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French Blanc-Manger

This extraordinary French sweet almond jelly must be the best food that survived the Middle Ages. My final and most tasty dish in the Hattonchatel castle serie.

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.

Japanese Culinary Artifacts

A glimpse at the motley cornucopia of Japanese cookware and confectionery I brought back from my last trip.

Tony Soprano's Own Neapolitan Ragù

How my friend Pasquale came to eat my Maccheroni al ragù 'like in Napoli' and fix my media room so that I could watch the Sopranos.

Medieval Hypocras at Hattonchâtel

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. 

Shopping for Arcane Ingredients and Cookware in Paris

The more you cook, the more you encounter recipes that call for ingredients you just can't find anywhere. You also realize that some culinary operations would be a whole lot easier with the proper tool. Well, if you're in Paris, here is where to go.

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.

The Passion of the Boar

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!

Beef Carrot Daube

Beef simmered for 4 hours with carrots, a real French classic rarely prepared properly. Here is how to do it.

Foie Gras Terrine (Video)

Learn how to make a foie gras terrine from scratch in only 12 minutes.

Poutine Will Keep You Warm Throughout Winter

A Canadian stop on my tour of world street foods of dietary interest.

Italian Alpine Buckwheat Pasta Pizzocheri

Traditional buckwheat noodles from the Italian Alps with cabbage and Fontina cheese. I made them from scratch with my own freshly milled buckwheat flour. Hard core pasta!

Pear, Walnut and Gorgonzola Bruschetta

This traditional garnished grilled bread is Italian cuisine at its best. Utter simplicity based on excellent ingredients, around a time tested formula. Food for the gods.

Marrakech Cooking Class

How I learned how to make pigeon pastilla, one of the most elegant dishes in moroccan cuisine.

Dandelion Syrup

Dandelion, the humble but ubiquitous golden flower is turned into a syrup and jam in the Alps. Here is how my grandma did it.

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