Tagged food · everything
You can technically turn any tomato into tomato sauce. But one variety consistently turns out a rich, velvety sauce for pasta and plenty of other dishes. Here’s how to pick the best tomato for an end-of-summer tomato sauce.
Rick Steves has spent five decades helping travelers find Europe’s best experiences. Now he’s sharing his simple formula for unforgettable meals: eat what’s local, seasonal, and made for the people who live there. From handwritten menus to Bib Gourmand picks, here’s how he finds food that truly tastes like a place.
Travel + Leisure rounded up chefs from Istanbul, Berlin, Stockholm and Athens to name eight European cities—Florence, Copenhagen, Paris, Barcelona, Istanbul, Athens, Berlin and Stockholm—worth traveling to purely for their food, framed not as a ranked competition but as a curated set of culinary identities. Each city gets a distinct angle from a local chef: Florence's market-to-street-food soul, Copenhagen's New Nordic/smørrebrød scene, Paris's layered gastronomic history, Barcelona's ingredient-provenance obsession, Istanbul's cultural crossroads cuisine, Athens's underrated modern Greek cooking, Berlin's immigrant-driven creative freedom, and Stockholm's nature-close, forager's palate. It's essentially a practical shortlist with specific restaurant and market recommendations for each stop, useful as a trip-planning reference rather than a ranked "best of" piece.
Regional barbecue in America splinters into a dozen distinct traditions rather than one cuisine, and the piece maps those differences pitmaster by pitmaster: Kansas City's sweet-savory dry rub and burnt ends, Memphis's dry versus wet ribs, North Carolina's whole-hog vinegar sauce versus Lexington's ketchup-based version, and Texas's brisket-forward, sauce-optional Central style. It also surfaces lesser-known traditions worth seeking out—Alabama's mayo-based white sauce, Hawaii's imu-cooked kalua pig, Chicago's indoor "aquarium smoker" rib tips, and Kentucky's smoked mutton with black dip—making it a useful reference for tracking down what to order in each region rather than assuming barbecue means one thing everywhere.
Fifteen coffees from 13 roasters across nine states earned the 2026 [[Good Food Awards]], which recognize exceptional flavor alongside rigorous standards for traceability, environmental stewardship, and equitable sourcing. Winners range from floral Ethiopian single‑origins to innovative processed lots and blends, and highlight long‑term producer partnerships and expert roasting. Notable honorees include [[Little Waves Coffee Roasters]] for its [[Rio Dulce Gesha, Cafe 1959]], two‑time winner [[Magnolia Coffee]], multi‑awardee [[Crimson Coffee]], and single winners such as [[Equator Coffees]], [[Linea Caffe]], [[Keia & Martyn’s Coffee]], [[Mikava]], and [[Boxcar Coffee Roasters]]. The awards, now administered within the [[Specialty Food Association]], emphasize seed‑to‑cup transparency and fair pay, underscoring how sourcing practices, farmer relationships, and thoughtful processing shape standout specialty coffees. North Carolina led with three winners, and eligibility covers waste management and Fair Trade–level pay.
[[Food & Wine]]’s 2026 [[Global Tastemakers Awards]] list spotlights ten destination dining rooms that marry personal storytelling and regional cuisines, recommending trips for exceptional meals. The list, compiled by industry experts and adjudicated by a Global Advisory Board, highlights spots like [[Kabawa]], a Caribbean-forward counter in New York, and Afro‑Caribbean [[Dogon]] in Washington, D.C., as well as intimate omakase at [[Hayato]] and Tamil Nadu–rooted fare at [[Semma]]. It also celebrates neighborhood powerhouses — from Denver’s Alma Fonda Fina and Austin’s [[Canje]] to Philadelphia’s [[Kalaya]], Portland’s [[Kann]], and San Francisco’s [[Mister Jiu's]] — that translate heritage into contemporary tasting menus. Across coasts and cuisines, the winners emphasize provenance, technique, and vibrant flavors worth planning travel around. Many have earned Michelin stars or James Beard recognition, underscoring both creativity and continued influence on American dining culture.
A Travel + Leisure travel guide to Holden Beach, North Carolina, written partly from personal childhood nostalgia and told through the perspective of a local third-generation Hobbs Realty operator. It profiles the barrier island as a deliberately unflashy, family-oriented alternative to busier Brunswick Islands destinations like Myrtle Beach, highlighting beachcombing for "sea biscuits," sunset cruises, Calabash-style seafood spots like Provision Company and Dock House, and vacation-rental-heavy lodging options. Worth keeping as a practical, locally-sourced itinerary and eating/staying reference rather than a broader trend or news piece.
A gardening guide that pushes back against the temptation to choose show-catalogue vegetables, arguing that reliability, yield and flavour matter more than novelty. It runs through ten specific low-fuss crops—vine tomatoes, mangetout, courgettes, chard, rhubarb, autumn raspberries, winter squash, kale, beetroot and French beans—naming tried-and-tested cultivars for each and giving concise sowing/spacing instructions. Worth keeping as a practical, cultivar-specific shortlist for planning an easier, more productive growing year rather than a general "how to garden" piece.
Food & Wine explores why restaurant pasta often tastes superior, tracing the difference to small, intentional steps chefs make: using high-quality ingredients like [[00 flour]] and [[Parmigiano-Reggiano]], fresh eggs and generous finishing fats such as [[butter]] or [[olive oil]]; cooking in lots of well-salted water; pulling noodles slightly underdone so they finish in the sauce; and rescuing starchy [[pasta water]] to bind and silkily thicken sauces. Chefs also transfer pasta directly from pot to pan, toss it with sauce to let flavors marry, and plate by twirling for a composed presentation. The article gathers practical tips from cooks and cookbook authors — including advice in [[The Pasta Book]] and observations from restaurants like [[Heirloom Fine Foods]] — so home cooks can replicate restaurant-quality results.
# Mexico's Best Cities Beyond the Capital Mexico City remains the cultural epicenter with over 150 museums and a packed annual calendar highlighted by Art Week in February, jacaranda season in March, and Day of the Dead festivities in October, but the country offers numerous other destinations equally worthy of exploration. Guadalajara has emerged as a rising creative hub hosting major art galleries and the influential International Book Fair, while also serving as the gateway to tequila distilleries and hosting the 2026 FIFA World Cup alongside Mexico City and Monterrey. Oaxaca, Mérida, La Paz, San Miguel de Allende, San Cristóbal de las Casas, Campeche, and Taxco each offer distinct experiences—from Oaxaca's exceptional culinary scene and pre-Hispanic archaeology to Mérida's slower pace and cenotes, Baja California's celebrated gastronomic offerings, colonial charm in San Miguel de Allende, Mayan heritage in San Cristóbal, coastal tranquility in Campeche, and silver craftsmanship in Taxco.
The Michelin Guide's 2025 expansion into the American South includes North Carolina, which earned significant recognition with one Michelin star, seven Bib Gourmand awards, and 39 recommended restaurants. The author toured four major North Carolina cities—Asheville, Charlotte, Raleigh, and Durham—to sample standout restaurants ranging from casual seafood counters and wine bars to fine-dining establishments, highlighting how the state offers diverse cuisines from Southern comfort food and Italian to Indian, Croatian, and Louisiana cooking. The restaurants showcase local Appalachian and Carolina ingredients while blending regional traditions with innovative techniques and international influences.
The piece lists the 2025 Eater Award winners across restaurants, bars, pop-ups, and related dining projects in multiple U.S. cities.
Digestivo is an Italian after-dinner spirit tradition distinct from aperitivo, typically served neat at room temperature after dessert to aid digestion while extending the social experience of dining. Regional varieties include grappa in Veneto, Cynar (artichoke-based amaro) in Venice, limoncello along the southern coast, Moscadello dessert wine in Tuscany, and sambuca in Rome, each with distinct flavors ranging from herbal and bitter to sweet, and many with roots in monastic medicine or ancient Roman remedies. The piece traces how these digestivi differ from aperitivi in alcohol content and sweetness, explains their regional significance across Italy, and describes traditional serving customs like the ammazzacaffè ritual of pairing grappa with espresso.
This guide surveys eleven liqueurs from around the world, tracing their origins from medieval herbal medicines through modern cocktail culture and offering descriptions of each drink's flavor profile and traditional or innovative serving methods. Each liqueur is presented with its country of origin, distinctive characteristics, and recommended ways to enjoy it—whether served neat, on ice, in cocktails, or in desserts. The piece emphasizes both classic options like Chambord and Pimm's and more adventurous choices like hibiscus liqueur and mastic, encouraging readers to explore beyond familiar brands.
Planning a trip to [[Greece]] means balancing ancient history, island life, and logistics: start in [[Athens]] for a day or two to see the [[Acropolis]] and local neighborhoods, then hop to islands like [[Santorini]], [[Mykonos]], [[Naxos]] or [[Paros]] depending on whether you want sunsets, nightlife, or quieter beaches. Travel during shoulder seasons (spring and fall) to avoid crowds; book popular ferries and inter-island flights in advance and reserve accommodations early in summer. Rent a car on larger islands such as [[Crete]] for inland exploration, savor tavernas and regional cuisine, and leave room for unplanned discoveries along the [[Aegean Sea]]. Practical tips include checking ferry timetables, packing sun protection, budgeting for peak-season prices, and allowing extra travel time between islands for a relaxed, well-paced itinerary, while being mindful of local customs and seasonal festivals.
Travel + Leisure's guide to eating and drinking rules Italians live by outlines the informal but firm customs that shape meals across [[Italy]], from when to order [[espresso]] to how to treat [[pasta]] and [[pizza]]. It explains mealtime structure—antipasti, primi, secondi—plus the role of the [[aperitivo]] hour, bread etiquette, and why regional pride determines ingredients and portioning. The piece covers social rules like declining offers politely, tipping norms, and the importance of savoring rather than rushing food, and it highlights gestures, seasonal produce, and local specialties such as [[prosciutto]] and [[olive oil]]. Practical tips help travelers respect traditions, find authentic experiences, and understand why certain behaviors that seem rude elsewhere are normal in Italian dining culture. It also advises on when to order wine versus water and how to approach markets and neighborhood trattorie to better connect with locals.
The Mediterranean diet emphasizes whole, plant-based foods—vegetables, fruits, legumes, whole grains, nuts, and olive oil—modeled after traditional eating habits in Greece and Italy during the 1960s, when these regions had notably low rates of heart disease, diabetes, and obesity. Extensive research shows the diet reduces cardiovascular disease risk by roughly 30%, lowers blood pressure and cholesterol, aids weight loss, and is more sustainable than restrictive fad diets because people actually stick to it long-term. The approach avoids processed foods, refined grains, processed meats, and artificial ingredients while allowing moderate amounts of fish, poultry, dairy, and eggs, with red meat consumed sparingly.
This guide breaks down the eight primal cuts of beef—chuck, brisket, shank, rib, plate, loin, flank, and round—explaining which parts of the cow each comes from and how that affects tenderness and flavor. For each primal, it describes the specific retail cuts available, their taste characteristics, and the best cooking methods, helping home cooks match their cut selection to appropriate preparation techniques. The overarching principle is that heavily-used muscles are tougher and benefit from slow cooking with liquid, while tender, expensive cuts from less-active areas are best prepared with dry heat methods.
This article is a guide to 24 of NYC's best milkshakes, featuring detailed descriptions of unique and classic shake offerings at establishments across the city. Each entry includes the shake name, the shop that serves it, a brief description of the flavor profile and preparation, and the restaurant's contact information and address. The selections range from nostalgic retro diners like Lexington Candy Shop to innovative creameries like Morgenstern's and Milk Bar, showcasing how milkshakes remain a cherished NYC tradition across different neighborhoods and price points.
This recipe shows how to make Greek gyros at home without a rotisserie by processing ground lamb and beef into a paste, baking it in a water bath, pressing it with weight, then slicing and pan-searing the meat until crispy. The detailed instructions cover everything from ingredient selection (emphasizing well-marbled meat to prevent dryness) through assembly with traditional toppings like tzatziki, tomatoes, and lettuce, plus storage and freezing tips for make-ahead meal prep.