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Listing articles 226 to 240 of all 261 articles  Oldest articles first. Sort by: Popularity ¦ Date ¦ Tags  Swiss Sugar Factory
My visit of the largest sugar factory in Switzerland. Walk in as a beet and exit as a thousand sugar cubes - a life-changing experience.  Primeval Tyrolian Cheese
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.  Salama da sugo
This medieval Italian sausage from Ferrara nearly made me pass out.  Stilton with Port
I bought a whole head of Stilton and soaked it in the finest Port wine for a most memorable drinking session.  Potato Chips Night Shift
At midnight sharp, I entered Burt's factory in Devon to see how my favorite potato chips are made. Hand Fried in Devon.  Swiss Alps Ricotta
See how we make sérac, the Swiss ricotta, up in the Swiss Alps and learn about about Swiss cheese botanics with a field trip to see what the cows graze up there.  My First Video
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.  Foie Gras Terrine (Video)
Learn how to make a foie gras terrine from scratch in only 12 minutes.  Montgomery's Cheddar
My Christmas article will show you how the best cheddar since King Arthur is made in Somerset, including a 4 minutes video.  Japanese Green Tea
I am back from Japan with a first article about green tea in Tokyo.  Osaka Crab Extravaganza
This crab dinner in Osaka had the highest dollar-to-calorie ratio I had in my entire life - but entirely worth it.  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.  Proper French Crêpes
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!  Ultimate Speck
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.  Tea with Sir Hugh
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. |
«François-Xavier (FX) shares "memorable food experiences" from the depths of Italy to the high Alpine pastures of the Swiss Alps. His passion for gastronomy exudes in his timeless images, detailed articles and spectacular recipes.» Months of Edible Celebrations |
