Tuesday, March 23, 2010
Argentina has its Malbec. Chile has its Carmenere. Now Uruguay, not to be out-muscled by its more famous wine-producing neighbors, is taking the world of viticulture by storm, with its distinctive Tannat wines.
Sunday, March 14, 2010
Chocolate with ginger or pepper, brown bread with courgette or chick pea: whether it is coffee, muesli, bread, fruit juice or tea, custom-blended foods are proving very popular, especially with younger age groups.
Thursday, March 11, 2010
Breast milk cheese, anyone? A Manhattan chef has posted a recipe on his blog for what he calls “My spouse's mommy milk cheese.”
Tuesday, March 9, 2010
A Web application that alerts wine grape farmers when their vines are thirsty has won first place in a competition to spur entrepreneurs in the investment-starved water sector, organizers said on Monday.
Monday, March 8, 2010
Here's a perfectly good reason to get up at 6:30 a.m. on a Sunday — more than 40 choices of health-conscious, Taiwanese army dishes in an all-you-can-eat breakfast buffet, all for just NT$100 (US$3).
Tuesday, March 2, 2010
To be hit on by a handsome man at a local supermarket, have him follow you home and then cook gourmet meals for you - doesn't that sound like every woman's dreams come true?
Monday, March 1, 2010
Without a killer location or a heavy investment, a Japanese food truck in the outskirt of Taipei proves that the make-or-break factor of a small business is to have a distinctive concept.
2010/3/1, 1 Comment
Sunday, February 28, 2010
Food Network Iron Chef Michael Symon said he owed it all to the pastrami after his “Fat Doug” hamburger was named top burger at the South Beach Wine and Food Festival.
Wednesday, February 24, 2010
The famed elBulli, the Spanish restaurant repeatedly crowned the world's best, is to become a non-profit foundation from 2014, its avant-garde chef Ferran Adria announced Monday.
Theme cafes that offer cats with your coffee and waitresses in Parisian maid outfits are a fixture on Tokyo's vibrant dining scene, but one eatery is delving back in time to remain relevant today.