Food news antipasto

Fans of the FX series The Bear were delighted to learn that Season 3 of the show would be airing beginning on June 27. In addition, the smash hit has been renewed for a fourth season, which will begin filming soon. The network stated that this season will follow Carmy, Richie, and Sydney as “they do what it takes to elevate The Bear, their beef stand turned fine dining establishment, to the highest level, all while doing their best just to stay in business.”

You say potato, I say “yes, please.” The humble spud is probably the most popular vegetable in the world and for good reason, according to SBS Food and Adam Liaw’s The Cook Up. They dive into the many ways that potatoes can be prepared, ranging from baked in their jackets to a hot and sour shredded side dish to pureed into a soup and more.

Kitchen Arts and Letters bookstore in New York City recently announced the winner of its first Nach Waxman Prize for Food and Beverage Scholarship, named in honor of KAL’s late founder. The prize highlights a US-published book which invites the general public to seriously consider issues in culinary and beverage history, anthropology, sociology, linguistics, geography, and other fields of study. The winner was Rebecca May Johnson’s Small Fires: An Epic in the Kitchen.

Fans of Huy Fong brand of sriracha are again facing a shortage of the product. A severe drought has hit the growing area of the special jalapeno peppers that are the backbone of the fiery red sauce. Because the drought affects not only the yield but also the color of the peppers, Huy Fong is waiting for the next growing season before producing more product, and the company has cancelled all deliveries until at least September.

One of the biggest croissant crazes of the last year was the “giant croissant”, a behemoth created by French pastry chef Philippe Conticini. The larger than life version quickly became a TikTok sensation, which led writer Helen Coffey to lament that this and other style-over-substance social media crazes had reached the culinary mecca of Paris. “I can’t help but feel a wave of despair at the whole thing,” she said. “For if Paris, unofficial capital of dining snobbery, isn’t immune to the curse of the viral culinary trend, there seems little hope for the rest of the world.”