Oriol Balaguer’s new Easter Monas collection

The Easter Monas of the XXI have evolved from being just colored chocolate eggs, to  beautiful sculptures as if they were a work of art. Besides, they are fun, creative and have bright tones. more ...

Vegan breakfast or dessert: Mango Chia pudding

Mango chia pudding is the easiest, most delicious and at the same time very healthy recipe that can exist. Chia seeds have a high-fiber content, so they have that satiating effect, and some people use it to lose weight, but the highlight is that it is very rich in omega 3 fatty acids. Therefore, it… more ...

The 10 best chefs and their dishes, from “Asia’s 50 Best Restaurants 2019”

The list of Asia’s 50 Best Restaurants was created in 2013 to show the gastronomic panorama that the region is experiencing. First it was launched in Singapore for three consecutive editions, and then in 2016, the area was changed to Bangkok, Thailand, for the next two editions. Already in 2018 and 2019, the scene was… more ...

VeggieWorld. The largest vegan fair in Europe arrives in Madrid

Attention! Vegetarians, vegans, flexitarians and all people who want to know this philosophy of life based on ethical principles and food sustainability. VeggieWorld, arrives for the first time to Madrid, this 13th and 14th of  April, in the Glass Pavilion of the Casa de Campo. more ...

How to choose and buy a good olive oil and how to use it for cooking?

The universe of olive oil is broad and very similar to that of wine, it has from soft to intense flavors, own Denominations of Origin, it can be paired and tasted, too. To take a simple look at this world, Spain has 300 catalogued varieties of olive. more ...

What to prepare with an egg? Gastón Acurio tells you

Gastón Acurio, the most international Peruvian chef, has a very popular phrase on the network that gives value to the egg and tells you everything that can be prepared with this modest food. Therefore, this article is dedicated to 10 ways to cook with this ingredient and its meaning in the kitchen for this chef. more ...

7 ways you could use avocado

The avocado or avocado pear, is the fashionable fruit and one of the most instagrammed in this social network. Its flavor is soft and its texture creamy, but what makes it even more interesting is its nutritional contribution, it is excellent antioxidant and high in vitamins A, B, C, D and K. In addition, it… more ...

ALI PACHA WILL BE THE FIRST BOLIVIAN RESTAURANT OF HAUTE CUISINE TO INTERNATIONALIZE AND IS VEGAN

Chef Sebastián Quiroga decided to become a vegan after watching a documentary called “Earthlings” and began experimenting with supplies of vegetable origin. Entrepreneur and rebel, he opened “Ali Pacha”, his restaurant of vegan haute cuisine in the historic center of La Paz, surrounded by a range of different fast food places, and also with a… more ...

This Monday, “Think Gastronomy 2019” at the Basque Culinary Center

This April 8th, the Basque Culinary Center holds a very interesting forum to connect gastronomy, technology and innovation. more ...

7 gastronomy books for spring

This spring is loaded with good gastronomy books for all tastes, from historical novels, to how to prepare kombucha at home, healthy recipes with turmeric, or others, based on oriental medicine. Also, 180 ways to prepare omelette and finally, for the more daring, eat insects. more ...

Feijoada: recipe of the national dish of Brazil

Feijoada or “frejolada”, would be the equivalent in Spain to some kind of fabada and in Venezuela, something similar to the caraotas of the Creole pavilion, but with broth. more ...

The world of coffee gathered at “The London Coffee Festival”

“The London Coffee Festival” is the largest and most anticipated event for coffee fans in Europe.   This was the ninth edition of a festival which is growing every year, from March 28 to 31, and was attended by some 30,000 coffee lovers. more ...

See what’s new in the MICHELIN Deutschland 2019 guide

The novelties for this year, from the MICHELIN Guide Deutschland 2019, place 5 new restaurants that obtain their second star and 37 new restaurants with their first star. Although, this year, there was no new any new three-star as in the previous edition. more ...

Andoni Luis Aduriz presents his book “Mugaritz. Puntos de fuga”

Andoni Luiz Aduriz, one of the most inspiring chef of our time, with two Michelin stars, has presented his book “Mugaritz. Puntos de fuga”. more ...

The famous chef Jacques Pépin cooks on board a cruise ship

When you think about the food on a cruise ship, you may not imagine famous chefs cooking on board. In the case of Oceania Cruises, travelers can taste the dishes of famed French chef Jacques Pépin, television presenter, author of 30 cookbooks and on these cruises, Executive Culinary Director of the company. more ...

How is the “Mercado Little Spain” of chef José Andrés y los Adrià, in New York?

Chef José Andrés and the Adrià brothers, the three legends of Spanish gastronomy have made their dream come true, opening “Mercado Little Spain”, in the Big Apple. Just a few days ago on March 15 has been the opening in the Hudson Yards, a new neighborhood on Manhattan’s West. Precisely, the area has attracted restaurants… more ...

Meet the classic restaurants of Nikkei cuisine in Lima

The most famous Nikkei restaurant in Lima is Maido by chef Mitsuharu Tsumura “Misha”, one of the best restaurants in Latin America and the world, according to the World’s 50 Best Restaurant List. But what happened to the traditional ones? more ...

The 10 best dishes of the “Latin America’s 50 Best restaurants 2018”

Latin America’s 50 Best Restaurants are some of the most important awards in the region. This 2019 was the fifth edition of the event, held for the first time in Bogota, Colombia. more ...

The best ramen in Tokyo, according to the Michelin Guide

The best ramen in Tokyo, according to the Michelin Guide, costs about 2000 yen, which is about 15 euros, to the current exchange. more ...

Vermouth remains fashionable: The definitive vermouth guide

The Vermouth means that it is Sunday at noon to take the aperitif; it is synonymous with fun, a conversation at the bar with friends. A classic that continues to be fashionable, as in recent years, there is a growing trend. When you go out for vermouth, you have a great variety to choose from,… more ...

8 Top food trends for 2019

What will we eat in 2019? The trend aims to take care of our health with sustainable products and to live in harmony with the environment. Below is a list of the 8 Top gastronomic trends for 2019. more ...

COFFEE TONIC

Coffee tonic is a new way to drink an espresso combined with tonic water and ice. As a barista told me, It is like choosing between drinking Coke or, a sparkling coffee! more ...

Marc Benkoe is Head Chef at Hong Kong’s well-known and much-loved Italian steakhouse, Bistecca

Marc Benkoe is Head Chef at Hong Kong’s well-known and much-loved Italian steakhouse, Bistecca. The restaurant, on storied Lan Kwai Fong in Central, is known for its house-aged steaks. more ...

KAFFEEFORM | DESIGN MEETS SUSTAINABILITY

Kaffeeform is an innovative, sustainable material sourced from used coffee grounds and other renewable raw materials, and coming in a coffee cup shape it is perfect. more ...

Alexander Erin – a young head chef speaks about Crimea, personal achievements and life experience

Alexander Erin, known as one of the youngest Executive Chefs in Russia accomplished that status at the age of 19. He is a member of the Gastronomy Club in St. Petersburg, a member of the Gilde des nationalen Gastronomieverbandes and a member of the French guild “Chaine des Rotisseurs”. more ...

A promising Chef in Spanish haute cuisine: Ezequiel Álvarez Barroso

At 21 years of age, Ezequiel Álvarez Barroso as a short and very successful career behind him. The young Catalonian who won the Tapas competition at Madrid Fusion 2018, won last year’s V. “Promises of Haute Cuisine Prize Cordon Bleu” more ...

Wieland Matzig – Executive Chef in Abu Dhabi

After a very successful apprenticeship in the renowned Taschenbergpalais Hotel in Dresden, Wieland Matzig has seized an opportunity – working as a chef in Abu Dhabi in the United Arab Emirates. In doing so, Chef Wieland has experienced much and has learned an abundance of new techniques. more ...

Michael Kreiling – The gastronomical adventure of a culinary octopus

Michael Kreiling was allowed early-on to take in the air of star-kitchens. Experience under top Chefs such as Burkhard Lindlar or Manfred Schwarz educated and formed him. Today, Michael works as Executive Chef and Culinary Master Chef for the Kempinski Hotel Beijing Lufthansa Center in Peking, China. more ...

Andrés Rueda – an upcoming culinary revolution in Colombia

Andrés Rueda works as Executive Chef for Compass Group at Google Colombia and also is Head Chef and Co-Owner of Splendens Food Solutions. Chef Andrés knows the Colombian cuisine very well and talks about the latest trends he has noticed. Read on to find out why there is an upcoming culinary revolution in Colombia. more ...

Kazuo Takagi – Money and praise are just the end result. Do not make them the goal.

Kyo-ryori Takagi owner Kazuo Takagi has used his experience of studying abroad in England where he cultivated his talents in language to thrive; among other things, he has become the consultant chef for the Japanese restaurant at Taipei’s Shangri-La Hotel, and devised Intercontinental Hotel’s Japanese cuisine menu. more ...

Three days with Executive Chef Margit Mersinger | Weingut Mussler

Margit Mersinger 68 years-young. We were allowed to get a peek into her life and were amazed at how passionately the Executive Chef in Weingut Mussler cooked for her guests. Three days in the life of Margit Mersinger! more ...

Owner of Spice Sanctuary Trusha Patel about award-winning organic spices

Spice Sanctuary is founded by Trusha Patel, an investment banking lawyer. Trusha is known as Canada’s Spice Queen™. She travelled the world to find some of the best producer. Today, the award-winning range offers organic, high quality spices and spice blends. more ...

Pierre Gilson – Production Manager, Princi Kitchen

Pierre Gilson talks about his beginnings in France, the different European and Chinese food cultures and his experiences with Chinese bakery products. more ...

Snail caviar comes in different flavours – Marly Kanacher, Barcelona Pearls

Marly Kanacher has an unusual business – snail caviar. Snail breeding is a a real challenge. Her business is named Barcelona Pearls – a perfect match for what Marly is producing. Read more about her passion about snails and how delicious dishes with snail caviar are created. more ...

Paolo Bodon – Chef di cucina presso, Relais & Chateaux, Villa Fiordaliso, Italy

Paolo Bodon – Chef di Cucina Presso, Relais & Chateaux, Villa Fiordaliso, Italy. An Italian love story about Vocational cooking. more ...

Smoked humous that are a million miles from a boring dip – a Q&A with Julie Waddell, Moorish

Julie Waddell started her own business. Good and healthy food with a great taste has always been her goal. So she decided to produce smoked humous in her kitchen. The first customer – Julie Waddell’s own son. And he loved it. That’s how a great success story began. more ...

Jon Old & The Wasabi Company about the true flavour and pungency of wasabi

Let´s start with some shocking news: You probably not eating real wasabi at your favorite sushi restaurant. This green something is made from horseradish, mustard and green food coloring. But there is hope – Jon Old & The Wasabi Company. more ...

Hive & Keeper – British honey straight from the hive

Hive & Keeper is on a mission! A mission to change the fact that only 7% of honey sold in UK is British. Hive & Keeper provides unique home-grown honeys with great varied taste. Let Emily Abbott take you on a journey full of variety and complexity of flavours. more ...

Reinhard Lackner, Executive Pastry Chef about patisserie in Asia

Reinhard Lackner is currently working as the Executive Pastry Chef for the Four Seasons Hotel chain in the Far East. Today he talks about his career and what makes Patisserie in Asia unique and special. more ...

South Devon Chilli Farm – award-winning Chilli from seed to sauce

There must be a reason why chilli freak and top chef Jamie Oliver says these guys grow the best chilli in UK. Go read this wonderful interview and feel not only the heat but also the passion. South Devon Chilli Farm is passion for chilli you can taste, feel and see. more ...

H. Forman & Son – Home of London Cure Smoked Salmon

H. Forman & Son is a family business set up by Aaron Harry Forman and his son Louis in 1905. World-famous for their London Cure Smoked Salmon, they have been supplying the finest gastronomy in the world for over a century. more ...

JRE (jeunes restaurateurs d´Europe) – European club of young chefs

The beginnings of JRE can be found in France, 1974, where young and ambitious chefs teamed up to redefine and revitalize European cooking. more ...

Bobby Bräuer, 2 stars, Esszimmer Munich, BMW World

It’s during the times of the great French Cuisine that Bobby Bräuer’s career began, and throughout his positions it reads like a “Who’s who” of the biggest chefs more ...

Smallhold – urban-farming startup in New York City

Perhaps you have seen or even chosen living fish or lobster in a restaurant. But have you ever seen a mushroom farm? Imagine knowing your dishes come with fresh picked mushrooms, out of a farm right in front of your eyes. more ...

Derek Bissonnette – commercial photographer specializing in food and beverage

Derek Bissonnette is a commercial photographer specializing in food and beverage, an author and chef. Understanding how he got there, and the journey he has been on, is something he would like to share with us. more ...

The bistro of Joia – Chef Pietro Leemann

Let us present you the Joia restaurant in Milan – a high vegetarian biodynamic cuisine – a hymn to nature and the planet. more ...

The Mastercooks of Belgium and their Young Master

The Association of Master Chefs of Belgium has existed for almost 40 years. more ...

Qatar Culinary Professionals (QCP) – an association of professional chefs in Qatar

The Qatar Culinary Professionals (QCP) is an association of professional chef’s affiliated by World Association of Chefs Societies (WACS). more ...

Modernist cuisine – a new standard of culinary art?

Modernist Cuisine is ready to pounce. It’s aim is to become a new standard in Culinary Art and is convincingly paving the way with unique insights. more ...

Copenhagen from Chef’s point of view

For several years, Copenhagen has been one of the leading gastronomic destinations. more ...