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BTB Veggie Base Too Salty for Comfort in Flavor Ranking
3 days ago•Source: Tasting Table
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264.37 min•9 days ago
Four Chef-Approved Tricks to Elevate Canned Fish
Chefs say canned (tinned) fish is a premium, versatile ingredient worth using beyond the pantry basics: make a sea-cuterie board with oil-packed sardines, smoked trout and high-quality tuna; fold oil-packed tuna into pasta with garlic and lemon; top toast with chunky tuna and Calabrian chili oil; and assemble simple starters with preserved lemons and fennel to let the fish shine. For the best results, store leftovers submerged in their oil in an airtight container and use within a day or two. The article also notes the value of exploring a range of oily fish and shellfish varieties.
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Actual Italians Rank 10 Frozen Pizzas, Revealing the Best and the Rest
Tasters evaluated 10 common frozen pizzas against traditional Italian standards; Genio Della Pizza The Bianca topped the list for its sourdough-fermented crust and balanced salt, Detroit-Style from Motor City Pizza Co. impressed with crisp edges, and other brands like Screamin’ Sicilian, Tombstone, Rao’s, Freschetta, Amy’s, California Pizza Kitchen, DiGiorno, and Red Baron showed solid melts and flavor with tradeoffs in crust texture and fermentation complexity.
Lamb-Free London: Madeline Cash’s Grub Street Diet
Emma Alpern’s Grub Street Diet chronicles Madeline Cash’s week in London, tracing everything from a Full English to River Café splurges and St. John bone marrow while Cash wrestles with homesickness, a surge of lamb-related online attention, and a dawning sense of adulthood after Lost Lambs, delivering a witty, diary‑like meditation on food and growing up.
Hidden Gems, Big Bites: The Best Hole-In-The-Wall Sandwich Shops Across America
A nationwide guide to the best hole-in-the-wall sandwich shops in all 50 states, highlighting small, unassuming delis and family-run joints that locals praise on social media and in awards for classics ranging from pastrami on rye to regional specialties.
West Coast Classic: In-N-Out Is the Burger Benchmark
The article crowns In-N-Out Burger as the West Coast’s top American burger chain, praising its fresh, daily-sourced ground chuck, simple yet high-quality menu, fast service, and strong nationwide reputation, while noting a loyal fan base, affordable prices (roughly $3–$7 per burger), and occasional criticisms of the fries; nostalgia and consistent quality help sustain its standout status.
Bacon Cooked Right: Why Cast Iron Falls Short and What to Use Instead
A culinary expert says cast iron’s slow heat up and strong heat retention lead to uneven bacon rendering, with some areas overdoing it and others underdone. For small batches, use heavy stainless or nonstick pans for better control; for larger quantities, the oven on sheet pans provides even cooking, minimal splatter, and repeatable results without babysitting the pan.
Penny’s Silky Chocolate Mousse Goes from NYC Counter to Your Kitchen
A New York Times Monthly Bake feature highlights Penny’s silky chocolate mousse from the East Village counter, adapted into a full home-recipe version so readers can enjoy the dessert anywhere, with the recipe shared in the newsletter.
Caravelle Bar: The Nostalgic Candy That Vanished After a Merger
Caravelle, a 1960s milk-chocolate bar with crisped rice, caramel, and sometimes Brazil nuts, disappeared from shelves in the late 1970s following the Peter Paul-Cadbury Schweppes merger; while there's no official reason, nostalgia persists and fans can approximate its texture with a copycat 100 Grand recipe or by crafting their own Caravelle-inspired bars at home.
Gold-Rush Roots Live On in Boudin Bakery's Sourdough
San Francisco's Boudin Bakery markets sourdough claimed to descend from a Gold Rush-era starter; while the exact lineage isn't verified, the loaves are iconic, shipped nationwide, and home bakers can cultivate their own long-lasting starter from flour and water to carry on the tradition.
Six New Mexico Spots Named 2026 James Beard Semifinalists
Six New Mexico eateries and chefs were named semifinalists for the 2026 James Beard Awards, including Albuquerque’s Bow & Arrow Brewing Co. (Outstanding Bar), Daydream Rum Bar (Best New Bar), and The Burque Bakehouse (Outstanding Bakery), plus chefs Steve Riley of Mesa Provisions, Graham Dodds of NOSA Restaurant & Inn, and Danny Calleros of Ardovino’s Desert Crossing in the Best Chef: Southwest category. Finalists will be announced March 31, with the awards ceremony June 15 in Chicago. Bow & Arrow is Indigenous- and female-owned; Calleros notes the family-run Ardovino’s history since 1949, and NM chefs see growing recognition beyond Santa Fe.
LA Chefs Lead 2026 James Beard Semifinalists Across Multiple Categories
Los Angeles-area chefs and restaurants earned about two dozen James Beard Award semifinalist nods in 2026 across categories including Best Chef: California (Kwang Uh of Baroo, with LA peers like Moo’s Craft Barbecue’s Andrew and Michelle Muñoz, Dave Beran, Brian Dunsmoor, and others), Outstanding Chef (Gilberto Cetina of Holbox; Niki Nakayama), Outstanding Restaurant (Antico Nuovo), Emerging Chef (Fátima Juárez; José Olmedo Carles Rojas), Best New Restaurant (Ki; RVR), Outstanding Restaurateur (Last Word Hospitality), Outstanding Bakery (Gusto Bread), and more (Daisy Margarita Bar for Best New Bar; Jason Lee of Darling for cocktail service). Finalists are announced March 31 and winners June 15 in Chicago.