We are now in Dungeness season, which is the perfect time try one (or two) of Damansara's crustaceans. I ordered a chili crab with rice today as a first-season crab to have for lunch over the next two days. I will also make a broth out of the shells to freeze for spicy crab broth on demand. Hello, future bowls of ramen! The thought of this is truly comforting already.
In 2024, DC got a slew of thrilling, genre-busting restaurants, from Dōgon to Pascual to La' Shukran to Moon Rabbit. This past year was different: more safe, less boundary-pushing. Major openings included copies and spinoffs of existing restaurants (Chai Pani, Lucky Danger) and Stephen Starr's revamp of the century-old Occidental. And 2025 closed out with two flashy new steak spots from big restaurant groups. Not exactly groundbreaking.
It's even the home of Duff Goldman's favorite fast food item. But we can't forget about the milkshakes. On its website, Sheetz describes the shakes as "robust" with "classic and extra freaky flavors," but not everyone is on board with how they're made. While a classic milkshake typically consists of a combination of milk, ice cream, and some sort of flavor, Sheetz's shakes have the added ingredient of ice.
Food waste in America is a significant and persistent problem that often goes unnoticed. According to a 2010 USDA study, 30-40% of our country's entire food supply winds up in landfills each year - almost 70 million tons. That's about $161 billion worth of food, meaning the average family's food waste totals around $3,000 a year. And while an enormous portion of our food supply is simply thrown away, roughly 48 million Americans - including one in five children - experience food insecurity.
If you thought Myrtle Beach was just funnel cakes, mini golf, and sunburns, think again. The Grand Strand is getting a serious glow-up in 2026, and the food and beverage industry is leading the charge. We're talking Guy Fieri's largest entertainment concept yet, Tennessee's favorite distillery heading south, a 100-foot roller coaster, and enough live music to make Nashville jealous.
Logan Airport will soon get more options for Boston travelers and visitors to quell their hunger this spring. A press release Tuesday from Paradies Lagardère, a restaurant and retailer group that focuses on airports, confirmed the opening of Berkshire Farm to Flight and CAVA at Boston Logan International Airport. Paradies Lagardère said both new restaurant concepts would be located in Terminal B.
Kevin Tien, chef/owner of Moon Rabbit in Penn Quarter, says he encountered a lot of eel dishes, from soups to congee, when he traveled to Vietnam for the first time a year ago. "I didn't realize myself that eel is a really popular source of protein in Vietnam," he says. "And with my background in Japanese cuisine, I thought it was just an easy thing to put on our menu."
The capital of my home country, and the location of my new restaurant, Marcus Addis Restaurant & Sky Bar, is both the center of Ethiopia and a core component of our nation's culture. Restaurants and artistic institutions go hand and hand in Addis. Here, galleries, museums, and markets come together to create a steady, electric rhythm that comes alive in the city's restaurants and kitchens.
The purveyors of late-night hot dogs, tins of Zyn, and countless varieties of gummy worms generally don't sell a lot of "real food." But in America's food deserts, convenience stores are more than just places to pick up a snack-they're grocery stores. The USDA estimates that tens of millions of Americans live in low-income areas with limited access to grocery stores.
Sam's Club's new cookie tray comes with a whopping 60 cookies made up of five unique flavors. This lineup includes a flavor for everyone: Honey Almond Shortbread, Birthday Cake Shortbread, Chocolate Cherry, Blueberry & Creme, and Salted Caramel Cashew. The entire tray costs just $19.93, and you'll get 12 of each flavor. This is a steal compared to Costco's most recent holiday cookie tray, which also featured 60 cookies but cost $24.99. Not only will Sam's Club's newest bakery item sweeten up your day, it'll save you $5 - and there's nothing better than a sweet deal.
Bodenheimer said he's adjusting portions, like one less deviled egg per platter, or rearranging the measurements of a batched cocktail. "It's like you're in a recording studio, and you're turning the levels up and down on the master board," he said. Many of Cure's products are imported, from German beer, French cheese and Spanish Marcona almonds, which Bodenheimer refuses to substitute. He said some of the tariff burden is shared between the supplier and importer before it reaches the customer.
The latest NIQ Hospitality at Home Tracker, powered by CGA intelligence, reveals groups' like-for-like sales last month were just 0.3% ahead of December 2024. It was flat at 0.0% in November, as some consumers tightened their spending in the run-up to Christmas. Across 2025, at-home sales growth rose above the UK's rate of inflation in only two of the 12 months.
Starbucks is in its wellness era. The coffee giant is doubling down on healthy drink and snack options, because that's "how people want to eat," especially in the afternoon, CEO Brian Niccol said during Starbucks' first-quarter earnings report on Wednesday. "You'll continue to see us push against the health and wellness platform going forward," Niccol said. "In beverage, I think it is going to be this personalized energy that can be executed as still, sparkling, and blended, so there's a pipeline for that platform."
Drinking tea, particularly green tea, is linked to better heart health, improved metabolism, and lower risks of chronic diseases like diabetes and cancer. It may also help protect the brain and preserve muscle strength as people age. However, processed teas-such as bottled and bubble varieties-often contain sugars and additives that may cancel out these benefits. Moderation and choosing freshly brewed tea appear key.
For although experts agree fresh meat can be a valuable source of proteins, healthy fats and essential micronutrients, some processed meat products are considered such a cancer risk that the World Health Organisation believes they should be slapped with a health warning. Key factors include how the animal was raised, the specific cut of meat, its fat content, and, crucially, how it is cooked or prepared.
Robert F. Kennedy Jr. sure loves whole milk. Last fall, his health administration declared that the "war" on whole milk was over. More recently, he posted an A.I.-generated video of himself drinking whole milk and dancing, his upper lip adorned with a milk mustache. His new dietary guidelines prominently recommend whole milk. Specifically, the guidelines advise that Americans should eat three servings of "full-fat" dairy each day: "Dairy is an excellent source of protein, healthy fats, vitamins, and minerals."
On Wednesday, Jan. 21, the James Beard Foundation (JBF) announced the 2026 James Beard Award semifinalists. These annual awards, the JBF site proclaims, "represent the pinnacle of culinary recognition in the U.S." East Bay culinary artists, once again, made the cut. This long lead announcement provokes the public's interest for the better part of six months. Finalist info arrives on March 31 followed by a June 15 winner-take-all ceremony in Chicago.
Foodies, have you heard of 'grandma-core dining' or 'nonna-stalgia' yet? Well, according to Yelp's 2026 top 100 U.S. restaurants report, grandma-core is one of the hot new food trends you can expect to see in 2026. This particular trend entails restaurants embracing nostalgia and comfort. That means you, as the diner, would experience old-fashioned and traditional recipes, often made with simpler ingredients. You'll find these homey meals served in a cozy, whimsical setting.
This story starts with mass migration. In the late 19th century, economic conditions in Southern Italy had deteriorated and millions of Italians set sail for America in search of opportunity and the gold-paved streets of which they'd been told. Many settled in the northeastern United States, sometimes strictly segregated by region. In New York's Little Italy, Sicilians lived on Elizabeth Street, Calabrians on Mott. The newly settled immigrants did their best to cook familiar foods with the ingredients available in this unfamiliar country. Their children did the same, and then their grandchildren. Dish by dish, Italian American cuisine was born, a hybrid culinary tradition that has become inextricably woven into our country's foodways.
Open since 1986, Les Sisters' Southern Kitchen, a Cajun restaurant started by Clara Huling, Roda Hadi and Willie Stanford - three sisters in spirit - has moved from its original home in Chatsworth to Winnetka, but the emphasis on homestyle cooking and old-fashioned hospitality has not wavered. Now run by third-generation owner Jessica Huling, the modest strip mall destination churns out shrimp jambalaya and other regional Louisiana staples alongside soul food classics like collard greens,
I'll save you the comparisons and just say this: the Simply Nature creamy almond butter from Aldi doesn't require any stirring. No flipping upside down overnight, none of the never-ending, wrist cramp-inducing churning by hand, not even a glance at my hand-blender (which I have been desperate enough to break out a time or two) - this almond butter comes exactly as it's described, and that's creamy.
It requires incredible precision and years of intense training to make, as well as an eye for aesthetics and impeccable technique. Even the slightest cut can make all the difference, which is part of the reason you should be wary of grocery store sushi. But while it's easy to side-eye that California roll sitting in an open cooler, there's one grocery store that's apparently doing it right. And according to customers, it's more than just tasty sushi - it's also a massive steal.
Classic carbonara receives a coastal makeover in an entree that combines noodles and a sauce of egg yolk, hard cheese, and black pepper with seafood such as shrimp, scallops, mussels, or clams. It may draw you in with its creaminess and maritime promises, but you'll want to resist the urge. It's a dish that's blacklisted even by top seafood chefs themselves.
