Food news antipasto

Yesterday we learned the winners of the James Beard Broadcast and Media Awards, but another set of honors still awaits. The Restaurant and Chef awards will be given Monday evening in Chicago. We provided a glimpse into the 2026 nominees who had written cookbooks when they were announced back in January (which seems like not very long ago, but also a lifetime ago for some reason). Once the winners are released I will add a link to the winners here, so check back Monday evening.

Croissants get their name from their shape, but these days, crescents are about the only shape that you won’t find wearing these delicious laminated layers. Chefs are experimenting with dozens of permutations and riffs on croissants, as Liz Grossman of Flavor and the Menu explains. Thinking inside the box, pastry chefs have created croissant cubes that encase breakfast goodies in a new spin on the breakfast sandwich, while others are adding new flavors to the dough itself. There seems to be no limit to the creativity – which annoys some croissant purists.

Beer has been around for centuries, but have you ever wondered what one would have tasted like a couple hundred years ago? Talea Beer Co. offers that opportunity with its newly-released Liberty Lager. The beer is based on a handwritten recipe that George Washington penned during his time as a colonel in the Virginia militia. Liberty Lager, as you may have guessed, is being launched as the US celebrates its 250th birthday on July 4, and is part of a partnership between Talea Beer Co. and the New York Public Library.]

In honor of Pride Month, Civil Eats published an interview with author Erik Piepenburg about his 2025 book Dining Out, which explores the multifaceted role of restaurants in the LGBTQIA+ community. In the interview, Piepenburg shares “thoughts about his book, what defines gay restaurants, how these spaces are evolving, and their critical role in the LGBTQ+ community throughout history as places of nourishment.”

If you missed Starbucks “Bearista Cup” last fall, you have a second chance to get one. The coffee chain has just released a soccer-themed Bearista Cup just in time for the FIFA World Cup. The glass cup is shaped like a bear and sports a hat that looks like a soccer ball. It comes with a green and white-striped straw and a matching scarf. It’s un-bear-ably cute.

Vinegar, just like any other pantry staple, has a finite shelf life. It seems like it keeps forever, but it degrades in flavor and even acidity over time, especially if it isn’t properly stored. Vinegar expert Michael Harlan Turkell offers advice on the best way to store vinegar, depending on what type it is. Unpasteurized vinegars should always be kept in the refrigerator, he says, while pasteurized vinegars (what most people have) can be kept in a cool, dark place – although refrigeration is a good idea if you have the room for it. His best advice is to only buy small bottles if you don’t use it that often, to keep it from oxidizing and dulling its flavor.