The Iran War Is Changing How Millions of People Cook — and What They Eat
India, the world’s second‑largest LPG importer, faced a sudden cooking‑gas shortage after the Iran‑U.S. conflict forced the closure of the Strait of Hormuz, choking Middle‑Eastern LPG flows that supply about 90% of its imports. Prices in Delhi spiked roughly 600%, pushing households like driver Subhash Kapoor to pay three times the usual price or turn to the black market. Restaurants, school cafeterias and street vendors have cut menus or closed, while wealthier consumers scramble for induction stoves despite unreliable electricity. The crisis is prompting a regression to firewood and charcoal, raising health and nutrition concerns for millions.
🎥 As Cocoa Prices Swing, Kawa Project Offers an Upcycled Alternative From Spent Coffee Grounds
Kawa Project has developed an upcycled powder made from spent coffee grounds that mimics industrial cocoa in taste and functionality. The product offers a more stable supply chain and price consistency compared with volatile cocoa markets. Economically, the alternative becomes...
Japan’s Seibu Railway Orders Fine Dining Train
Hitachi Rail will manufacture an eight‑car fine‑dining train, Vies, for Seibu Railway, slated for a March 2028 debut. The new train draws its design from the 001 series Laview EMU, featuring open, spacious interiors and large windows that blend with...
JAAN Hosts One-Day Four-Hands Dining Collaboration
JAAN by Kirk Westaway will host a one‑day four‑hands dining event on April 14, 2026, pairing British chef Kirk Westaway with Swiss‑based Stefan Heilemann of Zurich’s Widder Restaurant. The collaboration is part of Momentum, Les Grandes Tables du Monde’s global...
Japan’s Umami United & Tokyo Denki University to Recreate Egg Proteins with Plants
Japanese vegan egg startup Umami United has teamed up with Tokyo Denki University to scientifically recreate egg protein functionality using plant-based ingredients. The partnership focuses on developing manufacturing processes that replicate foaming, gelling and emulsifying properties essential to baked goods...
This 1950s Los Angeles Italian Deli's Iconic Sandwich Hasn't Changed One Bit
Giuliano's, a family‑owned Italian deli in Los Angeles, has been serving its signature torpedo sandwich since opening in 1952. The sub—layered with mortadella, salami cotto, Italian salami, capicola, provolone, lettuce and pepperoncini on a house‑baked torpedo roll—remains unchanged after more than...
You're Probably Skipping This Step For Mouthwatering Broccoli Soup
FoodRepublic highlights a commonly missed step—roasting or charring broccoli—that dramatically enhances broccoli soup flavor. The article explains how high‑heat searing or oven roasting at 425‑450 °F creates a nutty, caramelized profile that spreads throughout the pureed soup. It also offers practical...
The Earthy Spice That Deserves To Be Layered In Your Lasagna
Saffron, the world’s most expensive spice, is gaining endorsement as a lasagna enhancer, especially when infused into the cheese layer. Renowned chefs Julia Child and Kansas City’s Jasper Mirabile champion the combination of saffron with orange zest, though Mirabile advises...
10 Cooking Trends That Defined The 1960s
The article chronicles ten cooking trends that defined 1960s American kitchens, from the French‑inspired dishes popularized by Julia Child and Jacqueline Kennedy to the rise of frozen TV dinners, Bundt‑pan desserts, and flambé tableside theatrics. It highlights how prosperity and...
Mentsuyu (Dashi-Soy Dipping Sauce)
Mentsuyu is a Japanese dipping sauce made from soy sauce, dashi, mirin, and sake, offering a balanced sweet‑savory‑umami flavor. The recipe shared by Sawako Okochi simplifies preparation by boiling mirin, sake, and sugar, then adding dashi and soy sauce, yielding...
Alton Brown's Tasty Burger Secret Is A Dollop Of This Tangy Condiment Before Cooking
Alton Brown revealed a simple burger hack on his YouTube series, spreading yellow mustard on raw ground chuck before seasoning and cooking. The mustard acts as a binder, tenderizes the meat with vinegar, and caramelizes for added flavor. He folds...
Savor The Season With This Delicious Spring Vegetable Stew
Rosa Jackson’s spring vegetable stew showcases a low‑liquid cooking method that preserves the color, flavor, and nutrients of seasonal produce. The recipe emphasizes the smallest, sweetest vegetables—carrots, fingerling potatoes, asparagus, and peas—and offers flexibility to add protein for a roughly...
New Chef Program Helps People With Autism Find Jobs in Fine-Dining Restaurants
Chefs on the Spectrum, a new initiative launched by chef Franklin Becker and autistic cook Joseph Valentino, aims to train and place people on the autism spectrum in fine‑dining kitchens. The program debuted at a $2,500 fundraiser for Autism Speaks...
Is Cooking Art? Denmark Is Chewing over the Divide Between Meal and Masterpiece
Denmark’s Ministry of Culture is studying whether to officially recognise haute cuisine as an art form, potentially placing gastronomy alongside ballet and sculpture. The proposal, a world first, would open state and private arts funding to elite restaurants that push...
Three London Bakeries Are the Best in Britain, According to the Telegraph
The Telegraph’s new "Best Bakeries in Britain" list spotlights three London bakehouses: Miel in Fitzrovia, Mahali & Co on Battersea Park Road, and Maya’s on Tulse Hill. Miel impresses with French‑sourced flour, butter and Valrhona chocolate, serving a standout hazelnut...
Taiwanese Restaurant Pushes to Reinstate Banned Stinky Tofu in Los Angeles
Golden Leaf, a Taiwanese restaurant in San Gabriel, stopped serving its signature stinky tofu after repeated odor complaints and city violations. The dish accounted for roughly 10‑20% of the eatery’s revenue, and fines exceeded $1,000. Owner David Liao is seeking public...
Pepperoni Wasn't Always Pizza's Go-To Topping — Here's What Was
Pepperoni first appeared on American pizza in 1950, decades after the sausage itself was created in 1919. The topping quickly grew to dominate the market, now topping roughly one‑third of all U.S. pizzas. Its rise was driven by a combination...
The TikTok Food Trend So Bizarre The FDA Had To Get Involved
TikTok users sparked a viral "NyQuil Chicken" challenge by pouring roughly half a bottle of the over‑the‑counter cough syrup into raw chicken before cooking. The FDA intervened in September 2022, issuing a public warning that ingesting or inhaling the medication...
The Louisiana Seafood Hotspot That's Known As 'The Most Cajun Place On Earth'
Vermilion Parish in southwest Louisiana, home to just over 57,000 residents, is celebrated as "the most Cajun place on earth" due to its highest concentration of Cajun ancestry in the state. The region’s coastal location supports a vibrant seafood industry,...
The Cuisine Anthony Bourdain Called 'Outrageous' And 'Appalling'
Anthony Bourdain, in a National Geographic interview, condemned the prevalence of unhealthy fast‑food items in the United States, calling them ‘outrageous’ and ‘appalling.’ He singled out products such as KFC’s Double Down, Cinnabon pastries, and deep‑fried macaroni and cheese as...
The Seasoning Mistake Too Many Of Us Make With T-Bone Steaks
Top chefs Michael Senich of Longhorn Steakhouse and Brian Walter of 87 Sussex advise seasoning T‑bone steaks at the last minute, not earlier. Early salt draws moisture to the surface, preventing the dry crust essential for a proper sear. They...
89 Years Ago, Krispy Kreme Doughnuts Were Made With A Vegetable (Seriously)
Krispy Kreme’s first doughnuts, baked in 1937, used a mashed‑potato‑based batter rather than the modern wheat‑only glaze recipe. The potato mix, common in Depression‑era “spud nuts,” gave the donuts a tender, moisture‑rich crumb and extended shelf life, helping the fledgling...
The Old-School Breadcrumb Mix That Works Perfectly On Fried Fish
Shake ’N Bake, the classic breadcrumb mix introduced in 1965, is being repurposed as a convenient coating for fried fish. The product’s various flavors—Original Chicken, Extra Crispy, Buffalo, Pretzel, and Parmesan—allow home cooks to bake, air‑fry, or skillet‑cook white fish...
‘XO, Kitty’ Star Anna Cathcart Taste-Tests Korean Foods — Here’s What She Loves
Actress Anna Cathcart, star of Netflix’s XO, Kitty, sampled a range of Korean foods while filming in Seoul, highlighting her favorites and dislikes. She declared Buldak ramyun the best instant noodle, praised fresh H‑Mart kimbap, and named churro‑flavored turtle chips her...
New Guangzhou Rule on Handmade Dim Sum Sparks Debate on Heritage Food in Hong Kong
Guangzhou has introduced a rule, effective May 1, requiring teahouses to label dim sum as either freshly handmade or produced by non‑traditional methods, with a strict 24‑hour freshness window for the former. The regulation aims to protect intangible cultural heritage and...
UK Food Halls Buck Downbeat Hospitality Trend: ‘In This Impossible Climate, They Shine Hope’
UK food halls are thriving, with average annual revenue around £5.6 million (≈ $7 million) per venue. They posted 10.75% year‑on‑year growth as restaurants grapple with rising energy, labour and living‑cost pressures. The shared‑infrastructure model lets vendors pay a sales cut, lowering startup...
Chef Sally Abé Finds Her Own Voice at Teal in Hackney
Chef Sally Abé, a veteran of Michelin‑starred kitchens, has launched her first solo venture, Teal, in Hackney, London. The restaurant showcases British seasonal produce, nostalgic flavors, and a minimalist design co‑created with her sister, Alice Webster. Abé continues her commitment to women’s...
Inside Yum Cha’s Reinvention: How Melody Tan Modernised the Family Dim Sum Business
Yum Cha, a 25‑year‑old Singapore dim sum chain founded by Jack Tan, has been overhauled by executive director Melody Tan. She removed the traditional push‑cart service, halved a 100‑item menu and introduced seasonal dishes, improving food quality and reducing waste....
Want Your Ribeye Steak to Taste Like Texas Roadhouse? I Just Learned the Secret
A former Texas Roadhouse kitchen manager disclosed the chain’s ribeye preparation, which involves a generous salt‑brine, an hour‑long cast‑iron preheat in a 350 °F oven, and a rapid six‑minute sear with frequent flips. Associate recipe producer Jan Valdez tested the method, noting...
Jamie Oliver Would Pick This Italian Dish As His Last Meal
British chef Jamie Oliver revealed his imagined final meal in Melanie Dunea’s 2007 book, choosing a spicy Italian staple—spaghetti all'arrabbiata. He described the sauce as made with three chilies, garlic, olive oil and San Marzano tomatoes, finished with crispy breadcrumbs. The...
You're Doing It All Wrong - How To Make Your Own Mustard
Homemade mustard is simple and tastier than store‑bought, according to *You’re Doing It All Wrong* host Josh Donelson. The episode demonstrates three distinct recipes—a classic, a sweet version, and a beer‑infused sweet‑spicy blend—highlighting the flavor differences between yellow and brown...
Easy Tortilla Breakfast Casserole Recipe
The Easy Tortilla Breakfast Casserole offers a make‑ahead, Tex‑Mex‑inspired morning meal that can be assembled the night before and baked in under an hour. It layers tortillas, sautéed peppers and onions, cheese, and eggs, serving six portions in about 55...
These Are The Hands-Down Best MLB Stadiums For Foodies
The piece ranks the ten MLB venues that consistently win praise for their food, from Milwaukee’s American Family Field to Seattle’s T‑Mobile Park. Each stadium is highlighted for signature items that reflect local culinary traditions, such as bratwurst nachos in...
This Famous Spicy Mustard Has Been A Staple At Cleveland Ballparks For Over 75 Years
Cleveland’s iconic spicy brown mustard has been a ballpark staple since the 1920s, first appearing at Municipal Stadium and later at League Park. In 1970, David Dwoskin secured exclusive distribution rights from Bertman Foods and launched the brand known today...
This Grocery Store Chicken Label Usually Hints At Better Flavor
Air‑chilled chicken, identified by labels like “air‑chilled” or “no retained water,” is cooled without immersion in water, preserving a more concentrated, “chicken‑y” flavor and drier surface. This texture advantage yields crispier skin and juicier meat, especially when the bird is...
Dairy Farmers of Wisconsin Shares Best Cheeses for Cooking
Dairy Farmers of Wisconsin released “The Art of Cooking with Cheese,” a consumer‑focused guide that categorizes cheeses by acidity, moisture, texture and flavor for optimal cooking results. The guide highlights specific varieties for melting, sauces, and desserts, and advises using...
The Employee Menu Hack At Katz's Deli You Need To Try
Katz's Deli, the New York institution famed for its $30.95 two‑meat Combo, has an off‑menu employee hack called the "Knishwich." Workers slice a square potato knish in half, layer pastrami on one side and mustard on the other, creating a...
Eggs Florentine
Eggs Florentine, a brunch staple tracing back to Catherine de Medici’s Florentine court, pairs poached eggs with sautéed spinach, toasted English muffins, and a brown‑butter hollandaise. The recipe emphasizes a bain‑marie for a stable emulsion and precise poaching techniques to achieve...
The Year of Redefining Indian Food in America
Mom‑and‑pop curry houses are giving way to a new generation of Indian restaurants that blend regional flavors with contemporary concepts. 2026 is poised to become a breakout year as upscale, tech‑savvy South Asian brands attract affluent diners. Investors are...
How Flying Dolly’s Is Cooling Down the Gulf Coast
Flying Dolly’s, a boutique creamery founded in 2011 in Mandeville, Louisiana, blends artisanal ice cream with New Orleans‑style snoballs. The company now operates five stores and a snoball stand, and has been franchising for six years, aiming for ten Gulf‑Coast locations...
From Zero Waste to Social Impact, Here’s How and Where to ‘Dine Consciously’ in London
The article explores how London’s restaurants and cafés are pioneering conscious dining through zero‑waste practices, regenerative sourcing, and social‑impact models. Establishments such as e5 Bakehouse, Flat Earth Pizza, Brunswick’s Sky Farm, Luminary Bakery and Michelin‑starred Plates illustrate local grain milling,...
How To Recreate This Ice Cream Trend At Home
A new dessert craze involves dipping soft‑serve ice‑cream cones in melted butter, a process that hinges on precise temperature control to avoid melting the ice cream or solidifying the butter too quickly. The article advises using full‑fat, salted butter such...
The Boston Restaurant That Served Guy Fieri An Unforgettable Pastrami Sandwich
Guy Fieri highlighted Sam La Grassa’s downtown Boston deli as the home of the best pastrami sandwich on a 2009 episode of Diners, Drive‑Ins & Dives. The restaurant’s signature Chipotle Pastrami features meat cured in a 40‑year‑old stock, brown‑sugar glaze, homemade chipotle...
The Rebirth of the All-American Diner
A wave of retro‑style diners is reopening across the United States, from San Francisco’s Chicken Fried Palace to Los Angeles’ Max & Helen’s and Houston’s Agnes and Sherman. These venues lean on classic comfort foods—tuna melts, cheeseburgers, Oreo shakes—and deliberately limited menus to keep operations...
A Remote Speakeasy Is Now Perched Above The Lodge at Blue Sky, Auberge Collection
Auberge Resorts’ The Lodge at Blue Sky has launched Tacocat Speakeasy, a weekend‑only cocktail bar housed in a yurt high in Utah’s Wasatch Mountains. Guests are shuttled up a dirt road in a Mercedes‑Benz Sprinter van to a venue offering...
Restaurant Review: Tortello, London's Newest Trattoria
Tortello, a new trattoria inside London’s Royal Lancaster Hotel overlooking Hyde Park, offers a modern take on classic Italian dining. The restaurant features an open‑kitchen and hand‑made pasta crafted from farm‑raised egg yolks and flour sourced from specialist Italian mills. Starters...
New Microwave Frying Technique Could Make French Fries Much Healthier
Researchers at the University of Illinois Urbana‑Champaign have shown that adding microwave heating to conventional frying can cut oil absorption in French fries by up to 30 % while preserving the crisp texture consumers expect. The hybrid process speeds moisture loss,...
I Was a Broke American Living in New Zealand. A Viral TikTok Turned My Taco Stand Into 3 Restaurants.
American expatriate Sean Yarbrough turned a TikTok‑fueled taco stand into three New Zealand restaurants within three years. After quitting a burger‑flipping job, he launched Broke Boy Taco with a three‑item menu and leveraged a revenue‑share kitchen partnership. A viral TikTok...
The Highest-Grossing Restaurant In The US Is A Florida Hotspot
MILA, a Miami Beach hotspot blending Mediterranean and Asian flavors, topped Restaurant Business' 2025 Top 100 independent restaurants list with over $51 million in sales. The venue served 271,000 guests, averaging a $188 check, and operates four distinct concepts—from a full‑service restaurant...
CASTING | Home Cooks Wanted for New Aussie Food Series
Producer i8 Studio is casting everyday Australians for a new unscripted cooking series that will spotlight personal recipes and the stories behind them. No professional chef experience is required; participants simply need a dish that brings people together. Filming is...