Chef Karim Haïdar celebrates Lebanese flavors in his new book
Karim Haïdar releases Dictionnaire des Saveurs du Liban, a book exploring Lebanon’s culinary identity through its ingredients, traditions and regional flavors. We sat with the chef and owner of Sama restaurant and Les Mots et le Ciel catering to discuss his book and Lebanese cuisine.
Zac Austin maps out how mycelium fermentation is transforming meat alternative texture
Zac Austin, co-founder of Pacifico Biolabs, maps out mycelium fermentation’s potential to reduce taste and texture gaps for hospitality operators.
Bakery trends 2026 reshaping global production and consumer demand
According to the latest report published by AMF Bakery Systems, global bakery markets are rapidly evolving through wellness, automation and sustainability driven innovation.
Bahrain unveils GCC tourism campaign
Bahrain Tourism and Exhibitions Authority (BTEA) launches a major regional tourism campaign targeting GCC travelers ahead of Bahrain’s upcoming summer entertainment and hospitality season.
