Enjoy different cuisines while traveling
Asafoetida, a seemingly innocuous substance derived from the resin of the wild fennel plant native to Afghanistan, Iran, and Uzbekistan, has found itself at the epicenter of culinary debates in India. Often ground into powder and mixed with flour, this potent ingredient is renowned for its powerful and divisive smell, earning it the moniker “devil’s … Read more
In the green-carpeted hills of Somerset, England, lies Maryland Farm, where the Barber family began making farmstead cheese in 1833. Almost two centuries later, Barber’s Farmhouse remains the oldest cheddar-maker in the world, preserving traditions and flavors that harken back to a bygone era. Giles Barber, the great-great-great-grandson of founder Daniel Barber, proudly manages Barber’s … Read more
Argentina, a country renowned for its beef-centric diet, offers a diverse and flavorful culinary landscape beyond its meaty staples. Drawing inspiration from Italian and Spanish migrants, as well as incorporating ingredients from the Andean northwest and Patagonia in the south, Argentina presents a gastronomic adventure for every visitor. Empanadas: Empanadas, Argentina’s beloved street food, are … Read more
Roya Shariat, co-author of the cookbook “Maman and Me,” doesn’t categorize her culinary creation as solely Middle Eastern. Collaborating with her mother, Gita Sadeh, Shariat introduces Iranian-American recipes with a blend of affectionate familiarity. From classic Iranian tahdigs to Western-influenced delights like orange and cardamom French Toast, the cookbook garnered attention, especially on TikTok, where … Read more
For those who find solace in a warm bowl of soup, you’re not alone in appreciating this timeless comfort food. Janet Clarkson, the author of “Soup: A Global History,” asserts that soup is among the oldest and most ubiquitous dishes worldwide. With ancient roots, soup-making techniques evolved from simmering in turtle shells to using metal … Read more
The second annual Middle East & North Africa’s 50 Best Restaurants, hosted in Abu Dhabi earlier this year, not only celebrated the culinary creativity of the region but also showcased the emergence of Abu Dhabi as a significant player in the fine dining scene. Among the honored establishments, Orfali Bros Bistro, a Dubai-based restaurant founded … Read more
Chef Kwok Keung Tung skillfully maneuvers the wok, effortlessly tossing its contents with one hand while expertly wielding a metal spatula with the other. Balancing both hands in this culinary dance, he deftly manipulates the gas stove’s lever with his knee, controlling the fire fan to intermittently engulf a third of the wok in flames. … Read more
Defining bread may seem straightforward, but according to bread historian William Rubel, it’s unnecessary and counterproductive to create a strict definition. Rubel argues that “bread is basically what your culture says it is” and doesn’t need to adhere to any specific type of flour. Instead, he emphasizes what bread does, transforming staple grains like wheat, … Read more
Fifteen years ago, the paths of three Japanese chefs crossed in a Sydney bar, setting the stage for a remarkable journey that would lead them through different continents and eventually bring them back together in Hong Kong. Shun Sato and Toru Takano, now the culinary maestros behind Hong Kong’s Enishi teppanyaki restaurant, share their unique … Read more
In 2024, Italy, known for its unwritten rules regarding food, may see a significant departure from tradition as renowned Naples pizzaiolo, Gino Sorbillo, introduces the controversial “Margherita con Ananas” to his menu on Via dei Tribunali, the world-famous pizza street. Breaking the mold, Sorbillo incorporates pineapple into his creation, challenging the long-standing aversion to this … Read more