Section
Food
Everyone loves apple cider doughnuts
Apple cider doughnuts, known for their dense cake-like texture and warm, spiced flavors, continue to draw visitors to orchards and farm stands each fall as…
Farm-to-Table Cooking, in a Former Gas Station
Chefs Myles Moody and Rachael Pack have opened So Fox in Atlanta’s Virginia-Highlands, offering a Southern farm-to-table dining experience that combines Appalachian traditions with refined,…
A Trip to Sicily, No Passport Needed
A recent visit to Sicily highlights its distinctive cuisine, featuring dishes like caponata, roasted whole fish prepared in a wood-burning oven, and traditional zabaglione dessert.…
The Possibilities With Eggplant Omelets
Tortang talong, a Filipino eggplant omelet made by grilling and frying charred Asian eggplants with eggs, continues to be a popular and adaptable dish in…
Does this taproom serve the best Indian food in Boston?
Aatma at Widowmaker in Boston’s Brighton neighborhood has gained acclaim for its innovative Indian-inspired menu that fuses traditional flavors with New England ingredients and craft…
At The Lost Kitchen, Erin French is 'trying to perfect a feeling'
Erin French, founder of The Lost Kitchen in Maine, is releasing her new cookbook, “The Lost Kitchen Volume 3: Seize the Supper,” which explores food…
CRISPY business: Fried chicken recipes from Dish Chook Book
Sarah Tuck and Claire Aldous have published *Dish Chook Book*, featuring innovative fried chicken recipes like their Mexican Fried Chicken Burgers that combine crispy chicken…
Nashville Buttermilk Fried Chicken with Hot Honey Butter Drizzle
A Nashville-style buttermilk fried chicken recipe has been shared that features marinated boneless chicken thighs fried in a seasoned flour and potato starch coating, served…
Playing with fire: Charcoal-grilled steak sensation at Firewood KL
Firewood, the acclaimed charcoal-grilled steak restaurant from Penang recognized on the 2026 World's 101 Best Steak Restaurants list, has opened a new branch in Kuala…
Old-school kaya treats in Chinatown
Wong Pek Yoke, an 84-year-old vendor in Kuala Lumpur’s Chinatown, continues to run a family stall selling traditional homemade kaya Swiss rolls and kaya puffs,…
Lebanese delicacies and markouk bread on the North Shore
Jabba, a Lebanese immigrant, operates a popular café in Gloucester specializing in traditional markouk flatbread and authentic Lebanese dishes. The café preserves cultural culinary traditions…
Bold flavours of the East Coast
Norhelinda Daud, a Kelantanese-rooted entrepreneur, has opened Rumah Mekda in Kuala Lumpur's Bangsar Village 1, serving authentic East Coast Malay dishes based on her family…
Michelin chef wows with contemporary cuisine
French chef Charles Coulombeau presented a unique five-course dinner at Sabayon in Kuala Lumpur, blending French culinary techniques with Japanese influences and contemporary global flavors.…
Openings That Will Whet Every Appetite
New York City is seeing a surge of new restaurant openings, including revamped versions of classic spots like Carnegie Deli and Sardi’s alongside fresh Afro-Caribbean…
The End-of-Summer Vegetarian Menu
Farmers’ markets nationwide are offering a wide array of fresh late-summer produce, including sweet peppers and stone fruits, ideal for creating seasonal vegetarian dishes. Highlighted…
Keeping up with tradition
Sharon De Souza, a descendant of Melaka’s Peranakan community, preserves and promotes traditional Peranakan cuisine through her Nyonya Supper Club and collaborations with major hotels…
The idempotent bouillabaisse
Restaurant Zero features Chef Lemaire, an AI-driven system that creates “idempotent” dishes like bouillabaisse, which remain exactly the same no matter how they are prepared…
Is this the best Sunday roast in all of England?
The General Tarleton pub in Ferrensby, North Yorkshire, has gained regional popularity for its high-quality Sunday roast and recently updated accommodations inspired by Scandinavian design.…
Thrills Await at the Bottom of the Bowl
A new recipe reimagines a traditional tomato and bread salad by incorporating miso, seaweed, and a spiced seasoning blend to elevate the umami and tangy…
The Sauce That Can Change How You Cook
Vietnamese chef Mai Pham popularized cha ca to, a traditional southern Vietnamese dish featuring freshwater snakehead fish braised in a caramelized sauce with garlic, fish…
Barbecue’s Next Wave Has Arrived in New York City
New York City's barbecue scene is expanding as local pitmasters blend traditional smoking techniques with Caribbean, Latin American, and Texas influences to create diverse and…
Culinary exchanges
Malaysian chefs have increasingly hosted collaboration dinners with international counterparts, combining diverse culinary traditions to create unique, short-term dining experiences. These events enhance professional growth…
Caribbean Food Comes Home
Caribbean cuisine in the UK, with roots dating back to the 1920s Windrush generation, is now gaining renewed attention through upscale restaurants like Nathaniel Mortley’s…
Premium fare
Truffles and caviar, once more common or humble foods, have evolved into highly prized luxury items with complex histories shaped by cultural shifts, environmental challenges,…
Crafting Traditional Anatolian Cuisine in London
Chefs Saeid Dirik and Richard Carter have opened a new Soho restaurant featuring traditional Anatolian dishes inspired by extensive research in Turkey, incorporating heritage techniques…
A £65 Multi-Course Pizza Tasting Menu by Michele Pascarella
Michele Pascarella, named the world’s best pizza maker in 2023, is offering a £65 multi-course tasting menu at his Soho restaurant that elevates pizza to…
Ice-Cream’s Renaissance: A New Era of Innovation
Independent ice-cream makers in London are redefining frozen desserts with innovative flavors inspired by diverse cultural influences, such as Beku’s Indonesian-Western fusion and Soft &…
Unique twist on Malaysian flavours
Element Kuala Lumpur has launched a Merdeka-themed afternoon tea menu featuring a range of regional Malaysian dishes and desserts crafted by executive chef Hasrul Hawari…
Eggs Sunny Side Up, and Simmering
A new cooking method uses simmering broth to gently cook eggs, resulting in a soft, custard-like texture without the need for shells. This technique, inspired…
The Summer Bucket List Of Dishes Won’t Wait Forever
Chef Niki Gordon in Brooklyn is serving hundreds of pounds of jerk chicken daily at Irie Jerk Chicken, while other seasonal specialties like lobster rolls…