Monday, August 5, 2013
Coffee in Germany used to be just differentiated by brands, but Europe's biggest nation is now discovering the subtle differences in taste between the world's growing regions. From Ethiopia to Colombia, from Kenya to Vietnam; there's a coffee type to suit everyone's taste. After all, there are up to 1,000 different aromas locked inside every coffee bean. The trick is to get them out and onto your palate.
Sunday, August 4, 2013
A corner of west London will see culinary and scientific history made on Monday when scientists cook and serve up the world's first lab-grown beef burger.
The stomach is also a path to power: the chefs of world leaders must be able to save a state banquet at the last minute, and they need to keep their employers' favorite meals top secret.
Saturday, August 3, 2013
Gordon Ramsay's, dare we say it, softer side comes out when the formidable chef presides over aspiring kid cooks on a new reality show.
Monday, July 29, 2013
In the Washington suburb of Arlington, cheese shop owner Jill Erber is leading an almost desperate crusade to convince U.S. authorities not to ban one of her products over a tiny thing like mites.
Sunday, July 14, 2013
It was a lineup of the unlikeliest sort — more than a dozen of Portland's finest farm-to-table chefs shouldering shotguns and taking aim.
Saturday, June 29, 2013
U.S. celebrity chef Paula Deen saw more lucrative deals evaporate on Thursday despite her renewed apologies for using a racial slur, as retailer Target Corp. and drug company Novo Nordisk A/S joined the list of sponsors distancing themselves from the doyenne of Southern cooking.
Thursday, June 20, 2013
The annual Taipei International Food Show, scheduled to be held next week, is one of the most important food exhibitions in Asia and will showcase a wide variety of food products and two cooking competitions, according to the organizers.
Monday, June 17, 2013
Some hungry customers began lining up outside the pastry shop around 3:30 a.m. Others managed to keep their taste buds at bay for a few more hours, arriving at the patisserie around 6 a.m.
Antonio Malpeli gazes proudly at the towering rounds of Parmesan in his small factory and declares one thing sure: the medieval monk recipe used to make this Italian delicacy will never change.