United News of Bangladesh

While some food trends flare briefly and fade, Dubai chocolate appears to have taken root, spreading rapidly and evolving beyond its original bar format. The rich, indulgent flavors and thick texture that made Dubai chocolate bars a social media sensation are now appearing in a variety of confections worldwide. The original Dubai chocolate bar, created by Fix Chocolatier in the UAE in 2021, gained viral popularity by 2023. Known for its thick milk chocolate shell encasing a creamy pistachio (and often tahini) filling with crispy, shredded, phyllo-like pastry called kadayif, the bar has become a template for new creations. Global brands and small bakers are now experimenting with Dubai chocolate in croissants, milkshakes, parfaits, and more, with fillings ranging from peanut butter and jelly to s’mores and matcha. “This isn’t just a trend anymore — it’s a whole new category,” said Din Allall of The Nuts Factory, which operates about 150 U.S. stores featuring nuts, dried fruits, and candies. The popularity of Dubai chocolate has even contributed to a pistachio shortage this year, according to Iranian producer Keinia, which attributed the scarcity to “the explosive surge in demand fueled by the viral ’Dubai chocolate’ TikTok trend, compounded by underlying supply constraints.” Global interest in Dubai chocolate has surged. Google searches spiked early this year, peaking in March, and have remained high since. The Nuts Factory now offers 12 flavors of Dubai chocolate bars, as well as chocolate- and pistachio-coated Dubai dates, Dubai-coated roasted nuts, layered chocolate-pistachio strawberry parfaits, and a luxury Dubai Golden Chocolate bar infused with edible 24-karat gold priced at $79.99, while regular 6.5-ounce bars sell for $18.99. Allall emphasized that the appeal lies not only in the flavors but also in the bar’s structure: “Huge, thick, with lots of filling.” Retailers and restaurants embrace the craze Major retailers and restaurants are capitalizing on the trend. Trader Joe’s sells a Dubai chocolate bar by Patislove, IHOP offered a limited-time Dubai pancake stack in August, and Baskin-Robbins features Dubai-inspired ice creams. Costco, Walmart, and QVC have introduced a variety of Dubai chocolate confections, including cakes. Swiss chocolate giant Lindt launched a limited Dubai chocolate bar in Europe last fall, drawing large crowds. For many consumers, the texture is key. “The chocolate is soft and melty, the filling is creamy, and the kadayif adds a satisfying crunch,” said Erica Lefkowits, a Dublin shopper. Beyond taste, Dubai chocolate evokes luxury and exoticism through ingredients like pistachios, rose, saffron, and cardamom. Although still niche in the U.S., Dubai chocolate sales are growing rapidly. Pistachio-filled chocolate retail sales totaled $822,900 in the year ending June 28, compared with $16.27 billion for all chocolates. Unit sales of pistachio-filled chocolates jumped 1,234% year-on-year, while overall chocolate sales dipped slightly. Stew Leonard, Jr., CEO of New York-area grocery chain Stew Leonard’s, said, “I’ve never seen a single item sell like this in my 50 years of retailing.” The chain introduced the BeeMax Dubai chocolate bar in March, followed by its own house-branded version. They also launched a Dubai chocolate gift box for the holidays, including mini ice cream cones, pralines, and bars. Other widely available U.S. brands offering Dubai chocolate include Moda, Magno, and Leonessa, with variations appearing as candies, coffee syrups, and more, signaling that Dubai chocolate is evolving into a global indulgence far beyond its original bar.  

In Tony Scott’s backyard sits a pumpkin nearly the size of a small car. For months, the upstate New York semiconductor engineer has carefully nurtured it — feeding fertilizer, monitoring its growth with measuring tape, and covering it with a blanket at night to maintain a steady temperature. “I’ve never seen anything grow this fast,” said Scott, whose pumpkin weighed in at 1,931 pounds (876 kilograms) — enough to take third place in this year’s regional competition. Across the United States, growers like Scott push the limits of plant growth each fall, cultivating colossal pumpkins that can exceed 2,000 pounds (900 kilograms). While other gourds such as squashes, cucumbers, and watermelons can also grow to impressive sizes, the pumpkin remains the undisputed giant of the patch — a seasonal star at autumn fairs and Halloween festivals. How to grow a pumpkin that breaks recordsThe quest for a record-breaking pumpkin begins with the seed. Most growers rely on Atlantic Giant seeds, a variety known for producing enormous fruits with the right care and growing conditions. From there, it’s all about balance — water, nutrients, and consistent attention. Giant pumpkins can absorb hundreds of gallons of water each day and, thanks to a highly efficient vascular system, rapidly transport nutrients throughout the plant. As vines spread, growers typically remove smaller pumpkins so that all available energy is directed into a single fruit. “That helps make it extra big in a way that you might not see in the wild,” explained Aleca Borsuk, a plant scientist at the New York Botanical Garden. Foraging revival: Wild food enthusiasts rediscover nature Gravity also plays a role in their unusual shape. Giant pumpkins tend to sprawl outward rather than upward, taking on a wide, flattened form that often looks like a lumpy orange pancake. Scott covers his pumpkin with a tarp to prevent sunlight from hardening its skin too quickly, and waters it using an overhead sprinkler system. Can pumpkins just keep growing?“The answer is no,” said Borsuk. No matter how large they get, pumpkins eventually reach maturity and stop growing. Scott, who has been cultivating giants for eight years, said it still amazes him to see how rapidly they expand — sometimes gaining 40 to 50 pounds (18 to 23 kilograms) a day. He even sets up reflective panels and a fake wolf cutout to scare off deer and other animals tempted by the massive orange fruit. Woodchucks have been known to nibble the vines, but Scott remains undeterred. After the weigh-off season ends, he displays his pumpkin at local events and hauls it around on a trailer — often drawing curious onlookers. “The first question they ask is, ‘Is it real?’” he said with a laugh. “Where would you buy a fake pumpkin this big?” Source: AP 

Standing barefoot among a patch of dandelions, Iris Phoebe Weaver eagerly explains the many ways the humble plant can be used in cooking and medicine. “I picked a bunch of dandelion flowers yesterday and soaked them in vodka with orange peel and sugar to make a dandelion aperitif,” Weaver said. “It will make a delightful mixed drink.” A seasoned herbalist and foraging instructor from Massachusetts, Weaver leads nature walks that help people reconnect with the environment. She says the growing interest in foraging benefits not only individuals but also communities and the environment. “There is so much food around us,” she said. “An abundance we often don’t even realize.” Foraging predates agriculture, which emerged around 12,000 years ago, yet interest in collecting wild mushrooms, edible plants, shellfish, and seaweed has surged recently. Enthusiasts share discoveries on social media, while experienced foragers offer guidance on safe, sustainable practices. People are drawn to foraging for various reasons—from saving money to reducing environmental impact. Some also explore creative pursuits, like making spore prints from mushrooms. The hobby is widely accessible, with opportunities ranging from urban spaces to forests, provided proper permissions are obtained. Some initiatives even map locations where people can collect fruits and vegetables for free. Day and night share equal time as fall equinox arrives Monday Gina Buelow, a natural resources specialist at Iowa University Extension, said mushroom foraging programs have been in high demand for the past two years, regularly reaching attendance limits. Participants include older gardeners as well as younger enthusiasts aged 20 to 30. Chefs are also fueling interest by introducing diners to locally foraged ingredients. Evan Mallett, owner of Portsmouth’s Black Trumpet Bistro, said, “Foraging is an ancient practice. Our culture had moved away from it, but now it’s returning.” Mallett, who has used locally foraged foods at his restaurant for nearly 20 years, encourages people to learn from mentors to avoid poisonous plants. At Black Trumpet, foraged items such as Black Trumpet mushrooms, sea kelp in lobster tamales, and sea lettuce in salads have become menu highlights. Longtime customer M.J. Blanchette praised the unique taste and local connection of these dishes. “It’s exciting, local, and something special,” she said. Source: Agency 

From its humble beginnings in Chinatown in 1936 to becoming a household name across Singapore and beyond, Woh Hup has been a key part of the nation’s culinary legacy for nearly nine decades. Best known for its noodles and the iconic Oyster Sauce, the brand continues to shape kitchens while balancing tradition with innovation. Over the years, Woh Hup has earned recognition for its contributions to Singapore’s food culture, including a place in the National Heritage Board’s 50 Made in Singapore Products (2015) and the Top Influential Brand in Sauces award (2018, 2023). A delicious guide to frozen drinks this summer Building on this legacy, Woh Hup has launched its China Flavour Instant Noodles series, designed to bring authentic regional tastes to modern dining. The series features three varieties: Dried Shanghai Scallion Oil Noodles – rich and savouryDried Sichuan Pepper Noodles – hot and flavourfulDried Shanxi Spicy Oil Noodles – aromatic and spicyCatering to health-conscious consumers, the noodles are non-fried, cholesterol-free and trans fat-free, offering a lighter option without sacrificing taste. Convenient and quick to prepare, they suit today’s fast-paced lifestyles while preserving authentic flavours. Now available at major retailers in Singapore, the China Flavour series reinforces Woh Hup’s position as a trusted homegrown brand that honours tradition while embracing modern tastes. Source: Agency 

As summer temperatures soar, frozen drinks like milkshakes, malts, frappes and concretes offer a refreshing escape, but their names and recipes vary across regions and eateries in the U.S. Milkshakes, the most iconic of the bunch, are typically made by blending ice cream with milk and flavorings such as syrups, extracts or fruit. At Manhattan’s century-old Lexington Candy Shop, vanilla remains the most popular flavor, followed by chocolate, coffee and strawberry, according to co-owner John Philis. Specialty shakes include the black and white (vanilla and chocolate) and the Broadway (coffee ice cream with chocolate syrup). Malts are milkshakes enriched with malted milk powder, which combines malted barley, wheat flour and evaporated milk, giving a toasted, nutty flavor reminiscent of 1950s diners. How to know when your garden vegetables are ready to harvest Frappes differ by region. In Massachusetts, a frappe resembles a milkshake, sometimes just flavored milk. Coffee-based frappes, popularized by chains like Starbucks, are blended icy drinks topped with whipped cream. Other frozen treats include concretes — ultra-thick frozen custard blended with mix-ins like cookies or candy, requiring a spoon to eat. Ice cream floats mix ice cream with soda for a bubbly dessert, while ice cream sodas are made with syrup and seltzer, then topped with ice cream. Smoothies, often viewed as a healthier option, combine fruit, yogurt or juice and sometimes ice, though rich ingredients can make them high in sugar and calories. From creamy shakes to frothy floats, frozen drinks offer a variety of flavors and textures for summer indulgence.

For gardeners, late summer often means it’s nearly time to enjoy the rewards of months of planting and care. While some crops — like tomatoes, which should display a uniform red, yellow, or orange hue — clearly signal ripeness, others require a closer look. Key signs for popular vegetablesZucchini should be picked at 6–8 inches (15–20 cm) for best tenderness; oversized squash can become tough. Green beans are ready when about pencil-thick — harvesting every couple of days encourages more production. Green peppers can be picked anytime, but are fully mature (and sweeter) when red. Cucumbers are edible at all sizes but should be harvested before their skin becomes too smooth to avoid bitterness. Sweet corn is ready when its silk turns brown, and kernels release a milky fluid when pierced. Cantaloupes will detach easily from the vine when ripe, honeydew melons soften at the bottom, and watermelons are ready when their undersides turn creamy white. Crème fraîche creates a creamy broth in this recipe for briny-sweet steamed clams Root crops’ readinessGarlic bulbs mature when only about five leaves remain green. Onions are ready once their tops flop and brown. Beets are best at 1½–3 inches (3.8–5 cm) wide; larger roots may become woody. Standard potatoes are fully ready when foliage dies back, while “new” potatoes can be dug two to three weeks after blooming. Carrots can be harvested once their tops emerge above the soil and can remain in the ground for extended storage. Source: Agency 

Baijiu, China’s centuries-old high-proof liquor known for its fiery flavor and strong presence at business banquets, is undergoing a transformation as distillers target younger, health-conscious consumers. Distilled mainly from sorghum and containing up to 60% alcohol, baijiu is central to Chinese drinking culture and social rituals like the customary gan bei (bottoms up) toast. Yet as modern drinkers shift away from heavy drinking and lavish feasting, baijiu’s producers are innovating to stay relevant. “If you like spirits and haven’t tried baijiu, it’s like eating noodles but never trying spaghetti,” said Canadian wine expert Jim Boyce, founder of World Baijiu Day. The annual event promotes awareness of the spirit outside China, where it’s less known than whiskey or vodka. The most famous variety, Moutai from Guizhou province, was famously praised by U.S. diplomat Henry Kissinger during a 1974 banquet with Deng Xiaoping. But despite its prestige, baijiu sales have slumped in recent years. According to the China Alcoholic Drinks Association, Feitian Moutai’s price has dropped 36% this year, and overall baijiu production is expected to decline for an eighth consecutive year in 2025. Letting children grow: Tips for instilling a love of gardening Crackdowns on official extravagance and workplace drinking, coupled with an economic slowdown, have weakened demand. In May, the Communist Party banned alcohol during work meals as part of its anti-corruption efforts. In response, baijiu makers are adapting. Some, like Kweichou Moutai, launched innovations like Moutai-flavored lattes with Luckin’ Coffee, reportedly selling 5 million cups daily. Others are infusing baijiu with fruit, bottling it in sleek designs, and lowering alcohol content to under 10% to attract Gen Z consumers. Brands like Jiangxiaobai use poetic packaging and lifestyle-oriented marketing. Bartenders are also embracing baijiu in cocktails to appeal to younger palates. “Baijiu is quietly making its way into our lives,” said Shirley Huang, 27, sipping a baijiu-based cocktail in Beijing. “It may not appear as itself, but it reemerges in new forms.” Source: Agency 

A big bowl of steamed clams and juicy-crisp corn is summer eating at its finest. The combination is fresh, sweet and briny, almost like a chowder made for eating with your fingers. In this recipe from our cookbook “ Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,” we finish the clams and corn with a small measure of crème fraîche (or whole-milk yogurt); the briny-sweet liquid released by the clams becomes a subtly creamy broth that’s as delicious as the clams themselves. Fennel perfumes the broth with anise-like notes. Scrub the clams well before cooking and be sure to dispose of any with cracked or damaged shells. Give any clams with open shells a gentle tap and toss if they do not close within a few seconds. If you can, use corn kernels cut from freshly shucked ears (you’ll need two good-size ears to get the 2 cups kernels called for in the recipe), but frozen corn works in the off-season. When buying corn, look for bright green husks and supple silk, and avoid ears small brown holes in the husk. To easily remove kernels from the cob, place the ear flat on the cutting board and slice, rotating as needed. Avoid these 5 common mistakes for a perfect fruit salad Serve with oyster crackers, or with crusty bread for mopping up the broth. Steamed Clams with Corn, Fennel and Crème Fraîche Start to finish: 30 minutes Servings: 4 Ingredients: 2 tablespoons extra-virgin olive oil 1 medium fennel bulb, halved, cored and thinly sliced 1 medium yellow onion, halved and thinly sliced 2 teaspoons fennel seeds Kosher salt and ground black pepper 2 cups corn kernels 2 pounds hard-shell clams (about 1½ inches diameter), such as littleneck or Manila, scrubbed ¼ cup crème fraîche OR plain whole-milk yogurt Directions: In a Dutch oven, heat the oil until shimmering. Add the fennel, onion, fennel seeds and a pinch of salt, then cook, stirring, until the vegetables are lightly browned. Stir in the corn and 1 cup water. Bring to a boil and add the clams. Cover and cook over medium, stirring once or twice, until the clams have opened. Stir once more, then remove and discard any clams that haven’t opened. Off heat, stir in the crème fraîche and ½ teaspoon pepper. Season with salt. Optional garnish: Hot sauce OR chopped fresh flat-leaf parsley OR lemon wedges OR a combination.

Coffee has not traditionally been popular in Nepal. The Himalayan nation is both a major tea producer and a heavy tea consumer. Morning greetings typically begin with “have you had your tea?” rather than “how are you.” In Nepal, tea — usually sweetened and served with milk in hot glass tumblers — holds deep cultural value, much like rice. It's present in homes, meetings, and social gatherings across the country. However, an increasing number of Nepalis are embracing coffee, as modern cafes begin to populate city streets and small towns. Coffee culture began in the 1990sOne Kathmandu café is credited as the starting point. Entrepreneur Gagan Pradhan launched Himalayan Java as a single café in an alley. Today, it has grown into a chain with 84 outlets nationwide. Pradhan estimates Nepal now has about 7,000 cafes, although international coffee giants like Starbucks have yet to enter the market. “There are tea shops all over the country, but their setup remains traditional,” Pradhan said. “When it comes to coffee, we — investors and entrepreneurs — focus seriously on every aspect: equipment, lighting, furniture, and locations.” Simple Tsukudani recipe: A traditional japanese side dish to enjoy with hot rice Tea stalls typically serve basic milk or black tea, while coffee shops offer menus with 10–15 hot and cold drink options, he added. Pradhan noted that cafés require relatively low initial investment, are easy to operate — even by single individuals or families — and customers are willing to pay a premium for coffee. Even in Nepal’s eastern mountain regions known for tea, coffee plantations are now emerging alongside them. Coffee: A costly but aspirational beverageNepal reflects a broader regional trend where tea-drinking cultures in Asia are seeing a surge in coffee consumption, driven by middle-class consumers seeking new experiences and global influences. Coffee is considered a luxury in Nepal. A cup at Himalayan Java costs around $2 — enough to buy an entire meal at a local eatery or five cups of tea. Yet, cafes remain full, especially with office workers on breaks and students studying. “Initially, people in Nepal saw coffee as a symbol of elevated lifestyle,” said social worker and regular café visitor Deep Singh Bandari. “But many developed a genuine liking for its taste and continued drinking it.” Nepal’s domestic coffee production is growingWhile much of Nepal’s coffee is still imported, local cultivation is expanding in the same eastern regions known for tea. Data from Nepal’s National Tea and Coffee Development Board shows the country produced about 400 tons of coffee in the fiscal year 2021–22 — a small amount compared to 26,000 tons of tea — but rapid growth is expected. “People across age groups in Nepal have taken to coffee,” said Pradhan. “The number of coffee drinkers is increasing every day, and this trend will only continue.” Source: Agency

The annual Nathan’s Famous Fourth of July hot dog eating contest returns Friday, and legendary competitive eater Joey “Jaws” Chestnut is back in the lineup, seeking his 17th championship. The 41-year-old from Westfield, Indiana, missed last year’s event due to a contractual dispute with plant‑based meat maker Impossible Foods. Chestnut says he and Nathan’s have since resolved their differences, clearing the way for his comeback. Chicago’s Patrick Bertoletti, who claimed the men’s crown in Chestnut’s absence, enters as the defending champion on Coney Island’s famed Riegelmann Boardwalk. On the women’s side, Tampa’s 39‑year‑old Miki Sudo is favored to defend her title and chase an 11th win after setting a women’s record of 51 hot dogs last year. First held in 1972, the contest stages competitors in front of Nathan’s original Coney Island restaurant, drawing crowds—many sporting foam hot dog hats—to watch eaters consume as many buns and wieners as possible in 10 minutes. Dunking hot dogs in water to soften them is encouraged, adding to the spectacle. Avoid these 5 common mistakes for a perfect fruit salad Fifteen men from the U.S., Australia, the Czech Republic, Canada, England and Brazil will compete, while the women’s field of 13 features all American entrants. Chestnut holds the event record of 76 hot dogs and buns in 10 minutes, set in 2021, and has amassed 16 Mustard Belts. Last July 4, rather than compete, he ate 57 hot dogs in five minutes during an exhibition with U.S. troops in El Paso, Texas. “I’m thrilled to be back at Coney Island,” Chestnut told The Associated Press last month. He noted he never endorsed Impossible Foods’ vegan products in commercials and that Nathan’s is the only hot dog company he’s partnered with—an oversight he said he should have clarified sooner. Source: Agency