The Week in Bites
24 September 2017

This week at FDL we took a culinary tour of Buenos Aires, went to Hong Kong to explore new Cantonese cuisine, shared tips on how to butcher a pig and more.

The Aviary Cocktail Book: A Preview

Take a look at amazing pictures from The Aviary Cocktail Book, out July 2018, featuring incredible drinks from the world-renowned Chicago bar.

Seven Grüner Veltliner Wines to Try

Stop what you’re doing and pour yourself a glass of Grüner Veltliner, a high quality white wine from Austria that’s gaining new fans all over the world.

New Cantonese Cuisine in Hong Kong

What is new Cantonese cuisine? Discover how chefs are trying to innovate classic dishes of the Cantonese cuisine in Hong Kong.

James Maxwell-Stewart: Cooking 'Full English' in Oslo

Meet the emigrant English chef and S.Pellegrino Young Chef juror cooking 'Full English' food for curious Norwegians in the nation's capital.

Italian Delicacies: Gorgonzola

A look at the worldwide famous Gorgonzola: a soft, creamy blue cheese with an unmistakeable aroma and taste, produced in North of Italy.

Buenos Aires: a city tasting tour with Germán Martitegui

Waiting for Latin America's 50 Best, live-streamed from Bogota by FDL, let's discover good food places around Argentina’s capital together with chef Martitegui.

The Week in Bites
17 September 2017

If Great Directors Filmed Recipes

The food artist and commercial director David Ma has taken inspiration from Hollywood blockbusters to create four amazing how-to recipe videos.

The Science of Slicing Garlic and Onions

Garlic and onion slicing is a matter of chemistry and technique. Don't miss these tips on how to maximise their flavour to their full potential.

The Farm-to-Table Innovators Serving Singapore's Best Chefs

Who says there are no farmers or producers in land-scarce Singapore? We investigate how the farm-to-table movement is slowly taking shape in the city.

Cooking the Classics: Confit Duck

A closer look at 'Confit de canard', a French dish made with duck from the South West region of Gascony. Find out what it is and how to make it.

Per Hallundbæk: Lightness with a Nordic Twist

A chat with Per Hallundbæk, Scandinavian mentor for S.Pellegrino Young Chef 2018 competition, about his career and his expectations for the competition.

Trans-Siberian Railway: a Tasting Trail - Part 2

In part two of the epic rail journey across Russia, our Trans-Siberian Tasting Trail gets back on track and takes you on a journey of culinary enlightenment.

The Week in Bites
10 September 2017

This week at Fine Dining Lovers we traveled to Stockholm to discover where to dine on a budget, interviewed Michelin-starred chef Angela Hartnett and much more.

Ancient Tuna Fishing in Black and White

A selection of Francesco Zizola's photos from his 'Sale Sudore Sangue' exhibition focusing on the 'mattanza', a traditional Italian tuna fishing method.

Around the World in 11 Weird Foods

One person’s weird is another one’s delicious: from China to Italy, US and Iceland, here is a list of weird foods people from around the globe eat.

Into the wild of a Baltic island: Cooking at Kadeau

What's cooking and working at the Research and Development Kitchen of 'Kadeau' restaurant, on the island of Bornholm, Denmark?

Pine Nuts from A to Z: 26 Things to Know

A list of pine nuts facts and figures you can't miss if you like them: varieties, nutritional facts and how to enjoy them at their best.

Angela Hartnett: 'What Mentors Can Offer is Experience'

A chat with Angela Hartnett, British mentor for S.Pellegrino Young Chef 2018 competition, about her style of cooking and her advice for young chefs.

Affordable Luxury: Where to Eat in Stockholm, Sweden

Up to 25, 50 or 100 euros: Stockholm is renowned to be an expensive city, but it offers some gourmet experiences to be enjoyed by all. Follow our tips!

The Week in Bites
03 September 2017

This week at Fine Dining Lovers we chatted with chef Daniel Humm about the best places to eat in Zurich, discovered the top pizza addresses in Paris and more.

Chantel Dartnall's Inspirational Dishes

Have a look at the gallery of delicious dishes prepared by the South African chef Dartnall, famous for her Botanical cuisine based on natural ingredients.

The Science of Dry Brining

A closer look at dry brining method: it's a brining method capable of transforming the flavour and tenderness of barbecued dishes. Discover its secrets.

What is Biodynamic Wine and Viticulture?

Are you thirsty for some biodynamic wine? Discover the basics of biodynamic viticulture, a form of holistic winemaking practice respecting biodiversity.

Anthony Genovese: I Always Focus on Creating Emotions

A chat with the S.Pellegrino Young Chef 2018 mentor for Italy, about his cuisine and the new gourmet experience offered by his restaurant 'Il Pagliaccio'.

7 Alternative Caviars to Discover

From the 'faux caviar', to the snail and the lumpfish qualities, here is a list of delicious (and more or less expensive) caviar substitutes to know.

Zurich, Switzerland: a City Tasting Tour with Daniel Humm

Heading to Zurich? Here's a guide to places to eat and drink in Zurich from chef Daniel Humm of 'Eleven Madison Park', New York.

The Week in Bites
27 August 2017

This week at FDL we interviewed renown French chef Frédéric Anton, embarked on a fun culinary tour of Tbilisi, learned all about coffee flour and more.

Like a Painting: Food Still Lifes by Simona Rizzo

A selection of pictures from 'Nature morte', a food photography project by Simona Rizzo, who captures food in photos that look amazingly like paintings.