Pickles are having a very visible moment. From pickle chips and pickle beer to pickle marshmallows, flavored cheese spreads, and a growing list of pickle-themed accessories, the briny snack has become hard to avoid. According to the report, the trend has even spilled into novelty items like lip gloss, perfume, purses, shirts, and a pricey pickle ring.

The article points to both social media and food-industry trend chasing as major forces behind the surge. One pickle company executive says the craze keeps getting bigger each year, while a pickle author suggests platforms like Instagram have helped push the flavor into the spotlight. FoodNavigator reported that pickle-flavored product sales rose nearly 34%, reaching about $490 million compared with the year before.

The boom has also made its way behind the bar. Some venues are using pickle juice in cocktails because of its vinegar, garlic, and salty qualities, which can add depth and cut sweetness. A pickle margarita at one San Diego hotel has been a strong seller, and a San Francisco bar recently introduced a dirty Manhattan built with pickle juice, house-made pickle brine, rye whiskey, and tamarind vermouth.

Still, not every pickle experiment works. The report says a viral idea pairing frozen pickles with Sauvignon Blanc did not fare well in testing, with the wine and pickle acidity clashing rather than complementing each other. Even so, the piece suggests there is still plenty of room to enjoy the current pickle wave, especially in cocktails and other savory uses, as long as the flavor is applied with some restraint.

Source: bonappetit.com

The post Pickle Everything? The Flavor’s Big Moment Is Hard to Miss appeared first on toppoptoday.com.

Figuring out what to eat for lunch can feel like a daily obstacle, whether you’re heading to the office, eating between meetings at home, or trying to stretch last night’s dinner into another meal. According to the report, the answer does not have to be elaborate: lunch can be a bowl, a sandwich, a cold snack plate, or simply a smart way to repurpose what is already in the fridge.

The collection pulls together easy recipes, flexible formulas, and last-minute backups that work across different schedules and appetites. It spans grain bowls, handhelds, no-cook options, vegetable-forward meals, pasta and noodle dishes, soups and stews, egg-based lunches, and ideas built around leftovers. Some are meant to be prepared ahead, while others come together quickly or taste best cold, which makes them useful for packed lunches and low-effort midday eating alike.

Among the bowl options are combinations like spicy tuna with rice and crunchy vegetables, chicken and cucumber rice bowls, lentil-and-barley salad with harissa and fennel, tofu with miso-tahini and avocado, and a crispy chickpea grain bowl with miso-jalapeño tahini dressing. The list also includes confetti rice with broccoli, feta, herbs, almonds, and golden raisins, plus ideas built around roasted vegetables, kimchi fried rice, and salmon served over grains with greens and herbs. The sandwich section ranges from a meatless smashroom sandwich and tuna melt variations to a California-style veggie sandwich, a Green Goddess crunch sandwich, a giant beans-and-cheese hoagie, breakfast sandwiches adapted for lunch, and a PB&J upgrade with pecan-miso butter and raspberry-rose jam.

For days when turning on the stove feels like too much, the no-cook section offers grab-and-go choices such as spicy tuna onigiri, pickle dip with chips and vegetables, curried peanut dip with eggs or shrimp, cream cheese and green olives on soft bread, hummus with crunchy dippers, and simple snack-board-style lunches built from deli meat or tofu, cheese, and crackers. The report also points to a chickpea mash dressed with briny, spicy, and creamy ingredients as another flexible fallback. Taken together, the ideas are designed to make lunch feel less like a chore and more like a practical, satisfying part of the day.

Source: bonappetit.com

The post 92 Easy Lunch Ideas for Work, Home, and Meal Prep appeared first on toppoptoday.com.

For anyone who treats a button-up as a year-round uniform, the right shirt has to do a lot of heavy lifting. It should feel crisp without being rigid, sit in a relaxed shape without losing structure, and move easily from polished to casual. In the warmer months especially, that balance can make all the difference when getting dressed for the office, brunch, errands, or even a quick stop at the grocery store.

According to the report, the standout choice here is the Sézane Max Shirt in Casual White. Made in Portugal from 100% cotton, it is described as landing between refined and easygoing. The shirt has a substantial feel that is heavier than linen but lighter than a classic Oxford, along with a loose fit, a slight A-line shape, and a slightly oversized cut. Details like mother-of-pearl buttons and a longer shirttail hem add to its polished finish.

The appeal also comes from how many ways it can be worn. The shirt is presented as equally suited to trousers and loafers as it is thrown on over a swimsuit. It is also available in 15 colors and patterns, including tartan, denim, and a marina print, and Sézane offers complimentary embroidery with up to 10 characters. The white version is priced at $125, while the very light denim version is listed at $130.

In the context of food, dining, and everyday style, the shirt’s versatility makes it feel especially fitting for picnics, shopping trips, and other casual outings where comfort and presentation both matter. It is the kind of piece that can anchor a wardrobe without feeling boring, which explains why it keeps showing up as a favorite among button-up loyalists.

Source: bonappetit.com

The post Why the Sézane Max Shirt Is the Button-Up That Fits Every Foodie Errand appeared first on toppoptoday.com.

A cult-favorite tofu sandwich at Carlucci’s Italian bakery in Salt Lake City has stayed on the menu for more than 20 years, even after the bakery has tried to swap it out for other vegetarian options. According to the report, customers have pushed back every time, making the marinated tofu a fixture rather than a temporary special.

The appeal starts with a simple marinade built from balsamic vinaigrette, soy sauce, and garlic. The bakery also adds a house-made balsamic dressing, then lets extra-firm tofu soak for a couple of days. The result is tofu with a savory, tangy flavor and browned edges, while the center stays soft and tender. It’s served in a sandwich with vegetables and mozzarella, but the tofu itself is what keeps fans coming back.

The article notes that the same tofu works well in more than one format. It can be added to salads, grain bowls, noodles, tacos, or stir-fries, and the leftover marinade can be used as a dressing. For a home-cook version, the recipe swaps in store-bought balsamic vinaigrette and shortens the marinating time to fit a busy schedule.

To make it, the tofu is drained, gently squeezed to remove excess water, then broken into rough chunks or cut into more even pieces before being coated in the marinade. After refrigerating for 12 to 48 hours, it’s baked at 375°F until deeply golden brown. The recipe yields 2 to 4 servings and takes about 15 minutes of active time, plus marinating.

Source: bonappetit.com

The post The 3-Ingredient Tofu Marinade That Keeps a Salt Lake City Bakery’s Sandwich on the Menu appeared first on toppoptoday.com.

Eggplant may be best known for Parmesan, but the vegetable can do a lot more than anchor a breaded, cheesy bake. According to the report, its soft texture and mild flavor make it a natural fit for everything from fast weeknight dinners to more elaborate dishes for guests. It can turn silky in a stew, meaty in pasta, creamy in dips, or crisp and golden when cooked just right.

The roundup highlights recipes that use eggplant in a wide range of styles and cuisines. There are classics like pasta alla Norma and ratatouille, along with dishes such as bulgogi-style eggplant, Japanese eggplant with cashews and chiles, and eggplant tortas milanesa. Several recipes pair eggplant with other vegetables in casseroles and baked pastas, while others lean into bold flavors with pork, tofu, sausage, or beef.

Seasonality also plays a role in the selection. Globe eggplants are easy to find throughout the year, while Japanese, Italian, and fairy-tale varieties are more common in summer and early fall. The report also notes that salting is still worth considering, not because modern eggplants are especially bitter, but because drawing out moisture can improve browning and texture.

Whether the goal is a hearty vegetarian main, a side dish, a snack, or a dinner-party centerpiece, the collection presents eggplant as a flexible ingredient with plenty of range. It appears in frittatas, rice bowls, one-pot pastas, baked casseroles, and even in a hiyayakko-style dish served over tofu, showing how easily it adapts to different meals and cooking approaches.

Source: bonappetit.com

The post 19 Eggplant Recipes That Move Beyond Parmesan appeared first on toppoptoday.com.

Gochujang is a cornerstone of Korean cooking, giving dishes like tteokbokki, dakgalbi, and bibimbap their signature sweet-savory heat. But according to the report, its role goes well beyond tradition. The thick fermented paste can be stirred into marinades, whisked into sauces and soups, or blended with ingredients like butter, mayonnaise, or cream to add instant depth.

The collection spans a wide range of meals and styles, including fast weeknight dinners, noodle bowls, bubbling stews, sandwiches, grilled meats, and vegetable sides. Because brands vary in spice level, the report notes that it helps to taste as you cook and adjust as needed. It also distinguishes gochujang from gochugaru, which is a Korean red pepper powder rather than a fermented paste.

From chicken and tofu to noodles and vegetables

Among the recipes highlighted are a 20-minute chicken stir-fry with green beans and scallions, tofu braised in gochujang and soy sauce, a tteokbokki-inspired gnocchi dish, and cheesy buldak with rice cakes and mozzarella. There are also kimchi udon, sloppy joes, baked cauliflower with a sticky glaze, steak wraps, slow-roasted chicken, and sweet potatoes topped with seasoned turkey.

The list continues with gochujang-sesame noodles, dakgalbi, kimchi jjigae, spicy kimchi sujebi, sulguk, and gochujang-braised chicken served with crispy rice. Together, the recipes show how one ingredient can move easily from comforting Korean classics to playful weeknight dinners with big flavor.

Source: bonappetit.com

The post 47 Gochujang Recipes That Bring Bold Heat to Dinner appeared first on toppoptoday.com.

Protein pasta has become a practical shortcut for anyone who wants a quick dinner with a little more staying power, but not every box delivers on taste or texture. According to the report, one food writer tested seven popular varieties, ranging from bean-only noodles to blends that mix legumes with wheat, to see whether any of them could truly satisfy a regular pasta craving.

The clear winner overall was Banza Wheat Protein Pasta. Unlike the brand’s original chickpea-only pasta, this newer version uses semolina flour as its first ingredient, which gives it a more familiar chewy bite and a milder flavor. The pasta also includes chickpeas, wheat protein, and pea protein, bringing it to 13 grams of protein per serving. The tradeoff is that it is not gluten-free and costs a bit more than some other options.

For the pasta that tasted most like standard pantry pasta, Barilla Protein+ came out on top. The report notes that it has been on shelves for more than 20 years and stood out for its classic al dente texture and lack of any strange aftertaste. Made mainly with semolina and durum wheat flour, it also includes lentil flour, pea protein, chickpea flour, barley flour, and spelt flour, along with added vitamins and minerals. At 10 grams of protein per serving, it has the lowest protein count of the group, but it is also the most affordable and widely available.

The editors’ pick was Brami, which rounded out the top three standouts in the taste test. While most protein pastas were described as acceptable but not especially close to the real thing, these three were the ones the writer said would be worth buying again. The article’s broader takeaway is that the category has moved beyond older bean-only formulas, with many brands now using blends of legumes, plant proteins, and wheat to improve both nutrition and texture.

Source: bonappetit.com

The post After Tasting 7 Protein Pastas, One Came Closest to the Real Thing appeared first on toppoptoday.com.

Eater has rolled out a new feature in its app that lets diners exchange restaurant notes, adding a more personal layer to the usual listings and recommendations. Rather than limiting users to basics like hours or whether a place is cash only, the app now highlights the kind of specific observations that can help explain why a spot stands out.

According to the report, the feature is designed to surface the kind of vivid, practical details Eater editors already look for in their own coverage. That can mean anything from a restaurant’s atmosphere to whether it is a good choice for taking visiting family members. The app also includes more venues than before, and notes left by users can help signal to editors which lesser-known bars, taco stands, and other neighborhood spots deserve attention.

The article also shared a handful of recent staff notes to show how the feature works in practice. Those included praise for Thai Diner in New York City, where one editor singled out the chicken liver with roti, cabbage rolls, and seafood tower, along with the breakfast sandwich. Other notes highlighted Tiki on 18th in Washington, D.C., OyBar in Los Angeles, Chappie’s in the Catskills, Nodoguro in Portland, and J.P. Graziano Grocery in Chicago, with comments focused on standout dishes, atmosphere, and the appeal of the experience overall.

Beyond the individual recommendations, the feature is meant to make the app feel more useful for people looking for restaurant advice with personality. Eater says users can download the app to explore the notes for themselves and add their own impressions as they discover new places.

Source: eater.com

The post Eater’s App Adds a New Way to Share Restaurant Notes appeared first on toppoptoday.com.

A small barbecue restaurant in Grand Prairie, Texas, is gearing up for an unusually busy summer as FIFA’s 2026 World Cup brings millions of visitors to the area. According to the report, Zavala’s Barbecue is staying open for 30 days in a row, which the business says is a record stretch for the operation.

The workload is enormous. The team is preparing 20,000 pounds of brisket, along with hundreds of pounds of sausage, to keep up with the crowds. Each week, about 200 beef briskets are trimmed, coated in a dry rub, and smoked. The seasoning is kept simple, relying on salt and pepper to help define the restaurant’s brisket.

Sausage production is also running all day long. Roughly 250 pounds of links are made in-house and begin hitting the grill at 4 a.m. Once they reach the restaurant’s preferred snappy bite, they are plunged into ice water. Carnitas are handled in a different way: they’re grilled for hours, then returned to the smoker with coke and oranges for another three hours until the meat becomes tender enough to pull apart.

Owner Joe Zavala says the operation depends on teamwork across six smokers, with everyone watching temperatures and fire conditions to keep the barbecue consistent. He says that shared attention helps hold the whole crew accountable. Alongside the food, the restaurant is also leaning on the kind of Texas hospitality that has long defined its appeal, now on a much larger scale as World Cup visitors stream into town.

Source: eater.com

The post A Texas Barbecue Spot Is Smoking 20,000 Pounds of Brisket for World Cup Crowds appeared first on toppoptoday.com.

The James Beard Awards may be approaching a major geographic shift. According to the report, the James Beard Foundation is now considering new host cities for the awards program, with the next location set to begin in 2029. Chicago has hosted the ceremony since 2015, and over that span the event has become closely tied to the city’s food identity.

That long relationship is tied to a contract that runs through 2028. After that, the foundation will need a new home for one of the culinary world’s most visible honors. The awards draw chefs, bartenders, and other food professionals to the host city each year, and the report notes that the event has become an important part of Chicago’s broader cultural and economic profile.

There is also a financial incentive for the next city in line. According to reporting shared by the James Beard Foundation, the awards generate $8.3 million in direct spending and more than $1 million in state and local tax revenue. That kind of impact helps explain why cities may be eager to compete for the prestige and tourism boost that come with hosting the ceremony.

For now, Chicago remains the awards’ longtime stage, but the search for a new host suggests a transition is coming. If the foundation does move the event, the change would mark the end of a partnership that has lasted more than a decade and helped make the James Beard Awards feel almost inseparable from the city itself.

Source: bonappetit.com

The post Could the James Beard Awards Move Out of Chicago After 2028? appeared first on toppoptoday.com.

Pickles are having a very visible moment. From pickle chips and pickle beer to pickle marshmallows, flavored cheese spreads, and a growing list of pickle-themed accessories, the briny snack has become hard to avoid. According to the report, the trend has even spilled into novelty items like lip gloss, perfume, purses, shirts, and a pricey pickle ring.

The article points to both social media and food-industry trend chasing as major forces behind the surge. One pickle company executive says the craze keeps getting bigger each year, while a pickle author suggests platforms like Instagram have helped push the flavor into the spotlight. FoodNavigator reported that pickle-flavored product sales rose nearly 34%, reaching about $490 million compared with the year before.

The boom has also made its way behind the bar. Some venues are using pickle juice in cocktails because of its vinegar, garlic, and salty qualities, which can add depth and cut sweetness. A pickle margarita at one San Diego hotel has been a strong seller, and a San Francisco bar recently introduced a dirty Manhattan built with pickle juice, house-made pickle brine, rye whiskey, and tamarind vermouth.

Still, not every pickle experiment works. The report says a viral idea pairing frozen pickles with Sauvignon Blanc did not fare well in testing, with the wine and pickle acidity clashing rather than complementing each other. Even so, the piece suggests there is still plenty of room to enjoy the current pickle wave, especially in cocktails and other savory uses, as long as the flavor is applied with some restraint.

Source: bonappetit.com

The post Pickle Everything? The Flavor’s Big Moment Is Hard to Miss appeared first on toppoptoday.com.

Figuring out what to eat for lunch can feel like a daily obstacle, whether you’re heading to the office, eating between meetings at home, or trying to stretch last night’s dinner into another meal. According to the report, the answer does not have to be elaborate: lunch can be a bowl, a sandwich, a cold snack plate, or simply a smart way to repurpose what is already in the fridge.

The collection pulls together easy recipes, flexible formulas, and last-minute backups that work across different schedules and appetites. It spans grain bowls, handhelds, no-cook options, vegetable-forward meals, pasta and noodle dishes, soups and stews, egg-based lunches, and ideas built around leftovers. Some are meant to be prepared ahead, while others come together quickly or taste best cold, which makes them useful for packed lunches and low-effort midday eating alike.

Among the bowl options are combinations like spicy tuna with rice and crunchy vegetables, chicken and cucumber rice bowls, lentil-and-barley salad with harissa and fennel, tofu with miso-tahini and avocado, and a crispy chickpea grain bowl with miso-jalapeño tahini dressing. The list also includes confetti rice with broccoli, feta, herbs, almonds, and golden raisins, plus ideas built around roasted vegetables, kimchi fried rice, and salmon served over grains with greens and herbs. The sandwich section ranges from a meatless smashroom sandwich and tuna melt variations to a California-style veggie sandwich, a Green Goddess crunch sandwich, a giant beans-and-cheese hoagie, breakfast sandwiches adapted for lunch, and a PB&J upgrade with pecan-miso butter and raspberry-rose jam.

For days when turning on the stove feels like too much, the no-cook section offers grab-and-go choices such as spicy tuna onigiri, pickle dip with chips and vegetables, curried peanut dip with eggs or shrimp, cream cheese and green olives on soft bread, hummus with crunchy dippers, and simple snack-board-style lunches built from deli meat or tofu, cheese, and crackers. The report also points to a chickpea mash dressed with briny, spicy, and creamy ingredients as another flexible fallback. Taken together, the ideas are designed to make lunch feel less like a chore and more like a practical, satisfying part of the day.

Source: bonappetit.com

The post 92 Easy Lunch Ideas for Work, Home, and Meal Prep appeared first on toppoptoday.com.

For anyone who treats a button-up as a year-round uniform, the right shirt has to do a lot of heavy lifting. It should feel crisp without being rigid, sit in a relaxed shape without losing structure, and move easily from polished to casual. In the warmer months especially, that balance can make all the difference when getting dressed for the office, brunch, errands, or even a quick stop at the grocery store.

According to the report, the standout choice here is the Sézane Max Shirt in Casual White. Made in Portugal from 100% cotton, it is described as landing between refined and easygoing. The shirt has a substantial feel that is heavier than linen but lighter than a classic Oxford, along with a loose fit, a slight A-line shape, and a slightly oversized cut. Details like mother-of-pearl buttons and a longer shirttail hem add to its polished finish.

The appeal also comes from how many ways it can be worn. The shirt is presented as equally suited to trousers and loafers as it is thrown on over a swimsuit. It is also available in 15 colors and patterns, including tartan, denim, and a marina print, and Sézane offers complimentary embroidery with up to 10 characters. The white version is priced at $125, while the very light denim version is listed at $130.

In the context of food, dining, and everyday style, the shirt’s versatility makes it feel especially fitting for picnics, shopping trips, and other casual outings where comfort and presentation both matter. It is the kind of piece that can anchor a wardrobe without feeling boring, which explains why it keeps showing up as a favorite among button-up loyalists.

Source: bonappetit.com

The post Why the Sézane Max Shirt Is the Button-Up That Fits Every Foodie Errand appeared first on toppoptoday.com.

A cult-favorite tofu sandwich at Carlucci’s Italian bakery in Salt Lake City has stayed on the menu for more than 20 years, even after the bakery has tried to swap it out for other vegetarian options. According to the report, customers have pushed back every time, making the marinated tofu a fixture rather than a temporary special.

The appeal starts with a simple marinade built from balsamic vinaigrette, soy sauce, and garlic. The bakery also adds a house-made balsamic dressing, then lets extra-firm tofu soak for a couple of days. The result is tofu with a savory, tangy flavor and browned edges, while the center stays soft and tender. It’s served in a sandwich with vegetables and mozzarella, but the tofu itself is what keeps fans coming back.

The article notes that the same tofu works well in more than one format. It can be added to salads, grain bowls, noodles, tacos, or stir-fries, and the leftover marinade can be used as a dressing. For a home-cook version, the recipe swaps in store-bought balsamic vinaigrette and shortens the marinating time to fit a busy schedule.

To make it, the tofu is drained, gently squeezed to remove excess water, then broken into rough chunks or cut into more even pieces before being coated in the marinade. After refrigerating for 12 to 48 hours, it’s baked at 375°F until deeply golden brown. The recipe yields 2 to 4 servings and takes about 15 minutes of active time, plus marinating.

Source: bonappetit.com

The post The 3-Ingredient Tofu Marinade That Keeps a Salt Lake City Bakery’s Sandwich on the Menu appeared first on toppoptoday.com.

Eggplant may be best known for Parmesan, but the vegetable can do a lot more than anchor a breaded, cheesy bake. According to the report, its soft texture and mild flavor make it a natural fit for everything from fast weeknight dinners to more elaborate dishes for guests. It can turn silky in a stew, meaty in pasta, creamy in dips, or crisp and golden when cooked just right.

The roundup highlights recipes that use eggplant in a wide range of styles and cuisines. There are classics like pasta alla Norma and ratatouille, along with dishes such as bulgogi-style eggplant, Japanese eggplant with cashews and chiles, and eggplant tortas milanesa. Several recipes pair eggplant with other vegetables in casseroles and baked pastas, while others lean into bold flavors with pork, tofu, sausage, or beef.

Seasonality also plays a role in the selection. Globe eggplants are easy to find throughout the year, while Japanese, Italian, and fairy-tale varieties are more common in summer and early fall. The report also notes that salting is still worth considering, not because modern eggplants are especially bitter, but because drawing out moisture can improve browning and texture.

Whether the goal is a hearty vegetarian main, a side dish, a snack, or a dinner-party centerpiece, the collection presents eggplant as a flexible ingredient with plenty of range. It appears in frittatas, rice bowls, one-pot pastas, baked casseroles, and even in a hiyayakko-style dish served over tofu, showing how easily it adapts to different meals and cooking approaches.

Source: bonappetit.com

The post 19 Eggplant Recipes That Move Beyond Parmesan appeared first on toppoptoday.com.

Gochujang is a cornerstone of Korean cooking, giving dishes like tteokbokki, dakgalbi, and bibimbap their signature sweet-savory heat. But according to the report, its role goes well beyond tradition. The thick fermented paste can be stirred into marinades, whisked into sauces and soups, or blended with ingredients like butter, mayonnaise, or cream to add instant depth.

The collection spans a wide range of meals and styles, including fast weeknight dinners, noodle bowls, bubbling stews, sandwiches, grilled meats, and vegetable sides. Because brands vary in spice level, the report notes that it helps to taste as you cook and adjust as needed. It also distinguishes gochujang from gochugaru, which is a Korean red pepper powder rather than a fermented paste.

From chicken and tofu to noodles and vegetables

Among the recipes highlighted are a 20-minute chicken stir-fry with green beans and scallions, tofu braised in gochujang and soy sauce, a tteokbokki-inspired gnocchi dish, and cheesy buldak with rice cakes and mozzarella. There are also kimchi udon, sloppy joes, baked cauliflower with a sticky glaze, steak wraps, slow-roasted chicken, and sweet potatoes topped with seasoned turkey.

The list continues with gochujang-sesame noodles, dakgalbi, kimchi jjigae, spicy kimchi sujebi, sulguk, and gochujang-braised chicken served with crispy rice. Together, the recipes show how one ingredient can move easily from comforting Korean classics to playful weeknight dinners with big flavor.

Source: bonappetit.com

The post 47 Gochujang Recipes That Bring Bold Heat to Dinner appeared first on toppoptoday.com.

Protein pasta has become a practical shortcut for anyone who wants a quick dinner with a little more staying power, but not every box delivers on taste or texture. According to the report, one food writer tested seven popular varieties, ranging from bean-only noodles to blends that mix legumes with wheat, to see whether any of them could truly satisfy a regular pasta craving.

The clear winner overall was Banza Wheat Protein Pasta. Unlike the brand’s original chickpea-only pasta, this newer version uses semolina flour as its first ingredient, which gives it a more familiar chewy bite and a milder flavor. The pasta also includes chickpeas, wheat protein, and pea protein, bringing it to 13 grams of protein per serving. The tradeoff is that it is not gluten-free and costs a bit more than some other options.

For the pasta that tasted most like standard pantry pasta, Barilla Protein+ came out on top. The report notes that it has been on shelves for more than 20 years and stood out for its classic al dente texture and lack of any strange aftertaste. Made mainly with semolina and durum wheat flour, it also includes lentil flour, pea protein, chickpea flour, barley flour, and spelt flour, along with added vitamins and minerals. At 10 grams of protein per serving, it has the lowest protein count of the group, but it is also the most affordable and widely available.

The editors’ pick was Brami, which rounded out the top three standouts in the taste test. While most protein pastas were described as acceptable but not especially close to the real thing, these three were the ones the writer said would be worth buying again. The article’s broader takeaway is that the category has moved beyond older bean-only formulas, with many brands now using blends of legumes, plant proteins, and wheat to improve both nutrition and texture.

Source: bonappetit.com

The post After Tasting 7 Protein Pastas, One Came Closest to the Real Thing appeared first on toppoptoday.com.

Eater has rolled out a new feature in its app that lets diners exchange restaurant notes, adding a more personal layer to the usual listings and recommendations. Rather than limiting users to basics like hours or whether a place is cash only, the app now highlights the kind of specific observations that can help explain why a spot stands out.

According to the report, the feature is designed to surface the kind of vivid, practical details Eater editors already look for in their own coverage. That can mean anything from a restaurant’s atmosphere to whether it is a good choice for taking visiting family members. The app also includes more venues than before, and notes left by users can help signal to editors which lesser-known bars, taco stands, and other neighborhood spots deserve attention.

The article also shared a handful of recent staff notes to show how the feature works in practice. Those included praise for Thai Diner in New York City, where one editor singled out the chicken liver with roti, cabbage rolls, and seafood tower, along with the breakfast sandwich. Other notes highlighted Tiki on 18th in Washington, D.C., OyBar in Los Angeles, Chappie’s in the Catskills, Nodoguro in Portland, and J.P. Graziano Grocery in Chicago, with comments focused on standout dishes, atmosphere, and the appeal of the experience overall.

Beyond the individual recommendations, the feature is meant to make the app feel more useful for people looking for restaurant advice with personality. Eater says users can download the app to explore the notes for themselves and add their own impressions as they discover new places.

Source: eater.com

The post Eater’s App Adds a New Way to Share Restaurant Notes appeared first on toppoptoday.com.

A small barbecue restaurant in Grand Prairie, Texas, is gearing up for an unusually busy summer as FIFA’s 2026 World Cup brings millions of visitors to the area. According to the report, Zavala’s Barbecue is staying open for 30 days in a row, which the business says is a record stretch for the operation.

The workload is enormous. The team is preparing 20,000 pounds of brisket, along with hundreds of pounds of sausage, to keep up with the crowds. Each week, about 200 beef briskets are trimmed, coated in a dry rub, and smoked. The seasoning is kept simple, relying on salt and pepper to help define the restaurant’s brisket.

Sausage production is also running all day long. Roughly 250 pounds of links are made in-house and begin hitting the grill at 4 a.m. Once they reach the restaurant’s preferred snappy bite, they are plunged into ice water. Carnitas are handled in a different way: they’re grilled for hours, then returned to the smoker with coke and oranges for another three hours until the meat becomes tender enough to pull apart.

Owner Joe Zavala says the operation depends on teamwork across six smokers, with everyone watching temperatures and fire conditions to keep the barbecue consistent. He says that shared attention helps hold the whole crew accountable. Alongside the food, the restaurant is also leaning on the kind of Texas hospitality that has long defined its appeal, now on a much larger scale as World Cup visitors stream into town.

Source: eater.com

The post A Texas Barbecue Spot Is Smoking 20,000 Pounds of Brisket for World Cup Crowds appeared first on toppoptoday.com.

The James Beard Awards may be approaching a major geographic shift. According to the report, the James Beard Foundation is now considering new host cities for the awards program, with the next location set to begin in 2029. Chicago has hosted the ceremony since 2015, and over that span the event has become closely tied to the city’s food identity.

That long relationship is tied to a contract that runs through 2028. After that, the foundation will need a new home for one of the culinary world’s most visible honors. The awards draw chefs, bartenders, and other food professionals to the host city each year, and the report notes that the event has become an important part of Chicago’s broader cultural and economic profile.

There is also a financial incentive for the next city in line. According to reporting shared by the James Beard Foundation, the awards generate $8.3 million in direct spending and more than $1 million in state and local tax revenue. That kind of impact helps explain why cities may be eager to compete for the prestige and tourism boost that come with hosting the ceremony.

For now, Chicago remains the awards’ longtime stage, but the search for a new host suggests a transition is coming. If the foundation does move the event, the change would mark the end of a partnership that has lasted more than a decade and helped make the James Beard Awards feel almost inseparable from the city itself.

Source: bonappetit.com

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