“Would you rather eat chocolate-flavored shit or shit-flavored chocolate?”
The chairman of the Asian Catering Federation has warned that chef shortages, rising costs, and changing customer tastes could spell the end of 17,000 Indian restaurants.
At Suquet, on France’s Aubrac Plateau, and at Toya, on Japan’s Hokkaido island, chef Sébastien Bras has embraced isolation to fuel his creativity and develop unique cuisine.
The restaurant industry has faced increasingly debilitating labor shortages over the last few years, and a rise in ICE raids on restaurants would almost certainly serve to exacerbate the issue.
Critics of Rayo’s proposal (at least the ones willing to write on local news stations’ Facebook pages) are balling their tiny fists and saying that tacos ain’t ‘Merican the way that chili is.
Not all farm animals that have already lived their productive years have to head straight for the slaughterhouse—some go to peaceful retirement homes to live out their golden years.
I Don’t Care Bar and Grill is quite possibly the most aptly named restaurant in the history of man.
Developed by packaging company It’s Fresh, the small squares of paper absorb ethylene—the ripening hormone in fruit—to slow down the maturation process and keep produce fresh for longer.
The school’s menu, which was posted on February 16 “in celebration of Black History Month,” featured fried chicken, sautéed spinach, mac and cheese, sweet potato casserole, and cornbread, foods historically associated with racial stereotypes around the African-American community.
According to new figures from market analysts Kantar Worldpanel, UK sales of shop-bought pizza have risen to almost £1 billion. Bottom line: you probably eat a lot of frozen pizza.
“I was kind of hoping they’d sue us. A frivolous lawsuit would be amazing!”
Two scientists from the Federal University of Rio Grande, in Brazil, have developed a flour made of cockroaches that contains 40 percent more protein than the normal wheat flour.
Pope Francis is on a crusade to preserve one of the last bastions of “togetherness and solidarity” in our depraved world, and he’ll be damned if he’s going to let emojis and right swipes get in the way of a good meal.
Questions like ‘Why is my breakfast porridge brown?’ and ‘What is this mushy stuff in the meat-free patties?’ arose in my mind. The answers, I would later learn, are: carob, a vegan substitute for chocolate; and weeks-old pasta, sliced and fried.
There’s word going around that milk has been nefariously co-opted and transformed into the preeminent symbol of both Neo-Nazis and the “alt-right”
Restitution will be made in that lowliest of currencies: the gift certificate.
Intrigued by a recent tirade against Hawaiian pizza, MUNCHIES reached out to President Guðni Th. Jóhannesson of Iceland to find out what he really meant.
Can acting prowess be transitively passed on through a piece of printer paper?
In a lot of ways, a locker room is a foul-smelling parallel universe to the kitchen.
Foodie poseurs are coming out of the woodwork these days talking a big game about the nuances of food. It’s more than just a word on your Facebook profile or the way you pronounce prosciutto.
But will it really solve the global hunger crisis?
The Francesinha is essentially just slabs of bread stuffed with meat and cheese, but Portuguese chefs are reluctant to share their technique.
And yes, they’re referring to this benefit as “Paw-Ternity Leave.”
The history of American pizza needs to be rewritten