Food and dining news covering restaurants, culinary trends, food industry, recipes, and gastronomic developments.
This commentary argues that chilli crisp has become a popular condiment in the UK, driven by social media and a desire for authentic flavours. It profiles independent producers and suggests that chilli crisp offers a more exciting and versatile alternative to traditional condiments like ketchup.
This commentary argues that rising ice cream prices in the US, driven by supply chain shocks and premiumization, have turned a once-affordable treat into a luxury good. It uses viral outrage over high prices as a hook to critique broader economic trends affecting consumer goods.
This commentary argues that rethinking leftovers can transform cooking, highlighting dishes like fried rice, bread pudding, and homemade broth as examples. It suggests that ingredients often discarded can be repurposed creatively, reducing waste and enhancing culinary skills.
This commentary argues that Marcel restaurant, located in the former Whitney Museum building, exemplifies the tension between luxury and culture. The author contends that while the space is aesthetically refined, its integration of Sotheby's retail elements blurs the line between a cultural institution and a commercial showroom.
This commentary argues that watercress is an underappreciated culinary ingredient with a rich history and nutritional benefits. It presents 17 recipes to showcase its versatility beyond soup and salad, suggesting that watercress deserves a more prominent place in cooking.
This restaurant review argues that Oudh 1722 successfully brings Awadhi cuisine to London with a blend of tradition and modernity. It contends that the food is labor-intensive and delicious, and the setting charmingly eccentric, making for a generous and enjoyable dining experience.
This commentary argues that supermarket double cream is largely homogeneous due to centralized sourcing, but highlights that independent, organic, and pasture-fed brands offer superior quality with distinct terroir. It contends that consumers can find better cream by choosing products with greater traceability and higher animal welfare standards.
This commentary reviews Ooni's new rotating pizza stone, arguing that it improves pizza-making consistency by eliminating the need for manual rotation. The author contends that the rotating stone ensures even cooking across all zones, reducing burnt edges and undercooked spots, and recommends it as a valuable upgrade for home pizza enthusiasts.
McDonald's will bring back its fried apple pies nationwide for two weeks starting June 22, 2026, to celebrate America's 250th birthday. The pies will temporarily replace the regular baked version. Fans are urging the chain to make them permanent.
Chef Bart Hutchins argues against a proposed Washington, D.C. ballot initiative to ban foie gras, contending that the dish represents culinary artistry and tradition. He shares a personal story of striving to perfect a foie gras soup, framing the ban as an attack on chefs' dedication and the pursuit of excellence in cooking.