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How I convinced Switzerland's top custom installer to come and fix my home cinema the next day with a promise of homemade maccheroni with real Neapolitan ragù.
Scottish Deep-Fried Candy Bar Very Popular
At last a solution to social security deficits.
Drinking whisky in the pub where men condemned to death had their last meal made me think about life, death and gluttony.
How I bought cheese in a small cheese making chalet in the Swiss Alps 2 hours walk from the last road and how I turned it into a delicious Croûte au fromage.
Mangiamaccheroni - Neapolitan macaroni-eating lads were once the symbol of Napoli's joie de vivre. Here are 20 examples of these icons from my personal collection.
Extraordinary pre-starter offered in top French chef Alain Ducasse's restaurant in Provence - delicious crispy toasted bread with eggplant caviar and anchovy sauce. A resounding success! See how Ducasse makes it and you can do it at home too.
Eat like a president for 5 Euros in one of Napoli's most famous pizzeria.
Follow me inside the kitchen of working-class pizza joint in downtown Napoli and see how they make deep fried pizza, the cult Neapolitan street food.
How I bought President Mobutu's very own brandy stash made with fruits growing on his Swiss estate.
This bazar in downtown Istanbul is a cult destination for the spice lover as well as a century-old tourist trap. Find out where to look for the real thing.
Just how many lives does a snail have? Seven, at L'Escargot Montorgueil, Paris' premier snail restaurant, where your shell might have served many guests.
Back at the Lenôtre pastry school in Paris to make tuiles à l'orange - a smart tile-shaped flat cookie served with tea in gastronomic restaurants.
Shrimp shells are served as crispy appetizers in Japan. You can buy tiny dried whole crabs to use as peanuts. I was coerced into trying and will be back for more!
Visiting Pierre Hermé's Pastry Shop in Paris Very Popular
Pierre Hermé is the king of French pastry. His tiny boutique in Paris is so successful that people stop to ask why there is queue. See what's inside!
Restaurants remain 'branché' only for a couple months in Paris. What happens after that? What is a branché restaurants anyway? And most importantly - how good is the food?