The Sentinel

Top Business HEADLINES

Mouthfeel joins flavor as a food industry focus to satisfy consumers craving extra texture

The food and beverage industry is experiencing a significant shift toward prioritizing mouthfeel and complex textures to meet rising consumer demand for sensory engagement.

More Business headlines

Betty Liu’s Sesame-Cumin Chicken is double-fried for flavor and crispiness

Aurora restaurants Annette, Dân Dã honored in latest Colorado Michelin guide

The apple pie (inspired by mom, of course) became the symbolic food of a nation

Mushy, but in a good way: golf fans enjoy Dutch snacks at the Solheim Cup

Why the versatile PB&J remains king of the lunchbox after 125 years

Pure colorado

New shows and festivities on tap across the weekend at 120th annual Arapahoe County Fair

Win a Family 4-Pack to the Arapahoe County Fair from the Aurora Sentinel

SENTINEL MUSE: Fire up the festivals this weekend, it’s curtain up on all kinds of events

GO GLOBAL — Vacation across the planet for free on one Saturday afternoon in Aurora

Aurora Highlands launches art-centric Market in the Park festival series Saturday

SENTINEL MUSE: Summer’s back and so are Havana Street Night Markets

Something went wrong. Please refresh the page and/or try again.

Dining

Pearl-shaped bubble foods are adding pop to all kinds of menus

Breakfast is booming at US restaurants. Is it also contributing to high egg prices?

It’s eggnog season. The boozy beverage dates back to medieval England but remains a holiday hit

Simple fixes give after-dinner cocktails some holiday flair. Here are 5 recipes from the pros

Throwing a dinner party is a way to connect. Rookies, don’t be intimidated

Turkey wants to regulate Germany’s beloved döner kebab street food

Something went wrong. Please refresh the page and/or try again.

American buffet

When lunch is the main event, here’s a ‘Greek Out’ take on halibut and halloumi skewers

A Kentucky man with a meat allergy was craving a burger. So he got into ostrich farming

Ceviche gets a roasted twist with habanero in Alexa Soto’s ‘Plantas’ cookbook

How international supermarkets can break up a dinner rut without costing a fortune

How to make crispy Buffalo chicken tacos with collard slaw and a protein-packed ranch dressing

Bryan Voltaggio’s makes his lobster rolls with a flavor-boosting soak

Something went wrong. Please refresh the page and/or try again.

Drink

Extreme heat is reshaping Italy’s sparkling wine industry with early harvests and nighttime picking

Extreme heat and climate change have forced Franciacorta winemakers, including Berlucchi, to begin harvesting grapes ten days earlier than expected to preserve quality.

August 12, 2026

Pamela Anderson recommends Watermelon Granita for a cool, no-fuss summer dessert

August 12, 2026

The latest thing in cocktails is spicy and savory. Tips and recipes for home bartenders

July 24, 2026

Japanese beetle advances through northern Italy’s vineyards and orchards, frustrating farmers

July 21, 2026

For a soothing cup of herbal tea, here’s how to grow and prepare your own herbs

July 10, 2026July 10, 2026

REcipes

Once shaped by court rituals, China’s imperial cuisine lives on today

Beijing’s Fangshan Restaurant preserves China’s imperial culinary heritage by utilizing traditional manual techniques to recreate historical dishes like the “dream pastry” associated with Empress Dowager Cixi.

August 19, 2026

A simple no-cook tomato sauce for peak summer heat, from Meryl Feinstein

August 3, 2026

Kat Lieu uses black sesame and miso for an Asian spin on Rice Krispie Treats

July 28, 2026

This smoky, fire-kissed beef tenderloin with herb butter comes from Canal House

July 22, 2026

Take advantage of okra’s slime to make pillowy Summer Vegetable Scallion Pancakes

July 14, 2026

Tidbits

Butter me up: Paris gets its first boutique devoted to France’s favorite fat

A new boutique in Paris called Le Butter Shop has opened, offering more than 30 varieties of specialty butter from various French regions to curious tourists and locals alike.

Read our big scoop: Ice-cream cones, the ingenious invention of American immigrants

Tracing the evolution of the ice cream cone from 18th-century luxury to modern convenience, the history of this popular treat includes innovations like Italian edible molds and the accidental invention of cornucopias at the 1904 St. Louis World’s Fair.

Copenhagen’s famed Noma restaurant to reopen without founder Redzepi at helm

Denmark’s iconic Noma restaurant is set to reopen on August 5 under new leadership following allegations of abuse against founder René Redzepi.

With a historic 3 Michelin stars, a Mexican restaurant in San Francisco defies stereotypes

Chef Val Cantù and his team at San Francisco’s Californios earned a historic third Michelin star, making it the first Mexican restaurant in the world to achieve the distinction.

Once the preserve of elite chefs, sushi-making can be fun

Sushi making is becoming more accessible to people around the world, as chef Tsuneo Suzuki teaches step-by-step instructions to make sushi at the Tokyo Sushi School.

Star of Japanese hit series ‘The Solitary Gourmet’ hopes to share its joy of eating

“The drama is about a man just eating food,” Matsushige said during a news conference in Tokyo on Thursday marking the start of the latest season. “But the simple notion of ‘delicious’ can go beyond the differences of language or ethnicity, something everyone can easily relate to.”

Something went wrong. Please refresh the page and/or try again.

Top Business HEADLINES

More Business headlines

Pure colorado

Dining

American buffet

Drink

REcipes

Tidbits

Never miss a thing