Food & Cooking
146 articles
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Food & Cooking
Baking bread in the Icelandic underground
In Iceland they bake rye bread in the ground near volcanic heat sources. The geology determines how long the dough stays in the earth.
Food & Cooking
Cooking with sea foam: the new texture from the North
Sea foam as a culinary texture: from Noma's fermentation kitchen to agar and shellfish. How Nordic gastronomy brings foam from the sea to the plate.
Food & Cooking
Cooking on volcanic soil: holes in the earth as ovens
On Lanzarote and Tenerife, restaurants cook in natural holes in the volcanic soil. The heat comes from the earth itself, the flavor from the soil.
Food & Cooking
Txotx: cider straight from the barrel in Basque sagardotegi
In Basque cider houses, visitors tap cider themselves from large barrels. The txotx tradition sets the rhythm of the season, from January to April.
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Georgian wine from Kakheti reconquers the world
In Kakheti, winemakers are once again fermenting their juice in qvevri, clay amphorae that have shaped Georgian wine culture for thousands of years.
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Naples has eateries that serve only pasta with potatoes
In the alleys of Naples, small eateries serve one dish: pasta e patate. The humble people's cuisine of the Spagnoli quarter lives on at a handful of tables.
Food & Cooking
Plov: the Uzbek rice dish that brings neighbourhoods together
In Tashkent and Samarkand, plov is not about the recipe but about the oshpaz, the kazan and the people standing around it.
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Kamayan: eating with your hands as a social ritual from the Philippines
More and more Filipino restaurants are serving kamayan: a feast on banana leaves that you eat with your hands. The ritual strengthens bonds in Manila and Cebu.
Food & Cooking
The Neighborhood Kitchen of Naples: Cooking in the bassi
In the back streets of the Spaccanapoli, local residents cook together in the bassi. Ragu and pasta recipes are not restaurant dishes there but a survival strategy.
Food & Cooking
Korean dessert cafés are conquering the city
Minimalist presentation and earthy tones: why Korean dessert cafés are popping up everywhere and what Seoul has to do with it.
Food & Cooking
Cheese and herbs at the markets of Georgia
From the Deserters' Market in Tbilisi to the market of Kutaisi: why coriander, tarragon and blue fenugreek set the tone, and which cheese to look for.
Food & Cooking
Polish street food: from pierogi to zapiekanka
A journey through the night markets of Krakow, Warsaw and Wrocław, with the zapiekanka as a technical masterpiece on half a baguette.
Food & Cooking
How Vietnam changed the Asian brunch
From phin filter to egg coffee: Vietnamese coffee houses turn breakfast into brunch, with bánh mì and rice porridge alongside a glass of cà phê sữa đá.
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Forgotten vegetables from the Caucasus find the city
Wild herbs, climbing beans and chard from Georgia, Armenia and Azerbaijan are reappearing in markets in Tbilisi and Yerevan.
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Carb-Friendly Breakfast Cereals Make a Comeback in South America
Cassava, quinoa, and corn are returning to the breakfast table in Colombia, Peru, and Brazil, with traditional preparation methods like soaking and roasting.
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Khoresht fesenjan: Persian stew with pomegranate as new comfort food
Khoresht fesenjan combines walnuts and pomegranate molasses into a thick, tart stew. The Persian classic is simmered for hours over low heat.
Food & Cooking
Sri Lankan curries beyond chicken: fish, dhal and jackfruit
Sri Lankan curries revolve around coconut milk, curry leaves and heat. From fish curry on the coast to dhal and young jackfruit.
Food & Cooking
Sicilian street food beyond arancini
Pane e panelle, sfincione, stigghiola and pane ca' meusa: the street food of Palermo and Catania bears Arab, Norman and Greek traces.
Food & Cooking
Eastern European wine regions revive after Soviet past
From Tokaj to Kakheti: small-scale winemakers are restoring indigenous grape varieties that were widely uprooted under the Soviet regime.
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The comeback of Lombard cuisine: polenta and ossobuco as heritage
Polenta and ossobuco are back. Why Lombard cuisine is on the map again, from Milan to the rice fields of the Po.
Food & Cooking
Why the taco in Mexico City is more than food
From nixtamal to market stall: in Mexico City the taco is cultural heritage, with an ongoing debate about UNESCO recognition.
Food & Cooking
The Comeback of the People's Kitchen in the Balkans
Burek, sarma, and filo dough: the Balkans returns to its people's kitchen. From the bakery around the corner to the Ottoman heritage on your plate.
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Seaweed conquers the Belgian coastal kitchen
Dulse, kombu and wakame are popping up in Ostend, Knokke and De Panne. A new generation of chefs and harvesters is discovering the salty taste of the North Sea.
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Making Herb Butter from Wild Plants Along the Towpath
Ground elder, wild garlic, and wild chives: which plants can you identify with certainty along a Flemish waterway, and how do you make herb butter from them?
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The Sober Bar: Why Non-Alcoholic Drink Menus Are Exploding
Non-alcoholic drink menus are springing up everywhere. Gen Z drinks less, and bars in Antwerp and Rotterdam are responding with alcohol-free distillation, kombucha and verjus.
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Cooking on residual heat: becoming done without fire
From haybox to thermos flask: dishes that become done without fire through heat retention. How does that work?
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The deep-fried dough pocket is back on Eastern European markets
From langos in Budapest to pirozhki in Kyiv: street food from the deep fryer is making a comeback, with animal fat and dough rolled out on the spot.
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From failed jam to umeshu: fermenting with fruit from your own garden
Too-sweet jam is not a failure but a starting point. On lacto-fermentation, alcoholic fermentation and making umeshu from your own fruit.
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Why the mountain villages of Southern Italy are the real culinary treasure trove
Pasta alla chitarra, peperoni cruschi and a cuisine shaped by poverty and isolation: in Abruzzo and Basilicata you taste what the rest of Italy forgets.
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Cooking on a natural stone cooktop: what works and what doesn't
Soapstone retains heat for a long time, granite is slow and can crack. What you need to know for flatbread, pancakes and grilled vegetables.
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Forgotten vegetables from the Kempen make a comeback
Parsnip, salsify and turnip are reappearing in the Kempen. Local gardeners and heritage associations are rediscovering the regional cuisine of the past.
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Yakitori: Japanese chicken from the charcoal grill
Yakitori is more than a chicken skewer: it's all about binchotan charcoal, the right skewering technique and every part of the chicken.
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Ceviche carts conquer the European lunch break
Peruvian ceviche carts are popping up in Madrid and Barcelona. The preparation with lime and leche de tigre clashes with Mediterranean lunch habits.
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Edible flowers in the bouquet: from vase to plate
Florists are increasingly incorporating violets, nasturtiums and marigolds into bouquets. The distinction between ornamental and culinary is blurring.
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Why Belgian roasters are increasingly buying Rwandan coffee
Rwandan coffee from the Lake Kivu region and Nyungwe is gaining popularity among Belgian roasters, with women's cooperatives as the driving force.
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Why you bottle kombucha incorrectly at home
Bottling too early, too much residual sugar, or the wrong bottle: why your homemade kombucha often gets too much carbonation or just doesn't taste right.
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Why Dutch puts so much baking powder into baking words
From baking tin to baking paper: Dutch stacks bak- on everything. A look at loan translations, social media, and the lack of a native patisserie word.
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Perfect focaccia from a regular oven, without a baking stone
High hydration, cold proofing and a preheated baking sheet at the bottom: this is how you get an open crumb and crispy crust in a standard oven.
Food & Cooking
Khinkali conquers European street food
Georgian khinkali are popping up in Berlin and Brussels. The folding technique, the stem and the difference with Chinese dumplings and Polish pierogi.
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Why cold rice from the fridge gives the best fried rice
Yesterday's cold rice isn't a leftover but an advantage: thanks to starch retrogradation, the grains stay separate in the wok.
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Street food in Naples that you won't find elsewhere
From frittata di pasta to cuoppo: Neapolitan street food revolves around leftovers, frying and survival. What sets it apart from Rome and Palermo.
Food & Cooking
Why breakfast in a European coffee bar feels different
From standing espresso in Rome to the Viennese barista who never asks your name: in European coffee bars, breakfast is a ritual with rules.
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Why leftovers are often tastier than the original dish
Stews, curry or goulash often taste better the next day. The chemistry behind leftovers: Maillard, starch retrogradation and osmosis.
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Lisbon bakers share their sourdough starter with the neighborhood
In Lisbon, bakers pass on their massa madre to local residents. An old tradition that is being revived during neighborhood festivals, but is under pressure from tourism.
Food & Cooking
Korean corn dogs conquer Belgian fry shops
The Korean corn dog, with a cornmeal batter and a combination of sausage and mozzarella, is appearing at Belgian food markets and in fry shops.
Food & Cooking
AI cooks along: this is how artificial intelligence changes your search for recipes
From leftovers to dietary requirements: AI recipe generators and recommendation algorithms are changing how we cook. But how reliable are they really?
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How to make your own umami bites instead of ultra-processed snacks
Ultra-processed snacks are everywhere, but you can replace them with homemade umami bites featuring dried shiitake, kombu, and fermented bean paste.
Food & Cooking
Oaxaca's food markets as a mirror of Mexican identity
In Oaxaca, Zapotec and Mixtec communities, seasons and agriculture determine what is sold at the market, from tlayudas to mole.
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Why an Ethiopian coffee ceremony is a lesson in patience
During an Ethiopian coffee ceremony, it can easily take an hour before you take your first sip. That waiting is not a delay, it is the point.
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Icelandic Fermentation Gives Old Fish Preservation Techniques New Life
On the Westman Islands, makers ferment fish the old way: with cold wind, salt, and patience. Hákarl remains the best known, but the approach is changing.
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Making kimchi with supermarket ingredients: this is how it works
Making kimchi without a Korean store? It's possible. What to pay attention to when brining, shrimp and fermenting in the fridge.
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Why Cretan olive oil tastes different from Andalusian
Koroneiki versus Picual, mountain slopes versus plains, early versus late harvest: the difference lies in the landscape itself.
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Making your own limoncello with Italian lemons
Make authentic limoncello yourself by macerating lemon peels in alcohol. Discover the process from infusion to the correct sugar ratio.
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Making your own vegan cheese from cashews: what works and what doesn't
Cashews, tapioca starch, and coconut oil yield a plant-based cheese that melts. Fermentation with probiotics does the rest, but there are pitfalls.
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Bitter leaves as the start of a meal
Bitter vegetables like endive and chicory stimulate digestion. Discover why bitter compounds are the ideal opening for a dinner.
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Cooking with Hay and Pine Shoots using the Right Oil
Discover how to safely infuse oil with hay and pine shoots by considering the smoke point and the correct tree species.
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Artisan Bakers Choose Einkorn and Emmer Again
Ancient grains like einkorn and emmer are returning to bakeries due to their complex flavor and better digestibility from slow-release carbohydrates.
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Grow your own scoby for artisanal kombucha
Start your own kombucha brewery by growing a scoby from a bottle of live tea. Discover how yeasts and bacteria work together for the best result.
Food & Cooking
Cocktail Bars Reduce Waste with Citrus Peel Bitters
Bartenders and mixologists use fermentation and oleo saccharum to transform citrus waste into flavorings, reducing bars' ecological footprint.
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Cooking with beer leftovers adds fiber to bread and pastries
Spent grain and yeast from the brewery are not waste, but healthy ingredients full of protein and fiber for the kitchen.
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Confit Egg Yolks in Salt and Sugar
Discover how to transform egg yolks into a savory flavor bomb through osmosis with salt and sugar.
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Making Tepache from Pineapple Peels
Don't throw away pineapple peels. With water and piloncillo, you can ferment them into tepache, a lightly sparkling Mexican alternative to soda.
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Dry-aging makes plant-based meat substitutes more tender
By removing moisture from mushrooms and vegetables through dry-aging, meat substitutes gain a more intense umami flavor and a firmer texture.
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How to make crystal clear ice for cocktails
Discover how to avoid the cloudy core in ice cubes for a professional result by using directional freezing and distilled water.
Food & Cooking
Japanese Whetstones Replace the Classic Honing Steel
Home cooks are increasingly opting for Japanese sharpening techniques. Manual sharpening on whetstones preserves the cell structure of ingredients better than a sharpening machine.
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How algorithms determine what's on your plate tonight
Data and AI are steering our taste preferences. From visual trends on social media to AI recipes: our food culture is becoming increasingly predictable.
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Cooking with Coffee Residues as a Sustainable Flavor Enhancer
Discover how to use coffee grounds and chaff in the kitchen. From tender marinades through nitrogen to extra fibers in baked goods.
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The Science Behind a Crispy Sourdough Crust
Discover how steam, the Maillard reaction, and long fermentation create the perfect crunchy crust in homemade sourdough bread.
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Fermented Tea Leaves from Underground Pits
In Southeast Asia, tea leaves are fermented underground for months to create salads. Discover the process behind this unique, savory condiment.
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Cold drip coffee leads to less acidity and more aroma
Cold drip coffee uses cold water and slow extraction to create a smooth, aromatic beverage with lower acidity than hot coffee.
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Fermented honey with chili for the perfect pizza
Discover how the chemical reaction between raw honey and chili peppers enhances your pizza crust through a balance of enzymes, acids, and heat.
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Making Japanese Onigiri with North Sea Filling
Combine Japanese sushi rice with grey shrimp or smoked mackerel for a hearty, local lunch snack that's easy to shape yourself.
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Sunflower Seeds as a Base for Plant-Based Cheese
Make your own vegan cheese with sunflower seeds and nutritional yeast. Discover how fermentation and lactic acid bacteria create a firm texture and savory flavor.
Food & Cooking
Making Your Own Sparkling Drinks with Wildflowers
Create a natural aperitif by fermenting wild flowers. Learn how natural yeasts provide carbonation in elderflower or dandelion drinks.
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Making botanical syrups for non-alcoholic digestifs
Make complex non-alcoholic digestifs yourself through herbal extraction. Learn how to balance bitterness and sugar with wild flora from the garden.
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Making your own pickles with vinegar and dill
Making pickles is all about one thing: enough acid. On the correct vinegar ratio, why you brine first, and the difference between fridge and cellar.
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Natural wine without added sulfites conquers the menu
Natural wine breaks with classic cellar rules: no cultured yeasts, no fining, hardly any sulfites. What that means for taste, color, and shelf life.
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Making airy vegan chocolate truffles with aquafaba
The cooking liquid from a can of chickpeas whips up like egg whites. With dark chocolate, you can turn it into truffles with the texture of a firm mousse.
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From student food to delicacy: Why canned fish is the new star of your aperitif board
Discover the world of luxury conservas and tinned fish boards. How canned fish evolved from emergency rations to a culinary trend for gourmets.
Food & Cooking
Shared Dining Without Plates: Why We're Eating En Masse from One Large Dish Again
Discover the comeback of shared dining from a single dish. From medieval traditions to modern social ritual: why eating together connects us.
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Sous-vide Cooking Without Expensive Gadgets: The Magic of Molecular Gastronomy in Your Own Pan
Discover how to prepare the perfect steak or salmon using sous-vide techniques, without needing an expensive device. Right in your own kitchen!
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Cooking with Weeds: The Hidden Treasures from Your Own Garden
Discover how to transform nettle, ground elder, and wild garlic into delicious dishes. Learn all about the Belgian tradition of foraging and spring herbs.
Food & Cooking
Tempering Chocolate Like a Pro: The Art of Perfect Sheen and Snap
Learn how to perfectly temper chocolate without a thermometer. Discover the seeding method, tabling on marble, and the secret behind that professional gloss.
Food & Cooking
Picnic with World Cuisine: A Culinary Journey in Your Cooler Bag
Forget the classic cheese and ham sandwich. Discover how Spanish tortilla, Lebanese mezze, and Japanese onigiri can turn your next picnic into a world tour.
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The Art of the Sfoglia: Why Making Your Own Pasta is the Ultimate Food Trend
Discover the secret of authentic Italian pasta from Emilia-Romagna. Learn all about the sfoglia tradition and why pasta workshops are more popular than ever.
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The Taste Revolution: When Egyptian Koshari Meets Belgian Cuisine
Discover the ultimate fusion: Egyptian koshari meets Belgian stew and onion confit. A new street food trend that pushes boundaries.
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Chocolate and Blue Cheese: Why This Bold Duo is the New Food Trend
Discover why the combination of chocolate and blue cheese works, including practical tips and surprising recipes for your next dinner.
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The Taste of the Balkans: Making Authentic Ćevapi with Ajvar Yourself
Discover how to make the ultimate Balkan street food classic: juicy ćevapi with homemade ajvar and fresh flatbread. A culinary journey to the south!
Food & Cooking
Pickle-fruit: Why pickled peaches and nectarines are the food trend of the moment
Discover the world of pickled peaches and nectarines. Learn how to create the perfect balance of sweet, sour, and spicy with this Asian technique.
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Cooking with Coffee Leaves: The new 'super vegetable' in European cuisine
Discover how coffee leaves are conquering European cuisine. From sustainable tea to surprising ingredients in gourmet dishes.
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Smoke Screens on Your Plate: Bring Drama to the Kitchen with Burning Herbs
Discover how burning herbs and smoking techniques can create a spectacular and aromatic experience in your own kitchen. From thyme to cinnamon.
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Drinkable Seaweed Salads: The Green Smoothie Trend of 2026
Discover why drinkable seaweed salads are the ultimate trend of 2026. From umami flavor to the power of sea lettuce and wakame as a liquid meal.
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Suya Stew: Why This West African Flavor Bomb Is Conquering Our Winter
Discover the West African suya stew: a heartwarming dish full of peanut, chili, and yaji spices that is rapidly gaining popularity this winter.
Food & Cooking
The Deconstructed Tarte Tatin: A Modern Twist on a French Classic
Discover the story behind the Tarte Tatin and learn how the 'deconstructed' method guarantees perfect caramel and crispy puff pastry.
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The Magic of Mexican Street Food: Mushroom Tacos and the Secret of Huitlacoche
Discover the authentic taste of Mexico with homemade corn tortillas, roasted corn, and the mysterious 'Mexican truffle': huitlacoche.
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The Low-Intervention Pastry Revolution: Back to Pure Flavor
Discover how low-intervention pastry—with less sugar, natural fermentation, and seasonal fruit—is transforming the world of baking.
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The Rise of the Chickpea: Why Fried Chickpeas Are the Ultimate Street Food Trend
Discover the world of fried chickpeas: from classic falafel to Sicilian panelle and crispy bhajis. Your new favorite snack!
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Cold Noodle Salads: The Ultimate Food Trend for a Refreshing Office Lunch
Find out why cold noodle salads like Hiyashi Chuka are the hottest trend for lunch. Perfect for meal prep and packed with flavor.
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The Street Food Revolution: From Taiwanese Gua Bao to Vegan Jackfruit
Discover the fascinating journey of the Taiwanese bao bun and how vegan pulled jackfruit has completely taken the modern street food scene by storm.
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Fermenting with Local Honey: The New Zero-Waste Trend in Your Kitchen
Discover how to use leftover honey and products from local beekeepers to create unique sweet-and-sour flavors. A sustainable guide to fermentation and zero-waste cooking.
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Cooking with Wood: Why the Fireplace Flame Is Taking the Modern Kitchen by Storm
From Neapolitan pizza ovens to “live fire cooking”: discover why top chefs are flocking back to the primal power of cooking over an open fire.
Food & Cooking
Stamppot 2.0: The World on Your Plate with International Twists
Forget the classic sausage! Discover how to transform the quintessentially Dutch stamppot with flavors from Indonesia, Korea, and Morocco.
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The Art of Frying: Which Oil Should You Choose for the Perfect Belgian Fries?
Learn all about the smoke point of peanut and sunflower oil, Belgian fries culture, and how to maximize the shelf life of your frying oil.
Food & Cooking
The Taste of the Sea: Crab Shell Broth and the Art of Zero-Waste Cooking
Discover how to make a rich broth using crab shells, fennel, and thyme. An ode to the Breton coast and the fishermen’s zero-waste tradition.
Food & Cooking
3D-Printed Meals for Astronauts: Brussels Innovation for Space
Brussels is becoming a hub for space nutrition. VUB and ESA are testing 3D-printed meals to provide healthy food for astronauts on Mars.
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Refreshing and Surprising: Why Cold Soups Are the Summer Meal Trend of Today
Discover the world of cold soups! From classic gazpacho to surprising watermelon-feta combinations. The perfect healthy cool-down for warm summer days.
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Slow Cooking in the City: Why the Dutch Oven is Indispensable in the Modern Kitchen
Discover the magic of the Dutch oven. From classic Boeuf Bourguignon to modern urban dishes: slow cooking is trendier than ever.
Food & Cooking
Coffee Cocktails: The Ultimate Summer Terrace Trend
Discover why coffee cocktails like the Espresso Martini and Cold Brew mixers are this summer's hottest trend. Refreshing, stylish, and full of caffeine!
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The Comeback of the Salt Crust: Why Cooking in Salt is the Ultimate Kitchen Trend
Discover why baking in a salt crust is making a huge comeback. From succulent sea bass to tender sirloin: learn the techniques and tips for a perfect result.
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Making Cold Brew Coffee Yourself: The Ultimate Guide Without Expensive Equipment
Discover how to easily make the most delicious cold brew coffee with common kitchen utensils. No expensive machines needed, just maximum results!
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Ice Creams with a Twist: Why Vegetables and Herbs are the New Trend in Your Freezer
Discover how to make surprising ice creams with vegetables and herbs. From basil-lemon to cucumber-mint: refreshing, healthy and daring!
Food & Cooking
The K-Food Revolution: Why Korean Street Food is Conquering European Cities
From Korean corn dogs in Berlin to tteokbokki in London: discover why Korean cuisine is the hottest trend of the moment in cities like Antwerp and Paris.
Food & Cooking
The Comeback of Fermentation: Why Fermented Vegetables Are Taking Over Kitchens
Discover the magic of fermentation: from Korean kimchi to traditional sauerkraut. Learn how to ferment vegetables yourself and why it's so healthy.
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The Rise of Fermentation: Why Sour and Umami Are Conquering Modern Cuisine
Discover how fermentation and Asian classics like gochujang are transforming modern cuisine with deep umami flavors and healthy bacteria.
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The Hand Roll Sushi Revolution: Why Temaki is the Ultimate Street Food Trend
Discover why hand roll sushi (Temaki) is conquering the streets as the perfect healthy snack, and learn how ginger and soy sauce elevate your taste experience.
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Cooking with Edible Flowers: A Colorful Revolution on Your Plate
Discover how to use nasturtiums, violets, and dandelions to elevate your dishes. The trend of edible flowers explained.
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The Bitterbal Revolution: Vegan Street Food with a Salty Seaweed Twist
Discover how the classic bitterbal transforms into a sustainable vegan delicacy with seaweed. The new star on Dutch street food markets.
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The Kombucha Revolution: From Ancient Tradition to Bold New Flavors
Discover the world of kombucha: from the mysterious SCOBY and fermentation techniques to surprising flavors like lavender and ginger.
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The Windowsill Vegetable Garden: Why Home-Grown Herbs are This Summer's Foodie Trend
Discover how to grow your own basil, mint, rosemary, and sage on your windowsill this summer. Fresher, tastier, and the ultimate trend for every foodie!
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Making Your Own Vanilla Extract: Why the DIY Trend from Madagascar is Now Conquering TikTok
Discover how to make the best vanilla extract yourself. From the fields of Madagascar to the latest TikTok trend: DIY vanilla is the new standard in the kitchen.
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The comeback of the edible flower: Color and taste on your plate
Discover how edible flowers are making a comeback in the kitchen. From colorful salads to refined desserts: here's how to use them safely and tastefully.
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Crawling Toward the Future: Earthworms and Insect Meal as the New Protein Powerhouse
Discover why earthworms and insect meal are the sustainable protein sources of the future, and how we can overcome the cultural barriers to eating insects.
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The Return of the Spoom: Why This Refreshing Dessert Is Back on the Menu
Discover why the classic spoom is making a comeback in modern cuisine. From its Italian sorbet roots to the perfect refreshment during a lavish dinner.
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Carefree Cooking at the Campground: The Magic of One-Pot Dishes
Find out why one-pot meals are all the rage at campsites. Save time and cut down on dishes with delicious stews cooked on your portable gas stove.
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The Plant-Based Revolution in Belgian Cuisine: From Stew Meat to Local Legumes
Discover how to make vegetarian versions of Belgian classics like beef stew and meatballs in tomato sauce using local ingredients and herbs.
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Zero-Waste Cooking: Leftovers Become the New Staple
Discover how to turn kitchen scraps into delicious new meals. Save money and help the environment with these practical zero-waste tips.
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Hidden Gems: Old Tram Stations Transformed into Culinary Pop-ups
Discover how historic tram stations are being transformed into trendy culinary hotspots. From industrial charm to unique culinary experiences: these are the trends.
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Brewing Your Own Beer: The Ultimate Starter Guide for Beginning Homebrewers
Discover how to brew your own beer at home. Learn all about malting, mashing, boiling, and the unique flavors of Saaz, Cascade, and Hallertau hops.
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Today's Flavor: A Deep Dive into World Cuisine on June 10, 2026
Every day is a culinary adventure! Today we dive into world cuisine with a focus on sustainability and surprising flavors.
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Cooking Classes via TikTok Live: How Chefs Share Real-time Recipes
# Cooking Classes via TikTok Live: How Chefs Share Real-time Recipes ## From Scrolling to Cooking TikTok has become an indispensable part of our daily l
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Sushi for Everyone: Rolling Your Own with a Sustainable Twist!
Discover how easy – and sustainable – it is to make your own sushi with these handy kits. Try North Sea fish!
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Rice Cooker with App Control: The Path to Perfect Rice
The rice cooker is a Japanese invention from 1955. What the app version adds to it, and why rice remains so difficult in a regular pot.
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Edible Seaweed Packaging: From Onigiri to Supermarket Revolution
From ancient Japanese onigiri to modern seaweed startups: edible packaging made from seaweed is on the rise as an alternative to plastic. An overview of the technology, flavors, and the path to the supermarket.
Food & Cooking
Sustainable Fishing on Your Balcony: Microgreens and Algae as New Superfoods
Imagine this: growing your own fish on your balcony, alongside the most nutritious vegetables you’ve ever eaten. Sounds like something for farmers with plenty of space? Not anymore. More and more city dwellers are discovering that a balcony of 3 by 2 meters is enough to start your own mini food system.
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Creamy Vegan Ice Cream Making from Coconut Milk: Without Machine, Full of Flavor
Discover how to make the perfect vegan ice cream with coconut milk, fruit and natural sweeteners without an ice cream maker. Tips for the best texture and taste!
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The Fermentation Revolution: Why Kimchi and Kombucha are Conquering Belgian Cuisine
Discover the comeback of fermentation! From Korean cuisine to growing your own SCOBY: learn how to make your own healthy kombucha and kimchi.
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The Chili Oil Revolution: Why Self-Making is the New Standard
Discover why homemade chili oil goes viral and learn the secrets of infusing it with Szechuan pepper for the perfect balance of spice and aroma.
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The Cottage Cheese Revolution: Why This Protein Bomb Is Conquering the Kitchen
Find out why cottage cheese is the trend of the moment. From creamy pasta to protein-rich spreads, discover our favorite savory recipes.
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Hiding Vegetables: Clever Ways to Get Your Kids to Eat More Veggies
Is your child refusing vegetables? Discover how to win the dinner table battle with 'disguised vegetables' like hidden veg ragu and spinach macaroni.
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The Cider Revival: A Journey Through the Artisanal Cider Houses of Western England
Discover the revival of British cider: from orchards in Somerset and Herefordshire to hip pet-nat ciders and surprising cider cocktails.
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Kombucha: Miracle drink for your gut or just hip hype?
Find out exactly what kombucha is, whether its health benefits are scientifically substantiated and what to look out for when buying this fermented tea.
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Making Your Own Lemon-Ginger Kombucha: The Ultimate Refreshment
Discover how to brew the perfect lemon-ginger kombucha yourself. A deliciously refreshing, fizzy and healthy alternative to soda!
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The Great Easter Egg Guide: Which color wrapper goes with which flavor?
Discover the meaning behind the colors of Easter eggs at AVA, Milka and Leonidas. Never gamble on your favorite flavor again with this handy overview!
Food & Cooking
Ramadan: A Month of Reflection, Gathering, and Culinary Discoveries
Ramadan is approaching again, a time of fasting, reflection, and togetherness. Discover the spiritual and culinary aspects of this special month.
Food & Cooking
World Flatbreads: Differences Between Naan, Durum, Wrap, Tortilla and Paratha
Discover the origin, ingredients, history and preparation method of naan, durum, wrap, tortilla and paratha. Which flatbreads suit your meal...
Food & Cooking
Healthy Popcorn Hacks: Microwave, Stovetop, Air Fryer or Maker?
Is microwave popcorn toxic because of PFAS in the bag? Discover the safest, tastiest and easiest ways to make popcorn.