Category: News

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London restaurants hike up corkage fee on customers for BYO

LONDON RESTAURANTS DITCH BYO WINE, SLAPS £100 CORKAGE FEE ON CUSTOMERS

In a move that has left many in the culinary world reeling, London restaurants have begun to hike up their corkage fees in an effort to boost profits. Once upon a time, bringing one’s own wine to a restaurant was seen as a sign of sophistication and a way to enjoy a special bottle without breaking the bank. Continue reading London restaurants hike up corkage fee on customers for BYO

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Can insects become the next food frontier

The Bug-Eating Challenge: Can Insects Become the Next Food Frontier?

In a world where sustainability and food security are increasingly pressing concerns, the humble insect is being touted as a potential game-changer. From cricket-laced laksa to grasshopper salads, chefs and researchers around the globe are exploring the culinary potential of entomophagy – the practice of eating insects. Continue reading Can insects become the next food frontier

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Revolutionizing kitchen appliances with smartphone control

Smart Kitchen Revolution: 5 Remotely Operable Appliances from Top US Brands

As we continue to push the boundaries of innovation in our daily lives, the concept of remotely operated kitchen appliances has become an exciting and practical reality. Gone are the days when you had to physically interact with each appliance to cook a meal or prepare a snack. Continue reading Revolutionizing kitchen appliances with smartphone control

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How tap water filtration can save you money

The Dark Side of Tap Water: How Advanced Filtration Can Save You Money and the Planet

As we go about our daily lives, it’s easy to overlook the simple things – like the water coming out of our taps. We take it for granted, assuming that it’s safe and pure. Continue reading How tap water filtration can save you money

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How fungi can change the culinary landscape

Revolutionizing Food Waste: How Fungi Can Change the Culinary Landscape

In a groundbreaking turn of events, University of California, Berkeley’s Vayu Hill-Maini has been pushing the boundaries of culinary innovation by harnessing the power of fungi to transform food waste into edible and nutritious dishes. This revolutionary research has far-reaching implications for the food industry, from reducing environmental impact to creating new and exotic flavors. Continue reading How fungi can change the culinary landscape