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Swiss Saffron Harvest

Yesterday I woke up at 6 AM to drive to Venthône in my beloved Swiss canton of Valais, and meet up with France & Bernard to take part in my first ever saffron harvest.

London Pub Informant

I meet with a reader of FXcuisine in a series of historical London pubs while he feeds me tips about lesser known deep-fried British delicacies.

Neal's Yard Dairy

My visit to the cult London cheese shop, selling no less than 57 types of British cheeses.

Books For Cooks

My visit to a must-see bookstore in London beloved by foodies from all over the world.

Tea with Sir Hugh

Last week I had tea with Sir Hugh and his lovely wife Gaynor in one of their favorite haunts in London - a uniquely British experience.

Ultimate Speck

Proper Speck, a cult Tyrolian dried and smoked pork meat, can only be found in a narrow corner of Val d'Ultimo, in Italy. Probably the best dried meat on earth, and you can't really buy it. But let me show you how it's made.

Osaka Crab Extravaganza

This crab dinner in Osaka had the highest dollar-to-calorie ratio I had in my entire life - but entirely worth it.

Japanese Green Tea

I am back from Japan with a first article about green tea in Tokyo.

Montgomery's Cheddar

My Christmas article will show you how the best cheddar since King Arthur is made in Somerset, including a 4 minutes video.

Swiss Alps Ricotta

See how we make sérac, the Swiss ricotta, up in the Swiss Alps and learn about about Swiss cheese botanics with a field trip to see what the cows graze up there.

Potato Chips Night Shift Popular

At midnight sharp, I entered Burt's factory in Devon to see how my favorite potato chips are made. Hand Fried in Devon.

Stilton with Port

I bought a whole head of Stilton and soaked it in the finest Port wine for a most memorable drinking session.

Salama da sugo

This medieval Italian sausage from Ferrara nearly made me pass out.

Primeval Tyrolian Cheese

Graukäse is the closest offspring of the first cheese ever made. It is so strong you can actually raise the dead by placing piece under the deceased's nose. Follow me to Valle Aurina in Südtyrol to see how it's made at the farm. 

Swiss Sugar Factory

My visit of the largest sugar factory in Switzerland. Walk in as a beet and exit as a thousand sugar cubes - a life-changing experience.

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