#world-cuisines

#world-cuisines

"I'm certain some wonderful store-bought brands of duck confit may exist, but, in my experience, the homemade product is always more tender and moist."

The Old Spot is not just a restaurant; it’s a lively gathering place where friends and family come together, especially on Mondays, to enjoy good food and company.

Del Mar West Palm Beach spans 12,000 square feet and features a picturesque outdoor terrace, reflecting the effortless elegance of the Mediterranean coastline with natural textures and warm neutrals.

Contrast is at the center of many popular culinary trends. There's also a strong emphasis on contrasting textures within a single baked good. For example, soft milk breads and laminated doughs that have been hard-baked create exciting combinations.

Fresha, born Frescia Belmar, is nominally a jazz bassist, but her artistry transcends the form, moving effortlessly between jazz, rock, fusion, and R&B.

At Mirra, chefs Zubair Mohajir and Rishi Kumar fuse Indian and Mexican flavors, telling a story of immigration and the Indian diaspora through culture-melding dishes like chaas aguachile, where translucent slices of hamachi are served in a pool of cumin-scented buttermilk and lime juice.

The word 'allium' is the name of a group of vegetables including garlic, onions, chives, leeks and others that are botanically related. Because of the myriad ways they influence flavor, in states ranging from raw to cooked (even burnt), they're culinarily related too.

Giacco's sets itself apart with a rotating line-up of chef residencies, changing every month to keep the menu fresh and provide opportunities for up-and-coming chefs.

"This residency is centered around gathering as a method. Through the ritual of dining together, I will explore this form of public convening as a structured mode of inquiry and exchange."

Theo Clench's new restaurant IGNI will focus on seafood, with a menu that includes dishes like ember-cooked oysters and aged turbot on brioche, all cooked over fire and smoke.

Dinner Rush is a one-night-only event that recreates the intimate dining experience of Rao's, featuring replicas of the restaurant's decor and a menu of beloved classics.

Sfincione remains the perfect starter, a flower-shaped focaccia loaf that's become Funke's signature. Dusted with oregano and flaky salt, then veiled with the thinnest, most fragrant olive oil, it's a true delight.

Caravel and Studio Kitchen have been forced to close our doors with immediate effect. We will provide an update as soon as the details are allowed to be made public. Thank you and sorry.

Cutting a pizza fairly involves more than just making a straight slice; it requires consideration of how toppings are distributed across the pizza. If one side has significantly more toppings, the division is inherently unfair.

"I didn't want to put a Contramar here. I didn't believe a restaurant like Contramar can actually have a replica. Then she proved herself wrong."

Marisa Christensen, Holland America's associate vice president of food and beverage operations, directs guests to the line's Dive-In burger. 'It's made fresh to order, incredibly satisfying, and so easy to enjoy right after embarkation when you're settling in.'

Endo Kazutoshi was on the train to Paris when he heard about the fire that had destroyed his restaurant, Endo at the Rotunda, located on the eighth floor of the Helios building. The fire had started on a terrace and quickly spread, affecting the dining room and kitchen, built mostly from 200-year-old hinoki wood.

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?