Food news antipasto

Although the internet has negatively impacted many print publications, putting some out of business altogether, it hasn’t dampened the world of cookbooks. Despite having millions of recipes available at the click of a button, cookbook sales are still strong. Just when you think there couldn’t possibly be another must-have book, dozens come along that offer something fresh and exciting, whether it’s a new take on traditional comfort food or a fusion cuisine that breaks all the rules. Some cookbooks are downright groundbreaking in their scope and influence. The New York Times recently published a list of the 25 most influential cookbooks from the last 100 years, and I’ll bet you have several of these on your bookshelves. The list was assembled by a distinguished panel consisting of NYT Contributing Editor Jenny Comita; NYT Contributing Writer Ligaya Mishan; Ken Concepcion, co-owner of Now Serving in Los Angeles; author and chef Samin Nosrat; chef and owner of New York’s Superiority Burger, Brooks Headley; and editor and publisher Dawn Davis.

I recently purchased a bottle of honey that didn’t seem quite right. The way it poured and its wan coloring make me wonder if it is pure honey or if it has been diluted with something like corn syrup. If it did contain another kind of syrup, the sad truth is that would not be unusual. DNA tests conducted in the UK last month show that up to 90% of honey on supermarket shelves has been adulterated with cheaper sweeteners. The good news: if you are buying from a local beekeeper you are probably getting the real deal.

Returning to the theme of lists, Robb Report just released its annual list of the 50 most powerful people in American fine dining. This ranking showcases chefs and restaurateurs who have significantly influenced the culinary landscape in the US. There are relative newcomers like Mashama Bailey of The Grey, and Washington DC chef Ryan Ratino, alongside industry veterans such as Eric Ripert, Thomas Keller, and Alice Waters.

Okay, one more segment focusing on lists and I swear I’ll quit. This one is a series of gift guides from the folks at Eater, starting off with the best food gifts under $25 (that aren’t necessarily food). This is not a list of middling items like a tin of caramel corn, we are talking far-out, funky gifts like chicken slippers, a pasta Tarot deck, and a tomato-scented candle. Next up is the best food gifts under $50 with items like pistachio spread and asparagus-shaped – but thankfully not scented – candles. For the big spenders, there’s also a list of the best food gifts under $100. There you’ll find fancy teas, kitchen clogs, and trendy appliances for the favorite cook on your list (or you).

Sandwiches are hitting the big time in the UK. Restaurant-quality sammies abound, with people preordering to snag their favorites or standing in long queues waiting for the latest “it” sandwich. Some of this newfound popularity is due to – you guessed it – TikTok and other social media. Fraser Searle, who started his Sensational Sandwiches Instagram account two years ago which has amassed over 1.5 million followers, believes there’s a “sandwich renaissance. They’re a great platform for trying new combinations and pushing the boat out to make something familiar seem brand new.” Another internet sensation, Sandwich Sandwich, recently announced it was opening a second London location following the smashing success of its first shop.

Fans of Bonne Maman fruit preserves will be delighted to hear this news: the company has just released its first ready-to-bake pie fillings. There are three flavors – Apple, Blueberry, and Cherry – and the fillings come in cute reusable jars just like their smaller jelly, jam, and preserve counterparts. Unlike many ready-made pie fillings on the market, Bonne Maman’s chunky fillings don’t contain high fructose corn syrup or preservatives.