Best Restaurants, Mochi-Making, Power Lunches: 10 Hot Topics On Food Republic

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George Embiricos•

NYC, Charleston, Houston, Japan — those were just a few of our destinations this week at Food Republic, and we haven't even touched upon the global celebration that was the announcement of the World's 50 Best Restaurants. When we weren't jet-setting, we investigated the differences between pâté, terrine and rillettes, how best to make Korean pork belly lettuce wraps and the fate of the power lunch. We also stumbled upon an Instagram account that takes calorie counting to the next level...which is a good thing, considering a few of the items we enjoyed during the past week. All that and more on this week's Hot Topics on Food Republic.

  • Here are the world's best restaurants for 2016.
  • What's the difference between pâté, terrine and rillettes? Let's find out.
  • Chef Vivian Howard on slathers, snobs and muscadine.
  • Inside the fast-paced, dangerous world of mochi-making in Japan.
  • This Instagram account is redesigning the calorie count.
  • So you want to be a BBQ pitmaster? John Lewis is hiring in Charleston.
  • What ever happened to the power lunch? We investigate.
  • Pizza porn: Watch NYC's Pasquale Jones make a clam pie.
  • Learn how to make pork belly lettuce wraps at home.
  • Houston's annual Southern Smoke event features a BBQ dream team!
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