The Best Things Our Food Editors Ate This Month, from Pizza-cuterie to Black Sesame Babka

“Whole Foods called it: Crunchy textures and unconventional snacks are having a moment in 2025. With mushrooms steadily gaining traction over previously buzzy veggies (cauliflower’s a has-been, IMO) since 2022, it’s no surprise that Popadelics—dried shiitake mushrooms generously dusted in a range of seasonings—exist. Personally, I’m very glad they do. The texture is unlike any snack I’ve ever eaten; it’s super crunchy but not brittle, as the mushrooms still offer some slightly chew, almost waxy resistance. The Thai chili is gently spiced, and the rosemary variety is a classic pairing, but the Trippin’ Truffle Parm?! Good luck not inhaling the entire bag in one sitting.” — Taryn Pire, PureWow Food Editor

“My first thought: What fresh keto hell is this?! My first bite: Please sir, another! Yes, it’s a taco with a shell made out of crispy cheese...but it’s just the right hit of salt and cheddar to liven up classic taco fillings, and I’m here for it. It’s not hitting menus until later this year, but after trying it at Live Más Live, I’m already starting the countdown for it.” — Candace Davison, PureWow VP of Editorial

“I recently had to taste the entire Cheesecake Factory happy hour menu (LINK TK), which includes 14 appetizers and a handful of cocktails. Historically, I’m a fried macaroni and cheese kind of girl, but this double cheeseburger honestly blew me away. The meat itself was tender and juicy yet crisp and lightly charred on the outside. The cheese was rich and evenly distributed. The onions were sweet, caramelized and paper-thin. The sour pickles and tangy special sauce team up for the ultimate dose of acidity. Plus, $10.50 isn’t too shabby for a quality burger, especially one with twice the meat and cheese.” — Taryn Pire

“How do you make a samosa even better? Make it the size of a burrito and easily microwaveable. This has become an on-the-go lunch staple in my household. The medium spice is really more of a light-to-medium, but it punches up the otherwise mild peas and potatoes.” — Candace Davison

“Breads Bakery’s chocolate babka is one of the best in NYC. But before you fall back on your usual, consider this nutty, toasty alternative (available for a limited time) that’s studded with sweet coconut flakes and chocolate chips instead. It’s finished with more sesame seeds for additional crunch and an Insta-worthy presentation. It was incredibly moist, and I loved the texture of the almost-gritty coconut.” — Taryn Pire

“AK’s drinks went through a rebrand recently, making them impossible to find in stores, but when I see Guava Paloma, I stock up—and I don’t even like grapefruit! Here, guava purée adds a natural sweetness that’s not too sweet to offset the kick of the fermented kefir and grapefruit juice. It’s like a mellower take on kombucha (loaded with postbiotics) that’s so refreshing for spring and summer.” — Candace Davison

“Living in Philadelphia makes me incredibly spoiled in terms of dining. As a Vietnam Café loyalist (the spicy beef lemongrass soup will literally change your life, thank me later), it’s rare that I stray from my usual. This time, it was a pleasure to have gone somewhere new. Ratchada’s Lao sausage—made from char-grilled pork and stuffed with lemongrass, garlic, kaffir lime leaves and jasmine rice—was delectably fragrant, savory and complex. (Don’t sleep on the dangerously poppable jerky, either.) The pad kee mao with beef was also delectably comforting with its chewy, tender jumbo rice noodles. Order it extra spicy.” — Taryn Pire

“When it comes to eating, I’m a hardcore snacker. I love to sample a little of everything, which is what drew me to the Hut’s Pizza Charcuterie offering. Two medium pizzas, any eight boneless wings (I’m partial to Buffalo) and breadsticks and dips for $25 means I can mix and match to my heart’s content. As much as I love the stuffed-crust pizzas of my youth, the crispy-crust Chicago Tavern Pesto Margherita is a standout. The roasted tomatoes and pesto swirl offer a sweet-tangy touch that really elevates pizza night.” — Candace Davison

“I was thrilled to find pasta under all that shellfish, which included split Maine lobster tails, shrimp and mussels. The mussels were super juicy and citrusy, and the sauce was silky and acidic. The pasta was a touch overdone, but hey, the seafood is what counts. I wouldn’t have minded some crostini or toasted baguette on the side instead of (or in addition to) the linguine for dipping, but this was my absolute favorite dish on the Lobsterfest menu.” — Taryn Pire

“Prepackaged cheese often reminds me of an AI interpretation of what cheese is: rubbery, bland, forgettable. Tillamook bucks that trend with on-the-go cheese that truly tastes like cheese—and in this case, the sharp cheddar packs the salty, umami punch you crave from the variety. It’s a (new-to-me) go-to for keeping hanger at bay.” — Candace Davison

“Confession: I love mayo. While I’m a Kewpie loyalist, I was impressed with this line of gourmet sandwich condiments by Molly Baz. The O.G. is tangy and rich, but I fell especially hard for the Dill Pickle variety, which is herbaceous and studded with teeny-tiny bits of pickle for texture. (I love it on a breakfast sandwich.) I also enjoyed the heat of the Giardinayo and the sharpness of the mustard in the Tangy Dijonayo.” — Taryn Pire

“Formerly Seattle Chocolate, this rebrand features some truly delightful packaging (making this a great Easter or Mother’s Day gift) and even better chocolate. The truffles are rich, smooth and decadent with a creaminess that lingers, and the chocolate bar flavors are elevated yet so fun. For instance, Block Party Brownie combines the tanginess of cheesecake with the richness of a fudgy brownie, and it’s a pure delight.” — Candace Davison