Traditional foods enjoyed by generations of Romanians -- including Transylvanian cheese, plum jam and succulent salami, a favorite of the son of late Communist leader Nicolae Ceausescu -- are getting an unexpected boost thanks to the European Union.
With the presidential inauguration right around the corner, the island is bubbling with excitement as final preparations are being made to welcome in the first female president, Tsai Ing-wen (蔡英文), on May 20.
Cantonese cuisine is one of the most refined and celebrated cuisines in China. Go to any city around the country, or indeed in Taiwan or Asia; Cantonese restaurants are the most popular and highly sought after, thanks to chefs' acknowledgment of the importance of subtle flavors and letting ingredients speak for themselves.
One hundred renowned local chefs gathered at Four Four South Village (四四南村) on May 1, vowing unanimously to be the safeguards of food safety, as part of the promotion for the Taiwan Culinary Exhibition (台灣美食展) that is to kick off in August this year.
Sorghum wine produced by Taiwan's Kinmen Kaoliang Liquor Inc. won recognition at several international spirits competitions recently, with one of the distillery's products being selected as Best Baijiu at the San Francisco World Spirits Competition, one of the world's most respected.
Fish that contain environmental pollutants may harm people who eat them by preventing the human body from doing its natural job of flushing out toxins, researchers said Friday.
Monkfish in scallop sauce, pigeon stuffed with chestnuts and fondant au chocolat ... French chefs were making mouths water Monday in a global celebration of the country's cuisine.
The results of a survey released Monday show that 25 percent of children and teenagers in Taiwan do not eat well, possibly due to a lack of food education.
Did you hear the one about the Irishwoman who taught the French how to cook?
Fourteen years ago, University of South Dakota anthropology professor Matthew Sayre unearthed pepper tree seed from the southern tip of Peru, unaware he'd stumbled upon a spent ingredient from a small 1,000-year-old brewery.