Latest news with #Food&Wine
Time Out
a day ago
- Business
- Time Out
Europe's first airport Five Guys is landing at London Heathrow Airport
Heathrow Terminal 5 is one of the best places in the world for airport grub. Yes, really – the restaurant experts at Food & Wine have said so. For fancy fliers, there's Gordon Ramsay Plane Food, the Fortnum and Mason Bar and La Belle Epoque and for the rest of us there are firm favourites like Wagamama, Itsu and good old Wetherspoons. So it only makes sense that T5 will be the very first airport terminal in Europe to get a Five Guys. Soon you'll be able to get your hands on a big fat oozing bacon cheeseburger right before your 6am flight to New York, if you want. The hub has been renamed 'Terminal Five Guys' to mark the momentous occasion. Expected to open late this year, Five Guys will be on the upper level of the terminal with around 90 seats for eating in, plus a takeaway option. It's opening times will align with the first and last flight of each day, so no one misses out, and will have ordering kiosks in six different languages. The American chain's breakfast options (egg, cheese or bacon sandwiches) will be available throughout the day, as will its classic burgers, hotdogs, boardwalk-style fries and milkshakes. It's been more than a decade since Five Guys first landed in the UK, with its first British branch opening in Covent Garden in 2013. John Eckbert, the CEO of Five Guys UK said: 'We are thrilled to be opening a brand new Five Guys at Heathrow Terminal 5 this year. Having opened over 170 restaurants across the UK since we first launched back in 2013, the brand has established itself as one of the nation's favourites for premium burgers. 'Now Five Guys is cementing itself at the UK's busiest travel hub; we are excited to be providing our delicious menu to travellers as part of their journeys.'
Yahoo
21-05-2025
- Yahoo
This Is America's Favorite Burger Chain, According to 119,000 Yelp Reviews
Yelp released a list of the top 25 burger chains in the U.S. based on user reviews, factoring in quality, speed, customization, and consistency. The rankings highlight regional preferences, with different chains topping the list in the West, Midwest, South, and Northeast. Only burger chains with 100-plus locations in multiple states were considered, using data from Yelp's vast archive of customer road trips and all-American burgers seemingly go hand-in-hand. If you're planning a cross-country excursion this year, we've got a few suggestions for stops along the way. Yelp just released a list of the top 25 burger chains in the entire country — and one viral burger joint has emerged as an overwhelming favorite. The ranking, published today in celebration of National Burger Day, seeks to quantify diners' favorite spots based on Yelp's extensive archive of visitor reviews. In-N-Out Burger, which boasts more than 119,000 reviews for its 400-plus locations, secured the top spot in Yelp's report. Known for its saucy, 'animal-style' fries and Double-Double burger stacks, In-N-Out has amassed a devoted following on social media over the years. The California-based restaurant, which has been serving burgers since 1948, attracts diners for reasons beyond social media hype, as Yelp trend expert Tara Lewis tells Food & Wine. 'Based on the reviews we're seeing, it has to do with the ingredients, drive-thru experience, and the not-so-secret 'secret' menu,' Lewis says. 'Of course, customization and consistency are big factors when it comes to this list, and I think In-N-Out does it really well. In the No. 2 spot is The Habit Burger Grill, a casual chain with locations on the West and East Coasts. It is the go-to for many diners thanks to its consistently high-quality chargrilled burgers, according to the report. Close behind is Shake Shack in third place, followed by Midwestern staple Culver's and Southern Californian favorite Islands Restaurants rounding out the top five. Related: Our 11 Best Veggie Burger Recipes Further down the list, fast-food staples like McDonald's and Burger King still made the top 20. The Golden Arches were ranked in the 17th spot, while Burger King was ranked No. 19. The restaurant review platform, which has been active since 2004, considered various criteria for this ranking. Their research team focused exclusively on burger chains with more than 100 locations and restaurants across multiple states. Eligible chains are also categorized under the 'burger' section on Yelp, according to the methodology. The research team included insights on the volume of reviews and positive elements — such as speed of service, quality, and customizations — that customers mention in their glowing ratings. 'You want to be able to access a burger that you know you're going to love regardless,' Lewis tells Food & Wine. 'When you look at the regionality, a lot of that has to do with accessibility and consistency of service. You know you're going to get delicious food every time, which taps into your nostalgia and the comfort food [element] of eating at a burger place.' Regional tastes vary significantly across the United States, according to Yelp's rankings. In the Midwest and South, Culver's has emerged as the top-rated burger chain, while folks in the Northeast seemingly prefer Shake Shack. Out West, In-N-Out Burger reigns supreme. While availability and accessibility play a role in the regional favorites — as some chains, like In-N-Out Burger, aren't available nationally — this data point also suggests differing tastes among American diners. Ready to branch out and try something new this summer? This ranking might be a good roadmap on where to Burger The Habit Burger Grill Shake Shack Culver's Islands Restaurants Freddy's Frozen Custard & Steakburgers Five Guys Burgers & Fries Wayback Burgers Mooyah Burgers, Fries & Shakes Red Robin Jack in the Box Cook Out BurgerFi Whataburger Wahlburgers Smashburger McDonald's Sonic Drive-In Burger King White Castle Fatburger Wendy's Carl's Jr. Checkers / Rally's Steak 'n ShakeRead the original article on Food & Wine
Yahoo
20-05-2025
- Health
- Yahoo
Bananas Could Be Wrecking Your Smoothie's Superpowers, Study Suggests
Bananas drastically reduce flavanol absorption in smoothies — by about 84% — due to their high levels of the enzyme polyphenol oxidase (PPO). Flavanols are important for healthy aging and mental health, with benefits seen especially in women, according to recent studies. To maximize flavanol intake, blend flavanol-rich fruits like berries with low-PPO ingredients such as pineapple, mango, oranges, or yogurt — and avoid bananas in the next time you go to make a smoothie, think long and hard about what you add to it. In May, SciTechDaily highlighted a study published in the journal Food and Function that examined how an enzyme called polyphenol oxidase (PPO) affects the absorption of flavan-3-ols, a subclass of flavanols, in the human body. This enzyme is critical as it causes fruits to turn brown, including bananas and apples. Flavanols are equally important for human health, as they help improve our overall well-being and can aid in aging gracefully. As Food & Wine recently explained, a 2025 study in the American Journal of Clinical Nutrition showed that individuals who consumed higher quantities of flavanols had a lower risk of frailty and a decreased risk of poor mental health as they age. The findings were more pronounced in women; however, men also experienced a net positive benefit. And because smoothies have long been a popular choice for health-conscious individuals seeking to consume a variety of fruits and vegetables, the researchers of the study aimed to test how different fruit combinations affect the absorption of key nutrients. Related: This Inexpensive Fruit Can Help Lower Your Blood Pressure Naturally, Study Suggests To investigate this, researchers recruited volunteers who were tasked with consuming smoothies with high PPO activity, including those containing bananas, and smoothies with low PPO fruits, such as mixed berries. Participants also took flavanol supplements in capsules to serve as a control. They then had their blood drawn to measure the difference. According to the findings, bananas may be doing more harm than good in that smoothie mix. The findings noted that drinking the banana smoothie drastically reduced the amount of flavonols the body absorbed, and not just by a little. It reduced absorption by about 84% compared to the groups that had the capsules or the berry smoothie. The reason, the team explained, is that PPO interacts with flavanols quickly, causing them to degrade and preventing them from entering your bloodstream. Perhaps most surprisingly, even when participants consumed flavanols separately from the banana smoothie (taking alternating sips of the berry smoothie) absorption was still negatively impacted. As for what you can take away from this study, it's that fruits like berries remain an excellent choice for your next blended drink. Perhaps you could simply enjoy that banana on its own as a snack later. Related: A Banana That Won't Brown So Fast? Scientists Just Made It Happen 'Smoothies are a popular way to pack fruit and vegetables into our morning routines. We know from previous studies that flavanols can be broken down by polyphenol oxidase. The extent of the effect from adding a single banana was still very surprising — it had enough polyphenol oxidase to destroy the vast majority of flavanols found in the berries," Gunter Kuhnle, a professor of nutrition and food science at the University of Reading and co-investigator of the study, said in a to punch up the flavanols even more? Kuhnle had the answer. 'If you want to boost your flavanol intake with a smoothie, you should combine flavanol-rich fruits like berries with foods that have a low polyphenol oxidase activity like pineapple, oranges, mango, or yogurt.' Read the original article on Food & Wine
Yahoo
19-05-2025
- Entertainment
- Yahoo
Alone in a New Country at 7, Hawa Hassan Turned Loss Into a Life Full of Purpose and Flavor
Welcome to Season 3, Episode 6 of Tinfoil Swans, a podcast from Food & Wine. New episodes drop every Tuesday. Listen and follow on: Apple Podcasts, Spotify, or wherever you Hawa Hassan was 5 years old, she was living in a refugee camp in Kenya. By seven, she was resettled in Seattle with a few other refugees from Somalia, waiting for her family to join her. Then the political climate changed, and she came to realize that they were never coming; she was on her own. The thing to know about Hassan is that she will always find the light in any situation and use it to guide the way forward for others. The author, host, entrepreneur, and chef joined Tinfoil Swans to talk about her stunning new cookbook, Setting a Place for Us, celebrating the lives of refugees; surviving as a kid far away from the world and family she'd known; how Doritos shaped her life; and the scent that transports her to her mother's kitchen. Related: 50 Years After the Fall of Saigon, a Daughter Finds Her Inheritance in the Kitchen Hawa Hassan is a James Beard Award-winning chef, TV host, entrepreneur, and author. She was born in Somalia and by the age of five, had relocated to a refugee camp in Kenya before being resettled in Seattle at the age of seven, without her immediate family. Her mission of cultural reconnection led her to create Basbaas, the first Somali line of condiments widely available in the United States, and to write the cookbook In Bibi's Kitchen, celebrating the recipes and stories of grandmothers from eight African nations. Her newest cookbook, Setting a Place for Us, continues this work, weaving her own personal narrative with the stories of displaced people from around the world, and sharing their recipes. She is the host of the shows Hawa at Home, Hawa in the Kitchen, and Spice of Life. Kat Kinsman is the executive features editor at Food & Wine, author of Hi, Anxiety: Life With a Bad Case of Nerves, host of Food & Wine's Gold Signal Award-winning podcast Tinfoil Swans, and founder of Chefs With Issues. Previously, she was the senior food & drinks editor at Extra Crispy, editor-in-chief and editor at large at Tasting Table, and the founding editor of CNN Eatocracy. She won a 2024 IACP Award for Narrative Food Writing With Recipes and a 2020 IACP Award for Personal Essay/Memoir, and has had work included in the 2020 and 2016 editions of The Best American Food Writing. She was nominated for a James Beard Broadcast Award in 2013, won a 2011 EPPY Award for Best Food Website with 1 million unique monthly visitors, and was a finalist in 2012 and 2013. She is a sought-after international keynote speaker and moderator on food culture and mental health in the hospitality industry, and is the former vice chair of the James Beard Journalism Committee. Related: How One Cambodian Refugee Started Southern California's Doughnut Empire "By five, my family was in one of the biggest and oldest refugee camps in the world. It's called Dadaab, and it's in a beach town in Mombasa. My parents were on the brink of a divorce and the night that we were leaving, the country was on the brink of a collapse. My mother had been with my father since she was 16, and she was ready to start life over so she took us to the camp and signed us up for resettlement. We had just a few suitcases of our clothes and things that my mother had deemed important. We had our own shelter and my mother immediately started to set up a goods store. She had some money from my father and used that money to buy dry goods. She really had an understanding of business and people and feelings, and she was adamant that people were not broke — they were just displaced." "Just as I have all of my life, I thought that the camp was another adventure. My mother did the same thing that she had in Mogadishu, where people would come to our house and drink tea and eat together. People were trying to figure out where to go next, how to get their kids back in school, how long we'd be there, should they move into the city of Nairobi or go abroad where their siblings were? There were ambassadors who were split from their families. The wife and the children might have been at the camp and the ambassador was in Egypt. There were a lot of conversations and a lot of tea and food being consumed at night. It was like one long sleepover." "My mother sent me to Seattle in 1993 because in the 'family' that was being sponsored, there was a space for a little girl. Originally, it was supposed to be someone else's daughter, but about a month before the interviewing process started with the United Nations Refugee Agency, the other girl's mother decided that she wasn't going to be coming. My mom said, 'My eldest daughter will go.' Her thought process at the time was, 'I'll be down one kid, I'll have four, and I'll get sponsorship for five of us.' When I got to Seattle, I was like, "Oh, any day now my family's coming, my family's coming, my family's coming, my family's coming.' Black Hawk Down happened. Sponsorship was stopped for the Somalis under the Clinton administration. My mother remarried a few years later. She sent her husband to Norway as a student, and he did family reunification for her. I was on the plane with nine other Somali people who were also being resettled with me. We were a 'family' and the father in the family dynamic was my grandfather's cousin. He came to be my father in America." "There was a lady who was living with us — like the mom of the family — who made all the same foods that we made at home. My job was really to clean up or cut vegetables or be her sidekick. After two years passed, she got married and moved away. It was me, the man who I'd come here with, and one other person in the house. That's when I was like, 'Oh, no one is coming. I'm going to eat pizza. I'm going to eat hot dogs. I'm going to get into Doritos.' That's what I did for a very long time. When I got to middle school, I rebelled a ton, and I started to assimilate. I started to play basketball. I took off my hijab. I had all sorts of after-school programming and before-school programming so that I wouldn't be at home. I was like, 'I have to make a life.' The man would give me an allowance every week, and then it was up to me how to use that allowance to buy myself food. Mr. Henry and his wife had a gas station on the corner of our block. I would walk there before school and after school, and I would get the same food every day — a hot dog link, a bag of Doritos for 25 cents, and a can of soda. I would eat that maybe twice a day, and then I would have lunch at school. I did that all through middle school." Related: How Celebrating Two Christmases Led This Refugee Family to Embrace New Life in America While Continuing Their Armenian Traditions "The smell of xawaash — a Somali spice that consists of cardamom, cumin, turmeric, cinnamon, and coriander toasted all together automatically makes a home smell a particular way. That was transformative, because it is exactly the same smell from all these years ago. Even in our home now, there are times where I'll wake up in the morning and I'll ask my husband, 'Do you smell that? It smells like my mom's house.' The smell of xawaash can literally center me right into my mom's home. Also, the smell of pasta sauce. There's a Somali suugo that we make with warm spices that can instantly make me feel like I'm in my mom's kitchen." "For a long time, people wanted me to do a memoir. I was like, 'No, I have to do this book about displacement first, because it's the next part of my story.' I am an African kid, but then in the world, I'm a displaced person. I'm an ex-refugee, and I want to tell that story from our perspective. I don't have any sad stories to tell. I wanted the book to be a celebration, a joy, a coming together to ask the tough questions. But also I wanted it to say, 'You decide how that conflict came to be. Use this as a gateway into doing more research — but here's some beautiful recipes. Here's some kind, smiley faces. Here are the people that you're hearing these stories about, in their own words.'" Related: Previous Episode: Romy Gill and the Slow Burn Book Food & Wine has led the conversation around food, drinks, and hospitality in America and around the world since 1978. Tinfoil Swans continues that legacy with a new series of intimate, informative, surprising, and uplifting interviews with the biggest names in the culinary industry and beyond, sharing never-before-heard stories about the successes, struggles, and fork-in-the-road moments that made these personalities who they are today. This season, you'll hear from icons and innovators like Roy Choi, Byron Gomez, Vikas Khanna, Romy Gill, Matthew Lillard, Ana and Lydia Castro, Laurie Woolever, Karen Akunowitz, Hawa Hassan, Dr. Arielle Johnson, Dr. Jessica B. Harris, Samin Nosrat, Curtis Stone, Kristen Kish, Padma Lakshmi, Ayesha Curry, Antoni Porowski, Run the Jewels, and other special guests going deep with host Kat Kinsman on their formative experiences; the dishes and meals that made them; their joys, doubts and dreams; and what's on the menu in the future. Tune in for a feast that'll feed your brain and soul — and plenty of wisdom and quotable morsels to savor. New episodes drop every Tuesday. Listen and follow on: Apple Podcasts, Spotify, or wherever you listen. These interview excerpts have been edited for clarity. Download the Transcript Editor's Note: The transcript for download does not go through our standard editorial process and may contain inaccuracies and grammatical errors. Read the original article on Food & Wine
Business Insider
14-05-2025
- Business Insider
I tried Anthony Bourdain's favorite egg sandwich, which cost $2 from a Japanese convenience store. I wish the US had such tasty, cheap options.
It was my first trip to Japan from the US, so I did plenty of research about must-try foods. Oysters in Hiroshima. Kaiseki meals in Kyoto. Egg salad from a convenience store? During my research, tamago sandos popped up again and again. They're sold in restaurants, vending machines, and convenience stores, or konbini. Dutch and Portuguese traders introduced bread to Japan in the 16th century, and Western-influenced sandwiches became more popular during the Meiji Era in the late 19th century, per Tasting Table. Japanese chefs soon adapted sandwiches to add their own culinary style, flavors, and techniques. My friend swore by the 7-Eleven version, but I wanted to try Lawson's. Lawson started in Ohio in 1939 and opened stores in Japan beginning in 1975. Only two stores remain in the US, both in Hawaii. Sandwiches from both 7-Eleven and Lawson have their fans, and you can find dupe recipes from Food & Wine, Tasting Table, and more. Paradise. Utopia. These are the words people use to describe the bounty to be found in 7-Eleven, Lawson, and FamilyMart, the three major convenience store chains in Japan. Estimates put the number of konbini at around 56,000, The Guardian reported in 2024. They offer a huge variety of items, from underwear to face masks to alcohol. It's the wealth of fresh, prepared foods that sets them apart from their US counterparts. It was around 10 a.m. on a Sunday, and the egg sandwiches were nearly all gone from the shelves. There were plenty of potato salad options left, though. Tuna and egg and ham and egg options were also available. My sandwich expired two days after I bought it, at 11 p.m., according to its label. Milk bread and Kewpie mayo are the keys to a great egg sandwich. Fluffy and lightly flavored, milk bread, or shokupan, adds a touch of sweetness. Bon Appétit compared its softness to white bread but with more fat. The sandwiches are crustless, cut into perfect squishy triangles. Those trying to replicate the sandwich in the US typically use Kewpie mayo. The Japanese brand uses an extra egg yolk, several types of vinegar, and MSG, per Tasting Table. The result is a creamy, rich sauce that's a little different from other types of mayo, though the US version doesn't contain MSG. I paired it with a café au lait and bottled water, all for under $4. There was no shortage of canned coffees and other beverages available in to-go cups. The latter came with straws to pierce through the foil tops. After buying my items, I tasted the sandwich. The bread was soft and springy, while the filling was rich with a touch of tanginess. When I got back to the US, I checked out the sandwich options in my local 7-Eleven. There was a small cooler with a few options, including an egg salad. It cost $5.29, more than double what I paid in Tokyo. Since its "best by" date was the same day, I decided to skip trying it. It wasn't my favorite tamago sando I had in Japan, but I'd definitely eat one again. In Kyoto, I usually spent breakfast at sit-down restaurants that invariably had incredible, creamy egg sandwiches and perfectly brewed coffee. I was able to enjoy a leisurely meal while planning out my agenda for a day of sightseeing. When you're late for work or rushing to the airport, though, stores like 7-Eleven and Lawson can't be beat for a speedy, inexpensive option.
