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Monday, August 24, 2026 | Rabi' al-awwal 10, 1448 H
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EDITOR IN CHIEF- ABDULLAH BIN SALIM AL SHUEILI
Food

Newly crowned world's best pastry chef stays true to artisan roots

The smell of warm bread fills one of Benoit Castel’s patisseries in Paris, where the newly crowned world’s best pastry chef is back at work testing new recipes. His fingers covered in cookie dough, the 54-year-old...

Castel received the UIBC award presented annually to a leading figure in the profession in recognition of their career and contribution to the trade on July 14 in Singapore.

Crumbs! Should French bakeries open on May 1?

Crumbs! Should French bakeries open on May 1?

A DISH FIT FOR ROYALTY

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Why is this the most controversial restaurant in London?

The Yellow Bittern, which is a few steps away from one of London’s busiest train stations, on Jan. 17, 2025. (Peter Flude/The New York Times)

Is ‘Chia Seed Water’ Good for You?

Chia seed water in New York, March 6, 2025. (Eric Helgas/The New York Times)

Is chia seed water good for you?

Chia seed water is made from simple ingredients: just a tablespoon or two of chia seeds, water and perhaps a squeeze of lemon juice for taste yet the drink has been said to have big benefits. — NYT

French chefs await new Michelin guide

A cook prepares a dish at 'La Pyramide' restaurant in Vienne. — AFP

A traditional Ramadhan treat gets a modern remake

Trays of marook, the sweet bread beloved during Ramadan in Syria, at the Al Jouzeh bakery in Damascus on March 6, 2025. (Kiana Hayeri/The New York Times)

The essence of Lebanese cuisine in Oman’s Ramadhan culinary scene

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6 Sources of Protein That Aren’t Meat

A variety of meatless proteins. (Heather Willensky/The New York Times)

Beyond Detox: Embracing Health and Mindfulness in Ramadhan

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In US, a pastry chef attempts to crack an egg-free menu

Annie Clemmons, owner of online bakery Chapman's DC, decorates an eggless pavlova in the ghost kitchen she uses for her business in Silver Spring, Maryland, on March 17, 2025. Since avian flu turned eggs into a luxury item, pastry chef Annie Clemmons has spent countless hours in her Maryland workshop, racking her brains about how to replace them in her recipes. The increasing number of outbreaks of avian flu on US farms has made eggs an expensive - and rare - commodity.

Nothing quenches thirst like a lassi

Salted lassi (left) and strawberry lassi

How the young generation put a spin to celebrating Ramadhan

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A culinary celebration of Ramadhan

Executive Chef Mohamed al Okla preparing Harees with drizzle saffron-infused ghee

Sustainable Iftar for a better world

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