New Research Links Certain Rice Varieties to Better Blood Sugar Control and Reduced Inflammation
A 2026 Hokkaido University study identified 196 lipid molecules in japonica rice, uncovering two previously undetected compounds—FAHMFAs and LNAPEs—in pigmented varieties. Black, brown, and green rice showed the richest profiles of these bioactive fats, which are linked to anti‑inflammatory and insulin‑sensitizing effects. Dietitians suggest that the less‑refined, colorful grains may help regulate blood sugar and promote satiety compared with conventional white rice. The research reinforces the nutritional advantage of whole‑grain, pigmented rice in a carbohydrate‑centric diet.
This $240 Spanish Whiskey Is the No. 1 Rye in the World, According to the 2026 World Whiskies Awards
Siderit’s PX Cask Rye from Cantabria, Spain, was crowned World’s Best Rye at the 2026 World Whiskies Awards, surpassing entries from traditional rye‑producing nations. The spirit is distilled from 100 % malted rye and matures for over eight years in 100‑liter...
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Gâteau Au Champagne
The Gâteau au Champagne recipe showcases a French‑style cake that uses brut Champagne—or a dry sparkling wine—as its liquid base, delivering gentle acidity and floral notes. Whole eggs are beaten with sugar to create lift, while olive oil replaces butter...
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Walking Tacos
Kristen Kish revives the cafeteria‑style "walking taco," layering seasoned ground beef, sharp cheddar, and fresh toppings inside crunchy chip bags for a mess‑free, on‑the‑go dinner. The recipe replaces standard seasoning packets with a homemade blend of chili powder, cumin, smoked...
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Bourbon Slush, Burgoo, and My Search for a Kentucky Identity
Food & Wine writer Rachel Parton reflects on her quest to claim a Kentucky identity through the state’s iconic dishes. She recounts growing up in northern Kentucky, moving to Baltimore, and later hosting Derby‑day parties in Brooklyn that showcase bourbon...
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Beef Suya (Nigerian Grilled Beef Skewers)
Chef Simileoluwa Adebajo, founder of Èkó Kitchen, introduced a detailed Beef Suya recipe that blends roasted peanuts, African peppers, and Maggi bouillon to create a smoky, nutty Nigerian street‑food staple. The guide includes grill‑and‑pan alternatives, storage tips for the homemade...
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No-Bake Chicken Tetrazzini
Food & Wine’s Lish Steiling unveils a no‑bake chicken tetrazzini that skips the oven by finishing rigatoni directly in a skillet. The stovetop method lets pasta starch emulsify with cream and Parmigiano‑Reggiano, yielding a glossy, cling‑to‑the‑pasta sauce. Toasted panko adds crunch, while...
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The Brutal Cooking Test That Nearly Broke Me — and the Simple Potato Dish That Saved the Day
A Culinary Institute of America student recounts a high‑pressure cooking practical where a flawed chicken consommé threatened failure, but a perfectly executed pommes purée saved the day. The two‑hour exam tested classic French techniques, knife skills, time management, and oral...
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This Heat-Packed Flavor Booster May Be Linked to Living Longer, Studies Suggest
Multiple large‑scale studies across China, the United States and Europe suggest that eating chili peppers at least once a week is associated with lower cardiovascular disease risk and reduced all‑cause mortality. The 2025 Chinese Medical Journal analysis of 486,000 adults...
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This Pay-What-You-Can Cafe Offers a New Playbook for Restaurants
After a series of community traumas and ICE raids, Minneapolis’ Modern Times Cafe rebranded as Post Modern Times, a fully donation‑based restaurant. Owner Dylan Alverson asked staff to vote on the shift, removed all menu prices and opened the space...
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This ‘Longevity Vitamin’ Has Puzzled Scientists for 30 Years — Now They May Have Answers
Researchers have pinpointed the SLC35F2 gene as the transporter that moves queuosine—a bacteria‑derived, vitamin‑like compound—into human cells. Queuosine, abundant in fermented foods such as kefir, kimchi and tempeh, supports protein synthesis, brain function and may suppress cancer cells, earning it...
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Will Your Food Be Safer? The USDA Is Relocating Key Food Safety Operations
The USDA announced a reorganization that will move roughly 200 Food Safety and Inspection Service (FSIS) administrative jobs to a new National Food Safety Center in Urbandale, Iowa, and add a Science Center in Athens, Georgia. Front‑line inspectors, who make...
Are ‘Forever Chemicals’ Aging You? New Research Raises Concerns for Men
Researchers analyzing U.S. NHANES data found that two newer PFAS chemicals—perfluorononanoic acid (PFNA) and perfluorooctanesulfonamide (PFOSA)—are linked to accelerated epigenetic aging in men aged 50 to 64. The compounds were present in 95% of participants, but only men showed a...
Exactly What to Book, Taste, and See at the 2026 Food & Wine Classic in Aspen
The 2026 Food & Wine Classic returns to Aspen from June 19‑21, offering more than 80 events and over 60 top chefs, sommeliers and drinks experts. Attendees can choose a Consumer Pass for access to the Grand Tasting Pavilion, cooking...
Could This Centuries-Old Side Dish Help Your Body Get Rid of Microplastics? Here’s What Scientists Found
Scientists in South Korea identified a lactic‑acid bacterium from kimchi that binds nanoplastics and accelerates their removal in mice. The strain Leuconostoc mesenteroides captured up to 87% of particles in laboratory tests and doubled fecal excretion in germ‑free mice. The...
Wolfgang Puck Left Home at 14 and Built a Legacy That Changed American Dining
Wolfgang Puck sat down for Season 4, Episode 4 of Food & Wine’s “Tinfoil Swans” podcast to recount his journey from a turbulent teenage escape to culinary icon. He describes leaving an abusive home at 14, learning pastry in a European kitchen, and his...
What THC Drinks Can — and Can’t — Do for Sleep, Stress, and Pain
Hemp‑derived THC beverages have surged to about $1.1 billion in 2024, fueled by consumer demand for sleep, stress and pain relief. The FDA has issued warning letters to firms making unsubstantiated health claims, highlighting a gap between marketing and scientific evidence....
Cheeseburgers with Maple-Curry Ketchup
Chef Dennis Prescott, a Canadian culinary influencer with 650 K Instagram followers and a Netflix cooking show, unveils a detailed recipe for classic cheeseburgers topped with a maple‑curry ketchup. The guide covers homemade brioche buns, a dual‑meat patty blend, and a...
Costco Says Its New Pre-Scan Checkout System Takes 8 Seconds — So I Put It to the Test
Costco is piloting a "pre‑scan" checkout system that promises an eight‑second transaction by having employees scan items while shoppers wait in line. Early trials in a Raleigh warehouse showed mixed results: one successful scan saved time, while another failed and...
Obe Ata Poached Eggs
Chef Ope Amosu introduces Obe Ata Poached Eggs, a skillet dish that marries Nigeria’s signature tomato‑pepper sauce with gently poached eggs, spinach, herbs, and feta. The recipe highlights the versatility of obe ata, a staple in West African cooking, and positions it as...
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...
Buffalo Trace Just Unveiled a $12,500 Eagle Rare 30 — Its Oldest Bourbon Ever
Buffalo Trace announced Eagle Rare 30, a 30‑year‑old bourbon set for a May 2026 release with a $12,500 MSRP. The ultra‑aged expression finishes in the experimental, climate‑controlled Warehouse P, allowing the distillery to manage over‑oak extraction. Only a few hundred bottles will be...
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...