Those cheese and topping-doused tortilla chips that we know as nachos are one of the greatest snacking foods ever invented. They originated in northern Mexico in a town called Piedras Negras, located right on the Mexico-United-States border, back in the 1940s. The original version was reportedly topped with cheese and jalapeños (an excellent combination, if you ask us), but these days, nachos at your favorite Mexican restaurant can come topped with a slew of ingredients ranging from ground beef, salsa, and scallions.
A new generation of chefs is redefining what Argentine cuisine can be, pushing boundaries with molecular gastronomy, celebrating Korean-Argentine fusion, and earning international recognition (including Michelin stars and Green Stars) along the way. Homegrown ingredients remains the focus, but now they're being transformed through fermentation, fire, and innovation. From intimate counter-dining experiences to theatrical tasting menus, Buenos Aires has cemented its place as one of Latin America's most exciting food destinations.
If that sounds like luscious interplay (as we had hoped), don't be deceived. Quoth our taste-tester, "the hot chocolate was watery rather than rich and milky, and it left an odd, almost alcoholic aftertaste that may have been the result of artificial syrup." As for that caramel drizzle, it "might as well have been forgotten since we couldn't detect any caramel notes in the drink at all."
I'm treading dangerous ground critiquing classics such as Jacob's cream crackers and Carr's table water biscuits, some of Britain's most nostalgic family foods. There's nothing wrong with a bit of comfort eating, especially at Christmas, but both are also symbols of our industrial food culture: bland, beige and unadventurous. That said, maybe they're just the ticket as a neutral vehicle for transporting cheese to the mouth.
Sourdough bread is one of the oldest types of bread in existence that was consumed in ancient Egypt and Greece. It stuck around for centuries in Europe, and after French immigrants brought it to the city, it was a popular choice during the Gold Rush in San Francisco. From there it spread to Alaska and Canada. To cut a long story short, by the mid-20th century, mass-produced bread was taking off, leaving little room for sourdough. But now it's back.
I come from a warm Latin American country that, culturally speaking, doesn't always feel like it has a lot in common with Austria. And one of the biggest daily differences was dinner. Where I'm from, and I know this is true in many Southern European countries, in a lot of English-speaking countries, and across parts of Africa and Asia too, dinner is a proper event.
Thomas' most important tip is to "always cook to temp, not time," noting that "it doesn't have to be exactly 160 degrees Fahrenheit. Give or take 10 degrees is fine." Whether preparing your ham in a smoker or a low oven, the grillmaster advises that "225 to 250 [degrees] is perfect," adding that it "shouldn't take more than a couple hours."
In recent years, fat has been replaced by sugar as public health enemy No. 1, with cases of obesity and diabetes continuing to spiral. Yet the human palate craves sweetness. So it's no wonder people have been on the hunt for alternatives to the common table sugar that is associated with a wide variety of health issues. Refined table sugar, or sucrose, has basically no vitamins, minerals, or fiber, leading to its reputation for adding "empty calories."
Regulations are becoming stricter, customers expect the highest quality, and even small mistakes can have serious consequences, from product recalls to delivery delays. Transporting liquids or powdered substances requires particular care, as contamination at any point can create major problems. A solution that has proven effective in practice is the use of certified ibc containers.
Located at 219 High Street on the scenic banks of the Delaware River, Revell Hall represents more than just another restaurant opening: it's a strategic move that highlights how experienced chefs are identifying opportunity zones and transforming them into culinary destinations. For food and beverage managers and restaurant owners, this opening offers valuable insights into menu innovation, market positioning, and community-driven hospitality concepts.
In a bold move that signals a new era for Las Vegas hospitality, the JW Marriott Las Vegas and Rampart Casino have announced a comprehensive property-wide rebrand, officially uniting under the name The Resort at Summerlin effective January 1, 2026. This $75 million transformation represents more than just a name change: it's a strategic repositioning that places food and beverage innovation at the heart of a luxury destination experience.
The Filipino food scene in Chicago is fully in its boom era, with many establishments highlighting homegrown flavors in the city and even more infusing them into pastries and more. As a Philippine native who moved to the U.S. in 2024, I try to introduce dishes that equally deserve spotlight in equal measure to lumpia and adobo. When people ask me what I miss most from home, there's one dish that comes to mind: sisig.
I love my chilaquiles with ample toppings, and this one doesn't disappoint; the eggs are pedestaled by crispy corn tortillas, and then topped with refried pinto beans (that have just the right amount of thickness), avocado, queso fresco, a guajillo sauce, and Mexican pickles. It comes with fluffy rice. The Atzec soup is warming and replenishing, packing just enough heat with its tomato- and chile-based broth and has a just broth-y enough consistency to feel delightfully slurpable.
If 2025 had a flavor, it was whatever came in a bowl. Americans this year spent their lunch breaks shoveling in salads, burritos, and grain bowls, according to new data from Uber for Business. Consider this roundup your Slop Bowl Wrapped - the definitive look at what workers actually ate between Zooms, commutes, and creeping existential dread. Residents from more than half of the US ordered healthy bowls and salads more than anything else, Uber found.
Building a Mexican Appetizer Spread For parties, I like to focus on contrasts: try serving one warm dip (like queso or bean dip), one fresh salsa or guacamole, one substantial finger food (like flautas or nachos), and plenty of chips. If you're planning ahead, many of these recipes work well for meal prep. Corn dip and bean dip can be made up to three days ahead and simply reheated before serving.
The quesarito feels like the glaringly modern invention of view-farming TikTok food scientists, but it's actually been around for more than a decade-and before it ever hit Taco Bell's official menu, it started as a humble secret menu item at Chipotle. In honor of the quesarito's fleeting return, here's a look back at the history of one of the weirdest-and most forward-thinking-fast-food creations to ever grace our palates.
The banana bread chocolate milk is a highly popular spin on a Dutch Bros iced coffee drink, the banana bread iced latte. Some customers have asked for this secret menu item by name, and the staff understood what they wanted, but to make it extra clear, order an iced chocolate milk with banana and hazelnut syrups and a banana-flavored soft top.
If you want something crunchy beyond ordinary potato chips, there's a whole world of Asian snacks out there to tempt your tastebuds. We've found several categories of Asian snack alternatives to potato chips that may be as close as your nearest Asian market. Although, others might require an online purchase or even hunting down a recipe to make at home. Still, all of them have one thing in common with potato chips: savory flavors and satisfying crunch.
Starting out with a unit in Boxpark, where they made their name with wings and fried chicken sandwiches, the trio expanded, opening full-service restaurants in Soho, Finsbury Park and King's Cross, as well as running a busy delivery operation. They've just added a fourth in the City, which marks an evolution for the brand. The offering has grown to include roast and grilled birds, salads and rice bowls, with Asian flavours woven into the menu.
I take pride in being a gym rat, but when I'm deep into a consistent training routine, convenience often wins out over carefully cooked meals. When I'm already dedicating hours each week to the gym, the last thing I want to do with my downtime is spend more time prepping, cooking, and cleaning. As a result, I end up relying heavily on protein shakes and bars to hit my macro goals.
An ancient fermented tea drink that's fizzy, funky, a little sweet and and a little bit sour is continuing to spread its way through the Bay Area. We're talking about kombucha, which is brewed locally by a number of producers, including Boochman and Koast Kombucha in San Francisco, Wise Jun-Kombucha in Hayward and Soul Patch Kombucha in Santa Clara, to name just a few.
By having a big lunch in Italy, for example, you can save money by making an "apericena" your final meal of the evening, as you likely won't be hungry enough for a full-blown meal. It's essentially the Italian equivalent to happy hour, made up of aperitivos and small plates - and it's how Rick Steve's scored free snacks during his travels.
For some, MAHA has been defined by its efforts around medicines and vaccines, like the White House's push to suggest there's a link between acetaminophen, the active ingredient in Tylenol, and autism, in spite of numerous studies showing no link between the two. For others, the MAHA movement has been defined by its efforts to improve America's food supply and to remove artificial dyes and other synthetic additives from America's packaged food and drinks.
Born during California's gold rush when miners needed cheap, quick beer, steam beer was (and still is) made by fermenting lager yeast at higher-than-normal temperatures (around 60 to 65 degrees Fahrenheit). These temperatures are used for ale-brewing rather than lager. But rather than dying off, the special type of warmth-loving yeast thrived and produced a brew that neither tasted like lager nor ale - but a fascinating mixture of both.
Over the years, France has been blurred out of chicken Kiev's origin story. Its namesake, after all, is Kyiv, the capital of Ukraine (formerly spelt as Kiev before 1995). However, one origin story suggests it originated in Paris in the late 1840s, where Russian chefs came to learn more about haute cuisine, and brought back a dish called Mikhailovsky (or Novo-Mikhailovsky) cutlet.
Britain's leading restaurant groups saw delivery sales rise by 3.6% year-on-year in November, according to the latest NIQ Hospitality at Home Tracker, powered by CGA intelligence. The figure is slightly above the UK's rate of inflation in November, which was set at 3.2% by the Consumer Prices Index from the Office for National Statistics. However, it is well below the Tracker's figure of 7.6% in October, and is the lowest growth since June.
Trader Joe's is well known for its private-label products. As far as where Trader Joe's food comes from, many of the items are actually made by popular name brands in a process known as "white-labeling." From tea to crackers to spreads, dips, and more, fans frequently try to determine which brands are behind the Trader Joe's items they enjoy the most.
Archaeological evidence suggests they were cultivated in South America more than 4,500 years ago, says Michelle Johnson, a seed historian, journalist and self-described sweet potato superfan. Flavorful, productive, resilient and adaptable to a wide range of climates, the entire Ipomoea batatas plant is edible, and has thousands of cultivars; about 20 are sold commercially in the US, says Johnson. Surprisingly, they are kin to morning glories but unrelated to either white potatoes or yams.
