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The mushroom agnolotti at the Black Pig makes Cleveland worth the visit. (Photo: Alexis M. Carek.)

We went against the odds and prevailed this week at Food Republic! The American team shocked the world and took home gold at the biennial Bocuse d’Or competition, and we spoke to architect Taavo Somer about turning a back-alley restaurant into an empire with locations overseas. We also tracked down a possible solution for the staffing crisis in the restaurant industry. Too tired to fight? We illustrated 21 gorgeous pieces of sushi for your viewing pleasure. All that and more on this week’s Hot Topics.

  1. Put down that tuna roll and gaze upon these beautifully illustrated pieces of sushi.
  2. Team USA wins gold at the Bocuse d’Or competition for the first time.
  3. The restaurant industry needs saving, but will “fast fine” do the trick?
  4. Some farmers are feeding their cows candy instead of grass. Here’s the reason.
  5. Cleveland is home to these 12 great restaurants and bars.
  6. Chances are you’ve probably had a tian before. Find out what it is exactly.
  7. Chef Tracy Chang is so efficient that she fits in exercise while brushing her teeth.
  8. Upgrade your regular ham-and-cheese sandwich for this apple, ham and raclette one.
  9. This architect turned a restaurant in a New York City back alley into an empire.
  10. Chicken is highly versatile. Check out our 10 favorite winter recipes.