When the Impossible Burger launched quietly in upscale restaurants a few years ago, the coverage was mostly positive, with some reviewers even calling it the… Read More »Meatless meat is becoming mainstream — and it’s sparking a backlash
Lucky’s Noble BBQ exploration of Wagyu FI (Wagyu-Angus Breed) from America and Japan, highlighting Lucky’s Famous Red Spiced BBQ Short Rib, Bacon and Long Rib… Read More »Wagyu Beef Exploration – Lucky’s @ Tender Restaurant @ Luxor Casino Las Vegas
The Impossible Whopper sold at Burger King — with the tagline “100% Whopper, 0% beef” — looks just like a juicy beef burger. It is… Read More »Is the New Meat Any Better Than the Old Meat?
Who decides what a cut of beef should be called—and how do we get more people to eat them? October 1st, 2019by Marilyn Noble A few… Read More »Heard of books, butlers, lifters, or flat irons? Spoiler alert: They’re all the same steak.
Barry Callebaut has debuted the world’s first chocolate made with the entire cacao fruit in San Francisco, including its nutrient-dense peel and fruity pulp juice.… Read More »Barry Callebaut Unveils World’s First Chocolate Made With Entire Cacao Fruit
California, Texas and New York will become their own regions for the competition, reflecting shifts in population and dining. The James Beard Foundation is shaking… Read More »The James Beard Awards Redraws Its Map
A deadly fungus is spreading through banana plantations, and the cloned bananas we eat are defenseless. In labs around the world, scientists are trying… Read More »Scientist are racing to re-engineer the banana before it’s gone forever
The beekeepers who help pollinate some 70% of the world’s crops charge $435 million for their services each year in the U.S. alone. One way… Read More »Making Better Worker Bees
Eco-friendly Ōra King salmon from New Zealand is rapidly becoming a chef’s favorite. When it comes to luxury fish, tuna rules. It’s the star of… Read More »This Salmon Is the Wagyu Beef of the Seafood World
The idea sounded gimmicky to Hilary Henderson, chef de cuisine at Wolfgang Puck’s CUT in Beverly Hills. Angus cattle from a couple of hours north… Read More »Why ‘Carrot-Fed’ Might Be the Next Big Thing in Beef