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Make an extraordinary dessert in no time using stale bread an apple. A timeless classic from the Swiss Alps.
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.
When I saw this cheese I immediately knew how to turn it into a pasta sauce fit for a King - with only two ingredients.
My visit to the cult London cheese shop, selling no less than 57 types of British cheeses.
A glimpse at the motley cornucopia of Japanese cookware and confectionery I brought back from my last trip.
My visit to a must-see bookstore in London beloved by foodies from all over the world.
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.
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.
Getting great-tasting, paper-thin French crêpes is possible at home, but only if you get the proper cookware and know how to use it. Let me show you!
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.
This crab dinner in Osaka had the highest dollar-to-calorie ratio I had in my entire life - but entirely worth it.
I am back from Japan with a first article about green tea in Tokyo.
My Christmas article will show you how the best cheddar since King Arthur is made in Somerset, including a 4 minutes video.
Learn how to make a foie gras terrine from scratch in only 12 minutes.
For my first video I show you how to bake a simple but original and highly colorful cake using French almonds with a long pedigree: praslines.