"At StoryCorps, we believe listening is a profound way to honor and connect with our loved ones-and that some of the most meaningful stories are shared in everyday moments, like around the table," Sandra Clark, StoryCorps' CEO, said in a press release.
Chef Robotics has recently reached a remarkable milestone by completing 100 million servings in production, underscoring the company's commitment to innovation and the importance of automation in food manufacturing.
I didn't even like food as a kid. What I loved was being with my grandmother, who always made everything from scratch, and the way our family gathered around her food. That's where it started for me - not with cooking, but with connection.
Hall's oats felt like a parfait with a lovely mix of textures. The presentation was nice, too. Drummond's overnight oats were good, but Fuller's impressed me the most and looked amazing.
These leadership changes are not just about new faces; they signify a shift towards culinary creativity that prioritizes sustainability, local sourcing, and unique flavor profiles. As industry leaders, these chefs are setting the stage for a culinary renaissance that will engage diners and elevate their dining experiences.
We've heard feedback on recipe results in AI Mode, and we're making updates to better connect people with recipe creators on the web. Starting today, when you search for meal ideas like "easy dinners for two," you can tap on the dish to see links to relevant recipe sites, plus a short overview of the dish to help with inspiration.
Country of origin labeling became mandatory on all international products entering the United States in 2009. The goal was to ensure American consumers knew where the products they were buying came from, enabling shoppers to make informed buying decisions. These products include everything from Mexican avocados to French wine to pasta from Italy, with the latter thankfully safe from recent U.S. tariffs. However, does the location a product comes from actually matter?
A 2025 survey by Nation's Restaurant News and Belle Communications found that about 73% of millennial and Gen Z diners visit restaurants based on social media reviews. Search for "New York City Semma review" to find feedback on one of the city's most acclaimed Indian spots, and you'll see TikTok videos appear in the results before written reviews from The New York Times and The Infatuation. The way we learn about restaurants has changed, and as a result, a notable degree of power has been handed to food lovers on the internet.
Cooking during late March can be particularly challenging due to the cold weather and lack of fresh produce. The desire for spring recipes clashes with the reality of winter ingredients still dominating the market.
A few weeks ago, we covered how damaging the Google Search results were for recipe publishers and bloggers. It was nicknamed Frankenstein recipes because it would take pieces of these recipes from bloggers, mash them together and ruin them, all while also mentioning the brand name - hurting the brand. Well, Google may be rolling out a fix or adjustment to those results, by bringing back the recipe carousel results and removing or pushing down the AI Overview section for many recipe queries.
Maybe you're having trouble thinking of what to cook these days, or perhaps you're just in the market for a new, amazing recipe to add to your rotation. Well, Redditor leachlo asked, "What's a 'never look for another recipe' recipe - the one you consider absolutely perfect?" Here's what people said. Now it's your turn to add your own! What is your 10/10, no notes recipe that you want to shout about from the rooftops? Drop it in the comments or in this anonymous form.
There are so many delicious ways to turn eggs into a hearty, protein-packed meal, and one of our favorites is whipping up a fluffy, golden omelet. In its simplest form, this fuss-free brunch dish can be made by cooking beaten eggs in a buttery skillet, sprinkling over shredded cheese, and folding everything in half. But, there's also plenty of opportunity to craft something even more satisfying by throwing in a selection of veggies, proteins, and bold flavor-boosters.
Don't be intimidated by fresh mushrooms. They are prized for their flavor and versatility. Look for firm mushrooms that are free of soft spots or mold. Wash them just before using them but be sure to store them unwashed. Never submerge in water to wash them because mushrooms absorb like a sponge and become mushy. Wipe with moist paper towels. Some prefer to clean them with a soft-bristled mushroom brush. If extremely dirty, they can be very briefly dunked into cold water and wiped dry.
