This Taco Bell Comeback Is Big, Bold, and Built for Serious Appetites
Taco Bell is re‑introducing its fan‑favorite Triple Double Crunchwrap nationwide, a beef‑laden upgrade to the classic Crunchwrap Supreme. The over‑stuffed item sells for $6.49 a la carte or $9 as part of the Discovery Luxe Box, which also includes a Doritos Locos Taco, a Cheesy Bean & Rice Burrito, Cinnamon Twists and a medium drink. Limited‑edition coaster merch celebrating the launch will be available on May 19 for a small group of fans. The comeback follows a 2019 hiatus and taps into growing consumer appetite for protein‑rich, indulgent fast‑food options.
The Superpowered Lemons We Use When Fresh Lemon Isn’t Enough
Preserved lemons, a staple of North African and Mediterranean cuisines, are fresh lemons cured in a salty brine that may include aromatics or sugar. The curing process, which takes at least three weeks, transforms the rind into a salty‑tart, umami‑rich...
I Tried Nutella Peanut — Here’s How It Really Compares to the Original
Ferrero launched Nutella Peanut, its first new Nutella flavor since 1964, exclusively for the North American market. The spread mixes roasted peanuts with the classic hazelnut‑cocoa base, keeping sugar as the top ingredient while offering a slightly thicker texture. Nutritionally...
Why Americans Are Suddenly Going Out to Eat Again
Tax refunds this season, averaging $3,462, sparked a sharp rebound in dining‑out spending. Chime data shows overall consumer outlays rose 85% in the two weeks after refunds, with restaurant spending up 53% and full‑service chains such as Chili’s, Texas Roadhouse...
This Rich, Buttery Fish Is Almost Impossible to Overcook
Black cod, also called sablefish, is gaining traction beyond upscale restaurants as sales at the Alaskan Salmon Company have surged over 400% in the past year. The fish’s ultra‑rich, buttery texture stems from its unusually high fat content, which also...
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Charmoula Roasted Salmon
Anissa Helou’s charmoula‑roasted salmon recipe showcases a North‑African herb sauce rubbed onto Atlantic salmon before roasting at 400°F until the internal temperature reaches 120‑125°F. The bright blend of cilantro, lemon, cumin, paprika, and a hint of red pepper creates a fragrant...
Turns Out, This Subtropical Superfruit May Help Reduce Inflammation and Support Blood Sugar Control
Monk fruit, long used in Chinese medicine, is gaining attention as a zero‑calorie sweetener that may help regulate blood sugar and reduce inflammation. Recent studies highlight its antioxidant‑rich compounds—mogrosides, flavonoids, and terpenoids—that do not spike glucose or insulin. Most clinical...
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...
Tired of Sneezing? This Everyday Drink Might Offer Some Relief, According to New Research
New animal research published in NPJ Science of Food suggests that matcha powder can blunt the sneezing reflex in mice exposed to allergens. The effect appears to stem from suppression of brainstem activity rather than changes to classic immune pathways...
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...
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...
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...
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...
This Nobel Prize–Winning Breakthrough Turns Air Into Drinking Water
Nobel laureate Omar M. Yaghi’s metal‑organic framework (MOF) technology can harvest water from extremely dry air, producing up to 1,000 liters of near‑distilled drinking water per day in a shipping‑container‑sized unit. The system works by absorbing moisture at night 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...
‘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...
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...
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Bánh Xèo (Sizzling Pancakes)
Vietnamese chef Binh Duong’s bánh xèo, a crispy rice‑flour crêpe filled with pork, shrimp, mushrooms and bean sprouts, was highlighted by Food & Wine as one of its 40 best‑ever recipes in 2018. Duong, a James Beard Award nominee and author of...
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If You're an Influencer and You Want Restaurants to Survive, Stop Doing This
Chef‑owner Michael Gulotta warns that Instagram‑ready décor is hurting his restaurant’s bottom line. While a photogenic wall initially drove TikTok buzz, influencer photo shoots now occupy staff time and displace paying diners. On busy Saturdays, content‑focused groups have consumed up...
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Carciofi Alla Giudia (Jewish-Style Fried Artichokes)
Carciofi alla Giudia, Rome’s iconic Jewish‑style fried artichokes, trace their roots to medieval Sicily where Jewish communities first embraced the vegetable. The dish relies on the locally prized carciofo Romanesco, harvested from late February to early April, and a two‑step...
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Don’t Toss the Liquid in Canned Beans — Here Are 6 Ways Chefs Use It
Chefs are championing the liquid left in canned beans—known as aquafaba—as a versatile, low‑cost ingredient. They use it to replace eggs in vegan mayonnaise and aioli, thicken soups and sauces, create foamy cocktails, smooth hummus, and flavor rice. The practice...
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Greek Frappé
The Greek Frappé originated from a 1957 Nestlé mishap at the Thessaloniki International Fair, where instant coffee was mixed with cold water and shaken into a frothy drink. Its simple recipe—instant coffee, sugar, water, and optional milk—has become a cultural...
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The First US Restaurant Where Women Could Dine Freely Without Men
Delmonico’s, founded in 1837, staged the United States’ first public luncheon exclusively for women on April 20, 1868. Journalist Jane Cunningham Croly organized the event after women were barred from a men‑only press dinner honoring Charles Dickens. The gathering, held...
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Dining Out Is Getting Pricier — Here Are the 5 Cities Where It Costs the Most (and Least)
Yelp’s latest data shows that New York City, San Francisco, Miami, Los Angeles and Boston have the highest share of ultra‑expensive restaurants (four dollar signs), while Detroit, Dallas, Houston, Atlanta and Minneapolis dominate the low‑price segment ($). The premium tier includes venues such...
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Are Trace Drugs Getting Into Your Produce? Scientists Have Answers
Researchers at Johns Hopkins have shown that crops irrigated with treated wastewater can absorb trace amounts of common pharmaceuticals such as antidepressants and seizure medications. Chemical analysis revealed that these compounds concentrate heavily in leaves—tomato leaves holding over 200 times...
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What Happens When Doctors Start Prescribing Food Instead of Pills?
The Rockefeller Foundation’s new report projects that expanding Food Is Medicine programs to the 43 million Americans with diet‑related conditions could generate roughly $45 billion in economic activity, create 316,000 jobs, and funnel more than $5.6 billion to small and mid‑size farms. Medically...
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Can Beer Really Upgrade Your Lawn? Natural Light Is Betting on It
Natural Light, an Anheuser‑Busch beer brand, launched Lawn Brew—a fertilizer made from spent brewing grains. The 64‑ounce bag, priced at $14.99 with free shipping, claims to boost nitrogen, phosphorus and organic matter in soil. Research cited by the company shows...
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Forget Vanilla Lattes — Savory Ingredients Are Redefining Your Morning Coffee
U.S. cafés are introducing savory, umami‑focused coffee drinks that replace traditional sweet syrups with ingredients like miso, cheese foam, tahini, and bone broth. Baristas say these additions balance coffee’s inherent bitterness and produce a fuller, rounder palate. The movement taps...
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8 Cooking 'Rules' That Chefs Never Follow
Top chefs across the U.S. reveal why they routinely ignore classic kitchen commandments, from using extra‑virgin olive oil for sautéing to skipping oven preheat for braised meats. They argue that boiling stocks can produce rich, milky broths, that lightly salted...
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What’s The Deal With These Tequila Lawsuits?
Class-action suits in the United States allege that major tequila brands such as Don Julio, Casamigos and others are using industrial cane spirit, violating the 100% agave requirement. The Mexican Tequila Regulatory Council (CRT) permits up to 1% of certain...
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Why This 20-Year-Old Pasta Dish Is Still a Bestseller in San Francisco
Chef Michael Tusk’s agnolotti, inspired by a 1990s Piedmont restaurant, has become a staple at his San Francisco venues Quince and Cotogna. The dish, featuring a roasted pork, veal and rabbit filling with herbs and a Nebbiolo‑deglazed sauce, sold up...
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Are Additive-Free Spirits Actually Healthier?
Additives such as caramel coloring, sugar, glycerin and oak extract are permitted in many distilled spirits, but the allowed percentages differ across categories and countries. Producers use them to standardize flavor, texture and appearance, while some brands market additive‑free bottles...
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How This Grocery Store Turned Shopping Into a Farmers Market Experience
Sprouts Farmers Market has built more than 480 stores around a market‑style produce department, making fresh fruits and vegetables the centerpiece of the shopping experience. Produce accounts for roughly 20% of the chain’s total sales and occupies about 15% of...
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This 130-Year-Old Italian-American Legend Is Heading to Scotland This Summer
Rao’s, the 130‑year‑old Italian‑American institution famed for its tiny New York dining room, will open a four‑month pop‑up at Scotland’s historic Rusacks Hotel in St. Andrews from May through September 2026. The residency will serve the restaurant’s signature dishes—meatballs, seafood...
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Alex Guarnaschelli Shares Her Simple Secret to Fluffy Pancakes
Chef Alex Guarnaschelli reveals a simple trick to make pancakes ultra‑fluffy: separate egg yolks and whites, whip the whites, then fold them into the batter. She also advises letting the batter rest 10‑15 minutes to fully hydrate the ingredients. The...
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7 Frozen Fruits and Vegetables Chefs Prefer Over Fresh
Chefs are increasingly choosing flash‑frozen fruits and vegetables over fresh produce because rapid freezing locks in sugars, texture, color, and nutrients. Items such as peas, artichoke bottoms, butter beans, sweet corn, black currants and blueberries rank among the top frozen...
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Cà Phê Trứng (Vietnamese Egg Coffee)
Vietnamese egg coffee, or cà phê trứng, was invented in Hanoi in 1946 as a creative response to a milk shortage, blending whipped egg yolk, condensed milk, and sugar with robusta coffee. The drink relies on a slow‑drip phin brew that produces...
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Scientists May Have Found the Perfect Ingredient for Better-Melting, Higher-Protein Dairy-Free Cheese
University of Arkansas researchers have developed prototype plant‑based cheeses using isolated proteins from rice grain fractions—brown rice, rice bran, and broken kernels. The cheeses contain about 12 % protein, markedly higher than most commercial vegan cheeses, and each protein source imparts...
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Costco Now Lets You Order Custom Cakes Online — Here’s How It Works
Costco has introduced a digital ordering channel for its custom cakes through the member app, ending a decades‑old paper‑form process. Shoppers can now select size, flavor, and decorations on their phones and receive an email receipt confirming the request. The...
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Regal Sunshine
The Regal Sunshine cocktail, launched at Los Angeles’ Queen’s Raw Bar & Grill, mixes equal parts añejo rum and Cognac with lemon, simple syrup, and a grapefruit peel. Created by veteran bartender Eric Alperin, the drink revives a 1932 "Sunshine"...
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4 Tricks a Philadelphia Wine Pro Uses to Make Wine Less Intimidating
Philadelphia restaurateur Chloe Grigri leverages conversational storytelling, single‑serve canned wines, and a relaxed French‑bistro atmosphere to demystify wine for newcomers. At her venues—Good King Tavern, Le Caveau, Superfolie and the newly opened Supérette—she pairs travel‑inspired anecdotes with approachable formats like...
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Sinigáng Is the Bold, Sour Soup That Defines Filipino Flavor
Sinigang is a thin, sour Filipino soup built around tamarind that epitomizes the nation’s palate. Historically a seafood‑based broth, it now embraces pork, beef, or plant‑based proteins and a wide array of vegetables. The dish’s adaptability has allowed Filipino immigrants...
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Peter Luger Steakhouse Just Released Its Very Own Jägermeister-Style Spirit
Peter Luger Steakhouse has teamed with Brooklyn distiller Faccia Brutto Spirits to launch Lugermeister, a German‑style herbal liqueur. The 30% ABV digestif blends botanicals such as juniper, licorice, poppy seed and cacao, and is positioned as a post‑steak digestif. It...
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Restaurants Are Courting Solo Diners With Perks Like Free Champagne and Custom Puzzles
Solo dining is surging, especially among Gen Z, with a 32% year‑over‑year increase. Restaurants are redesigning the solo experience by offering complimentary journals, puzzles, interactive cocktail wheels, and single‑portion menu items. Many venues also treat single guests to free champagne,...
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Seafood-and-Seaweed Chowder
Chef JP McMahon introduces an Irish‑style seafood and seaweed chowder that blends dry hard cider, kelp, and shellfish. The recipe, detailed in Food & Wine, highlights dried kelp or kombu for a salty umami base and incorporates pollock or cod,...
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My Secret to Crispy Chicken Thighs Isn’t a Technique — It’s a Pantry Staple
Food & Wine reveals that a simple rub of kosher salt and baking powder dramatically improves the crispness of oven‑roasted chicken thighs. In tests, a 3:1 salt‑to‑baking‑powder ratio, especially when combined with an overnight dry brine, produced skin that was...
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The Best Grocery Store Fried Chicken, According to a Man Who’s Trying Them All
Content creator Johnny Novo, famed for rotisserie chicken reviews, has turned his focus to ranking grocery‑store fried chicken across the United States. After sampling over 100 offerings, he highlighted five standouts—Publix, Stater Bros., Jewel Osco, ShopRite, and Stop & Shop—based on crust, seasoning,...
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Makroud (Date-Filled Semolina Cookies)
Warda Bouguettaya, a 2022 James Beard Outstanding Pastry Chef, co‑owns Detroit’s Warda Pâtisserie and has introduced traditional North African makroud—date‑filled semolina cookies—to a U.S. audience. The recipe emphasizes a soft Deglet Noor date paste, orange‑blossom‑infused honey syrup, and precise frying at 350 °F for...
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This Maine Seafood Processor Quietly Serves Uni for Lunch — at a Fraction of the Usual Price
ISF Trading, one of the nation’s largest sea‑urchin processors, opened its break‑room cafeteria in Portland, Maine to the public, letting anyone eat uni straight from the source. The facility now processes about 5,000 pounds of green sea‑urchin daily, roughly 40% of...
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Still Using Crushed Red Pepper? Here’s What Italian Chefs Reach for Instead
Italian chefs are urging home cooks to replace generic crushed red pepper with Calabrian chile flakes, a Southern Italian specialty known for its sweet, nuanced heat. Grown in Calabria’s volcanic soils and sea‑influenced climate, the peppers deliver fruitiness, woodsy and...