Meet Ravenous, a new food website

April 9, 2026 by
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For too long, we have had to bring you stories of food magazines and websites that were laying off workers or shuttering altogether. However, today we're excited to report some good news: the debut of a new, worker-owned food culture site called Ravenous. The site was founded by respected food journalists and writers from across the US, many of whom… read more

The Cook’s Companion turns 30

April 8, 2026 by
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When chef and restaurateur Stephanie Alexander published her Cook's Companion in 1996, she could not have known that it would become Australia's kitchen bible. An A to Z guide to ingredients, from abalone to zucchini, the book includes detailed explanations of varieties and seasons, as well as selection and storage tips, alongside a glossary of techniques and tools — everything… read more

New Le Creuset + Nigella’s Easter Egg hunt

March 31, 2026 by
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Today I discovered that Le Creuset dropped another color on us; this one is called Riviera, and it absolutely speaks to me. I thought Sea Salt was the perfect color to complement my kitchen cabinets, but this one would really pop against the more subdued blue-green paint. Damn you, Le Creuset! The company pairs Riveria with Sea Salt and Marseille… read more

The dark side of perfection

March 10, 2026 by
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René Redzepi is arguably the most influential chef of the 21st century. His pioneering work in fine dining highlighted local foods and environmental sustainability through exquisitely plated, intricate food. While Redzepi has been recognized for his achievements in many ways such as by having his restaurant, Noma, chosen as the number one restaurant in the world several years in a… read more

The redemption arc

March 5, 2026 by
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Celebrity scandal is nothing new - in fact, tabloid newspapers rely on it to sell their publications, where the headlines were 'clickbait' long before the internet was invented. Whether someone can make a comeback after getting caught in a scandal depends on the person's popularity level and on how heinous the actions were; some sins are unforgiveable. When talking about… read more

Padma’s back with a new reality cooking show

March 3, 2026 by
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You can take the host out of Top Chef but apparently you cannot take the Top Chef out of the host. Padma Lakshmi, who departed from Bravo TV's Top Chef in 2023, is returning to the small screen as the host and executive producer of yet another reality cooking program. This one is titled America's Culinary Cup and it features… read more

Forget the spoon and use your fingers, says Daniel Boulud

February 11, 2026 by
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NYC chef Daniel Boulud has a storied history with nineteen restaurants, including Michelin stars. The chef recently spoke with Food & Wine about how to season like a French chef to get the perfect amount of salt in a dish. His biggest piece of advice is to forego measuring spoons while cooking, and instead just use your fingers to gauge… read more

Learning how to cook again

January 27, 2026 by
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Cooking columnist Yewande Komolafe has been writing recipes for The New York Times since 2018. Her impressive career spans 20 years, working in restaurants and test kitchens, developing recipes, and writing cookbooks. Two years ago that career and her very life was in jeopardy as Yewanade lay comatose in a hospital bed after a severe episode related to sickle cell… read more

James Beard Award Restaurant and Chef semifinalists

January 22, 2026 by
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Yesterday the James Beard Foundation released its 2026 semifinalists for its Restaurant and Chefs Awards. The Awards celebrate excellence with national awards such as Best New Restaurant, Outstanding Baker, Outstanding Chef, Outstanding Pastry Chef, Outstanding Restaurateur, Outstanding Bar, and Emerging Chef, plus regional categories for Best Chef.  Several chefs nominated for Outstanding Restaurateur or Outstanding Chef have written cookbooks: Stuart… read more

Prue Leith is leaving GBBO

January 21, 2026 by
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Dame Prue Leith announced today that she is leaving the Great British Bake Off. You can read her announcement below, where she said she feels "very lucky to have been a part of [the GBBO]." She took over after Mary Berry left the program, taking on hosting duties in 2017 and continuing to co-host with Paul Hollywood since that time.… read more

Jacques Pépin’s advice to young chefs

January 1, 2026 by
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It is difficult to overstate the amount of influence that Jacques Pépin has had on American cooking. From his work at Howard Johnson in the 1960s to his fabulous PBS shows to his numerous cookbooks to his more recent philanthropic work, he has solidified his legacy as a culinary icon. As he celebrated his 90th birthday, Food and Wine talked… read more

The Splendid Table turns 30

December 2, 2025 by
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I cannot believe it has been a decade since I went to the 20th anniversary program for The Splendid Table. At that time, Lynne Rossetto Kasper was still hosting the radio broadcast, which debuted in 1995. Kasper received numerous accolades for her work on the show, including two James Beard Foundation Awards. Francis Lam (also a James Beard Award winner)… read more

Who needs a flaky pie crust?

November 22, 2025 by
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Milk Street's Christopher Kimball had a Reddit AMA session earlier this week. Kimball solicited questions on his favorite food holiday (Thanksgiving), asking Redditors to "get the conversation (argument) started!" He was ready to opine on topics such as cutting fat into flour for making pie crusts, the right way to brine your turkey, and his favorite dinner roll recipe. Rose Levy… read more

The Great British Bake Off/Baking Show – Chocolate Week 5 – 2025

October 4, 2025 by
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It is messy chocolate week in the tent. The dread cursed week. This was the first year in several where hot weather was not an issue. Signature challenge: Six high decorative edible cups of chocolate mousse which must also include a baked element in 2 1/2 hours. Toby's chocolate and orange cups cracked, but the judges loved his flavors (Prue… read more

Alton Brown talks cookbooks

September 30, 2025 by
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Alton Brown knows a thing or two about cooking, and he has written several highly-respected cookbooks. He also has strong opinions about the latter, and he recently shared some cookbook wisdom on Instagram. Brown wagers that most people turn to the "interwebs" for recipes and further wagers that 80 percent of those recipes "are of questionable reliability." That's why he… read more

The Great British Bake Off/Baking Show – Week 1 – Cake Week 2025

September 6, 2025 by
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And we are back with cake week! I might hurt myself if I do not get this off my chest - the Jurassic Bake opening was tragic. At first blush, I thought Prue Leith was Martin Mull (resurrected) and each bad joke was predictable. That being said, I can forgive them the opening as I love the show. Update: Waitrose… read more

Former Food52 exec stole a fortune from the company

August 16, 2025 by
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A former media executive for Food52 who managed production of the brand's partnership deals stole a whopping $270,000 USD from the company, according to an exposé published in The Cut. (That article is paywalled but you can read a synopsis here.) When you read heartbreaking stories of food writers losing their jobs to layoffs and entire publications shuttering due to… read more

Meat-free no more

August 13, 2025 by
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In 2024, Daniel Humm released Eleven Madison Park - The Plant-Based Chapter, which celebrated the transformation of the former World's Best Restaurant, Eleven Madison Park, into the first plant-based kitchen to earn three Michelin stars. When the restaurant returned to service in 2021 following the lifting of restaurant restrictions due to the pandemic, Humm envisioned a totally different sort of… read more

When bad people use good recipes

July 9, 2025 by
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Nagi Maehashi, the woman behind the popular blog RecipeTin Eats, spent countless hours perfecting the Beef Wellington recipe published in her first cookbook, Dinner. The recipe has recently gone viral, but not for a good reason. Convicted murdered Erin Patterson allegedly used Nagi's recipe when she prepared the dinner at which she poisoned four of her in-laws, killing three of… read more

World’s 50 Best Restaurants 2025

June 25, 2025 by
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On Monday, the World's 50 Best announced the top 50 restaurants in the world for 2025 at an event in Turin, Italy on Monday evening. Maido in Lima, Peru was named No. 1, the second time a restaurant from this city landed in the top position (Central won in 2023). Spain’s Asador Etxebarri became the bridesmaid again at No. 2… read more

Amanda Hesser leaving Food52

May 27, 2025 by
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Amanda Hesser, one of pioneering website Food52's founding members, announced in her newsletter that she is stepping away from the company. She will focus on her Substack Homeward in which she is chronicling her home renovation in Ojai, plus providing design picks, recipes, and travel recommendations. Hesser said that after 16 years at the company, it is time for her… read more

Nagi Maehashi wins cookbook award, beating rival she accused of plagiarism

May 8, 2025 by
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RecipeTin Eats founder Nagi Maehashi won the Illustrated Book of the Year category in the 2025 Australian Book Industry Awards (ABIA) for RecipeTin Eats - Tonight, beating nominee Brooke Bellamy, who Maehashi recently accused of copying her recipes without attribution in Bellamy's cookbook. Bellamy insists the accusations are false and says she has faced relentless online harassment since Maehashi came… read more

Martha Stewart and José Andrés team up for a new show

April 30, 2025 by
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Lifestyle maven Martha Stewart and everyone's favorite humanitarian chef José Andrés have teamed up for a new cooking show from NBC that is also streaming on Peacock. Called "Yes, Chef!", the show puts a new twist on the reality TV competition. Instead of cutthroat competition, the contestants will have to be good teammates in order to advance and ultimately collect… read more

Allegations of plagiarism – updated

April 29, 2025 by
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Today the creator of the popular blog RecipeTin Eats and cookbook author Nagi Maehashi, shared allegations of plagiarism against Brooke Bellamy, author of Bake with Brooki. You can read her post here where Nagi shares two examples of her recipes she believes to be copied - collage below shows the Caramel slice comparison. Nagi also claimed that a recent reprint… read more

Lessons from a lifetime of cooking

March 25, 2025 by
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When I was a fresh-faced college graduate 30 years ago, I was far from an accomplished cook. In fact, I was terrible. This was a shortcoming I was determined to overcome, because I really liked eating and did not have the resources to frequently dine out. This was before the ease of finding instruction on YouTube, so I looked to… read more
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