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One of the most modern industrial pastry plants in Switzerland allowed me to spend a morning with them - with my camera. Feel like making 7000 Napoleons? Follow me in.
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!
One of the greatest desserts in Turkey is made with chicken breasts. It is based on an almond-and-chicken pudding once hugely popular in medieval Europe. See how it's made!
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.
My visit to a must-see bookstore in London beloved by foodies from all over the world.
My day at Eataly, the biggest slow food grocery store in the world, just outside Torino, Italy.
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.
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.
A memorable fondue in an over-the-top dungeon chalet straight out of a Hammer film. Our host, Paul du Marchie, has been building an architectural fantasy in the middle of the woods for the last 50 years. Dont' miss my eight 360° panoramas!
My private tour of Captain Matthew's spice plantation in the Nilgiri hills on the Indian Spice Coast. A veritable Cockaigne - no spice or fruit that doesn't grow there.
Every year my uncle Harvey summons the family around a converted wash boiler where he cooks the most delicious soup. The occasion is Swiss Federal Fast Day, a national holiday in Switzerland. See how we cook 20 gallons of soup from start to finish.
Traditional pasta sauce, much loved in some parts of Italy. Don't do this at home. Only a head case would eat it.
How I bought President Mobutu's very own brandy stash made with fruits growing on his Swiss estate.
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.
My exclusive visit of Wenger, the cutler who manufactures well over 5000 knives a day in the Swiss Jura mountains.