with Rare Krug by the Glass
Koan, a two‑Michelin‑starred restaurant in Copenhagen, has unveiled a £2,000 prestige wine and Champagne programme centred on rare Krug selections, including the 2009 Clos du Mesnil served by the glass. The offering pairs the 18‑course Korean‑Danish tasting menu with vintage wines...
5 Ways To Turn Your Kitchen Into A Zero-Waste Zone
Brahman Hills, a South African eco‑resort, has turned its kitchen into a zero‑waste showcase by adopting simple, intentional practices. Director Onwaba Gonyora outlines five actionable steps—meal planning, mindful purchasing, home gardening, strategic storage, and repurposing scraps—that households can replicate. The...
This Goji-Tomato Marinara Is The Perfect Low-Sugar Pasta Sauce
Julie Morris introduces a goji‑tomato marinara that replaces added sugar with naturally sweet, antioxidant‑rich goji berries. The recipe yields about six cups, using pantry staples like canned plum tomatoes, olive oil, and fresh herbs, while optional lion’s mane or reishi...
Drappier Unveils Éclose 2012: The Oak Egg Reshaping Champagne in the Côte Des Bar
Drappier unveiled Éclose 2012, a limited cuvée aged in a bespoke egg‑shaped oak barrel that has been fermenting and aging since 2010. The barrel’s curved geometry creates continuous convection, keeping lees in suspension and allowing gentle micro‑oxygenation without intervention. The...
Stars in the Sky: World-Class Chefs Redefining Inflight Dining
World‑class chefs are partnering with major airlines to overhaul inflight dining, introducing multi‑course menus crafted by culinary icons such as Massimo Bottura and Dominique Crenn. The initiative, rolled out on 12 international routes, adds an average $15 premium per passenger...
Less Salt, Same Saltiness: Inside Landa Labs’ Novel Approach to Sodium Reduction
Landa Labs’ LOT technology reshapes ordinary salt into ultra‑thin, high‑aspect‑ratio flakes that dissolve instantly, delivering the same salty perception with less sodium. The approach targets dry applications such as savory snacks, where rapid dissolution drives flavor, allowing manufacturers to cut...
John Wayne's Favorite Way To Cook Cornbread Was Made For Cowboys
John Wayne’s official cookbook reveals he baked cornbread in a cast‑iron skillet, a method that creates a crisp crust and fluffy interior. The recipe combines classic ingredients—cornmeal, baking soda, eggs, salt—with bacon drippings, cheddar, jalapeño, and optional vanilla for depth. Cast‑iron’s...
What It’s Actually Like To Go Truffle Hunting In Tuscany
Travel writer Faith Katunga experienced a guided truffle hunt at Castelfalfi, a restored medieval estate in the Tuscan countryside. Led by guide Matteo and his two trained dogs, Mosca and Bianca, the group trekked through 1,100 hectares of woods, vineyards...
Rice Arepas With Smoked Trout
Mariana Velásquez’s new cookbook *Revel* features a modern twist on Colombian arepas made with soaked brown rice, ricotta, flax and sesame seeds. The recipe yields twelve 3‑inch disks that can be frozen for up to three months and cooked straight...
Sea Bass Aguachile With Grapefruit
Saveur published a recipe for Sea Bass Aguachile with grapefruit, drawn from Mariana Velásquez’s 2026 cookbook *Revel*. The dish combines thinly sliced sea bass with a citrus‑spiked leche de tigre, jalapeño, and piquillo pepper, yielding a bright raw‑fish salad. Velásquez...
Three Techniques that Give Protein-Packed Eggs Exciting Main-Meal Energy
Chef Sarina Kamini showcases three Indian‑style egg preparations—triple‑cook, deep‑fry, and bake—that transform a simple protein into a hearty main‑course. The triple‑cook method layers hard‑boiling, deep‑frying, and a spiced sauce, taking about 45 minutes. The deep‑fry technique quickly adds calorie density by...
Noble 33 to Launch Japanese Steakhouse and Izakaya at Rosewood Residences Beverly Hills in 2027
Noble 33 will open a Japanese steakhouse and an izakaya at Rosewood Residences Beverly Hills in 2027, occupying nearly 12,000 sq ft on the ground floor. The concepts mark the group’s first foray into Japanese‑inspired dining, joining its existing portfolio of Toca Madera, Medüza Mediterranea,...
When You Use Store-Bought BBQ Sauce, Add This Juice First
Renowned pitmaster Michelle Wallace recommends adding pickle juice to store‑bought barbecue sauce to balance its typical sweetness and add complexity. She suggests 1–2 tablespoons of pickle brine per 18 ounces of sauce, preferably after gently warming the sauce for better integration....
Celebrate National Fresh Tomato Day with These 5 Recipes
National Fresh Tomato Day on April 6 sparks a celebration of peak‑season tomatoes, highlighted by Salon’s curated list of five versatile recipes—from classic fried green tomatoes to a boozy fish stew. The piece reminds readers that tomatoes are botanically fruits and...
The Proper Order For Cooking Ingredients In A Hot Pot
The article outlines the optimal sequence for adding ingredients to a hot pot, starting with long‑cooking items like root vegetables and ending with quick‑cooking noodles. It details typical cooking times for each category, from 30‑second greens to 10‑minute shellfish, and...
Unspoken Etiquette Rules At Fancy Restaurants, Explained
Etiquette specialist Nikesha Tannehill Tyson explains the subtle rules that govern fine‑dining venues, from palate‑cleansing sorbet to finger‑cleaning water bowls. She highlights practical details such as handbag stools designed to keep purses off the floor and away from chairs. These unspoken...
How To Prevent Your Lasagna From Turning Out Watery, According To An Italian Chef
Chef Jasper J. Mirabile Jr. explains that undrained ricotta cheese is the primary cause of watery lasagna, not the sauce or béchamel. He advises draining ricotta with paper towels or cheesecloth and mixing in eggs, parsley, and salt to create...
Marquesitas May Look Like Crepes, But One Crispy Detail Sets Them Apart
Marquesitas, a Yucatán street snack resembling crepes, are distinguished by a crisp, wafer‑like texture achieved on a specialized griddle. Created in the 1940s by ice‑cream vendor Vicente Heredia Muñoz, the original version paired the thin pastry with Dutch Edam cheese,...
Visit This Beloved New Orleans Spot For Beignets With A Banana Twist
Copper Monkey Bar & Grill in New Orleans has introduced “Monkey Buns,” a banana‑filled beignet that costs $12 for four pieces. Reviewers on Yelp and Google rave about the soft interior, caramelized banana core, and crisp exterior, ranking it among the...
The Once-Beloved Lemon Dessert That Took Over The '60s And '70s
Lemon lush, also called lemon delight or lemon lasagna, was a staple layered dessert in the 1960s and 1970s. The no‑bake treat combined a pecan‑based crust, cream‑cheese layer, lemon‑pudding filling, and whipped‑topping, embodying the era’s love for convenient, store‑bought ingredients....
Samy's Curry Restaurant in Singapore, Singapore
Samy’s Curry, located on Dempsey Road, is one of Singapore’s oldest South Indian restaurants, celebrating nearly five decades of service. Founded by Mr. M. Veerasamy, who began as a street‑side chef for Indian merchants, the eatery grew from a modest...
Behind the Scenes: Monica Galetti and Singapore Airlines’ Catering
The piece takes readers inside dnata’s Heathrow catering hub where Singapore Airlines’ Business Class meals are crafted, spotlighting chef Monica Galetti’s limited‑edition spring menu. Galetti walks through dishes such as crab salad, spinach velouté, butter‑poached chicken and rhubarb cake, explaining...
The Smashburger Craze May Have Finally Jumped the Shark. Wait Till You See What This One’s Made Of.
Ramblin’ Chick, a Brooklyn eatery founded by former Ample Hills partners, has launched a chicken smashburger that mimics the crust and juiciness of classic beef smashburgers using marinated thigh meat. The patty is butter‑smashed on a hot griddle, stacked with...
California's Friendliest Small Town Has 6 Michelin Restaurants Within Walking Distance Of Each Other
Healdsburg, a town of about 11,000 in Sonoma County, now boasts six Michelin‑starred restaurants all within a short walk of each other. The centerpiece is SingleThread, a three‑star establishment that joins a global elite of chefs. The other venues—Dry Creek...
Black Bean–Garlic Skirt Steak with Asparagus
Claude Zepeda’s new recipe blends Mexican grilling with Chinese fermented black‑bean sauce, featuring charred outside skirt steak and asparagus. The dish uses a glossy black‑bean‑garlic glaze spiked with chiles de árbol, Shaoxing wine, soy sauce and piloncillo for a sweet‑savory finish. Zepeda...
How Altitude Affects Denver's Food (And Your Taste Buds) In A Negative Way
Denver’s mile‑high elevation subtly dulls flavor perception, making sweet and salty notes seem weaker than at sea level. The lower atmospheric pressure also reduces water’s boiling point to about 202 °F, which lengthens cooking times and can dry out foods. Chefs...
Las Vegas' Most Exciting New Opening Is a Seafood Restaurant From Mexico City
Mexican chef Gabriela Cámara has launched Cantina Contramar, a spinoff of her iconic Contramar, on the second floor of the Fontainebleau Las Vegas. The restaurant adapts the Roma Norte original’s seafood‑centric menu for the Strip, adding meat‑focused dishes like Wagyu...
A Food and Drink Guide to Ojai, California
The Financial Times article titled “A food and drink guide to Ojai, California” is currently locked behind a subscription wall, offering only the newspaper’s pricing tiers and no substantive content about Ojai’s culinary scene. Readers are prompted to sign up...
The Science of Spherification: 3 Key Takeaways From the ‘Year of the Sphere’
A recent Kikkoman webinar titled “Year of the Sphere” highlighted how molecular gastronomy, especially spherification, is moving from novelty to a core kitchen tool. Chefs Evan Gonzalez and Andrew Hunter demonstrated that controlling texture allows precise, tiered flavor releases that...
The New Flavor Pipeline: How Social Media Is Rewriting the Rules of Food and Beverage Innovation
Social media platforms such as TikTok and Instagram have collapsed the traditional multi‑year flavor development cycle into a matter of weeks, turning a single viral video into a market‑wide demand surge. The Dubai Chocolate Bar’s rapid ascent from regional novelty...
How a Renowned Restaurant Uses Square to Balance Creativity and Consistency
Miss Lily’s, a celebrated Jamaican restaurant in NYC’s East Village, switched to Square’s POS platform in 2025 to embed operational structure as it scales. The new tools provide real‑time sales data, guest counts, and recipe tracking, allowing Chef Brittany “Stikxz”...