Middle East Middle East and North Africa’s 50 Best Restaurants 2023 has announced three special awards ahead of the unveiling of the list on 30 January.
In the fifth part of his deep dive into the history of the CIA, Andrew Friedman looks at the rise of food TV and the CIA's rapid development as the 20th century drew to a close.
Rather than just being faux-meat, Mamu is different. It's a mushroom-based meat alternative that's getting its launch in restaurants so that chefs can test its versatility. Flora Tsapovsky investigates.
Thanks to Healthy Boy Band, food and art meet in Vienna for the first time. Have a look at the amazing dishes created during the last Steinbeisser’s Experimental Gastronomy dinner.
The winners' ceremony of the competition dedicated to the design of food and beverage spaces took place in London. Dubai and Las Vegas on the top of the world.
A selection of food-related design projects created by under-35 designers, presented at the 2018 edition of SaloneSatellite, at the last Milan Design Week.
From the iconic turkey fail in National Lampoon's Christmas Vacation, to hot chocolate aboard The Polar Express, feast on some of cinema's finest festive food moments with accompanying recipes.
Hetson Blumenthal's recipe for mock turtle soup is to feature in a new exhibition dedicated to Alice In Wonderland - Alice: Curiouser And Curiouser - at the Victoria and Albert Museum.
Researchers at the University of Cambridge have unveiled a robot chef that has learned to taste, chew and season food while it is cooking. Find out more.
As Flyfish Club prepares to open in New York, we spoke to co-founder David Rodolitz to find out more about this unusual move and why he thinks it could be a novel solution to creating revenue in the hospitality industry.
Almost two years into the pandemic, and the industry continues to suffer. But with their unique vantage point, restaurant technology companies are vying to predict the trends of 2022 that might point to a way out of the crisis. Kristen Hawley looks at the data.
Moscow's Berezutskiy twins are playing around with the latest in food tech to produce some seriously realistic 'seafood' with just a handful of plant-based materials. Find out more.
Zero-percent proof wine is frequently less than thrilling on the palate, but the team at Barcelona's Disfrutar are exploring ways of eliminating the alcohol while keeping all the characteristics of a great bottle. Rafael Tonon went to investigate.
Tom Kerridge warns UK hospitality businesses are facing a "terrifying landscape" this winter as energy bills at his pub jump from £60,000 to £420,000. Find out more.
Food halls are a familiar feature in our towns and cities, but more and more high-end and Michelin-star chefs are recognising the excellent opportunities they offer. Find out more.
British chef James Cochran, whose Scotch Bonnet Chilli Jam has just launched in Sainsbury’s, shares advice for chefs who want to enter the retail space.
From Brazil to the Dominican Republic, from Peru to Panama, we have gathered the expectations, wishes and hopes on the restart of many chefs who live and wor