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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.
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.
Who would think that eating fishes from head to toe would be so good?
A simple yet impressive recipe by Hélène Darroze using some of the finest ingredients known to man.
Balikçi Sabahattin, one of Istanbul's top fish restaurant, makes an amazing fish börek. I managed to get the recipe and make it at home.
The most popular Swiss country fair cookie, Magenbrot, is a light gingerbread supposed to be a friend of the stomach. He is my friend too!
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.
A memorable meal at one of the most spectacular restaurants in Paris, located in the Gare de Lyon train station.
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.
Superb Turkish recipe for a seared and simmered leg of lamb in a pink sauce.
This gorgeous traditional orecchiette-with-broccoli recipe is a staple on my table. The pasta is cooked with the sauce, a unique process much favored by French chef Alain Ducasse.
This 400-year-old covered food market in Kyoto is one of the best I've ever visited.
After nearly 20 years of trials I finally succeeded in making these delicious gnocchis - my own personal culinary holy grail.
Lunch with my father at the best restaurant in Switzerland - and beyond. Don't miss the exclusive behind-the-scenes 360 panorama of the kitchens!
A unique Alpine recipe from those mountains where Italians speak German. For hardcore buckwheat lovers only!