All articles tagged with #culinary innovation
The 2025 World's 50 Best Restaurants list was announced in Turin, with Peruvian restaurant Maido taking the top spot, highlighting global culinary diversity and innovation, while U.S. restaurants like Atomix and others also featured prominently. The list continues to face criticism over voting transparency but remains influential in the gastronomic world.
The McRib, a barbecue-flavored pork sandwich from McDonald's, owes its existence to a shortage of chicken for Chicken McNuggets in 1981. To provide franchises with a new product, executive chef René Arend invented the McRib using restructured pork meat shaped like ribs. Despite initial doubts, the McRib became a limited-time attraction and a cultural phenomenon, with a devoted fan base and numerous comebacks. McDonald's recently announced the return of the McRib to limited markets in November 2022. The sandwich's creation was made possible by the technology developed by meat scientist Roger Mandigo to bind meat pieces together.
Restaurants in San Francisco and Washington D.C. are now offering lab-grown chicken on their menus, sparking discussions about its potential as a more climate-friendly alternative. While it is still too early to determine the full advantages of lab-grown meat for the planet, this culinary innovation is gaining attention as a potential future of dining.
Pizza Hut has launched a new product, the Pickle Pizza, which features a Buttermilk Ranch base, crispy breaded chicken breast, white onion, cheese, and spicy dill pickles. The pizza is only available at the Pizza Hut located on 932 8th Avenue in New York City, starting June 9 until June 11, while supplies last. The controversial creation may be brought nationally at a later date. Pickle pizza has exploded in popularity in the last few years, with other similar pies taking social media by storm.
McDonald’s is making changes to its Big Mac, McDouble, and standard hamburgers and cheeseburgers, including softer buns and onions added to the patties on the grill, and more sauce to its Big Mac burgers. The chain has already introduced the changes in some U.S. restaurants and plans to complete the national rollout by 2024. The changes mark the latest updates to the McDonald’s menu, which has seen cooked-to-order fresh beef for its Quarter Pounder with Cheese and the McCrispy, a “southern-style” fried chicken sandwich.