Ruthie Rogers on the Value of Restaurants
Chef Ruthie Rogers uses a candid interview to champion restaurants as essential urban assets, arguing they make cities more vibrant, fun, and spontaneous. She acknowledges rising delivery and takeout services threaten traditional dining, noting busy parents often choose convenience over cooking, yet she stresses the irreplaceable experience of tasting something new and asking the chef about it. Rogers illustrates this magic with anecdotes—customers asking, “How did you cook that?” and her own playful rule at the River Café that she “gets to keep” any baby brought in, highlighting the familial atmosphere she values. The conversation underscores that restaurants must balance convenience trends with creating memorable, family‑friendly experiences to sustain relevance and drive future patronage.
Food Media Has Been Gatekeeping Global Cuisines — NYT's Eric Kim Explains
In a recent interview, New York Times food writer Eric Kim argues that food media has long acted as a gatekeeper, limiting the visibility of global cuisines while a growing consumer appetite for authentic ethnic flavors is reshaping the market. Kim...
The Chinese-Muslim Mum Sharing the Taste of Home Through Halal Noodles
Chinese‑Muslim mother Aisha Tan Xiuzhi, missing Xinjiang flavors, began recreating traditional dishes at home. Her recipes evolved into a dedicated halal Chinese restaurant in Singapore, offering Xinjiang‑style noodles and other specialties. The eatery quickly gained popularity among Muslim diners seeking...
Thai-Chinese NOODLES!! 🇹🇭🇨🇳
The short video follows food‑creator Opal as she introduces a signature Thai‑Chinese noodle dish, showcasing how a 40‑year‑old family stall blends Thai and Chinese culinary traditions. The dish centers on super‑thick, wide rice noodles that are deliberately left uncut, a belief...
Why I Was Wrong About Lo Mein.
The video tackles a common misconception about lo mein, showing how the dish can be transformed from a bland takeout staple into a customizable, restaurant‑quality meal when prepared at home. The host explains that the key to success lies in three...
Vietnamese EGGLOAF!! (Chả Trứng)
The video introduces chả trứng, a Vietnamese “eggloaf” that looks nothing like a typical omelet. It is a steamed protein cake made from ground pork, wood ear mushrooms, glass noodles and egg whites, topped with crumbled yolks, and traditionally served...
Thailand’s CHEAPEST Noodles!! 🍜
The video showcases a budget-friendly dish built around instant noodles, illustrating how a basic family‑pack noodle can be elevated with a handful of inexpensive ingredients. The host briefly blanches the noodles, then adds pork seasoning, shredded boiled chicken, lettuce, bean sprouts,...
A Gathering of Natto Lovers in Seoul #shorts
The video captures a niche gathering of natto enthusiasts in Seoul, organized by a local vendor who runs a natto‑focused stall near Pyochang Park. This second‑edition event invites friends, fellow shop owners, and regular customers to create and share their...
MAHKIT BASKIT Bakery Review Turned Into a Meet & Greet #marketbasket #boston #easter #bakery #lol
Boston Dad visits the newly renovated Market Basket bakery in North Andover, turning a simple product review into a spontaneous meet‑and‑greet. The video showcases the store’s Easter‑themed cupcakes, festive aprons and a lively staff that greets shoppers by name, creating...
How Baklava Is Made At The Oldest Restaurant In Turkey's Culinary Capital
The video spotlights Imam Chadash, one of Gaziantep’s oldest restaurants, where baklava is crafted using a hand‑rolled, paper‑thin dough technique taught to apprentices as young as ten. The family‑run establishment has preserved a centuries‑old method, layering up to 40 sheets...
Sausages All over - How to Find Vegetarian German Specialties
The video walks viewers through the challenges and possibilities for vegetarians navigating Bavarian cuisine, a region famed for its meat‑centric dishes, hearty cheeses, and traditional beer culture. While the host initially seeks a full vegetarian meal, the conversation reveals that...
Why Are Hong Kong Restaurants Shaking up Venues and Menus?
The video examines how a surge of outbound travel during Hong Kong’s Long Easter and Qingming holidays is eroding restaurant traffic, prompting operators to rethink their business models. Officials estimate nearly 6.5 million people will cross the border, many of them Hong...
Indonesian Floating Market!! 🇮🇩
Indonesia’s Bontang Floating Market awakens each morning as a bustling riverine bazaar where local traders converge on narrow waterways. Predominantly staffed by women in traditional Banjar attire, the market offers everything from citrus fruits to handcrafted trinkets, creating a vivid...
Love Grilled Fish or Kaoyu? Here’s a Must-Visit Spot in Chongqing
The video spotlights Wanzhou, a district of Chongqing that has become synonymous with kaoyu – a spicy grilled fish specialty – and recommends a single destination for enthusiasts. In 2018, China’s food and catering authority named Wanzhou the nation’s kaoyu capital....
Worlds of Flavor 2025: Hourani Wheat: Ancient Grain, Modern Uses
The session at Worlds of Flavor 2025 highlighted Harani wheat, an heirloom grain revived by Honore Farm and Mill. Founder Elizabeth Duff traced her personal journey from a gluten‑allergy revelation to discovering ancient wheat varieties, culminating in the cultivation of...
Perfect Marble Rye Bread With Claire Saffitz | Dessert Person
Claire Saffitz opens her home kitchen to share a personal twist on a classic rye loaf, inspired by her mother’s original recipe and a craving for a corned‑beef sandwich. She transforms the traditional single‑flour rye into a marble onion rye,...
Thai Noodles with CRISPY PORK!!
The video showcases a Thai-inspired noodle dish built around dry rice vermicelli and a centerpiece of crispy pork belly. The creator walks viewers through blanching thin rice noodles with bean sprouts, soaking them in a rich pork‑bone broth, and topping...
This Isn’t Arancini...It’s Better
The video demystifies supli, Rome’s iconic street‑food rice ball, tracing its French‑rooted name—derived from the Napoleonic era—to its modern incarnation as a snack distinct from the Sicilian arancini. Unlike arancini, which are saffron‑yellow and bolognese‑filled, supli are red‑tinged by tomato...
Shaun Hergatt on Thomas Keller, Mentorship, and the Moment It Came Full Circle
Shaun Hergatt sits down to recount how a single French Laundry cookbook ignited his lifelong passion for cooking and set him on a path toward America’s elite kitchens. The conversation centers on his relationship with Thomas Keller, the celebrated chef...
Soul in Every Rice Roll | Giữ Hồn Bánh Cuốn Thanh Trì
The video profiles a Thanh Trì family that has been making bánh cuốn – thin rice rolls – for more than five decades. The owner, who began grinding rice at twelve, now runs a workshop that still relies on hand‑rolled...
Ruthie Rogers on Her New Book and How Food Tells Stories
Ruthie Rogers, co‑founder of New York’s iconic River Café, announces a new book that uses food as a lens to explore personal narratives. The memoir‑style collection draws on four decades of the restaurant’s history, where diners ranging from actors to...
Bricia and Kenji Talk Social Responsibility
The video features Bricia and Kenji discussing the growing class divide and the shifting treatment of immigrants in the United States, emphasizing how individuals with platforms can influence social responsibility. They explore the tension between personal privilege and collective duty,...
Bánh Khọt Chay: Vietnamese Savory Pancakes
The video features a plant‑forward reinterpretation of the Vietnamese street‑food staple bánh khọt, a savory pancake made with turmeric‑colored batter. Chef Mai and a host demonstrate how coconut milk, rice flour, spring onion and sparkling soda water combine to create...
Knoephla: A North Dakota Classic Soup
The video introduces knephla, a classic North Dakota soup that blends potatoes, tiny dumplings, and a rich creamy broth. Hosted by a food enthusiast who sourced a handwritten family recipe, the segment emphasizes the dish’s regional roots and its reputation...
Which London Restaurants Don’t Get Enough Attention? Here’s a Bunch that People Are Sleeping on 💤
The video is a rapid‑fire guide to London’s most overlooked eateries, ranging from Malaysian family‑run joints to late‑night noodle bars, aimed at food‑savvy locals seeking quality without the hype. Host highlights specific dishes – rendang at a tiny Malaysian spot, cedar‑plank...
This Tiny #viral #bakery in #Brooklyn Is Known for Its Croissants. Here's How It Makes Them.
The video spotlights a tiny Brooklyn bakery that has gone viral for its meticulously crafted croissants. Owner‑baker walks viewers through the “lock‑in method,” formally known as vinazerie lamination, where butter is encased within the dough to achieve roughly ninety alternating...
Cow Dung Hotpot, Anyone?
The video introduces Mobia, a distinctive hot‑pot from China’s southwestern Guizhou province that uses the undigested grass and bile from a cow’s first stomach, or rumen, as its broth base. The dish is rooted in the Meow and Dong ethnic...
A Famous Chef Designed This Airplane Meal… And It’s Only on the A380
Singapore Airlines has turned its upper‑deck A380 service into a culinary showcase, unveiling a spring menu crafted by world‑renowned chef Monica Galleti. The three‑course offering, available exclusively on UK‑to‑Singapore flights from March through May, aims to deliver restaurant‑quality dishes that...
Kumail Nanjiani Knows His LA Restaurants.
The Infatuation LA editorial lead sat down with actor‑comedian Kumail Nanjiani at the Benjamin on Melrose to chat about Los Angeles’ food scene while teasing his upcoming Hulu special, Night Thoughts, premiering December 19. Nanjiani, a self‑confessed food enthusiast, used...
Millionaire’s Shortbread Is 3 Layers of Heaven | Samantha Seneviratne | NYT Cooking
The video features Samantha Seneviratne demonstrating how to make classic British millionaire’s shortbread—a three‑layer confection of buttery shortbread, caramel, and chocolate—inside the New York Times Cooking studio. She walks through each component: the shortbread base is made by creaming room‑temperature butter...
Trying the World's Best Mangoes!
The video spotlights a late‑night mango stall in Lahore, Pakistan, where the famed Chowsa variety is touted as the world’s best. The vendor’s ritual begins with a massive ice block, which is chipped into an ice bath that cools the...
I Spent a Day Dining Alone in Tokyo
The video explores Tokyo’s booming solo‑dining culture, highlighting how one‑person households now represent more than 40% of the city’s residents and have turned solitary meals into a multi‑billion‑dollar hospitality niche. It follows the host through five distinct eateries—Yakiniku grills, standing‑sushi...
Chef Ruthlessly Judges One Pan Dinners
The video follows a timed showdown where three chefs craft one‑pan dinner concepts for the Sidekick recipe app. Each contestant—Jamie, Mike, and Baz—pitches a distinct dish: a Reuben‑style tray bake, a chili‑dog mash, and whole sea bass with Mediterranean vegetables,...
Asking the Big Questions at Breakfast (with Zoe Kahn)
The video features a light‑hearted dialogue between host Zoe Kahn and a guest exploring everyday dining decisions, from group ordering habits to solo meals. They note that in group settings friends and family often defer to a “share‑everything” approach, while solo...
Ningxia Winemakers Aim to Be More than ‘Bordeaux of China’
The video profiles Ningxia, an autonomous region in north‑western China that has earned the nickname “Bordeaux of China” because its latitude and climate mirror those of France’s famed wine belt. After decades of experimentation, the area is now positioning itself...
Bread on the Rise as Latest Food Craze in S.KoreaーNHK WORLD-JAPAN NEWS
South Korea’s latest food craze sees crowds trekking across the country to sample artisanal breads, from strawberry‑matcha pastries to garlic‑chai buns. The phenomenon, dubbed a "bread pilgrimage," has turned bakeries into tourist attractions, rivaling traditional K‑pop fan queues. Fueled by viral...
Making Memelas with Bricia Lopez!
In this short video, chef Bricia Lopez walks viewers through the step‑by‑step process of making memelas, a traditional Mexican corn‑based street‑food cake, emphasizing how the dough (masa) is enriched with rendered pork‑belly fat. Lopez demonstrates mixing the rendered fat into the...
Chamomile Cake with Strawberry Sumac Jam
The video walks viewers through a step‑by‑step recipe for a chamomile‑infused cake paired with a strawberry‑sumac jam, highlighting both flavor innovation and technique. The host begins by steeping milk in dried chamomile for thirty minutes, then incorporates eggs and sugar in...
Ruthie Rogers on Hostility in High-End Dining
Ruthie Rogers, celebrated chef and restaurateur, addresses the persistent myth that fine‑dining kitchens must be hostile to produce exquisite dishes. In a candid interview she recounts how her flagship restaurant, opened in 1987, instituted a zero‑tolerance policy toward bullying from...
Top Coffee Shops in Saigon
The video tours Saigon’s booming coffee culture, hosted by Victoria Ly, founder of the LA‑based Vietnamese coffee brand Ly Loy. She travels back to Vietnam to stay connected to her roots and to scout emerging cafés, offering viewers a curated list...
Food in the Post-Soviet Diaspora
The video introduces a forthcoming book that maps the culinary landscape of the post‑Soviet diaspora, arguing that the conventional “Russian” label no longer captures the complex food traditions of people scattered across former Soviet republics. The author explains why she adopted...
Worlds of Flavor 2025: How Ancient Persia and Modern Iran Shaped the Mediterranean Palate
The Worlds of Flavor 2025 session explored how ancient Persia and today’s Iran have shaped the broader Mediterranean palate, featuring chefs and scholars who traced culinary lineages from the Zagros domestication cradle to modern fusion dishes. Panelists highlighted three historical pillars:...
What's the Best Restaurant for a Business Lunch in London? | FT #shorts
The Financial Times short spot explores Bushan Rine, a West London restaurant touted as a top choice for business lunches. The host probes the venue’s accessibility, seating options, menu highlights and the overall lunch experience, positioning the eatery as a potential alternative to...
Claire Saffitz Makes Banana Sticky Toffee Pudding | Dessert Person
Claire Saffitz, a New York Times Cooking contributor, demonstrates a Banana Sticky Toffee Pudding—a hybrid of classic British sticky toffee pudding and banana‑bread flavors. Filmed in her home kitchen, the video walks viewers through a three‑component construction: an upside‑down caramelized...
Nicholas Poulmentis Plans Distinctive Greek Cuisine at His Upcoming New York City Restaurant
Chef Nicholas Poulmentis announced the June opening of his first solo New York City restaurant, Kira NP, in Soho’s historic former Café Noir space. The venue is named after his native Greek island, Kira, and aims to showcase the island’s...
Melt-in-Your-Mouth Salmon with Asparagus | Around the Table
The video showcases a simple, elegant salmon and asparagus recipe from the host’s Around the Table cookbook, positioned as a stress‑free option for Easter dinner planning. The chef preheats the oven to 325°F, prepares a compound butter with honey, shallots,...
Once a Staple for Affordable Comfort Food, These #cafeteria Lines in the #South Are Fading.
The video chronicles the rise and decline of Southern cafeteria chains, once the region’s answer to the Northeast’s diners. Beginning with Morrison’s launch in 1920, the format expanded through brands like SNS, K&W, Piccadilly, and Lubies, offering homestyle meals that...
Extra-Crispy Double-Fried Chicken Karaage (Japanese Fried Chicken Bites)
The video walks viewers through making extra‑crispy double‑fried chicken karaage, a staple izakaya snack in Japan. Kenji Lopez‑Osugi explains the simple ingredients—chicken thighs, soy sauce, sake, ginger—and the goal of achieving a light, glass‑like crust. Key steps include a brief 15‑minute...
Mark Wiens Discovers the Flavors of Istanbul #EpicFoodJourneys
National Geographic launched a new YouTube Original series, "Epic Food Journeys," featuring renowned food vlogger Mark Wiens exploring Istanbul’s street and market cuisine. The episode highlights iconic dishes such as kebabs, baklava, and Turkish coffee, while weaving cultural anecdotes about...
Famed Lille Bakery Shares Story Behind Its 'Gaufres' On International Waffle Day • FRANCE 24
On International Waffle Day, France 24 highlighted the iconic “gaufres” of Lille’s historic bakery Mera, with International Development Director Gregory Pilgong explaining the pastry’s heritage and modern ambitions. Founded in 1849 by Jacques Mert, the bakery distinguishes its waffles by a dense,...