cuisine

From street-food to fine dining, traditional Italian to Asian-Fusion, being well-versed in global cuisine is the first step to culinary mastery.

Tempting Beginnings
Europe Scandinavia Gravlax is a delicious appetizer that consists of raw, salt-cured salmon seasoned with dill. This dish originated when fishermen would bury the salt, sugar, and dill-rubbed salmon above the high tide line to ferment. Today it is all done under refrigeration. Gravlax can be served in many ways among them pieces on crackers with cream cheese or on pieces of bread with different kinds of spreads, and the flavor can be enhanced but adding some freshly ground pepper.
By Rasma Raisters3 years ago in Feast
The 10 healthiest foods you should eat
Hi everyone! I shared with you healthy weight loss tips two months ago and now I'm back to share with you the top ten healthy foods you should be eating.
By Feven G3 years ago in Feast
Alaska's 'mushroom of immortality'
Black Gold. The Diamond of the Forest. The Mushroom of Immortality. Hearing the chaga fungus referred to by its many nicknames, it's easy to imagine sparkling gemstones and tendrils of precious metals hanging from trees. Instead, chaga protrudes parasitically on the trunk of the boreal birch; bulbous, black and more reminiscent of bark than fungi.
By Seamons Mahall3 years ago in Feast
Where a meal without beans is incomplete
In mid-February this year, if it weren't for the pandemic, hordes of Brazilians and travellers would have packed out Carnival street parties and sambadrome parades for five uninterrupted days of music and dancing. Those in Rio or São Paulo would certainly have come across the black bean-based feijoada, Brazil's flagship stew and an omnipresent meal in south-eastern Carnival celebrations. In Bahia's capital, Salvador, revellers would have likely feasted on acarajé, a typical Afro-Bahian fritter made of black-eyed peas.
By Gay3 years ago in Feast
Funazushi: The fermented predecessor of modern sushi
On any fine day in spring, when the sky is clear and the waters of nearby Lake Biwa are calm enough for locals to go carp fishing, you can find Mariko Kitamura and her husband Atsushi at their shop Kitashina in the small Japanese town of Takashima making sushi.
By Seamons Mahall3 years ago in Feast
How Taco Bell 'stole' the taco
While there are 7,400 Taco Bell locations, there is only one Mitla Cafe In the world of food snobbery – in this case, Mexican food snobbery – hard-shell tacos are considered something of a taco crime. Crispy, ground beef-filled tacos topped with cheese, tomatoes and lettuce are seen as so passé that a single mention of eating one could cause a collective eyeroll from the hipster fooderati everywhere from Brooklyn to Portland, Echo Park to Austin. But not in San Bernardino, California.
By Turnell Feliu3 years ago in Feast
The Greek island with an ancient 'sushi' tradition
"What are you doing? Why are you throwing it away?" cried Nikos Stamatakis to a young fisherman who'd just disentangled a huge moray eel from a net full of red snapper on the shore of Skopelos, a Greek island in the Western Aegean Sea.
By Turnell Feliu3 years ago in Feast
Prahok: The pungent fish elevating Cambodian cuisine
"There's a saying among our elders, 'No good prahok, no good friends'," said chef Luu Meng with a smile. "Prahok in the countryside is part of life for Cambodian people; it has been an essential ingredient in kitchens for many generations."
By Turnell Feliu3 years ago in Feast
The Basque cake made with a 280-year-old water mill
"You'll have to move quickly," Gerard Lhuillier told me as I stepped inside Moulin de Bassilour, camera in hand. "The cakes are almost done!"
By Turnell Feliu3 years ago in Feast
The contentious origins of England's famous pudding
Where is the best place in the world for dessert? Is it Japan, with its sweet mochi rice dumplings, matcha-flavoured ice cream and agar jelly anmitsu? Or is it Italy, with its coffee-soaked tiramisu and shell-shaped cannoli? How about France, with its creme brulee, choux profiteroles and tarte tatin? No. No. And no.
By Turnell Feliu3 years ago in Feast
A superfood fit for a pharaoh
"It's easy to swallow, so Egyptian mothers feed their babies on it after nursing," remarked Emad Farag, an employee at The St. Regis Cairo, as I slurped another spoonful of the mysterious moss-coloured soup. Of all the things I'd imagined I'd be dining on in Cairo's swankiest new hotel, "posh baby food" was not it.
By Turnell Feliu3 years ago in Feast
House of Bennani: the library of the habous of couscous
At the western edge of Tunis' medina, beneath a loud mural of football graffiti, I arrived at an almost invisible arched door set in a pale pink stone doorway carved with flowers. As I pressed the doorbell, I heard shuffling inside and the loud turning of an old lock. The door swung open, and Mohammed Bennani beckoned me inside.
By Mejra3 years ago in Feast