NY Hospital Plans Seasonal Menu After Hiring Michelin-Starred Chefs
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Northwell Health in New York has partnered with Michelin-starred Chef Bruno Tison to elevate its South Shore University Hospital's dining options. The menu will include locally sourced ingredients and plant-based options while prioritizing nutritional value and seasonal changes. Executive Chef Brian Sauer, who is spearheading this change alongside Tison, says, "I'm able to have this creativity and to have this kind of feel of not being in a hospital, but being at a resort or restaurant."
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Diplomatic Culinary Partnership Between State Department And James Beard Foundation Comes To A Halt
A Brief Overview of Culinary Trends Expected for 2025
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Consumers are behaving differently in 2025 as changes in technology, supply chain, and politics directly affect what food we buy and the way we cook. From AI-based personalized nutrition planning technology to newly popularized weight-loss drugs and healthy lifestyle campaigns, the way we cook in 2025 is full of changes. "People are ready for optimism, change and something to look forward to after some very hard years,” said Maeve Webster, President of Menu Matters.
Germany Challenges Turkey’s Protected Status Claim To The Döner Kebab
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In April, Turkey applied to register the name "döner" as its "guaranteed traditional speciality" across Europe. Specifications include that döner must consist of beef or lamb “horizontally sliced into cutlets 3-5 mm thick” or chicken cutlets sliced 1-2 cm thick; ground meat is banned entirely; and the age of the animals and knife used to slice the meat must meet certain requirements. Germany filed an appeal filed last month, arguing that the new rules would have “catastrophic consequences for gastronomy businesses as well as consumers,” driving up prices in the massive German döner kebab market, which is worth €7 billion a year. Who will win the döner wars? If the two countries can't find a compromise within 6 months, the European Commission will issue a ruling.
Japanese Research Organization To Release Rice Lexicon
Image Source: Miyuki Meinaka
This one's for food writer nerds—or anyone who communicates about food. Ever feel like the subtleties of rice can be hard to describe? So does Japan's National Agriculture and Food Research Organization! So they've tasked their senior researcher, Fumiyo Hayakawa, with creating a definitive rice lexicon. After scouring food articles and research journals, surveying sensory analysts, and reading rice cooker catalogs, Hayakawa and her colleagues set about whittling the 7,000-odd Japanese descriptors for white rice down to 100+ essential terms like tsubukan (individual grains), fukkura (plump), nebari (springy), amai (faintly sweet), hoka-hoka (piping-hot), tsuyayaka (shiny) and shiroi (pale). I hope the new rice lexicon is published with English translations!
Why Mise En Place Is Overrated
Fresh Spring Cookbooks Satisfy Every Culinary Craving
Image Source: Andrea D’Aquino
Feel like enjoying a plate of tropical island food? Or a tray of Italian appetizers? Whether you dream of recipes for hot pasta or cold pasta, for sauces or dips, for cooking with bourbon or cooking on your sheet pan, for preserved food or neo-hippie food, for Palestinian food, Jewish or Korean food, for cakes and other desserts, or for a sneak peek behind the curtain of #FoodTok, you'll find everything you hoped for in this spring's crop of inventive cookbooks. Food & Wine picks their top 24, while Epicurious widens the lens with 80 all-inclusive selections.
