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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.
Hoping the financial crisis will at least do something good and bring truffle prices down from their stratospheric heights, I show you how they eat truffles in Paris.
Hachis Parmentier is French confort food at its best - slowly prepared over 3 days. Spend 3 minutes to see how it's done.
My Christmas article will show you how the best cheddar since King Arthur is made in Somerset, including a 4 minutes video.
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.
I attended a unique seminar in Paris with Hervé This, French chemist, author, founder of Molecular Gastronomy and spiritual father of Molecular Cuisine.
This medieval Italian sausage from Ferrara nearly made me pass out.
Spaghetti with meatballs is the consumate Italian-American dish, but it doesn't exist as such in Italy. Here is how an Italian would cook it.
Amazing sorbet made from the fruits of the pear cactus, opuntia ficusindica.
If Adam and Eve renounced Heaven for an apple, what would they have given for a plate of tortellini?
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!
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.
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!
Sicily's top food authority let me into her kitchen on Mount Etna while she was preparing sweet-and-sour peppers.
Amazing Lebanese eggplant caviar roasted directly over hot embers and served with crispy lavash bread with toppings.