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Be informed and inspired by fascinating topics relating to eating, drinking and making merry. In this section, we get the real story behind the latest developments in the world of gastronomy.
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Mark Brownstein - food hunter: On the trail of forgotten flavors
River algae from the Mekong, civet coffee and elephant apples - haven't you heard of them? Then follow the trail of Mark Brownstein, a true food hunter. Always on the search for something new and unfamiliar, he discovers long-forgotten flavors from foreign cultures. Be inspired by the unknown plants and unusual spices of Asia.
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Power and versatility combined: A culinary rendezvous with the fig
Today, Christiane Strub's travels take her to the "culinary frontier land” of Albania. Not just famous for its cheese, Albania has a fine reputation also for a particular fruit: the fig. Even the Greek philosopher Pythagoras discovered its tremendous nutritional value. In fact, we now know that the fig is a real powerhouse. Allow yourself to be transported to a world full of culinary contrasts that nevertheless complement each other perfectly.
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Delicious olive oil: A degree of quality beyond "cold-pressed” and "extra-virgin”
Christiane Strub's culinary voyages this time take her to the olive groves of Crete, Catalonia and Apulia. Just as the regions themselves differ, so too do the way the oils are obtained. Whether it be dripping oil pressed using the old methods or oil made with modern, centrifugal presses, these regions are home to the very finest oils. Find out more how they are made, the types available and the differences in flavor! |
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An Abruzzian adventure: Heavenly tomatoes and pasta from the ends of the earth
Come with our editor Christiane Strub on her trip to the remote region of Abruzzi in southern Italy. Find out more about the perfectly preserved tomatoes of farmer Arcangelo Zappacosta and the Sunday pasta of Giacomo Santoleri.
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Espresso - small, black and strong
Espresso is the ultimate coffee. As espressos are made with no more than 30 milliliters of liquid, the coffee aroma is wonderfully intense - when they're made correctly. After all, the perfect espresso depends on a number of different factors … |
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A molecular event - fruity and sharp tomato flan
Surprise your guests' tastebuds with this zingy tomato flan that has a soft consistency but an incredibly intense flavor. Molecular gastronomer Hervé This has shared this recipe from his so-far unpublished private recipe collection with bulthaup. |
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Fleur de sel - the flower of salt
Being a pure and white product that is obtained from the sea and has a delicate and aromatic flavor, fleur de sel is a completely natural condiment that contains no additives or preservatives - making it a very special type of salt that gourmets love and hold in high esteem. It is only in the form of table salt that its special use comes to the fore, as a condiment to enhance grilled and baked foods, salads and desserts. Even the methods used to extract the salt are quite challenging in themselves. |
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Olive oil - a diverse taste experience
Spicy or mild, tangy, fruity or peppery. No other oil has quite the same range of flavors as olive oil. Learn to distinguish the features of high-quality, authentic olive oil and where these oils can be found. |
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Perfectly risen: The secret of a Roquefort soufflé
Light, airy and with a delicate 'cap' - that's how a soufflé should be. Soufflés are often the high point of a menu in terms of looks and taste. This edition of our series will show you just how you can create this work of art successfully yourself and what tricks of the trade will help you do it. After all, physics has a not insignificant role to play here too. Read all about the perfect technique |
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Chocolate - a real pleasure
Delicately melting, with an alluring aroma - high-percentage cocoa products from fine chocolatiers are once again very much back in vogue. Read all about the finest cocoa beans, how the best chocolate is made, and experience some of the chocolatier's latest creations. More! |
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Subtle and aromatic: Trout in butter sauce
Hervé This explains how to prepare trout in a particularly delicious way, in this latest installment in our series. A fundamental part of this consists of making sure that it is cooked at a temperature as close as possible to the point at which the meat coagulates. |
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The physics of cooking with Hervé This: Lemon mousse
A cubic meter of beaten egg white out of a single egg. Watch how Hervé This-Benckhardt, the famous molecular gastronomer does it with a simple trick. And what's more, the dish has a wonderfully lemony taste too. More |
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Pasta - e basta?
We've investigated and put together the minutiae of pasta preparation, tips, tricks and everything you need to know about the exclusive production facilities in Italy. |
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A pleasure of a different kind: Vinegar as an aperitif! Gourmet restaurants are now serving small glasses of vinegar as an aperitif. It's a pleasure of a rather different kind. Find out about how these fine vinegars are produced, how they are matured and most of all how they are enjoyed. |
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