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A review is offered for the restaurant Bungalow in New York City.

The article focuses on how Ala Al-Samawi, a former creative director from Yemen who fled the Houthi rebels, along with two fellow exiles, started the Brooklyn restaurant Yemenat despite having no prior experience in the food industry.

The article focuses on Eric Kim, a writer for the Times Food and Cooking team, who found inspiration for a chocolate cake recipe from a restaurant chain he remembered from his childhood, sharing details about it on Instagram.

The article focuses on Alison Roman's discussion on the "Hard Fork" podcast about the importance of simplicity in the kitchen, offering insights on technology-related etiquette questions posed by readers.

The article focuses on the selection process of 25 essential pasta dishes across Italy, convened by a panel of Italian cuisine experts. Topics include the traditional agnolotti del plin from Piedmont, the innovative crunchy lasagna from Emilia-Romagna, and the regional specialty culurgiones from Sardinia. Each dish represents unique flavors and techniques rooted in local culinary traditions.

The article focuses on the anticipated arrival of up to a trillion cicadas from two different broods in the Midwest and Southeast regions of the U.S., with food enthusiasts discussing the culinary potential of these insects, likening them to ingredients like lobster or shrimp.

The article details Pete Wells' challenging experience updating his list of New York City's 100 best restaurants, requiring him to eat at all 100 places in a year, leading to intense physical and mental strain but resulting in more reliable recommendations.

The article focuses on Pete Wells' updated list of the 100 best restaurants in New York City, inviting reader opinions on their favorite dining spots, highlighting the diversity and abundance of culinary options in the city.

The article focuses on the pursuit of the perfect fish taco in Brooklyn, New York, discussing the criteria for an ideal fish taco, the declining quality of Tacombi, and alternative options at Panzón and Ensenada.

The article focuses on notable current events and topics, including Jenna Ellis, a former member of Trump's legal team, pleading guilty in a Georgia election interference case, an off-duty pilot attempting to sabotage an Alaska Airlines flight, and Poland Spring's involvement in opposing water regulations in Maine. It also addresses the debate surrounding the necessity of daily showers and highlights the diversity of opinions among dermatologists and readers.

The article is a personal reflection by Pete Wells, the restaurant critic of The Times, on his early experiences with pierogies and dining in the East Village, sharing memories of the neighborhood's diverse food scene during the '80s and '90s.

The article focuses on Tejal Rao, a critic at the Publisher who covers the culture of food in the U.S.; other topics include her thoughts on food in film and television, discussing works like "Flamin' Hot" and "The Bear," and exploring the state of food culture through onscreen trends.

An interview with food journalists Nikita Richardson and Tejal Rao is presented, in which they talk about the restaurant industry in California and New York, how the industry is dealing with the coronavirus pandemic, and the increase in food prices.

The article recounts the success achieved by Filipino Doreen Gamboa Fernandez as literature professor and food writer. Topics discussed include the impact of her writing style on how Filipinos abroad transformed the way they viewed Filipino food, the views of restaurateur Charles Olalia on Filipino food, and the increase in the number of Filipino restaurants in the U.S.

The article focuses on culinary star Nigella Lawson and looks at her career and the celebrity, and scrutiny, that has followed her since the book "How to Eat" was released in 1998. Topics discussed include background on Lawson's celebrity in Great Britain and Australia, career and personal background, and downsides to Lawson's success on television.

The article explores the study of consumer complaints received by restaurants around the world. Customers have expressed their complaints on traditional review sites like TripAdvisor and Yelp and online retailers like Amazon, as well as on social media sites such as Facebook. The difference between consumers and food critics in providing reviews of restaurants is discussed, as well as the response by restaurants to the complaints.

The article reports that many U.S. cooks and food journalists have shifted from wet-brining to dry-brining turkey for their Thanksgiving feast. Topics covered include the reasons New York chef Alex Guarnaschelli has opted for no-brining for her turkey, act of brining as a sacred ritual among many U.S. homes during Thanksgiving, tests conducted by J. Kenji López-Alt to determine the impact of wet and dry brining on turkey meat and how food editor Russ Parsons originated the dry-brine era.

The article presents an interview with Indian food writer Nik Sharma. Among the issues he discussed include his cookbook, "Season: Big Flavors, Beautiful Food," which chronicles his journey from India to Oakland, California, his approach to experimenting with food, and his very personal and even autobiographical recipes that rely on ingredients found in the Indian dishes of his youth.

The article offers information on food writer John T. Edge.

The article profiles Sheffield, England-based food writer Ruby Tandoh and discusses her 2016 cookbook "Flavour: Eat What You Love." It reports on her criticism of what she describes as a trend in food writing toward focusing on health rather than flavor, citing the clean-eating movement. It also notes she was a contestant on the television series "The Great British Bake Off." Her recipe for "Cider-Spiked Fish Pie" is included.

The article offers information related to the criticism writing and the opportunity to come along the new and different paradigm-shifting average.

The article reports the death of 72-year-old food writer Jiggs Kalra due to heart failure and discusses his writings on innovative restaurants, unusual ingredients, and new and old techniques in Indian cuisine and discusses his work in the various fields.

The article offers miscellaneous topics including preview of Beer Run restaurant in Chelsea, New York, a heavy-duty aluminum pan from Chicago Metallic, and review of the book "Zaitoun," in which Yasmin Khan, food writer, explores history of the olive in the culture of the Palestinians.

The article presents an interview with restaurant critic Pete Wells who discusses the time when the magazine "The Times" started reviewing restaurants, the criteria for awarding stars for restaurants, and the reimbursement to restaurant critic.

A personal narrative is presented in which the author, a food critic, describes the simple pleasures of cooking at home while on vacation in New England for the summer.