#inflight-dining

#inflight-dining

In 2023, Heinz addressed the scourge of the restaurant table known as 'ketchup fraud', in which restaurants replace the ketchup in spent Heinz squeezy bottles with cheaper brands.

The 1-2-1 Prestige Suites 2.0 offer much more privacy compared to Korean Air's older 2-3-2 business-class configuration, where many seats do not have direct aisle access.

Marisa Christensen, Holland America's associate vice president of food and beverage operations, directs guests to the line's Dive-In burger. 'It's made fresh to order, incredibly satisfying, and so easy to enjoy right after embarkation when you're settling in.'

"Our study confirmed that in an environment of loud noise, our sense of taste is compromised. Interestingly, this was specific to sweet and umami tastes, with sweet taste inhibited and umami taste significantly enhanced," Robin Dando, one of the study's authors, told the Cornell Chronicle after the study came out.

Rivaaz Hospitality Group is taking a bold step forward with the launch of its nationwide luxury catering division, aiming to bring the artistry of Indian and Mediterranean cuisine to events across the country.

In April 1976, SIA launched a trial on the Singapore-Sydney route with a Filipino trio called Los Amigos, who performed a 45-minute set covering 13 popular songs.

Volumes has quickly become a popular destination, known for its superb coffee and a lunch menu that keeps customers coming back. The atmosphere is vibrant, and the food offerings are diverse, catering to various tastes.

The flight, operated by Singapore Airlines, is one I'll never forget, and I'd do it again just to eat kaya toast once more.

Be specific about heat, because it should enhance flavor, not overpower it. Chili peppers are supposed to bring depth, smokiness, even sweetness - not just fire. Chipotles in adobo, for example, contain smoky, sweet, and spicy notes that pair beautifully with red meat dishes or as a saucy base for slow cooker chicken tinga.

This collaboration represents an unprecedented look at how we can elevate the inflight dining experience, bringing the culinary brilliance featured on Chef's Table to the skies. By partnering with United, we are turning a global culinary journey into a reality for millions of passengers.

The business-class tickets included access to the Star Alliance Lounge, which allowed me to spend some quiet time with my toddler before our flight. Instead of waiting near the crowded gate, we relaxed in comfortable armchairs and enjoyed a buffet spread with burgers, sandwiches, pastas, salads, and desserts.

One of the biggest mistakes passengers make is arriving at the bag drop or ticket counter with luggage that exceeds the airline limit, resulting in a mad dash to repack and shift items between bags.

Our guests continue to tell us they value greater flexibility in how they spend their time on board, and Express Dining was designed with that in mind. The cruise giant says that the new dining experience is designed to offer a freshly prepared multi-course dinner experience in under an hour for groups of six guests or fewer.

Now, imagine bringing that same thoughtful, modular approach to one of the most notoriously cramped dining experiences: airplane meals. That's exactly what BKID co has done with their System Tray design, and honestly, it's one of those ideas that makes you wonder why we didn't think of this sooner. The project takes the organizational genius behind Korean side dish service and reimagines it for the narrow, tray-table constrained world of in-flight dining.

Khan started Darjeeling Express as a pop-up at Soho pub The Sun & 13 Cantons in 2014 before taking on a permanent site in Kingly Court. She decided not to reopen there post-lockdown and chose instead to move the restaurant to a bigger site in Covent Garden, where she stayed until the summer of 2022. Following another pop-up stint, this time in west London, Khan moved Darjeeling Express back to Kingly Court at the beginning of 2023.

"airlines have really stepped up their game. I've spotted bottles on beverage carts that I'd have to hunt for on the ground, which tells me they're working with people who actually know wine. They have a captive audience at 35,000 feet, and they could easily rely on subpar offerings. So when an airline chooses to stock something genuinely good, it says a lot."

"with an incredibly fiery horseradish sauce I make." Brown went on to explain that the intense sauce in his upgraded shrimp cocktail served multiple purposes. Not only is a good sauce an integral part of the dish, but the kick of horseradish helps to keep nasal passages open, and the overall intensity of the sauce helps to counteract the palate-dulling effects of flight.

Singapore Airlines Singapore Airlines continues to set the benchmark for in-flight gastronomy. Its'Book the Cook ' program allows passengers to pre-select from a wide range of dishes created by its International Culinary Panel, including globally recognized chefs. Highlights include lobster thermidor, wagyu beef with truffle jus, and refined regional specialties. Paired with champagnes and wines that often retail for several hundred dollars per bottle, each course is presented on fine tableware, elevating the experience.

It's a subject that comes up with some regularity when frequent travelers discuss etiquette. On Reddit's r/travel forum, you can read a lengthy debate over this, with some flight crew members weighing in. (One takeaway: chocolate is often well-received.) A Condé Nast Travler article from 2019 pointed out that this is completely legal: "Flight attendants are allowed to receive small gifts from passengers," Cynthia Drescher wrote.

Whether spooned delicately onto porcelain, presented on ice beneath candlelight, or passed around at an intimate dinner party, those glossy pearls have long been shorthand for celebration, indulgence, and impeccable taste. Caviar has always belonged to the world of heightened moments, from champagne-soaked soirées on the French Riviera to late-night tastings in Parisian salons. Yet despite its storied reputation, it's not reserved solely for five-star dining rooms and private members' clubs.

We have a kitchen that we make things from scratch in the airport. You order garlic shrimp... they are not pre-made somewhere, they're cooked in the kitchen before you eat them. And you order your steak, and it's coming medium rare, and it's been cooked before you eat it,

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.

Food trends for 2026 include sweet-and-spicy flavors, as well as bite-sized menu items. Cabbage and Indian food are gaining popularity on fast-casual and restaurant menus. Value meals and nostalgic foods, such as chicken tenders, remain important for fast-food chains. The new year brings a fresh crop of food trends, from sweet-and-spicy sauces to the hottest new vegetable hitting menus. We looked at trend reports from Tastewise, Pinterest, Yelp, and more to identify nine of the biggest food trends you can expect to see in 2026.