Food and dining news covering restaurants, culinary trends, food industry, recipes, and gastronomic developments.
This commentary argues that the reopening of Alta restaurant in Los Angeles represents a cultural evolution of soul food, with chef Keith Corbin's new menu reflecting global migration routes. The article contends that the restaurant's transformation mirrors Los Angeles' diverse culinary landscape and the chef's personal journey.
This commentary argues that the rise in solo dining, as shown by OpenTable data, is not necessarily a sign of a loneliness epidemic but rather a positive trend where individuals seek mindful, self-reflective experiences. It suggests that eating alone can be an act of confidence and self-care, offering a chance to savor meals without distraction.
This commentary profiles the opening of Schmaltz, a new cafe in South Philadelphia, highlighting its popular breakfast sandwich and the owners' motivation to fill a local need. The article argues that the cafe's success stems from its focused menu and neighborhood accessibility, while also emphasizing that Jewish cuisine extends beyond bagels.
Olive Garden's $100 Never-Ending Pasta Pass for 13 weeks of unlimited pasta sold out within minutes on July 16, 2026, after a six-year hiatus. Only 10,000 passes were available, with over 500,000 shoppers in the virtual queue. The pass grants unlimited dine-in visits from Aug. 24 to Nov. 22.
This commentary argues that the return of pig blood curd in Singapore after a decades-long ban reflects a growing appreciation for traditional foods amid economic and climate uncertainty. It suggests the ingredient's popularity highlights cultural resilience and the appeal of comfort foods in volatile times.
This commentary argues that Chili's successful turnaround strategy involves reviving nostalgic elements like red-leather booths and tile tables, while focusing on value and quality. The article suggests that the chain's growth is driven by a simple recipe of good food, service, and low prices, positioning it as a rare success in the casual-dining sector.
This review argues that the Cuisinart FastFreeze ice cream maker offers a compact, apartment-friendly design but delivers disappointing performance, producing icy ice cream that is prone to melting. It suggests that while storage and speed are advantages, the texture and cleaning difficulties make it a poor alternative to competitors like the Ninja Creami.
This commentary argues that making apple butter at home is simple and rewarding, offering tips for a healthier version by reducing added sugar and retaining peels. It emphasizes the time-intensive process and suggests using apple butter as a condiment rather than a fruit serving due to its sugar content.
This commentary argues that the World Trade Center complex has unexpectedly become a vibrant dining destination in New York City, highlighting three sit-down restaurants that bring culinary credibility and festive energy to the site. It suggests that New Yorkers can now celebrate the area's rebirth while still honoring the memory of 9/11 victims.
This commentary argues that the best pizza on the Ocean City boardwalk is not from the widely debated Manco's, Preps, or Alex's, but from Roma's. The author compares slices from each shop, noting Roma's offers a classic New York-style slice that stands out for its tangy sauce and fresh cheese.