Shellfish is another easy sacrifice. Shani does not consider it fundamental to his cooking and compares its absence to leaving elephant off the menu. Take away olive oil or tomatoes, however, and he ...

2. Slice & Pie — Washington, D.C.

Every cognac is a brandy, but not all brandy is a cognac. Let's take a look at the differences between brandy and cognac. Cognac is a type of brandy made in a particular region of France (the Cognac ...

Food waste is a huge problem worldwide and while there is much to do in terms of curbing it, there are some countries that have made laws to discourage people from wasting food. Many countries’ ...

The culinary world gathered in New Orleans on May 28 for North America’s 50 Best Restaurants 2026, sponsored by S.Pellegrino & Acqua Panna. Held at the Sheraton New Orleans Hotel, the ceremony ...

Smoking food can be used as a method of cooking, preservation, or just as a way to add a deliciously smoky flavour and darker colour. Smoked meats, fish and cheeses are all popular, and can be ...

Ever wanted to dive deep into the science behind cooking and haute cuisine? Now that you’re on lockdown, here’s your chance to take a free online course with Harvard University. Harvard University ...

Chef Mark Moriarty shows us how to prepare hollandaise and its sister sauces as part of Fine Dining Lovers' series: The Secrets of Sauces.

A magnum of champagne with its own NFT went for $2.5 million at auction, making it the most expensive champagne ever sold. Find out more. A magnum of Château Avenue Foch 2017 that was put up for ...

Earthy, savory, and deeply aromatic, miso is one of Japan’s most prized culinary ingredients, used for centuries to elevate both simple and refined dishes From comforting soups to delicate marinades ...

Chicken is one of the most universally loved and eaten meats. A simple whole roast chicken is a thing of beauty, just ask chef Thomas Keller. But how much do you know about the main chicken parts?

Forget the filler basket—five chefs show how bread becomes an essential course, from Catalan glass bread to pan provençal. At Arrels, Moncayo serves bread just after the amuse-bouche, one of several ...