The waste come back to... the dishes: everything is transformed!

The zero-waste philosophy in top restaurants' scene explores new frontiers, like transforming what would end up in star kitchens’ trash into design products.

Speck vs. smoked bacon: what is the difference?

Which are the differences between speck and bacon? Find out how these two charcuterie delicacies are produced and the tips to best serve them.

Vibrant southeast Asian flavours of Melbourne

Discover a selection of the best venues to taste bold flavours and exciting dishes of southeast Asian cuisine in Melbourne. Follow our tips on the map!

Grenache, the grape with many faces

Grenache is one of the most widely planted grape variety in the world but it doesn't always get the credit it deserves. Discover the best wines to try in 2019.

Kitchen Dialogues: Gastro-Activism in Action

Thinking all things food in San Sebastian at Andoni Luis Aduriz's famous congress, Diálogos de Cocina: two days of engaging conversations.

The Week in Bites 17th March, 2019

From Asia's 50 Best to the Ryugin tribe, hidden speakeasies, scrambled eggs and the taboo of horse meat, here's a round up of what made FDL this week.

The New Irish Cuisine – A Cultural Revival

Ireland has a proud cultural identity but until recently food was not part of the conversation. Now a new generation of chefs are creating a New Irish Cuisine

Food mythbusters: do you really need milk for scrambled eggs?

Almost every recipe for scrambled eggs includes milk in the ingredients. But, indeed, science tells us that milk could spoil it all. Do you know why?

Leuci, the globetrotting bartender: 'Follow me to the best speakeasy bars of the world'

Sneak into the most secret venues in the world and be thrown back in the '20s: welcome to the Speakeasy Bars, with the outstanding guiding of Leonardo Leuci.

Eat, drink... and stay for a night

Hospitality is the center in the restaurant industry and has increasingly gained the attention of chefs willing to offer great experiences to their guests.

Curious Delicacies: Getting to Know Milt

A new series on the curious delicacies of the world. Starting with Tuna Milt from Italy and Japan: learn all about this delicious, fascinating food.

The Ryugin Tribe: Yamamoto's alumni forge their own path

Some of Yamamoto's 'alumni' are now Michelin star chefs in their own right. We discover the cooking philosophy of Honda Seiichi, Hideaki Sato and Tomoya Kawada.

The Week in Bites, 10th March 2019

From Mercado Little Spain, to Farm to Fork in Southeast Asia, Danny Bowien's redemption to Borago's new location in Santiago, Leipzig and trending ingredients.

Still smiling after 25 years: Astrid y Gaston's special birthday

Top chefs from all over the world gathered in Lima to celebrate the restaurant and also Peruvian cuisine's recent history. Take a look at the unique dishes!

Artisan bread trends: the mill as the heartbeat of a restaurant

Ever more restaurants are keen to raise their bread game, opening own bakeries attached to their venues fitting the ethos of local and sustainable.

Where to eat in Leipzig: a tasting tour all around the new Berlin

Discover a selection of the best fine dining venues in Germany's rising star: from traditional to innovative cuisine, follow our tips!

Bowien: 'How Falling in love with cooking changed my life'

Danny Bowien of Mission Chinese Food explains his philosophy: "Less is more, also in the kitchen. Social media has changed too many things in our lives".

The Science of... Slow Cookers

How does a slow cooker work? And why meat is the perfect food to slow-cook? Discover all the scientific secrets behind cooking at a low temperature.

The Growing Farm-to-Table Movement in Southeast Asia

Discover some of the forward-thinking chefs who are putting sustainability and local ingredients at heart of their restaurants all around Southeast Asia.

The Week in Bites 3rd March, 2019

The Michelin Guide to Germany dropped, eating alone, fried air and fine dining on the beach in Rio, a mixed bag of some of the stories that appeared on FDL.

A Very Special Evening: S.Pellegrino 120 Year Anniversary Dinner

S.Pellegrino kicks off its 120 Year Anniversary celebrations in Milan with an exclusive dinner representing four chapters of S.Pellegrino's story.

A new kind of fine dining kiosks in Rio de Janeiro is making 'beach food' fancier

Chefs, bartenders, and even a luxury hotel group are landing in the local coastline, changing an entire ecosystem of street eating in the Marvelous City.

Eating Alone: Against Our Nature

Eating alone is a growing trend, yet it is contrary to hundreds of thousands of years of evolution, where eating together was crucial to making us who we are.

Goat Milk from A to Z: 26 things to know

What is the difference between goat milk and other milk? And which are its nutritional facts? Discover 26 facts and figures about goat milk you should know.

Italian delicacies: Farro della Garfagnana

What make this kind of spelt from Tuscany unique? Discover historical facts, nutritional values and the best recipes.

AFFORDABLE LUXURY: THE BEST PLACE TO EAT IN OPORTO

Up to 25, 50 or 100 Euros: in the second largest Portuguese city food is a tradition that can be enjoyed at its best without overcharging your account.

The Week in Bites, 24th February, 2019

The World Restaurant Awards took place in Paris, Mexican insect dishes and the Nordic COuntries Michelin guide dropped - Here's your usual Week in Bites.

The Berlinale Culinary Cinema 2019: A Taste of Balance

A tribute to individual work of farmers, fishers and chefs in the food inspired movies at Cullinary Cinema, hosted at Berlinale film festival 2019.

Cookbook.19: Pushing the limits between cuisine and art

The most avant-garde relationship between art and culinary into an exhibition held in Montpellier until 12 May. Step inside!

Numbers behind...butter

An essential ingredient in so many dishes, the simple goodness of butter conceals a host of hidden truths. Let’s find out more by taking a look at its numbers.