In a country renowned for forgery, winemaker Jose Hernandez worries mainland China's burgeoning viniculture industry will suffer from blatant copying of Bordeaux's output.
Welhite Naro proudly proffers his fried spiders and grilled crickets along with a somewhat less exotic dish of millet and squash -- a small sample of the disappearing delicacies of India's remote northeast.
The Taiwanese champion of an international cooking contest yesterday said his team is gearing up preparation to represent Taiwan in the upcoming grand finale of the "United Tastes of America -- Asian Chef Challenge contest" to be held next year in Japan.
North Korea scored a major victory in the kimchi wars Monday when the U.N. all but elevated its pickled vegetables to the same lofty status as its southern neighbor's spicy capitalist cabbage.
It has an earthy taste with hints of grass and mushroom: snail caviar is a growing trend in Europe, the delicate white eggs sprinkled on everything from canapes to beef dishes and beetroot.
The Alentejo produces about 45 percent of all wines consumed in the Portugese market in terms of both volume and value. Yet only 6 percent of the population lives on this vast, mostly flat plain.
Some New York shopkeepers worry that a boom in artisanal meat could be on the skids over heightened cancer fears, but well-heeled customers say they have no intention of ditching bacon.
In an industrial zone among the hills of Galilee in northern Israel, a ponytailed sociologist with an intolerance for gluten explained what he was up to: beer made with chickpeas and dates.
A pair of bakers from Taiwan won the biennial World of Bread competition in the French city of Saint-Etienne on Sunday and also took first prize in the artistic piece category.
A genetically modified (GM) mustard variety that could potentially spell immense trouble for human health and damage mustard's natural gene pool has now reached the biotechnology regulator's plate for approval.