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Edible sterling silver foil decorates Indian food at weddings. Here is how they make it in Lucknow and how you can use it on a leg of lamb to eat like a Nawab.
We roasted a whole boar on woodfire at Hattonchâtel castle in France for a memorable medieval banquet. See how it's done, from start to finish. Not for the faint of heart!
The most expensive jam in the world is made in Bar-le-Duc from red currants hand-seeded with a goose quill. Worth every penny!
Serious risotto from the king of modern Italian cookbooks - Il Cucchiaio d'argento. It contains strawberries for a surprising but successful and now well established match.
My visit to the cult London cheese shop, selling no less than 57 types of British cheeses.
Serious gourmet traditional pumpkin risotto from Lombardy (Italy) anybody can cook in under 40 minutes.
The second most distinguished member of the holy trinity of Neapolitan pasta sauces is based on sausage leftovers and a lot of work.
Amazing Lebanese eggplant caviar roasted directly over hot embers and served with crispy lavash bread with toppings.
Hypocras was the most popular drink at parties and banquets in the Middle Ages. See how we made a gallon of it in Hattonchatel castle in France using the original spices they used back then.
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.
Sicily's top food authority let me into her kitchen on Mount Etna while she was preparing sweet-and-sour peppers.
How do they make the hole in the maccheroni? I had thought about it long and hard only to conclude you just can't make tubular pasta at home. I was wrong - see how I made my first batch of macaronis!
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.
A reader invited me to stay at his castle at Hattonchatel near Verdun in France. I went last week-end to cook extraordinary medieval dishes in the castle - see what's coming next in my 7-article-serie!
If Adam and Eve renounced Heaven for an apple, what would they have given for a plate of tortellini?