The Hol(e)y War of Emmental Cheese
The holes are the signature characteristic of Emmental cheese from the Val d’Emme Swiss region. But what happens if an Ohio factory launches its own Emmental?
On the Great Inca Road: Andes Renaissance
Backbone of engineering projects that enabled the Inca to grow potatoes, quinoa and maize at altitudes up to 4,000 meters: today we're learning from the past.
The Science of Edible Seeds
Edible seeds - walnuts, almonds, flax, sunflower, sesame and their closest relatives - are spreading into the culinary culture: science tells us why.
Philip Howard: "It's About True Eating Pleasure"
An interview with chef Philip Howard, one of London's most successful chefs but one who tends to avoid the limelight.