Noah Charney serves up a guide, with tasting notes, to a variety of competitors for the title of best ham slice, knocking on Prosciutto di Parma’s door.
Steen Hanssen once again guides us through the wonders of German cuisine – this time, the classic Knödel.
Worst Wijn Cafe in Amsterdam offers a meat-heavy menu with wines by the glass or half glass on a casual setting.
Pitch Me: How to turn your love for food into a successful culinary business: recognize your brand, put everything down on paper, Everything has a “sell by” date, know your audience, consider your timing.
Pork is used to make the filling of tortellini, bolognese ragu, crescentine or gnocco fritto, and many other specialties. We Love the Mangalitsa Pork! We Love Pigs!
The staff at New York’s Northern Spy Food Co. talks picking a name, sustainability, and apples.
An ode to Claes Bech-Poulsen, the man behind the sharp photo lens that has perpetuated food art and star chefs from all over the world.
A charming neighborhood coffee shop offers some of the best coffee in South Jersey.
New York first ever Nordic Food Festival debuts to tremendous success and lots of delicious food.
Line cooks are the heart and backbone of any restaurant, enduring long hours and low pay to fulfill their passion: creating great food.
On a houseboat in Copenhagen harbor, in front of noma, they have turned gastronomy into science.
Eat Fish Twice a Week. The introduction of the USDA’s new “My Plate” dietary guidelines recommending at least two servings of fish per week has amped up the importance of incorporating protein-rich fish like salmon into American diets. Learn more about the Norwegian Salmon and get our favorite fish recipes.
By NORTH Festival
A two-day event in New York City this weekend offers a chance to taste the popular Japanese spirit, Shochu.
Greenpoint Fish & Lobster Co. hosts a “Sunday at Sea” cruise full of fresh seafood and striking views of New York City.
Don’t forget your vegetarian friends this Labor Day. Veggie kebabs are a great way to get them in on the grilling.
Beer geeks love Mikkeller. But could the Danish microbrewery be about to change our perception of how food and beer go together?
Sarah Lambersky talks about chocolate and how we should ditch cheap varieties and pursue the tasty ones, regardless of price tag.
In late April 2013 Ocean Vodka family Smith opened their Ocean Vodka Distillery on the slopes of Haleakala in Kula, Maui on 80 acres.
There are a few basic rules that you can follow to make your next wine and cheese tasting perfect. Julia Mueller with a 101.
At the brand-new venture, Supper Studio, these two worlds – music and food, delightfully collide, with all their disparate quirks and appeal.
Whether you whip out your phone at restaurants, or set the stage for your pictures very carefully, tell your food story, and express it with more than words
As designers integrate food into their work, chefs are reciprocating by introducing design to their cuisine.
How much do you love chocolate? Are you a CHOCOHOLIC? Now it’s time to face the truth.
There should be a few Honest Cooking readers heading to the Danish island of Bornholm this summer.
Wachau Gourmet Festival recently greeted two Danish star chefs to their region and paired the food with the tremendous wines from the region – a match a god worthy.
Based in Vienna, mischer‘traxler develops and designs products, furniture, installations and more, with a focus on experiments and conceptual thinking.
The dust is starting to settle after GoogaMooga’s second annual food and music festival in Brooklyn.
Although better known for the corn tortillas, Mexico is the country with the most variety of bread in the world, according to some experts and books.
Katherine Frelon opens the door at her country house and the aroma of a superb lamb shank stew wafts out behind her.
With the cruise line industry taking some bad hits lately, maybe it’s time to focus on the positive and ask: “ What’s cooking onboard?”
Italian culinary tastes step up to a challenge. On April 18, the New York Stock Exchange hosted a charity event for Working on a Dream.
Episode 5 takes us up to the Hawkes Bay Wine Region for some top end Syrah at Trinity Hill Winery with legendary winemaker John Hancock.
Emma Bengtsson, the pastry chef at Michelin-starred Aquavit is nominated for Food & Wine magazine’s The People’s Best New Pastry Chef award.
Justin Ide visits the Free Union Grass Farm to meet the owners Erica and Joel, to talk about their local food production.
Your tax dollars support the great Smithsonian Museums and National Zoo, and also, the cherry trees located all around the National Mall.
In a world of chocolate-lined check-out counters and micro-batch producers sprouting-up, many people take good chocolate for granted.
From “Picasso of pastries“, “Dior of desserts“ to “the king of modern pâtisserie“, Pierre Hermé’ doesn’t need any special introduction.
Forty years ago on a family vacation in Portugal Michelle M. Winner’s sister fell in love with an almond tart. And so did she.
This unique take-away restaurant concept can only be found in the Netherlands.
People in food are hardworking, Marissa Sertich details a snow-filled day in the life of a baker.
Melissa Maki recalls a slightly disturbing culinary experience.
Last year, Reena Pastakia quit her job to sign up for an Intensive Cordon Bleu Diploma course. Here she tells us about the first weeks.
If there is one thing Reid Nichols wished he paid more attention to while apartment hunting, it is the kitchen.
Marissa Sertich shares her New Year’s resolution with us.
A great way for kids to have fun with, and be interested in learning about veggies.
A tour where foodies can be FUUDIS in a totally new and tasty way.
Tilgul is a colourful sesame candy coated with sesame seeds, often served on Makar Sakranti, a Hindu festival celebrated on 14 January.
If “man’s cooking” in the summer season is all about the barbecue grill, then surely its winter variant is braising. Noah Charney tells us all about it!
Episode 2 of the WineRam Experience takes place in Christchurch and the Greater Canterbury Wine Region with focus on Waipara and Pegasus Bay Winery.
Take a moment to appreciate the way your city celebrates the season, and fall in love all with what it means to be home for the holidays.
This is the first episode of a six part web series on New Zealand’s wine, travel and adventure sports.
Michelle M. Winner sits down with Chef Tylun Pang, Executive Chef at the Fairmont Kea Lani Maui Resort.
A trip that would turn out to change Daniella Illerbrand’s view on life, food and the way she perceives flavors in more than one way.
Alec Torelli hears about a small gelato chain that dare to challenge the conventional model of gelato, and decides to check it out.
Alobar’s head chef Ian Kapitan takes his hog on his hog. And shoots a video of it in the process.
Lighting an oven in Argentina is no easy task. But thankfully, Allie Lazar is here to help.
In the flurry of activity that is the New York City Wine & Food Festival – there is one central stronghold : The Grand Tasting.
Ambra Meda with a second report from the Caprigiani Gelato University in Italy.
Seattle based Delve Kitchen, are launching a free online culinary school for home cooks and professionals alike.
It’s no surprise that a holiday associated with monsters, lends itself to the belief that deep down, we all seek a bit of a scare sometimes.