Food and dining news covering restaurants, culinary trends, food industry, recipes, and gastronomic developments.
The article argues that while acai bowls are popular health foods, consumers should scrutinize ingredients. It highlights the nutritional benefits of acai berries but warns that added toppings like granola and sweeteners can significantly increase sugar content, potentially undermining the dish's health claims.
John Wilson contends that blending wine with ingredients like green chillies is a historically valid practice supported by shared chemical compounds called pyrazines. He describes his positive experience making a Spicy Sauvy B, noting how specific chilli varieties enhance the herbaceous notes of Sauvignon Blanc while adding a pleasant kick.
The article profiles Sendok Rakyat, a Singaporean initiative by Anugerah Murni Sabta and Aqid Aiman Azmi that uses food heritage workshops to foster community bonding. It argues that shared culinary experiences and storytelling help participants explore identity and belonging within Singapore's multicultural context.
This profile argues that Deitrich Mohan, a Chinese-Indian man running his family's Michelin-starred hawker stall in Singapore, faces racial bias as customers mistake him for a foreigner. It highlights his commitment to preserving the business's legacy despite these misconceptions.
The article examines the Hugo cocktail's rise as a popular summer drink, detailing its ingredients of elderflower liqueur, prosecco, and mint. It provides expert insights on preparation methods and flavor profiles while addressing the beverage's origins and current cultural hype.
The Hindu presents a curated guide to Onam 2026, highlighting how the harvest festival is evolving through modern culinary interpretations and contemporary fashion designs. The article details reimagined traditional sadyas and new artisan collections across major Indian cities.
The article argues that minor adjustments in home storage practices can significantly extend the shelf life of produce by mitigating moisture and temperature-driven spoilage. It suggests waiting to wash or cut items, maintaining proper fridge airflow, and storing specific staples like tomatoes at room temperature.
The article profiles Philadelphia chef Liz Grothe, who annually crabbs in Sea Isle City, New Jersey, as a personal hobby to escape the pressures of restaurant work. It details her technique, connection to the bay, and how this activity complements her culinary career.
Bob Vitale explains that USA TODAY's best-of food and drink lists are compiled from recommendations by local journalists across the country. National editors select winners based on quality, diversity, and location, emphasizing that local writers provide insights derived from living in the community rather than brief visits.
The article highlights the economic and cultural significance of mango season in West Yorkshire, UK. It details how South Asian communities drive a substantial seasonal trade, linking consumer demand to culinary heritage and family traditions through festivals and diverse preparations.