Food & Drink

New Orleans – October 30, 2026 -- Café Alice, a new all-day café and bar, has opened at The Roosevelt New Orleans, A Waldorf Astoria Hotel, and serves guests daily from 6:00 a.m. to 8:00 p.m. It replaces the former Teddy’s Café at the hotel, which has been open since 1893 and sits a few steps from the French Quarter.

The namesake is Theodore Roosevelt’s eldest daughter

The café honors Alice Roosevelt, first daughter of President Theodore Roosevelt, the hotel’s namesake. The source describes her as one of the most talked-about figures of her time. The menu and décor borrow her unconventional streak.

Executive Chef Daniel Mills builds the menu around Alice’s life

Breakfast includes Alice’s Emily Spinach Benedict, named for her pet garter snake. The Alice Blue Latte gets its pale blue shade from spirulina and combines coconut, vanilla, espresso and coconut milk. The color is named for the shade she wore so often.

Munich – October 30, 2026 -- A 3x2 meter triptych about birth, life and death on a farm was presented to about 80 guests at the Herrmannsdorfer bistro on Munich's Viktualienmarkt, with ham that had matured in the same room as the painting served alongside it.

Gischel witnessed birth and death in Glonn

Munich artist Rebecca Gischel spent several months on the project. In June she stayed at Herrmannsdorfer in Glonn and experienced birth and death at close range. The cycle she followed runs from piglets being born, through their lives in the woods, to their deaths and our food. She then painted the triptych. In September the work returned to Glonn for a first period of maturing.

HUNTINGTON BEACH, Calif. – October 30, 2026 -- BJ's Restaurant & Brewhouse is rolling out the Nutella Gone Bananas Pizookie at all of its locations nationwide, available for a limited time while supplies last. It costs $5 on Pizookie Tuesday.

The dessert is built on a banana bread cookie

The new Pizookie sits on a freshly baked banana bread cookie, the first base of its kind for BJ's signature dessert. It is topped with two scoops of vanilla bean ice cream, a Nutella drizzle and crushed hazelnuts for crunch.

Social media voters picked the flavor

BJ's shared potential Pizookie flavors on social media in July, and banana and Nutella was the top-voted combination. Monika Saxena, Brand President at BJ's Restaurants, Inc., said the team then added its own twist with the banana bread base, which she called a fit for the holiday season.

Anguilla – October 30, 2026 -- The Anguilla Culinary Experience (ACE) returns for its sixth year from April 28 to May 2, 2027, with five days of chef collaborations, beachside bartending contests and cooking competitions across the island. New York chef Marc Forgione has joined the 2027 lineup as a guest chef.

Last year's festival turned the island into a shared dining room

In 2026, award-winning guest chefs and Anguilla's own culinary stars cooked side by side at restaurants, resorts, villas and on the beach. The program included a music-filled opening night party at beachfront Karaya and a wine-pairing dinner at Jacala with Grands Vins de France. Multicourse dinners ran at Malliouhana, Four Seasons Resort Anguilla and Zemi Beach House, and a six-hands dinner took place at Villa Alegria.

FORT LAUDERDALE – October 30, 2026 -- Atlas Ocean Voyages has announced its 2027 Epicurean Expeditions lineup. Food Network champion Crista Luedtke and Food & Wine Contributing Editor Anthony Giglio join as guest experts on Mediterranean and European sailings aboard World Traveller, World Navigator and World Voyager.

Fewer than 200 guests share each yacht with the chefs

Each yacht carries fewer than 200 guests. Passengers can join cooking demonstrations, tastings and interactive discussions, as well as the popular Yachtsman Cook-Off. Itineraries range from Moroccan spice markets and Portuguese vineyards to the coastal kitchens of Italy and the Adriatic.

CEO James A. Rodriguez said the chefs let guests experience each destination "beyond the traditional sights."

Folsom, Calif. – October 29, 2026 -- A handful of walnuts, about 12–14 halves, delivers 2.5 grams of plant-based omega-3 ALA, and new research links higher prenatal ALA levels to better attention in early childhood.

The study, published in the European Journal of Epidemiology and funded by the California Walnut Commission, examined how omega-3 fatty acids measured at birth related to children's thinking skills years later. It is described as the first to assess cord plasma ALA proportions against cognitive trajectories in offspring.

NEWBURGH – October 29, 2026 -- The 100 Food Journey, a Tale of Indian Cuisine, has launched "The Third Voyage: An Autumn-to-Winter Culinary Journey," its third menu at 34 Plank Road in Newburgh, N.Y. The restaurant replaces its menu every 100 days, so returning guests find a new set of dishes rather than the same favorites.

Partner Glaxon Geevarghese describes the idea this way: "The address stays the same, but the destination changes."

The Third Voyage leans on slow-cooked dishes, warming spices and ghee

The new menu is built for the colder months, with aromatic spices, slow-cooked recipes and ghee, which the restaurant calls India's culinary "liquid gold." Dishes include Mumbai Vada Pao, Tellicherry Pepper Mussels, Kolhapuri Chicken Rassa, Rajasthani Laal Maas, Meen Pollichathu, Plantain Kofta Pumpkin Curry and a 12-Hour Dal Makhani.

Desserts are Pumpkin & Cinnamon Obsession and Cardamom Kiss.

Hamburg – October 29, 2026 -- NDR television chef Zora Klipp starts a six-part culinary road trip through northern Germany on Friday, October 30, at 9:15 p.m. on NDR Fernsehen. The series "Zora schmeckt's – Zu Gast in ..." runs weekly and is also available in the ARD Mediathek.

Six towns, six food scenes

Klipp visits Lüneburg, St. Peter-Ording, Bad Zwischenahn, Wismar, Goslar and Nordhorn. Each 30-minute episode covers regional specialties, unusual restaurant concepts and the people who shape a town's food culture. She describes herself as a cook and a thorough northerner who loves food.

Along the way she stops at restaurants, cafés, delicatessens, coffee roasteries, smokehouses, bars and breweries. She also goes behind the scenes and cooks and works alongside the locals herself. The episodes cover sweet and savory classics, modern takes on them, the craft behind the dishes, and what gives a place its flavor.

IRVING, Texas – October 29, 2026 -- 7-Eleven, Inc. is rolling out a Korean-inspired Flavors of Korea menu, including 10-piece bibigo Spicy Chicken Dumplings for $5 and 8-piece Gochujang Boneless Wings for $5, at participating 7-Eleven, Speedway and Stripes stores.

The menu spans hot foods and chilled meals

The lineup covers wings, pizza, sandwiches, dumplings and more. The bibigo Spicy Chicken Dumplings combine chicken, green onion, glass noodles, cabbage and soy sauce. The bibigo Korean BBQ-Style Pizza is topped with seasoned beef, caramelized onions, shoestring carrots, roasted garlic, green onions, mozzarella and cheddar, and bibigo Korean BBQ sauce.

The Gochujang Boneless Wings are seasoned with a gochujang glaze, garlic, doenjang, ginger and chili paste.

Frankfurt am Main – October 29, 2026 -- Six new Wonka sweets, from hat-shaped chocolates to a hollow milk chocolate Oompa-Loompa, are on sale across Germany for a limited time. Ferrero is behind the range, which it says offers unusual combinations of flavor, color and texture.

Ferrero has held the Wonka candy rights since 2018

Ferrero secured the exclusive confectionery rights to the Wonka brand in 2018. Its research and development teams worked with the company's creative teams to test recipes, flavors, textures and shapes for the range.

Four flavors of Magic Hats lead the lineup

The hat-shaped Wonka Magic Hats come in four varieties: