​At Infatuation, their team of writers and editors visits around 200 restaurants per week in 70 cities across the country. They've seen some things along the way: one too many salads described as "lettuces", unnecessary tableside presentations, and barstools without backs come to mind. But the one pattern we predict to have real staying power is everyday comforts getting the luxury treatment. They're talking pampered hot dogs, $63 pizzas, freaked-out caesar salads, and next-level matcha. You might call it late-stage capitalism. They call it their 2026 trend predictions. Step inside the crystal ball to see what restaurant trends are on the rise. 

​It’s on the menu at The Cheesecake Factory, it’s what's for “Girl Dinner,” and it’s in every airport kiosk fridge across America. It’s the caesar salad, and it’s been a cultural cornerstone since it was invented for presumably picky American tourists in Tijuana in the 1920s. But in recent years, classic caesars are being tossed a little differently. Chicago upped the ante in 2010 by adding smoked salmon and potato chips at Bavette’s, spawning dupes all over the country, including at 4 Charles in NYC. One of the very best salads in all of Miami is Kojin’s caesar, which gets dried bonito, nori, and trout roe before the customary parm treatment. At some point along the way, tahini and miso got involved, like at Loudmouth in Austin. And now with ingredients never-before-caesared, it’s a full-on partner swap. In LA at Bar Etoile, caesaring is a verb insofar as the steak tartare has been caesared. And My Friend Derek’s in Seattle is downright kinky with its showering of Goldfish straight from the bag. Should anchovies and Goldfish be allowed in the same tank? We’re open-minded.

Group dinners have always been a challenge. There’s the bottomless pit. The gluten avoider. The one who doesn’t drink. The friend who shows up halfway through appetizers. And then, there’s Kevin, who’s always trying to hoard all of the credit card points. Factor in the server insisting you order 2-3 small plates each, and you’re one tortellini cut into thirds and a Zelle charge away from earning a CPA. But now there’s a whole other variable at play in the group dinner dynamic: weight loss drugs. The American appetite is shrinking because 8-10% of Americans are on Ozempic or something similar. That leaves a whole lot of uneaten shishito peppers on the table. And restaurants are starting to accommodate. Earlier this year in NYC, sceney Italian restaurant Tucci told the NY Post flat out that they’re now selling single meatballs and arancini for customers on Ozempic. Cuba Libre, a Cuban spot with locations in DC, Philly, and beyond is offering a “GLP-Wonderful” menu. Even national smoothie chain Smoothie King has a GLP-1 Support menu. “Any dietary restrictions or weight loss drugs we should know about?” might be the new norm. ​

​Espresso martinis had their years. Mini martinis had our attention in 2024. Dirty martinis had their renaissance. But now garnishes have gone wild. We’re not talking about olives, curls of lemon peel, and pearl onions. Those are acceptable accessories. Now the martini glass is being treated like a bowl. At Red Fox in Boston, they’re essentially serving essence of pasta in a glass: the Aglio e Pepe martini has raw garlic, black pepper, and a mound of parmesan. And for the Ruffle’s revenge, The Corner Store in NYC makes a Sour Cream & Onion martini. It invites dill, spring onion, cream-washed gin, and a side of potato chips into the mix. But the most outlandish examples are at New York’s The Snail, where the martini comes with a briny octopus gilda, and The View, which serves pastrami martinis and also cinnamon raisin bagel ones. Go ahead, garnishes, keep getting wilder. 

​When big luxuries are out of reach, we pay more for the small ones. Economists call this the lipstick index. We call it the premiumification of daily rituals. Instead of $1,000 steaks or multi-course omakase experiences, people are investing in more mundane little treats. The standard cup of coffee, cheese pizza, and grocery store sushi aren’t cutting it anymore. At Phe in Seattle, ceremonial grade matcha and cold foam just won't do—an $11 iced matcha has a dollop of banana pudding spooned from a glass casserole dish. A whole pizza pie to-go can run $63 at counter-service pizza spot Ceres in New York. At Aji Kiji in San Francisco, $50-ish takeout sushi comes in bamboo boxes that resemble treasure chests filled with jewels. You can’t use yellowtail to pay your mortgage, but it’s fun to pretend.

​The humble hot dog is having an identity crisis. Once the predictable hero of backyards and ballparks nationwide, the hot dog is now aquatic, apparently. In Boston, Dear Annie’s Sea Dog is a fish cake wearing a bun. At Mariscos San Pedro in Chicago, an octopus tentacle dangles out of the bun like an ivy tendril. But we’re not totally underwater. Wagyu beef hot dogs are served at prototypical is-this-a-bar-or-restaurant spots Gigi’s in SF, Bar 109 in LA, and Almanac in Philly. We never realized ordering a hot dog on a date felt weird until we were given the option. Another wagyu hot dog can be ordered at Chateau Royale, even though it’s sort of embarrassing to do that at a French restaurant in NYC where you should be cutting into duck a la orange. 

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​When a server calls you honey or refolds your napkin when you go to the bathroom (and you like it), that’s service. But when a steakhouse offers you your pick of a steak knife, and a mini meat cleaver is an option, that’s a nice touch. Lately, we’ve been noticing that nice touches are on the rise. Madre Selva in Atlanta greets you at the entrance with a basin of warm rosewater and a hot towel. At Ogawa in Philly, there’s a mint-scented hand towel that could make a person feel like Mariah Carey in that one scene from Cribs where she takes a bath in a gown. And don’t get us started on leftovers. At Bridges in NYC, they’ll shape your unfinished comte tart into a glamorous tinfoil handbag. Meanwhile, Asakura in LA shapes your hamachi teriyaki rice remnants into a take-home onigiri. With dining out becoming more and more of a strain with $30+ pasta pomodoros and impossible reservations, these delightful little gestures remind us why it’s all worth it. 

​A whopping 12 new pizza spots across 14 cities made the cut for our Best New Restaurants Of 2025 guides this year. Pizza places in cities that aren’t named New York, Chicago, and Detroit have long mimicked the styles of The Big Three. But now pizza specialists are everywhere. Like at Fratesi’s in Miami, where tavern-style pies are cartoonishly thin and take-downable. In Seattle, My Friend Derek’s pan pizza is drawing a scene in a city that doesn’t do “scenes.” At Sho Pizza Bar in Nashville, Japanese-style Neapolitan crust stretches like mochi. Further South in Austin, Allday is dolloping stracciatella onto NY-style slices with a drizzle of olive oil and fresh basil. Over in SF,  the toughest reservation in town is for Jules, where sourdough pizzas come with sauce flights. The Big Three are already borrowing pizza moves from the new class, and the appropriation isn't slowing down any time soon. The pizza arms race is on.

Source: The Infatuation

​Cinnamon, which cooks use in all kinds of baked goods, is derived from yet another plant part: the inner bark of tree species from the genus Cinnamomum. The phytochemical that gives cinnamon its distinctive smell and its rich woody flavor is the aromatic compound cinnamaldehyde.

Rich in antioxidants, cinnamon may help control blood pressure and reduce inflammation. It also has natural antifungal and antimicrobial properties that may serve to protect the trees that produce it.

The dried nutmeg that my mom used in her legendary pie comes from grinding the seed of the tropical evergreen tree family Myristica fragrans. The same plant produces another spice, called mace, which is often used to flavor baked custards and to spice sausages or other meat.
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Plants can teach us all kinds of meaningful lessons. One of their powerful truths is that variety is literally the spice of life. I’m thankful for their tasty chemical defenses every time I cook.
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Source: The Conversation

​In every possible shape, size and flavor, fried dough is a much-loved indulgence all over the world. Let’s take a quick tour of the different doughnut styles enjoyed around the globe.

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Beignets
These classic doughnuts are a New Orleans tradition. Beignets are basically fluffy squares of dough that are fried until golden brown, then topped with a very generous dusting of confectioners’ sugar and best enjoyed with a hot mug of coffee.

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Churros​
Churros are Mexican doughnuts that are fried in a ridged flute shape, then tossed in a cinnamon-sugar mixture. You’ll sometimes see them filled with pastry cream or fruit preserves and served with a side of hot chocolate for dipping.

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French Crullers​
The French cruller is ring-shaped and twisted, made of fried pate a choux dough (the same dough used to make profiteroles) and topped with a simple sugar glaze.

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Balushahi​
The North Indian balushahi doughnut is similar to a glazed doughnut in appearance, but, because the dough is made with yogurt, it has a tart taste and chewy texture. These doughnuts are also fried in ghee, or clarified butter, rather than traditional oil, making them extremely rich and buttery.

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Berliners​
The Berliner is a round, sugar-dusted doughnut originating in Germany. Once fried, these puffy dough rounds are filled with cream, jam or chocolate, then given their signature confectioners’ sugar topping. ​In the 1960s, this specific doughnut was made famous in America thanks to John F. Kennedy accidentally calling himself one at the Berlin Wall.

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Loukoumades​
These Greek and Turkish doughnuts, known for their sweet and sticky texture, are deep-fried until golden brown, then drenched with honey-based syrup.

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Johnnycakes​
These unleavened doughnuts are a Caribbean staple in restaurants and homes throughout the islands. They’re flat and dense, and they work well paired with both savory and sweet flavors.
Get the recipe: Johnny griddle cakes

Sonhos​
Most commonly seen in Brazil and Portugal, these light-as-air doughnut balls are fried, soaked in syrup, then dusted in a confectioners’ sugar-cinnamon mix.

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Mochi Doughnuts​
Japanese favorite mochi doughnuts are made with rice flour, which makes them light on the inside and ever-so-slightly chewy, with a surprising crispness for non-yeasted doughnuts.

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Zeppoles​
In Southern Italy, the traditional zeppole is fried until golden brown and topped with ricotta cheese or pastry cream. The texture is soft and airy like a beignet, and the inside is fluffy and often fruit-filled like a Berliner.

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Oliebollen​
It’s a holiday tradition in the Netherlands to eat oliebollen, a fritter-like doughnut filled with a mixture of raisins, currants, apples and lemon.

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Sopaipillas​
These puffy doughnuts, sometimes made with masa flour, are garnished with generous portions of honey and powdered sugar after frying. In Central America, you can also sometimes find them covered with savory toppings.

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Malasada​
Malasada are Portuguese doughnuts that have been broadly adopted in Hawaii. The eggy, yeasted dough is typically circular in shape, and it gets a dusting of granulated sugar once it’s fried. Traditional malasadas contain neither holes nor fillings, but some varieties are filled with flavored cream, custard or fruit preserves.

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Bunuelos​
Bunuelos, Latin American doughnuts, vary from region to region. In Mexico they are typically sweet with a hint of star anise, dusted in cinnamon sugar and served with sweet syrup for dipping. In Colombia these doughnuts are savory and made into cheese dough that is then fried.

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Persians​
Persians — no one knows where the name came from, but they have nothing to do with Iran — are a Canadian doughnut, usually puffy, square and topped with a thick layer of bright-pink frosting.

Source:​ Food Network Kitchen

Feed your immune system well, and watch your vitality soar.
Why are we healthy when we’re healthy? This is one of those questions that only occurs to us when, suddenly, we’re not. We have our immune systems to thank, of course; they are just so reliably consistent that we tend to pay attention to them only when something goes awry. In reality, our bodies are under continuous assault, constantly fighting off rogue forces in an effort to keep us healthy.

On a good day, it’s just run-of-the-mill germs, the sun’s damaging rays and various other outside factors that take aim at us. If our immune systems are functioning well, those little insults are easily overcome, and we feel great. On a bad day, the worst assaults, like dreadful infectious diseases — or cancer — make us suddenly aware of how vulnerable our immune systems really are, and leave us wondering what we can do to maximize their effectiveness.

But wouldn’t it work better if we thought of our immune systems before we got sick? Rebecca Katz, MS, thinks so. Katz is one of the country’s leading authorities on how to eat for health during cancer and the author of the new cookbook and nutrition resource The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery.

“It’s not just people with cancer who need healthy immune systems,” explains Katz. “That’s one of the big changes from the time my first book came out,” she says, recalling her 2004 book, One Bite at a Time. “It’s only been a few years, but in that time there has been so much more scientific understanding of the role of real food in creating a healthy environment inside the body.”

Her mission as chef at the Commonweal Cancer Help Program in Marin County, Calif., is to manage that ecosystem in two ways: by creating an environment in which the immune system can function well; and by creating an environment that’s inhospitable to cancer.

But can you really improve your immune system simply by adjusting your diet? “A thousand times, yes!” Katz exclaims. “So many studies have been published that show we can influence the quality of our immune system,” she says. “You want to fuel your body with foods that are high in antioxidants and micronutrients. But your body needs food,” she emphasizes, “not just supplements!

“The body often doesn’t know what to do with supplements,” she adds. “Somebody once called me and said, ‘I heard about this antioxidant — resveratrol. Where can I get that so I can cure my friend’s cancer?’ I had to tell her it doesn’t work that way. You can’t just take a lot of supplements or vitamins and cure cancer. In fact, if you megadose on a lot of pills, it can sometimes make your cancer worse.

“Keep in mind that all the good stuff in real food is bioavailable — that is, your body knows how to get it, and it’s presented alongside other stuff that makes it work,” she explains. “And food isn’t just antioxidants and vitamins: It’s fiber and good fats and we don’t even know what else. But it’s coming from the earth and the sun, and it’s what we need to survive.

“I always explain to people that great taste and great nutrition can sit together at the table,” says Katz. “But if you want to nourish yourself, your food has to taste really wonderful. So many people believe that healthy food is hippie gruel that doesn’t taste good. But that’s not true! Real, whole foods, in all their edible parts, are delicious, and those are the things that will connect you back to life and health.”

And if you’re already — knock on wood — healthy? Well, those real foods (like the delicious Chickpea Burgers pictured above) might be just what you need to keep your immune system chugging along on all cylinders, giving you the healthy glow that is your great gift and privilege to enjoy.
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Middle Eastern Chickpea Burgers

​Ingredients

• 2 cups cooked chickpeas, or one 15-ounce can, drained, rinsed and mixed with a spritz of fresh lemon juice and a pinch of salt
• 1/2 tsp. sea salt
• 1/2 tsp. turmeric
• 1/2 tsp. paprika
• 1/4 tsp. ground cumin
• 1/4 tsp. ground coriander
• 1/8 tsp. ground cinnamon
• 2 tsp. minced garlic
• 1 tsp. minced fresh ginger
• 3 tbs. extra-virgin olive oil
• 2 tbs. freshly squeezed lemon juice
• 2 1/2 cups cooked brown basmati rice
• 3 tbs. finely diced red bell pepper
• 1/4 cup loosely packed minced, fresh flat-leaf parsley

Directions

1. Preheat the oven to 375 degrees F, and line a baking sheet with parchment paper.
2. Combine the chickpeas, salt, turmeric, paprika, cumin, coriander, cinnamon, garlic, ginger, olive oil and lemon juice in a food processor and process until smooth and well combined, scraping the sides occasionally.
3. Transfer the mixture to a bowl and fold in the rice, bell pepper and parsley. Moisten your hands to keep the mixture from sticking, then shape the mixture into 1/4-inch-thick patties about 21/2 inches in diameter. Place them on the prepared pan and bake for 22 to 25 minutes, until the patties start to get dry and crisp on the outside. They will firm up as they cool.

Variation: For a crispy burger, heat 2 teaspoons of olive oil in a skillet over medium heat and cook the patties for about 3 minutes on each side, until golden brown.

Notes: Store in a covered container in the refrigerator for three to five days. To freeze these burgers, either cooked or uncooked, stack them up with parchment paper between the burgers, then wrap first in plastic wrap, then in foil. The parchment paper makes it easy to remove the desired number of burgers from the bundle. Once thawed, cooked burgers can be reheated at 350 degrees F for 15 minutes, and uncooked burgers can be baked as above, at 375 degrees F for 22 to 25 minutes.

Serve with Katz’s Tomato Mint Chutney (recipe below).
Per serving: Calories: 100; Total Fat: 3.5 g (0.5 g saturated, 2 g monounsaturated); Carbohydrates: 15 g; Protein: 3g; Fiber: 3 g; Sodium: 223 mg

Tomato Mint Chutney Makes 1 cup
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Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 shallots, diced small
• 1/4 teaspoon red pepper flakes
• 1 teaspoon cumin seeds
• 1/4 teaspoon brown mustard seeds (see Rebecca’s Notes)
• 2 cinnamon sticks
• 4 cups coarsely chopped fresh tomatoes or diced canned tomatoes
• 3 tablespoons maple syrup
• 1/2 teaspoon sea salt
• 1 teaspoon grated fresh ginger
• 1/4 cup loosely packed fresh mint leaves, chopped

Directions

1. Heat the olive oil in a large, heavy skillet over medium-low heat, then add the shallots, red pepper flakes, cumin seeds, mustard seeds, and cinnamon sticks and sauté until the shallots are golden brown, about 4 minutes.
2. Stir in the tomatoes, maple syrup, and salt, then lower the heat and simmer for 15 to 20 minutes, until the tomato juices have evaporated.
3. Stir in the ginger and mint and serve warm or at room temperature. Goes great with the Middle Eastern Chickpea Burgers (seen above).

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Ingredients

• 2 tbs. extra virgin olive oil
• 1 tsp. minced garlic
• Pinch of red pepper flakes
• 2 tbs. dried cranberries
• 1/4 cup freshly squeezed orange juice
• 6 cups stemmed and chopped Swiss chard, in bite-size pieces
• 1/4 tsp. sea salt
• 1/2 tsp. orange zest
• 1/4 tsp. maple syrup

Direcitons

1. Heat the olive oil in a large sauté pan over medium heat, then add the garlic, red pepper flakes, cranberries and orange juice, and sauté for 30 seconds, just until aromatic.
2. Add the chard, salt and zest, and sauté until the color of the chard begins to darken and intensify. Use a slotted spoon to transfer the greens to a bowl, then bring the liquid in the pan to a boil. When the liquid shrinks in from the sides of the pan and thickens a bit, stir the greens back in, then stir in the maple syrup.
3. Taste, and add another pinch of salt if necessary. Serve immediately.

Variation: To make this a real jewel of a dish, omit the cranberries and sprinkle 2 tablespoons of gorgeous ruby red pomegranate seeds over the greens just before serving.
Per serving: Calories: 90; Total Fat: 7.2 g (1 g saturated, 5 g monounsaturated); Carbohydrates: 7 g; Protein: 1 g; Fiber: 1 g; Sodium: 260 mg
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Green Beans With Brazil Nuts and Basil     Serves six

Ingredients

• Sea salt
• 1 pound green beans, trimmed
• 2 tbs. extra virgin olive oil
• 2 tbs. chopped shallots
• Freshly ground black pepper
• Freshly squeezed lemon juice
• 2 tbs. finely ground Brazil nuts or walnuts
• 2 tbs. finely chopped fresh basil
• 1/2 tsp. lemon zest

Directions

1. Bring a generous amount of water (about 8 cups) to a boil.
2. Add 1/4 teaspoon of salt and the green beans, and cook until tender but still crisp, three to six minutes. Drain the green beans, then run them under cold water to stop the cooking process.
3. Heat the olive oil in a large sauté pan over medium heat, then add the shallot and a pinch of salt, and sauté until translucent, about one minute.
4. Stir in the beans, add 1/4 teaspoon of salt, and cook, stirring occasionally, until heated through, about two minutes. Remove from the head and add several grinds of pepper, a spritz of lemon juice, and the nuts.
5. Toss with the basil and lemon zest before serving.

Per serving: Calories: 320; Total Fat: 8.3 g (1.1 g saturated, 4.1 g monounsaturated); Carbohydrates: 47 g; Protein: 18 g; Fiber: 12 g; Sodium: 110 mg

You'll find yourselve settling into meals that feel exciting, confident, and joyful.
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You'll be in good hands at this popular Brazilian-based churrascaria with dozens of locations coast-to-coast and some international locations as far as the Middle East. Since arriving in the U.S. in 1997, Fogo de Chão has firmly established itself as a well-oiled meat grilling and slicing machine.  "The chain has the meat-and-service thing down pat," The Washington Post reports, noting that a card before you on the table sends a clear signal to waiters. The red side means that you need a bit of a break, while the green side is a green light to keep the meats coming. 

If you happen to prefer surf to turf, Fogo de Chão recently expanded its seafood menu which includes upscale fare such as Chilean sea bass and a chilled seafood tower which is highlighted by a frankly staggering selection of lobster tails, lobster claws, jumbo shrimp, a crab cluster, crab claws, and green lipped mussels. And if you want something green to offset the seafood and land-based meats, you also don't want to neglect the salad bar, known here as the Market Table, which offers a wide range of charcuterie, antipasti, and seasonal specialties such as smoked salmon, candied bacon, and feijoada, a traditional Brazilian black bean stew. Click Here to see their Paramus location.

​Our world is awash in color, but certain hues affect our appetites in intriguing ways. Source: bon appetit

Dessert caviar, dynamic pricing, A.I. and African grains — here’s what the experts foresee will dominate restaurants next year.

Leading up to 2024, experts predicted the proliferation of Caesar salads, ranch dressing, and rooster-shaped pasta — and it all came to fruition, to varying degrees, over the last year in kitchens and dining rooms around the country. We also saw a continued focus on sustainability, a steady dependence on technology to boost efficiency, and one viral Dubai chocolate bar that inspired countless homages, even on a few fine dining menus.
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As we wrap up the year and look forward to 2025, we asked celebrated chefs and industry experts to predict what’s next. Looking into their crystal balls, the pros are forecasting dessert caviar, dynamic pricing, an increasing reliance on AI, and more. Below, check out the 20 trends that will dominate kitchens, bars, and restaurants next year. 

Cooking with African grains
“It's time to dive deeper into cooking with African grains, like millet and teff. With a changing climate, these are foods that can thrive despite severe weather, like droughts and flooding, fires and rising temperatures. We can look to Africa for solutions and opportunities with the crops that have been growing and thriving there for generations. These super grains can open the door to learning more about regional African foods, and how they link to American and Caribbean food culture. Chefs have an incredible opportunity to help familiarize guests with these power packed and climate friendly foods, and the best part is they are delicious.” --Marcus Samuelsson, chef/restaurateur, Metropolis, New York City
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“I think you will see more African chefs put into the limelight in the U.S., becoming known for their tasty and deep cultural flavors.” —Angelo Sosa, executive chef of Kembara and Tía Carmen in Phoenix and Tía Carmen and Carmocha in Indian Wells, CA

The end of no-show fees
“I'm seeing a softening of boundaries set around reservation and service implemented post-COVID-19. For example, departure from cancellation fees.” —2018 F&W Best New Chef Julia Sullivan, chef/owner of Judith in Sewanee, TN

Great food to go
“In the year ahead, I think we will see a rise in even more great food to go. High quality carry-out we see all over New York City and we'll only have more chefs and restaurants offering food this way as a way for guests to enjoy simple pleasures that are more affordable, regular splurges.” --2023 F&W Best New Chef Eunji Lee, chef/owner of Lysée in New York City

Tightening belts
“With increasing prices of common protein choices that provide value and bold flavor, we will see a resurgence of offals, or at least I really hope so!” —Ray England, executive chef of Husk Charleston in Charleston

“With the threat of tariffs and uncertainty of international trade, I think that we are going to see a big shift towards domestic products in 2025. This means that delicious Korean gochujang, Israeli tahini, or the Portuguese tinned fish we all love will cost even more now. I hope this will eventually become a good thing by encouraging Americans to produce equally delicious products at home. Unfortunately until that time comes, there are many immigrants that rely on these imported foods to cook their native cuisine, and I think many people will struggle with the higher cost of the foods they love.” —Kevin O'Donnell, chef/owner of Giusto and Mother Pizzeria in Newport, RI
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“Ithink 2024 was the year of extraordinary luxury. 2025 will be the year of scaling back on the imported expensive ingredients, and we’ll get back to more simple ingredients and cooking.” — Lawrence Weeks, executive chef/owner of North of Bourbon + Ensō in Louisville, KY

New ingredients in the spotlight
“Turnips are about to have a moment. A humble root vegetable that is going to get shown some more widespread love.” —Jake Potashnick, executive chef/owner of Feld in Chicago

“The Japanese citrus sudachi is going to be a star ingredient this coming year. It tastes almost like yuzu but with a peppercorn undertone is incredibly delightful. It only recently became available in our area, so you no longer have to source it from a ‘guy who knows a guy.’” —Katarina Petonito, executive chef of The Duck & the Peach, La Collina and The Wells in Washington, DC
“Similar to tahini, black sesame paste (kuro nerigoma) is an ingredient I expect to see trending in 2025. Not only is it used in Japanese cuisine, but it complements so many of our favorite things to snack on at home, from berries to pancakes to cookies.” —Masa Hamaya, culinary director of O-Ku restaurants

Early bird dining
​“I think we are going to continue to see push for earlier reservations. I thought this would eventually swing back to later, but we’re still seeing people wanting to eat much earlier than pre-pandemic.” —2018 F&W Best New Chef Julia Sullivan, chef/owner of Judith in Sewanee, TN

Food that tells a story
​“Diners are craving deeper connections to their meals. It’s no longer just about flavor — it’s about the stories behind the food. At Besharam, every dish has an emotional story, whether inspired by my grandmother’s cooking or the festivals of my childhood. I believe this desire for nostalgia and cultural connection will only grow, and diners will seek restaurants that feel personal and where every dish tells a story.” —Heena Patel, chef/co-owner of Besharam in San Francisco 

A lunch rush
"In 2025, we’re anticipating an uptick in diners who opt for lunch service as a midday break. The communal experience of dining out with friends, family, and work colleagues during the day is a shift we’ve been feeling for the last couple of months since flexible schedules have become a norm. Lunch also tends to be a more accessible price point, inviting guests to get to know a restaurant before adding it into their regular rotation."  —Greg Vernick, chef of Vernick Fish at the Four Seasons Hotel Philadelphia

Artificial Intelligence evolves
"I believe AI will revolutionize the way new flavor combinations are created, as chefs increasingly use it for recipe research and development. At the same time, I think chefs will reconnect with their culinary heritage—much like what I plan to do next year by opening a restaurant inspired by my Alsatian roots and my mother's cooking." —Jean-Georges Vongerichten, chef/owner of Four Twenty Five in New York City

“AI continues to evolve, transforming the restaurant industry in remarkable ways. From streamlining menu development and enhancing cost efficiency, predicting price fluctuations, and recommending locally-sourced, in-season options to minimize waste and environmental impact, the possibilities are exciting.” —Cedric Vongerichten, chef/owner of Wayan and Ma•dé in New York City and Wayan Aspen
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“For better or for worse (from a service standpoint), AI will continue to grow and grow along with robotics.” —Sean Thompson, executive chef of Porter House Bar and Grill in New York City

Counter service restaurants
“Fine Casual Counter Concepts: I see this as a growing trend for people who don't want the additional fuss that comes with your regular sit-down establishment. This model makes the process so much faster, similar to your fast casual concept, but taken to a slightly higher level with the inclusion of follow-up table service, as well as slightly elevated dishes and plating.” —Renato Poliafito, pastry chef/owner of Pasta Night in Brooklyn, NY

 "I think we will see more restaurants adapt the traditional business model to create a healthier, more sustainable business.” —Tracy Malechek Ezekiel, chef/co-owner of Birdie's in Austin

Smaller menus
“I think we will see smaller menus, and more automated ordering. Profit margins are slimmer and slimmer, and cutting labor using tech is something I think we will see a lot more of in the U.S., like one sees in Japan and Korea.” —Jamie Bissonnette, chef and founding partner of BCB3 Hospitality (ZURiTO, Somaek, Temple Records, and Sushi @ Temple Records) in Boston

Dynamic pricing
​“I think we could start to see more dynamic pricing come to restaurants. You pay for the table you want, almost like a seat assignment on an airplane. Your prime time Saturday night meal will cost you more than the same meal on a Monday at 5:00 or 9:30. --Juan Correa, partner of Llama Inn, Llama San, and Papa San in New York City

Dessert caviar“While caviar has been on the rise for some time, I’m anticipating it making its way onto sweets. To prepare for Huso’s 2025 opening, we are currently researching and developing sweeter ways to enjoy it, like croissant ice cream and caviar. The luxurious combination of the sweet ice cream and the savory caviar is the perfect match.” —Buddha Lo, executive chef of Huso in New York City

Agave spirits
“Sotol and more out of the box agave distillates: We at Corima focus on highlighting sotol, which is common in our home in the north of Mexico, but rarely seen in NYC. We’ve slowly been seeing it pop up on more menus, and look forward to this trend continuing.” —Fidel Caballero, chef/owner of Corima in New York City
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Shorter meals“I think we will see more tasting menus and restaurants offering abridged versions of their dining experience on weeknights, catering to guests who may have a time constraint like a babysitter or business meeting; both of these options are ways restaurants are adapting to fit the needs of their guests.” —Jenner Tomaska, executive chef/co-owner of Esmé and Bar Esmé in Chicago

Back to classics and comfort
“Cooking. Real cooking and food that people can recognize. For a long time we were focused on "rethinking" things — turning shellfish stock into a whipped gel flower, etc. The ‘How did they do that?’ moment. But I think sleight of hand is starting to take a backseat to elevated levels of cooking with recognizable items. In general, foundational cooking is becoming a staple and people are really seeking those craveable and relatable moments, just elevated to a seemingly unattainable level.” —2014 F&W Best New Chef Dave Beran, chef/partner of Seline and Pasjoli, Los Angeles

"I think in 2025 we will see a big return to true rustic cooking — soulful ‘from the heart’ cuisine, with nostalgic flavors, revisited and reimagined in a new way, and served with great hospitality. Just like Nonna's house.” —Antimo DiMeo, chef at Bardea Restaurant Group in Wilmington, Delaware

“We are finding that people are wanting to go back to the classics. Guests are loving food preparations they recognize and are enjoying full service. It seems like post-COVID-19 everyone was pairing things down, and now it feels like guests are wanting a very full service experience. --Joe and Shaina Papach, chef/co-owners of The Harvey House in Madison, Wisconsin

Food influencers IRL
​“Your favorite influencers and food creators from Instagram and TikTok will start doing experimental pop ups in a city near you for one night only.” —Richard Blais, chef/restaurateur of La Zozzona and Tiki Taka in Scottsdale, AZ

Know your fisherman
“I think ‘know your fishermen’ is going to start taking off as a trend in the same way ‘know your farmer’ has become incredibly important. More restaurants will start getting their seafood straight from day-boats and sharing the name and story of the fishermen with their guests.”  —Jake Potashnick, owner and executive chef, Feld in Chicago


Transparent ingredients
"As we move into 2025, the farm-to-table movement will continue its rapid growth, with consumers demanding greater transparency about the origins of their food. With increasing awareness about factory farming, there's a strong shift toward regenerative farming practices and locally sourced ingredients.” —Colin Henderson, chef de cuisine at Jean-Georges Philadelphia


Adding seats to the table
​“To me, food is the most important source of energy we have … we need to eat to live. In 2025 and every year, we need to keep food at the center of our conversations, make sure that everyone has enough to eat, that our food systems are strong enough to support humanity. And I think that these conversations should be happening not only in the halls of power, but in restaurants and on farms, to make sure that chefs and farmers and food producers can bring their perspectives to the conversation. In 2025 more than ever, we need to be adding seats to our longer and longer table!” —José Andrés, chef/founder of José Andrés Group
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"In 2025  we will see a continued push towards sustainability and community engagement-based efforts. Whether that's business or personal, we will see more restaurants look for local food sources and ways to balance that with menu prices in a constantly changing economy. We will also see more restaurants offer a better work-life balance as part of their employee perks and hiring strategies, which lends itself nicely to community connection! Consumers are looking for a personal connection to a restaurant, which finally starts to return a restaurant to what it's meant to be; a community cornerstone." —Evan Hennessey, chef/owner of Stages at One Washington and The Living Room in Dover, New Hampshire

Ordering a steak at a restaurant should be simple. You peruse the menu, read the entrée descriptions, decide what sounds good, then tell your server.

But in reality, there are a surprising number of ways to screw up ordering a steak. Maybe there's an ingredient you've never heard of before or you're confused about a featured cut of meat. Beyond the menu items, you've also got to contend with how you like your steak cooked, what types of sauce (if any) you want to accompany your steak, wine pairings, table etiquette, and so much more.

If the mere thought of going to an expensive steakhouse or an upscale restaurant intimidates you, read on to learn about mistakes everyone makes when ordering steak. You're not alone, and these mistakes can serve as a handy guide for what not to do the next time you venture out on the town for a nice meal.

The most surefire way to be unhappy with a steak you order at a restaurant is not being specific about exactly how you like it cooked. This goes beyond whether you like your steak rare, medium-rare, medium, medium-well, or well-done. Hate parsley? Let your server know. Can't digest dairy? Make yourself perfectly clear. Hate broccoli? Ask for a substitution.

Communicating with your server or bartender is just like having a conversation with any other person. And no, they won't judge you for asking for substitutions or omissions (or at least they shouldn't!). They would rather know ahead of time than watch you pick at your food or move things around on your plate in an attempt to appear grateful.

And as for determining how you like your steak cooked so that you can communicate your preferences super clearly, do some research ahead of time. Buy a few steaks, then read up on exactly what temperature they should be and how long you should cook them (based on the cut and thickness) in order to achieve your desired doneness. Use a meat thermometer to be more exact, suggests TODAY. Try all of the different options and take notes to decide which one you like the best. It's a spectrum, after all, so the differences between one doneness and the next are subtle. It behooves you to do some research ahead of time.

Not understanding the different cuts of steak on the menu

Ribeye, porterhouse, flank, filet mignon, cube, flat iron. And these are just a few of the types of steak out there — the list is even longer. There are so many different types of steak to choose from that it's enough to make your head spin. It's really in your best interest to understand all these different cuts of meat so that you can order one with confidence the next time you're at a restaurant.

But choosing a delicious steak doesn't have to be so overwhelming. Once you develop an understanding of the cuts you like and don't like, you can order steak at a restaurant like a pro. A good way to conduct research? Why, a taste test, of course. Head to your local butcher shop or grocery store butcher, then just start asking questions. Walk out the door with one to three different cuts of meat and advice on how best to prepare them. Make them at home, then take notes. What did you like? What didn't you like? How much fat did the steak contain, and how did it taste? How was the texture?

Using too much steak sauce

Maybe you just never really liked steak growing up. Or maybe your parents or guardians didn't do the best job preparing steak to your liking. Either way, you became accustomed to dousing your meat in a steak sauce like A1 or Heinz 57.

But you're an adult now, and you're more knowledgeable about how a steak should be properly prepared for maximum flavor. Go ahead and do yourself a favor: Throw that pre-made bottle of steak sauce in the trash. You just don't need it. Meat quality has improved, and you'll insult the chef if you use it.

The best way to order a steak? Plain, with a little salt and pepper to taste. But if that's not your speed, there are dozens of gourmet and homemade steak sauces that are so much better than the pre-packaged stuff. Chimichurri, béchamel, mushroom sauce, béarnaise, peppercorn sauce — the list goes on and on. The next time you're at a restaurant and you see one of these sauces on the menu, go ahead and order it rather than reaching for that bottle of Heinz. Even if you don't like it, you'll have tried something new, and you can move on to the next gourmet sauce the next time you order steak at a restaurant.

Cutting your entire steak before eating it

If your first instinct upon ordering and receiving a steak is to start hacking away at the meat like a madman, stop and back away from the knife. It's bad form to cut up your entire steak (or whatever cut of meat you're eating) into bite-sized pieces all at once. There's not really a good reason for this — it's just what the generally accepted rules of etiquette dictate.

Sure, you're welcome to do this at home when no one's looking if it just makes your life easier, but when you're out at a restaurant, skip this step. Instead, use your fork and knife to cut off one bite of steak at a time, suggests the Etiquette School of New York. Thoroughly chew and swallow this bite before loading up your fork with the next one.

Chances are you're at the restaurant with someone else, so taking a break between each bite gives you a chance to ask a question or make a comment during a conversation. Plus, if you've ever eaten too much meat too quickly before, you know how uncomfortable it can feel to get steak stuck in your throat. Slow down and relish in the moment. Your stomach will thank you, too.

Chewing on the steak bone

Sometimes, a steak is just so delicious that you find yourself wanting more, more, more. But just because the chef cooked and seasoned it perfectly (and you selected your preferred cut of meat like a pro!) does not mean you should ever start gnawing on the bone to get the last juicy little bits of steak you ordered. Nope. Never. It's just bad etiquette.

If you can't quite fathom why this is a no-no, imagine how you'd feel if you were sitting in a luxurious restaurant having a romantic dinner with the love of your life. How would you feel if you looked over and saw some random dude chewing away at his steak bone like an animal? It's not very appetizing, nor is it polite.

You may, however, use your fork and knife to cut every last bit of meat and fat off the bone, then bring it to your mouth on your fork. If you really, really can't resist chewing on the bone, just ask for a to-go container, then chew away once you're in the privacy of your own home. Or even better (and with your veterinarian's prior approval) give the bone to your four-legged friend as a treat.

Ordering the steak to be cooked well-done

When you order a steak at a restaurant, your server will follow up with a simple question: "How would you like that cooked?" Your options include some variation of rare, medium-rare, medium, medium-well, or well-done. 

And while, yes, technically you could order your steak cooked to any one of these specifications, it's generally not a good idea to order your steak well-done. It's a waste of money since you won't be getting the full breadth of flavors that the steak can offer. And it's an order that generally offends most chefs, who believe you are ruining a quality cut of meat. They won't necessarily sabotage your food, per se, but they probably won't pay that much attention to it, either. It's not professional, but it's reality, unfortunately.

If you're skeptical about ordering your steak even medium-rare, ask yourself why. Really dig deep to get to the bottom of this aversion. Is it the texture? Is it because someone told you one you could get sick from eating raw meat? Is it because you grew up eating well-done steaks prepared by Mom or Dad? Even after this exploration of your feelings, if you still can't stomach the thought of eating a somewhat rare steak, then go ahead and cook yours well-done — at home.

Spitting steak gristle into your napkin

There are very few things worse than biting down onto a bite of steak you ordered, only to be met with gross, tough gristle. Your first instinct might be to politely and discreetly bring your napkin to your mouth, then spit out the gristle, hoping that no one notices. And while you're on the right track, it's generally not the best way to handle the situation. For starters, what happens the next time you pick up your napkin? If you forget the gristle is there, you could fling it onto the table or, worse, onto the person next to you. Gross. If you manage to keep the gristle in your napkin, that's not very pleasant for your waitstaff to deal with after you leave. Imagine how you'd feel!

Etiquette expert Emily Post has another idea for handling this unpleasant encounter: Simply bring your fork to your mouth, then use your tongue to place it on the fork. Next, gently place the gristle to the side of your plate. And whatever you do, don't use your fingers. She says that, as a general rule, if something goes into your mouth with a utensil, it should come out with a utensil, too. Good to know!

Not pairing your steak with the right wine

If you're ordering a steak, chances are you're at a steakhouse or a nice restaurant. Maybe you're celebrating something — an anniversary or a promotion, for example. You decide to order a glass (or a bottle!) of wine for the table.

Hold it right there. Before you order anything, it's important to understand that certain wines pair better with certain types of food, steak included. And yes, this really does matter. Simply put, pairing the right wine with your food is like a symphony — all the flavors are working together in harmony. No, you won't hurt anything if you order the wrong wine. But you just might be missing out on something extraordinary.

It's always a good idea to ask the sommelier or your server for their recommendation. The chef has likely already thought about this question and can offer a wine pairing. Another good way to study and familiarize yourself with wines? Attend wine pairing dinners that feature foods and wines that are specially prepared to go together. Just think of how impressed your friends and family will be the next time you go out to eat to show off your newfound expertise!

Switching your fork to your dominant hand after cutting your steak

You already know that you're supposed to delicately and politely cut your steak with your knife while holding it in place with your fork. But it's what comes next that's a big faux pas.

If you switch your fork over to your dominant hand, then take a bite, you're really breaking the rules of etiquette here. Yes, it just feels more natural to bring the food to your mouth with your dominant hand, but it's just not necessary. Apparently, this is a foible that's unique to Americans. In other countries, people have no problem eating with their non-dominant hand.

Here's the right way to cut and eat your steak. Hold the knife in your dominant hand. Hold your fork, tine-side down, in your non-dominant hand. Cut a small, easily chewable bite with your knife, then spear the bite with the tines of your fork. Bring the bite to your mouth, with the tines facing inward. Voila! You're eating like a pro. With a little practice this will soon become second-nature (and Americans can stop being the laughingstock of the world when it comes to fine dining!).

Filling up on bread before your steak arrives

We've all made this mistake once or twice. You forgot to make a reservation, so you waited in the lobby for an hour for a table. When you finally sit down, you're famished. Your waiter places a basket of bread in front of you, and you greedily gobble down slice after slice.

By the time you order your steak, you realize it's too late. You've already gorged yourself on bread, and now you'll have to find a way to politely eat your actual dinner — an expensive steak — without completely overstuffing yourself. Restaurants pretty much plan on you doing this since bread is a lot cheaper for them to serve you than other types of food.

Sure, scheduling mishaps happen. But if you can avoid waiting around on an empty stomach for a table, you'll be better off in the long run. Make a reservation. Offer to sit at the bar. See if there's a community table. And try, with all of your might, to restrain yourself from filling up on bread as soon as you sit down. It's a test of your willpower for sure, but you can do it. And you'll be glad you did when you see that nice, juicy, hot steak on the plate in front of you.

Ordering the most expensive steak on the menu

Price dictates value, right? The more expensive something is, the higher the quality and, in general, the better it should be. That's not necessarily true, especially when it comes to ordering a steak.

Certain cuts of meat are more expensive because, quite simply, they cost more to raise and prepare. Kobe beef, for instance, comes from cattle that are raised according to exacting specifications in Japan. It costs a lot of money for that piece of meat to make it all the way to your plate. But just because it's expensive does not mean you're guaranteed to like it. You should let your own personal tastes dictate what you order, not the price tag. Some people love filet mignon, but others would much rather have a fattier steak, like a ribeye. And that's okay.

It's particularly true that you should never order the most expensive item on the menu if you're dining as the guest of someone else — even if they insist. It's just bad manners, and this move makes you look greedy and ungrateful, no matter how you or your host tries to spin it.

Not asking questions about the steak on the menu

If you feel foolish for not understanding what certain words mean or what certain ingredients are while you are ordering steak from a menu, you're not alone. Restaurants aren't intentionally trying to confuse you — they just don't always do the best job of translating foodie lingo into layperson terms that everyone can understand.

You should never feel embarrassed or awkward about asking your server what something on the menu means. It's literally their job to help you make the best decision you can, and that includes knowing the ins and outs of everything on the menu (ideally). Need them to clarify how a food is prepared? Ask away. Not sure exactly what a French or Spanish word means? Ask again. Didn't quite catch what the special was? Ask them to repeat themselves.

The best servers are like guides or translators — they help present the chef's creations in the best light possible. They can and should be happy to answer any questions that arise as you're looking over the cocktail menu, the dinner menu, or the dessert menu.

Adding way too much salt to your steak

Here's a common scenario you've probably witnessed before: You order a steak, and the waiter brings out your meals and sets the plates down in front of everyone around the table. He asks if he can get you anything else, to which you and your friends reply, "No, this looks great." As soon as his back is turned, one of your friends reaches for the salt shaker and starts liberally dousing his steak with these tiny white specks. And he didn't even take one bite first.

At the very least, go ahead and give your steak a taste before reaching for the salt (and pepper, for that matter). But chances are, you should just generally err on the side of not adding salt to your steak when you visit a restaurant. Why? Because there's a really good chance it's already plenty salty, according to the Center for Science in the Public Interest. Restaurant chefs are great at understanding the difference that seasoning can make in terms of how a dish tastes. They salt at various stages throughout the cooking process — beginning, middle, and end — so chances are there are actually multiple applications of salt already on your steak. Adding more is just overkill and, frankly, will numb your senses to the actual taste of the meat itself, which is what you're paying for, after all.

Not sending your steak back if it's not prepared to your liking

Look, we get it. Nobody wants to be the person at the table labeled as high-maintenance for sending their food back to the kitchen, especially if you're with a group you want to impress.

But when it comes to ordering steak — especially expensive cuts — it's totally acceptable and, in fact, encouraged to send your plate back to the kitchen if the meat is not cooked to your liking. If you told the waiter medium-rare and your steak comes out well-done, that's a problem. The kitchen staff at any good restaurant prides itself on getting your order right, especially when it comes to how your meat is cooked. They'll be happy to cook you a new steak if it means keeping you happy and satisfied as a customer. Their response to this request will likely determine whether you recommend the restaurant to friends or whether you ever come back again, so they want to get it right. Don't be bashful and don't be embarrassed if you need to send your steak back. It's not your fault!

Source: Mashed

Fourteen tasters including chefs and researchers thought the space miso had nuttier and more roasted notes compared with the earthbound ones. These flavors are associated with compounds called pyrazines. The space miso contained more pyrazines, likely because the toastier temperature aboard the ISS sped up fermentation. (On average, the environment surrounding the space miso was roughly 36° Celsius — possibly due to heat-generating equipment nearby — compared with 23° C in Cambridge and 20° C in Copenhagen.)

All three misos bore similar microbes, although one bacterial species was found only in the ISS miso. Further, the fungus that fermented kōji showed more genetic mutations in the ISS miso than the Earth batches, possibly because of increased radiation exposure in space.
The researchers could not isolate the ISS miso’s fermentation variables, including radiation, temperature and microgravity, to attribute specific properties to them, Coblentz says. But all those environmental features — or the “space terroir” — contributed to the miso, imparting a unique taste of space.

This article first apeared on sciencenews.org. Questions or comments on this article? E-mail them at [email protected] 

Steak is a beloved dish enjoyed by many, including celebrity chefs who have mastered the art of cooking the perfect steak dinner. Even though grilling thick steaks evenly is no longer a mystery, many people still shy away from budget-friendly cuts, thinking they won't taste as good or cook well. We're here to tell you that it's all about technique. While fancy cuts of meat are used to make sure the end result is nothing short of amazing, chefs have figured out ways of making even the cheapest cuts the star of the show. 

These celebrity chefs prove that steak doesn't have to be a luxurious Wagyu or a succulent tomahawk to be delicious — with skill and creativity, any cut can go from zero to hero in no time. We know how these celebrity chefs like to order their steak — now let's dive into the budget-friendly cuts they love to cook. From lean cuts that soak up marinades to naturally tender options that shine with simple seasonings, these underrated steaks offer incredible value without sacrificing flavor. Besides, learning how to cook with more affordable cuts of steak will help you become a more versatile and confident cook. 

So, if you've been sticking to the same pricey cuts at the expense of your budget, it's time to rethink your steak game. The next time you're at the butcher or grocery store, keep an open mind, and maybe a little space on your grill for these delicious, celebrity chef-approved picks.

The skirt steak is a long, flat, and very flavorful cut of meat that Gordon Ramsay uses to make an affordable steak dinner that is great for a date night or just a dinner with friends. Although he agrees that skirt steaks don't look appetizing in their raw form, they are really delicious once cooked. Ramsay likes to let the steak rest a bit before he begins marinating it, and then let the marinated steak sit for 10 to 15 minutes before he begins cooking. For a great marinade he adds olive oil, kosher salt, freshly ground black pepper, garlic, fresh rosemary, fresh thyme, and butter to the skirt steak. 

The steak has to come to room temperature before cooking it for it to cook more evenly. Next up, Ramsay adds a splash of olive oil and some lightly crushed garlic to a hot pan, then sears the steak over high heat, carefully avoiding overcooking. He goes on to add fresh herbs to his pan and places the steak on top of the herbs, which prevents it from burning on the outside while it continues to cook on the inside. The result is a juicy and succulent skirt steak that will have you forgetting about a T-bone.

While some people have really underrated this cut of steak, Bobby Flay believes it has a wonderful flavor and just has to be cooked right. He asserts that a hanger steak can be cooked in so many different ways, making it both affordable and versatile. Because it is so flavorful and tender, Flay calls it the Butcher's filet. He starts off with a spice rub consisting of cumin, mustard powder, coriander, paprika, ground fennel, a touch of brown sugar, salt, and black pepper, and mixes it all up. Next, Flay adds avocado or canola oil to the steak and gently rubs in the spice mixture. As is the norm, the steak is then left to rest for a few minutes as it absorbs the spices. He usually uses this time to prep the sides for the meal. Then, he grills it to perfection.

The late chef Anthony Bourdain also enjoyed cooking hanger steak. He loved the fact that the steak was not too tender and not too rough, and described it as having an almost kidney-like taste. Although his first impression of hanger steak was that it was both intimidating and exciting, he eventually declared that true dining begins with this cut. Add some fries and a glass of wine on the side, and the chef believed those were the keys to living the good life.

Guy Fieri loves this cut, referring to his go-to recipe as a Zing Zang flank steak. While most people will just season the steak and add it to a hot grill or fry it, Fieri prefers to butterfly it, as you would cut a chicken breast before stuffing it. Then the chef adds sauteed onions and Calabrian peppers. He believes that sauteing the vegetables in advance helps prevent overcooking the steak, since you're not waiting on them to cook through. Next, he adds raw tomatoes and tops them with panko bread crumbs to absorb the juices and flavor. Then comes a generous scoop of grated mozzarella cheese followed by basil leaves. Finally, Fieri folds the steak over and secures the stuffing in place with skewers. For those looking to avoid last-minute stress, the celebrity chef recommends prepping the steak a day ahead, so when it's nearly time to serve, you just have to pop it into a hot pan and cook. It's a bold, flavor-packed twist on flank steak — classic Guy Fieri style.

Michael Symon is another celebrity chef who loves to cook flank steak, though his preferred method is to grill it and serve it with a pepper relish. He marinates it with soy sauce, mustard, and brown sugar for an hour or so before he starts cooking. He recommends cooking the steak really slowly and leaving room for the caramelization to happen at a steady pace. The results are a steak that's simply delicious.

Andrew Zimmern's go-to for juicy, budget-friendly grilling is a tri-tip steak. In an exclusive interview with Mashed where he dishes on "Family Dinner" and "Bizarre Foods," two shows he hosts, Zimmern notes that tri-tip is one of the most flavorful and delicious cuts of steak. It just has to come from an animal that's preferably mainly grass fed and sourced from a good butcher. This will result in a well-marbled steak — just the way Zimmern likes it. Tri-tip comes from the bottom sirloin part of the animal and is often overlooked in favor of trendier cuts, like porterhouses and New York strips, but Zimmern sees it as a hidden gem with superb value. 

He explains that because it's lean with just the right amount of fat, it cooks beautifully on a grill or in a cast iron skillet. To get the most out of it, he recommends seasoning it generously and cooking it to medium-rare for optimal juiciness. Tri-tip is a great option for feeding a crowd without breaking the bank, and perfect for those who want rich, beefy flavor on a budget. For Zimmern, it's proof that you don't need a premium cut to serve a steak that's memorable — you just need to cook it right. 

Flat iron steaks come from the cow's shoulder or chuck area and are very tender and flavorful. Jamie Oliver calls this one of his favorite steaks and views it as a secret weapon, easily surpassing sirloin, ribeye, rump, and filet. In fact, he would take it over a filet any day of the week. Oliver believes that the sinews found on the side of the steak make it less popular, but they can easily be removed by any butcher, so there is no reason to shy away from this cut. To cook the steak, Oliver first rubs olive oil all over it as he heats a thick bottomed pan on very high heat. 

"Heavy on the pepper and heavy on the salt” is his mantra when marinating this steak, ensuring it soaks up as much flavor as possible. He then places the meat in a hot pan, cooking it for a total of six minutes and flipping it every minute to ensure an even sear on both sides. Between flips, Oliver rubs in garlic cloves, butter, and thyme, adding them one at a time to build layers of flavor. The result is a succulent, mouthwatering steak that'll have you rushing to your local butcher for more — especially since it's easy on the wallet too.

Kristen Kish brings out the best in this rich, bistro-style cut, with its gorgeous marbling that produces a delightful flavor that basically melts in your mouth as you eat it. Sourced from the abdominal muscles of the cow, bavette — also referred to as flap steak — is known for its loose texture and deep, beefy flavor. Kish enjoys cooking this well-marbled steak and usually starts off by trimming the fat surrounds. However, she doesn't throw away the fat trimmings, and instead adds them to a saucepan and renders them at high heat. This results in plenty of flavor which can be used to enhance side dishes such as potatoes.

Kish loves the fact that bavette is basically a one-stop-shop for everyone in the family, since it's a large cut of steak that is usually uneven. This basically means that after grilling it, there will be parts of the steak that are well done, medium rare, and rare. It doesn't get more convenient than that, saving you a lot of time since you don't need to cook everyone's steak individually. Just pop it on the grill and you're done. Kish loves to serve her grilled bavette with a crushed olive and herb sauce, along with a sweetcorn, snap pea, and smoked yogurt salad.

The eye-of-round steak is lean and looks like a tenderloin, but it is much less tender since it comes from a muscular part of the cow. Tim Clowers makes this lean cut of steak work for any meal. He especially loves using it for roasts, as the lean cut soaks up all the rich flavors from the sauce. His go-to ingredients for the marinade are salt, pepper, onion powder, garlic powder, paprika, dry mustard, and chili powder. No complaints from us, as that combination would leave anyone drooling. The steak has to be seasoned very heavily on both sides before it is placed in the oven at 350 degrees Fahrenheit for an hour. 

While he waits for his roast, Clowers preps onion, celery stalks, carrots, and bay leaves, and combines them with beef broth. After the hour is up, he pours his mixture over the steak, covers it in foil and places it back in the oven to cook for an additional two hours at 300 degrees Fahrenheit. Clowers recommends draining the steak from the broth and allowing it to rest for 15 minutes before you cut it up. The steak might look dry but he assures us that it will be very tender, very juicy, and very flavorful. We would definitely want a bite of that.

This inexpensive cut of steak is a hit in Brazilian barbecue, boasting plenty of intramuscular fat which makes it flavorful and tender. It also happens to be Gustavo Tosta aka Guga's favorite cut. He says the picanha, which is also known as the queen of all meats, is a steak that has a special place in his heart. This steak also has quite a lot of fat surrounding it that needs to be trimmed before cooking. When prepping this cut, Guga carefully trims off the silvery membrane, making sure to preserve as much of the meat as possible in the process. After trimming and cutting the steak to perfection, Guga seasons it, preferring a traditional method using only salt. He also likes to season the fat, which is something not a lot of people do. 

When the steak has been seasoned and given time to rest, Guga bastes it with butter. He loves to use real butter because the milk solids produce a nutty flavor as they cook that is undeniably delicious. Guga prefers to cook his picanha outdoors over a charcoal grill, positioning the fatty side of the steak over the cooler part of the grill. He also prioritizes getting a perfect sear — the most important part of the process, in his opinion. When the steak is done, Guga bastes it in butter again and lets it rest before cutting. He says the picanha is his favorite cut for one simple reason — it's delicious.

Martha Stewart loves this cut of steak because of the nostalgic memories she associates with it — and because it is delicious. The chuck-eye steak is a very underrated cut that will bring you a lot of satisfaction if given the chance. Beef experts believe that chuck-eye steak deserves a lot more credit than it gets. Well, it turns out Martha Stewart agrees. She loves it not just for its rich flavor, but also because it's perfect for making pot roast — a budget-friendly dish that leaves you with plenty of leftovers. 

To start, Stewart seasons and browns the steak to give it a nice color for when it is ready to be served. Then, she removes it from the pot and adds in onions, thyme, bay leaves, peppercorn, carrots, and celery and lightly sautes them for a few minutes before adding in the flour, water, and red wine vinegar. She then adds back the meat and cooks it for two to three hours until it is tender and ready to be devoured. This method has us licking our lips just at the thought of it.

This cut of steak is sourced from a muscle that is located beneath the shoulder blade of a cow. Brooke Williamson loves to cook Denver steaks as she celebrates the warm weather and fresh spring flavors. Her go-to chili rub ingredients include avocado oil, minced garlic cloves, Fresno chili peppers, Korean chili flakes, Korean chlli paste, brown sugar, and chili powder. Williamson seasons her Denver steak with the rub and places it in the fridge for four to six hours or overnight, so that the meat absorbs as much flavor as possible. 

When it's time to cook, Williamson sears the steak to lock in all those bold, spicy flavors, then finishes it off with a dollop of her homemade miso-lemon butter for a very rich, umami-packed finish. It's a perfect example of how a humble cut can be elevated into something truly memorable with the right technique and ingredients.

Aside from the tragic details of cowboy Kent Rollins life, we know that the ranch steak is a cut of meat that brings light and joy to his life as he really enjoys cooking with it. It's a win-win since Rollins also brings his cowboy charm to this humble, affordable, and underrated cut. He begins by trimming the excess fat from the steak for a cleaner, neater presentation, then gives it a flavorful smoke bath using a touch of cherrywood. Instead of finishing it on the grill, Rollins opts to sear the ranch steak on a hot cast iron skillet, which helps to intensify its natural, hearty flavor. 

He believes that although the ranch steak is a tougher cut of meat, if you treat it right, it will be your Sunday dinner every week. His secret to cooking this steak is to simply take your time with it, and the results will be something that cookbook fairy tales are made of.

Source: Mashed

Based on the compilation of thousands of publications, hundreds of guidebooks, and millions of online reviews, LA LISTE offers the world's best restaurants. 

​Source: Sherwood

​Americans today apply the term “foodie” to anyone who loves gourmet dining and foodie culture isn’t limited to restaurants. Foodies enjoy discovering new and unique flavors wherever they can find them, including in their own kitchens and less prominent establishments like street food trucks. ​For these culinary enthusiasts, the experience of eating is elevated to a hobby or even a lifestyle.

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The top cities cater not just to people who enjoy dining out, but also to foodies who enjoy putting their own skills to the test by exploring new flavors in their own kitchens. In addition, these cities make delicious dining affordable for residents and visitors alike.”

Both sustainable and edible, you may soon find these culinary creations at a restaurant near you.

​There’s a fungus among us—and it’s tasty, according to scientists at the University of California, Berkeley. In a new study published on August 29, 2024, in Nature Microbiology, researchers go into detail about how this novel fungus can turn food waste into delectable desserts and main courses.

​Of course, eating fungus isn’t new. Mushrooms are a type of nutritious fungus. And fungi have been used for centuries to ferment foods and turn them into other food products—like how milk is turned into cheese and yogurt, or how grain transforms water into alcohol. 

But this latest concept turns food waste into edible creations—which would cut down on the amount of food ending up in our landfills. And even this concept isn’t totally new. It’s been happening in Indonesia for a long time. People in the Java region in Indonesia take the leftover soy pulp from making tofu and create red oncom, made from mold that grows on the soy pulp. They also take the leftover waste from pressing peanuts to make peanut oil and make black oncom. Both types of oncom are used in stir-fries, as fried snacks and with rice as a dumpling filling.

The lead researcher of this study, Vayu Hill-Maini (formerly Vayu Maini Rekdal) became intrigued by this concept because he’s not only a scientist—a postdoctoral fellow at UC Berkeley—but he’s also a chef. So he’s found a way to combine his love of food with his love of sustainability. 

“Our food system is very inefficient,” says Hill-Maini in a press release about the study2. “A third or so of all food that’s produced in the U.S. alone is wasted, and it isn’t just eggshells in your trash. It’s on an industrial scale. What happens to all the grain that was involved in the brewing process, all the oats that didn’t make it into the oat milk, the soybeans that didn’t make it into the soy milk? It’s thrown out.”

How Was This Study Conducted & What Does It Suggest?
Hill-Maini and his team of researchers took 10 samples of red oncom from Java and analyzed the genetics of the fungus responsible for making red oncom. They determined that Neurospora intermedia was the main fungus in all 10 samples. 

How it works is that the Neurospora fungus takes certain types of fiber, including cellulose and pectin, and makes them digestible. It’s important to understand that fiber is the part of the plant that doesn’t get digested in humans. Instead, it goes into your gut, bulks up your poop, and moves it through your digestive tract and out of your body. 
“The [Neurospora] fungus readily eats those [types of fiber] and in doing so makes this food, and also more of itself, which increases the protein content,” says Hill-Maini. “So you actually have a transformation in the nutritional value.”

Nutritive value isn’t the only thing that this fungus changes. It also changes the taste. “Some of the off-flavors that are associated with soybeans disappear,” says Hill-Maini.

And you don’t have to wait long for the transformation. The process of turning food waste into edible creations takes place fairly quickly—about 36 hours. 

Hill-Maini and his team also analyzed black oncom and found that a different fungus is responsible for that food transformation. Various species of the fungus Rhizopus were found in the black oncom. This is the same fungus responsible for making tempeh, which is made from fermenting fresh soybeans.

Hill-Maini and his team dove deeper into the genetics of the Neurospora fungus to compare the genes of Neurospora found on red oncom and those of the Neurospora strains that are not found on oncom. They discovered that there are wild strains and domesticated strains of the Neurospora fungus. And the domesticated strains are better at breaking down the cellulose fiber. 
The researchers took the domesticated strain of Neurospora and applied it to 30 different kinds of plant waste, including sugar cane bagasse, tomato pomace, almond hulls and banana peels. The filamentous fungus grew and covered the plant waste—and without any toxins that can come from some fungi, like certain types of mushrooms and molds.

While the Neurospora fungus shows promise in reducing food waste, its success also depends on taste. After all, if people won’t eat it, it will still be thrown out.

“The most important thing, especially for me as a chef, is, ‘Is it tasty?’” says Hill-Maini. “Sure, we can grow it on all these different things, but if it doesn’t have sensory appeal, if people don’t perceive it positively outside of a very specific cultural context, then it might be a dead end.”

So Hill-Maini teamed up with Rasmus Munk, head chef and co-owner of the Copenhagen restaurant Alchemist. They presented red oncom to 60 people who had never tried it before to get their opinions. According to Hill-Maini, the feedback was mostly positive, with taste-testers consistently rating the taste above 6 out of 9 possible points. They described the taste as earthy, nutty and mushroomy. 
In addition, the chefs at Alchemist grew Neurospora on peanuts, cashews and pine nuts, all of which also had favorable reviews. Hill-Maini and Munk state that while the underlying taste of Neurospora is a mild savory umaminess, different food waste can produce various underlying tones, including sweet, fruity aromas.

Hill-Maini and Munk plan on continuing down this path of turning parts of food that would normally be thrown out into tasty culinary creations. “The science that I do—it’s a new way of cooking, a new way of looking at food that hopefully makes it into solutions that could be relevant for the world,” says Hill-Maini. 
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The Bottom Line
Though scientists and chefs like Hill-Maini and Munk are producing food with Neurospora, this isn’t some science experiment the rest of us should do in our own kitchens. While many molds and other fungi are edible, many others are toxic, so it’s best to leave the edible experimenting to the biochemists. Speaking of which, if you happen to be in Pocantico, New York, stop by the Blue Hill at Stone Barns restaurant. You may be one of the first to taste one of Hill-Maini’s creations—orange Neurospora grown on rice bread. It’s been said that when it’s fried, it tastes like a grilled cheese sandwich.

Source: EatingWell

​Having a hangover is hardly pleasant, but there are things you can do to ease the painful reminder of the night before.

A rowdy night out or a pre-game tailgate is usually fun and games until the unfortunate but seemingly inevitable hangover catches up to you. When it does, it may be tempting to seek out a greasy breakfast sandwich from your favorite fast-food joint or opt for the “hair of the dog,” but you may want to reconsider. 
A hangover doesn’t necessarily mean the same thing to everyone, but it generally includes one or more symptoms experienced after drinking too much alcohol. These symptoms often include headaches, fatigue, nausea, stomach pain, thirst, muscle aches, vertigo, weakness, irritability, and sensitivity to light and sound, the National Institute of Alcohol Abuse and Alcoholism explains. 

​Why do I feel unwell after a night of drinking?
It’s partially because alcohol is a diuretic, Beth Czerwony, a registered dietitian with Cleveland Clinic, tells Nexstar. Simply put, drinking alcohol is going to send you to the bathroom, and probably frequently. 

“So the majority of the time when we wake up the next morning and we’re not feeling great, it’s because you’re dehydrated,” Czerwony explains. Because of alcohol’s ability to dehydrate, it drives us to want to drink more, exasperating the cycle. 
Alcohol also slows down our intestines and stomach, and irritates the intestinal lining, which can make you feel sluggish. If you don’t have anything to eat while you’re drinking, your blood sugar may be lowered, Czerwony notes, adding to the already sluggish state you’re likely to feel. 

​What causes my cravings?How your body feels after a bout of drinking can impact what you crave for breakfast the next day (if you aren’t battling some nausea). Whether it’s a Sausage, Egg and Cheese McGriddle, a Pop-Tart, or leftover pizza, it’s important to acknowledge the signals your body is sending. 

That might be a warning about low blood sugar, for example. Without food, our bodies aren’t able to refill our blood sugar stores, which can lead to lower energy. 

​What will cure your hangover?While there isn’t a straightforward cure for a hangover, there are a number of things you can do as you drink, and after, that can help to ease the hangover. 
First, Czerwony recommends drinking water between your alcoholic beverages, a method sometimes referred to as “Taffering” — a nod to “Bar Rescue” host and notable proponent Jon Taffer. 
You may want to drink a sports drink, too. Many of these beverages contain electrolytes, which can help your body rehydrate and likely won’t cause an upset stomach like coffee could, Czerwony explains. A recent study by Harvard Health also recommends drinking tea.
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While fresh lemon juice is traditionally used in French 75 cocktails, master mixologist Molly Horn offers a way to enhance the drink while still keeping it non-alcoholic. The spirits educator says, "Add [zero-proof] Limoncello to give it a delicious twist," referring to the lemon-forward Italian liqueur that features a healthy portion of lemon zest. Along with its tart flavor, Limoncello also has a pleasant sweetness that makes it a fine addition to cocktails. We believe that home bar menus should include gin and Limoncello, so it's nice to know that there are non-alcoholic alternatives of both beverages for non-drinkers.

You can find brands of non-alcoholic Limoncello for sale at certain retailers, but you can also try making a booze-less Limoncello recipe at home. In this case, just swap out the real vodka for a non-alcoholic variety when whipping up a batch to enhance your French 75 mocktail. Horn's tips and guidance ensure that everyone can enjoy a delicious mixed drink over the holidays, in keeping with the generous spirit of the season.

​Source: Mashed