#global-tastemakers-awards

#global-tastemakers-awards

Contrast is at the center of many popular culinary trends. There's also a strong emphasis on contrasting textures within a single baked good. For example, soft milk breads and laminated doughs that have been hard-baked create exciting combinations.

"Rao's is a special and intimate dining experience that has been passed down for generations. Creating Dinner Rush with American Express and Marriott needed to feel like a true extension of our own table."

"I'm certain some wonderful store-bought brands of duck confit may exist, but, in my experience, the homemade product is always more tender and moist."

Fresha, born Frescia Belmar, is nominally a jazz bassist, but her artistry transcends the form, moving effortlessly between jazz, rock, fusion, and R&B.

Frozen patties aren't the budget option they seem. A 16-ounce pack of organic grass-fed beef from Whole Foods on Amazon runs $9.99, which breaks down to $2.50 each, compared to $2 per patty for fresh ground beef.

Brands that are already developing nostalgic, holiday-inspired flavors are the ones best positioned to win when consumer demand shifts.

At Mirra, chefs Zubair Mohajir and Rishi Kumar fuse Indian and Mexican flavors, telling a story of immigration and the Indian diaspora through culture-melding dishes like chaas aguachile, where translucent slices of hamachi are served in a pool of cumin-scented buttermilk and lime juice.

Theo Clench's new restaurant IGNI will focus on seafood, with a menu that includes dishes like ember-cooked oysters and aged turbot on brioche, all cooked over fire and smoke.

The ruling is a long-overdue victory—not just for ducks and geese subjected to force-feeding, but for the democratic process itself.

Giacco's sets itself apart with a rotating line-up of chef residencies, changing every month to keep the menu fresh and provide opportunities for up-and-coming chefs.

The list of nominees is dominated by a new class of ambitious DC restaurants serving cuisines from Africa and the African diaspora in the Caribbean, including Elmina, Isla, and Marcus DC.

Miel on Warren Street in Fitzrovia is run by pastry chef Shaheen Peerbhai, who sources ingredients from France and is known for its striped hazelnut gianduja croissant.

These leadership changes are not just about new faces; they signify a shift towards culinary creativity that prioritizes sustainability, local sourcing, and unique flavor profiles. As industry leaders, these chefs are setting the stage for a culinary renaissance that will engage diners and elevate their dining experiences.

Chanel, Christian Louboutin and Hermès are names that are synonymous with luxury, signifying elegance, craftmanship and prestige. These brands often use subtle, mysterious signals to communicate their status - things like minimalist designs or the red sole on a Louboutin shoe. Often termed "quiet luxury", this trend is also seen in the world of high-end dining. This approach to luxury branding is aimed at creating a desire in consumers to learn these signals.

Back in 2024, after a reporting trip for a whiskey magazine, I got tired of drinking. Perhaps it was the sluggishness I felt each morning, or maybe it was the podcast I'd heard while traveling, which shared the news that one or two glasses of red wine was not, as we had long been told, healthy. Whatever the reason, I tossed in the daily drinking towel after that trip, figuring that going forward, I might only have a drink or two every now and again.