John Cox

Blogs · @wyome

Tagged food · everything

Eater

The ‘Tavern-Style’ Pizza Takeover | Eater

This Eater piece traces the spread of Midwestern tavern-style pizza, the thin, cracker-crisp, party-cut pie from Chicago, St. Louis, and Milwaukee, as it moves into restaurants across the country. It argues that the style's appeal lies less in the pizza itself than in the convivial, lived-in tavern atmosphere it evokes, using examples like Proof in Portland, Ops in New York, and Bar Next Door in Los Angeles to show how operators are reinterpreting a regional nostalgia for a wider audience.

Permalink foodrestaurants

www.texasmonthly.com

The Top 50 Texas BBQ Joints: 2025 Edition

Texas barbecue has improved so dramatically since Franklin Barbecue's 2009 opening that Texas Monthly's barbecue editor faced an unprecedented challenge: 120 contenders worthy of the magazine's top-50 list, compared to only slightly more than 50 in previous years. The transformation reflects the democratization of excellence—first-rate brisket and house-made sausage are now commonplace rather than rare—while pitmasters increasingly experiment with global influences, from smoked koobideh sausage to Korean beef ribs to jerk chicken. The resulting rankings showcase a Texas barbecue landscape that honors both traditional smokehouse mastery and bold culinary innovation, with only 7 joints from the 2013 list making this year's rankings.

Permalink foodrestaurantstexasbarbecue

www.theguardian.com

20 of the best food tours around the world

This article is a guide to food tours across multiple cities worldwide, each led by knowledgeable local guides who emphasize cultural storytelling and authentic culinary experiences over tourist traps. Rather than merely sampling dishes, these tours prioritize connections with the people behind the food—producers, chefs, and vendors—revealing how history, immigration, and local commerce have shaped each city's gastronomic identity. From Porto's convivial neighborhood drop-ins to Naples' artisan bakeries, Bangkok's side-street markets to Lima's port seafood, the tours range from budget-friendly street food walks to immersive cooking classes in historic palaces.

Permalink foodrestaurantstravellife

sushiuniversity.jp

Types of sushi | Basic Sushi Knowledge

A sprawling taxonomy piece that catalogues Japanese sushi types far beyond nigiri, walking through hosomaki, futomaki, gunkan maki, chirashi, inarizushi, and dozens of obscure regional variants like funazushi, kaburazushi, and hobazushi, alongside their historical origins and regional quirks (Kanto versus Kansai differences in particular). It also traces how sushi rolls mutated abroad—California, Philadelphia, Dragon, and dozens of other Western inventions—and clears up persistent confusions, like sashimi not actually being sushi, or eel versus conger eel in unakyu/anakyu rolls. Worth keeping as a reference for decoding menu names and settling arguments about what "real" sushi includes.

Permalink foodjapanese

www.cntraveller.com

How to spend three days in Porto

This travel guide presents a meticulously curated three-day itinerary for Porto, balancing the city's historic landmarks—from the blue-tiled Capela das Almas to baroque churches and the iconic Dom Luis bridge—with its contemporary renaissance of Michelin-starred restaurants, literary festivals, and newly opened boutique hotels. Beyond the standard tourist sites like Lello bookshop and the Ribeira district, it highlights lesser-known gems including the Serralves Museum designed by Pritzker Prize-winning architect Siza Vieira, contemporary Portuguese dining at restaurants like Pedro Lemos and Cozinha das Flores, and vibrant neighborhoods where locals actually eat and drink. The piece conveys Porto as a city that successfully marries centuries of cultural heritage with modern creativity, offering everything from artisanal markets and vintage-style shops to cutting-edge cocktail bars and art galleries.

Permalink foodarchitecturerestaurantstravel

www.seriouseats.com

How to Make Fermented Hot Sauce

Tim Chin explains how to make nuanced, shelf-stable [[fermented hot sauce]] at home by walking through ingredient selection, preparation, fermentation methods, and food-safety considerations. He contrasts vinegar-based sauces with fermented approaches like [[Sriracha]] and [[Tabasco]], emphasizing fermentation’s ability to transform heat into layered sour, funky, and fruity esters through lactic acid bacteria activity. The guide details choosing and prepping [[chile peppers]] (fresh vs dried, skin and wall thickness, seeds and membranes), balancing heat with fruits or vegetables, and whether to use a salt [[brine]], a chopped mash, or a hybrid. Practical techniques include packing vessels, using an [[airlock]] to exclude oxygen, recommended salt concentrations and temperatures, monitoring pH or taste, aging options, and final processing and storage for consistent, flavorful sauces. He also explains capsaicin behavior in fat, acid, and alcohol and recommends tasting peppers before fermenting.

Permalink foodrecipescookingfermentation

www.goodhousekeeping.com

20 Best Snacks for People with Diabetes, According to Registered Dietitians

This article presents a comprehensive list of 20 snack options recommended by registered dietitians for people with diabetes or prediabetes, emphasizing foods high in protein, fiber, and healthy fats that help stabilize blood sugar levels. Each snack includes expert commentary explaining its nutritional benefits and practical tips for preparation or pairing—such as roasted chickpeas with spices, Greek yogurt, nuts, eggs, and plant-based options like hummus and edamame. The dietitians also emphasize that blood sugar-friendly eating doesn't require sacrificing cultural or traditional foods, encouraging people to enjoy flavorful snacks while maintaining stable glucose levels.

Permalink foodnutritionrecipeshealth

www.foodandwine.com

Trump Officials Swear by the ‘Sauerkraut Diet’ — but Does It Actually Work?

The so-called [[sauerkraut]] diet, created by [[Sean O’Mara]], is a lifestyle plan popular with several members of President Trump’s Cabinet and highlighted in the [[Wall Street Journal]], centered on fermented foods, [[grass-fed meat]], extended fasting, brief high‑intensity workouts, and other hormetic practices. Advocates claim the regimen restores the gut microbiome, boosts immunity, and can trigger GLP‑1–related weight effects; doctors report common weight loss but emphasize the evidence is limited. Nutrition experts place value on fermented foods for microbiome diversity and reduced inflammation, yet warn the meat‑heavy approach can raise LDL cholesterol in susceptible people and fermented products can be high in sodium. The article summarizes existing small studies, offers fermented‑food shopping guidance, and underscores that the diet’s long‑term risks and benefits remain insufficiently studied. Readers should consult clinicians before making major dietary changes.

Permalink foodnutritionhealthweight loss

Eater Nola

Where to Get a Great Muffuletta in and Around New Orleans

The muffuletta, a plate-sized Italian American sandwich layered with cured meats, cheese, and olive salad on a seeded loaf, originated in 1906 when Salvatore Lupo at Central Grocery created it as a convenient lunch for Sicilian workers in New Orleans's heavily Italian immigrant neighborhood. The piece traces the sandwich's history and cultural significance while providing a curated guide to where to find the best versions throughout the New Orleans area, from the original Central Grocery to modern variations at spots like Porgy's and Napoleon House.

Permalink foodhistoryrestaurantssandwiches

The Takeout

11 Best Family-Owned Pizza Joints Across The US

This article profiles ten exceptional family-owned pizzerias across the United States, highlighting establishments where recipes and techniques have been passed down through generations or represent the personal vision of dedicated pizza craftspeople. Each pizzeria is featured with details about its history, signature style, and what makes it distinctive—from Frank Pepe's legendary white clam pizza in Connecticut to King Dough's naturally fermented Neapolitan pies in Indiana to Papa's Tomato Pies, the oldest continuously family-run pizzeria in America. The selections were determined through national award rankings, expert food critic reviews, and social media recognition from loyal local customers.

Permalink foodrestaurantsunited states

WIRED

This Man Has a Cult Internet Following Over His Olive Garden Lifetime Pasta Pass | WIRED

Braden Sinclair is one of only 50 people ever to win an Olive Garden Lifetime Pasta Pass, a no-expiration card earned in 2019 that grants him unlimited pasta, breadsticks, and soup or salad—a distinction he's documented obsessively on his website Lifetimepastapass.com, which tracks his 112 visits, 152 bowls eaten, and nearly $1,900 in meal value since winning, while letting internet strangers vote on what he orders next. Though he's been a devoted Olive Garden fan since childhood (he even has a tattoo of the chain's cheese grater), the pass has proven somewhat isolating, as the pandemic prevented Olive Garden from connecting the 50 winners and few of his friends share his enthusiasm for repeat visits to the restaurant.

Permalink foodrestaurantsentertainmentlifestyle

Food & Wine

Wirecutter: Reviews for the Real World

The Best Bacon

Wirecutter's taste-tested panel of 22 bacon brands across multiple categories, evaluating them for appearance, texture, and flavor using blind tastings and standardized cooking methods. Aldi's Appleton Farms emerged as the top overall pick for its nuanced hardwood-smoked flavor and balanced texture at just $4 per pound, while other standouts included Target's Market Pantry for pure pork flavor, Applegate Organics for organic simplicity, North Country Smokehouse for refined artisanal quality, True Story for distinctive nutty heritage pork, and Snake River Farms for substantial, meal-worthy slabs. The guide also explains different bacon types, cuts, and smoking methods to help readers choose based on their preferences and budget.

Permalink foodcookingwirecutterbacon

Food & Wine

Food & Wine

ynetglobal

Travel for the food: 8 European cities every food lover should visit

Travel + Leisure rounded up chefs from Istanbul, Berlin, Stockholm and Athens to name eight European cities—Florence, Copenhagen, Paris, Barcelona, Istanbul, Athens, Berlin and Stockholm—worth traveling to purely for their food, framed not as a ranked competition but as a curated set of culinary identities. Each city gets a distinct angle from a local chef: Florence's market-to-street-food soul, Copenhagen's New Nordic/smørrebrød scene, Paris's layered gastronomic history, Barcelona's ingredient-provenance obsession, Istanbul's cultural crossroads cuisine, Athens's underrated modern Greek cooking, Berlin's immigrant-driven creative freedom, and Stockholm's nature-close, forager's palate. It's essentially a practical shortlist with specific restaurant and market recommendations for each stop, useful as a trip-planning reference rather than a ranked "best of" piece.

Permalink foodrestaurantstraveleurope

Taste of Home

The United States of Barbecue: A Regional Guide

Regional barbecue in America splinters into a dozen distinct traditions rather than one cuisine, and the piece maps those differences pitmaster by pitmaster: Kansas City's sweet-savory dry rub and burnt ends, Memphis's dry versus wet ribs, North Carolina's whole-hog vinegar sauce versus Lexington's ketchup-based version, and Texas's brisket-forward, sauce-optional Central style. It also surfaces lesser-known traditions worth seeking out—Alabama's mayo-based white sauce, Hawaii's imu-cooked kalua pig, Chicago's indoor "aquarium smoker" rib tips, and Kentucky's smoked mutton with black dip—making it a useful reference for tracking down what to order in each region rather than assuming barbecue means one thing everywhere.

Permalink foodsouthern livingbarbecue

www.foodandwine.com

The Top 15 Coffees of 2026, According to the Good Food Awards

Fifteen coffees from 13 roasters across nine states earned the 2026 [[Good Food Awards]], which recognize exceptional flavor alongside rigorous standards for traceability, environmental stewardship, and equitable sourcing. Winners range from floral Ethiopian single‑origins to innovative processed lots and blends, and highlight long‑term producer partnerships and expert roasting. Notable honorees include [[Little Waves Coffee Roasters]] for its [[Rio Dulce Gesha, Cafe 1959]], two‑time winner [[Magnolia Coffee]], multi‑awardee [[Crimson Coffee]], and single winners such as [[Equator Coffees]], [[Linea Caffe]], [[Keia & Martyn’s Coffee]], [[Mikava]], and [[Boxcar Coffee Roasters]]. The awards, now administered within the [[Specialty Food Association]], emphasize seed‑to‑cup transparency and fair pay, underscoring how sourcing practices, farmer relationships, and thoughtful processing shape standout specialty coffees. North Carolina led with three winners, and eligibility covers waste management and Fair Trade–level pay.

Permalink foodsustainabilitynorth carolinacoffee

www.foodandwine.com

The Top 10 US Restaurants, According to the Experts

[[Food & Wine]]’s 2026 [[Global Tastemakers Awards]] list spotlights ten destination dining rooms that marry personal storytelling and regional cuisines, recommending trips for exceptional meals. The list, compiled by industry experts and adjudicated by a Global Advisory Board, highlights spots like [[Kabawa]], a Caribbean-forward counter in New York, and Afro‑Caribbean [[Dogon]] in Washington, D.C., as well as intimate omakase at [[Hayato]] and Tamil Nadu–rooted fare at [[Semma]]. It also celebrates neighborhood powerhouses — from Denver’s Alma Fonda Fina and Austin’s [[Canje]] to Philadelphia’s [[Kalaya]], Portland’s [[Kann]], and San Francisco’s [[Mister Jiu's]] — that translate heritage into contemporary tasting menus. Across coasts and cuisines, the winners emphasize provenance, technique, and vibrant flavors worth planning travel around. Many have earned Michelin stars or James Beard recognition, underscoring both creativity and continued influence on American dining culture.

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