Listing articles 1 to 15 of 22 articles with tag ‘Behind the scenes’
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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.
Japanese Bladesmiths Very Popular
A unique behind-the-scenes visit of the crafstmen who hammer out the best and most expensive kitchen knives in the world in the city of Sakai, Japan.
My Christmas article will show you how the best cheddar since King Arthur is made in Somerset, including a 4 minutes video.
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.
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.
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.
Follow me as I wake up in the wee hours of the morning to see Swiss armailli make a unique cheese in a small chalet up the Gruyere Alps.
During my stay at Hattonchâtel castle in France, I managed to arrange a private tour of the largest dragées factory in Verdun, dragées Braquier.
A reader invited me in a neighborhood kebab house in Istanbul for the first night of Ramadan. After a short introduction, 50 pictures to take you through the whole meal from preparation to finish. Don't miss this!
Swiss Alps Cheesemaking Very Popular
My visit of a 8000'/2400m high cheesemaking chalet in the Swiss Alps where cheese is still made like 300 years ago - and not one tourist in sight!
My visit of Quicke's Dairy in Devonshire, the largest of the nine remaining producers of real farmhouse cheddar, or how to produce world class traditional cheddar on a large scale.
Dinner on a 100-year-old steamship on Lake Geneva by one of Switzerland's most famous chefs - complete with my behind-the-scenes visit of the kitchens.
My exclusive visit of Wenger, the cutler who manufactures well over 5000 knives a day in the Swiss Jura mountains.
The national dish of Valais, my Swiss canton, raclette is the most gorgeous melted cheese you will ever have. Here at its best at the Manoir de Villa in Sierre.