Food

We Can’t Stop Cooking with These 10 Peruvian Pantry Staples

Ceviche, lomo saltado, causa limeña—Peruvian food is famous for its bold flavors and melting-pot dishes that draw from African, Asian, and European cuisines. But whether you’re holed up in a fishing village on the Pacific coast or dining atop a jagged peak of the Andes, you’ll find culinary through-lines in a handful of pantry mainstays …

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In Japanese, Onomatopoeic Words Describe Diverse Food Textures

It’s commonly said that the Japanese language wields more food-describing onomatopoeia than any other. These adjectives capture the perceived sounds different foods make when we eat them. Saku saku! Fuwa fuwa! According to estimates, there are 445 such words in the Japanese language.  “English has only slightly more than 130 words to describe the way …

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Joan Roca on Catalan Comfort Food and the Future of Fine Dining

Long before the pandemic walloped fine-dining restaurants the world over, the writing was on the wall in Spain: molecular gastronomy was out. The foamed, centrifuged, and spherified wonders that put Catalonia and the Basque region at the culinary forefront in the aughts had all but lost their novelty. The pendulum had swung back toward minimalist, …

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Hudson Valley’s Bread Alone Bakery Minimizes Carbon Footprint with Renovated Facility

An Upstate New York bakery is taking a big step toward a smaller carbon footprint. Bread Alone, a nearly 40-year-old bread maker in Hudson Valley, has spent four years renovating its Boiceville facility where the business was originally founded. That site will soon reopen in January as a 100 percent net zero energy operation, powered …

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In Slovenia, Beekeeping Is A Sacred Sustainable Food System

Beekeeping heritage permeates Slovenian culture. In the small Central European country, approximately one in 200 people keep and tend to bee colonies. Locals share a deep respect for the winged insects as indispensable pollinators in the food system, and honey appears often in traditional Slovenian delicacies. Beekeeping tradition runs so deep that in the Slovenian …

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Why Virgilio Martínez Wants You to Rethink Latin American Food

It took Virgilio Martínez and an army of researchers six years to write The Latin American Cookbook, a 400-page hardcover released in November with 600 recipes hailing from 22 countries. It is the newest, and perhaps most hotly anticipated, culinary bible by Phaidon, the publisher behind such emblematic releases as Japan: The Cookbook, India, and …

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Ecuadorian Sweet Plantain Pudding Recipe (Chucula)

Among Amazonian communities in northeastern Ecuador, chucula is a staple food. At its most basic it is simply ripe bananas mixed with water, a few spices, and a sweetener such as panela or honey. It’s simple to prepare, just boiled in a pot, and can then be eaten either warm or cold. This recipe, which …

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The World’s Largest Milk Producer Is Now A Hot Spot For Artisan Cheese

Shubham Rathi opened the doors to Meltish – The Cheese Cafe in Pune, India in March 2021 and was pleasantly surprised when patrons arrived in droves to buy cheese platters for Diwali celebrations. He had not expected this kind of response from customers who were largely hesitant about cheese consumption until the latter half of the …

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No, Your Cabernet Doesn’t Need a Steak. It’s Asking for Charred Peppers

When you plunk a bottle of cabernet sauvignon down on the table, most people expect to be served a juicy ribeye, stewed ragu, or hearty burger. But while it might seem like law, there’s really no requirement or dictum that one must always pair up the most robust red wines with meat. On the contrary: …

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Split-Base Cocktails Take Your Favorite Bottles to the Next Level

Those acquainted with my sipping habits know that I tend to keep it simple. Espresso, no sugar. Sparkling water or bubbly wine. A beer now and then. Spirits, I typically enjoy neat. And when I do decide to mix a cocktail at home, I always keep it straightforward. This is where “split base” cocktails come …

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