Tunday Kabab: This Dish Was Created for a Nawab with Weak Teeth, Here's How It Was Invented
Tunday Kabab, a dish famous in Lucknow, was invented for Nawab Asaf-ud-Daula who needed a tender kabab due to his weak teeth.
Africa: African Michelin-Starred Chef Mory Sacko Designs Meals for Air France
Chef Mory Sacko has designed a special menu for Air France, which will feature dishes on flights departing from Africa, starting with Abidjan.
Between trekking and soft itineraries: discovering ancient villages and typical flavors
The article highlights the ideal conditions for trekking and hiking in the Garda area of Italy, emphasizing the blend of natural beauty and local cuisine.
Pizzas, living rooms, and bowling clubs: the spring of rebirth
The article discusses the revitalization of Milan's restaurant scene with new openings and innovative concepts as spring arrives.
CreDa, a Neapolitan Easter. Here the casatiello is served by the slice
At CreDa Gastronomia Popolare in Naples, traditional casatiello is served by the slice, offering a classic taste of local Easter traditions.
Porrusalda, the Basque recipe for easy, cheap, and tasty soup
Porrusalda is a traditional Basque soup made from leeks, potatoes, and carrots, known for its simplicity and accessibility.
Smaller Dishes and More Protein: How Weight-Loss Pens and the 'Fitness Wave' Have Shaped Restaurant Menus
The increasing popularity of weight-loss pens and a growing health-conscious trend are driving Brazilian restaurants to adapt their menus to offer smaller portions and healthier options.
A shelter on the fifth floor. The legendary canteen with meals for a few crowns is scoring again in the center of Prague
A newly revived canteen in Prague, U Rozvařilů, is attracting customers with its affordable and quality meals.
Asal, 21, fled Iran - praises Trump: 'Power play - but better than nothing'
Asal, a 21-year-old who fled Iran, expresses support for Trump's military actions in her homeland while grappling with her fears for her family still in Iran.
A Boom for Polish Cuisine in the USA. One Fruit, in Particular, is Making a Splash
Polish cuisine is experiencing a surge in popularity in the USA, particularly highlighted by the success of one specific fruit.
Learn to make corn bread with Chef JPB
Chef JPB demonstrates how to prepare corn bread with a detailed recipe from Chef Tássio Medeiros.
What is Taquería del Alamillo like, one of Javier Aguirre's favorite restaurants in Madrid?
The article explores Taquería del Alamillo in Madrid, a favorite spot of Javier Aguirre, highlighting its significance in traditional Mexican cuisine in Spain.
Ainhoa, in Plaza Lagos
A typical Peruvian restaurant in Ecuador, Embarcadero 41, has been renovated and rebranded as Ainhoa, now offering a Mediterranean-Peruvian fusion menu.
How Japanese restaurants keep fish fresh? Understand the 'engineering' from sea to table
Japanese restaurants in Santos implement intricate processes to maintain the freshness of fish served to customers.
Discover ten places to eat the classic tiramisu in São Paulo
This article highlights ten locations in São Paulo to enjoy the classic Italian dessert tiramisu, coinciding with its international celebration.
The story of the first Chinese restaurant in Czechoslovakia: 'I ate too much again,' praised director Forman
This article recounts the history of the first Chinese restaurant in Czechoslovakia, reflecting on the culinary experiences of chef Vladimír Suchý, who learned to cook there after military service.
Yle's information: Popular restaurant monitored employees with surveillance cameras - owners suspected of serious crime
Police are investigating the owners of a popular ethnic restaurant chain in Finland on suspicions of exploiting foreign workers.
Export Fugazzeta: the most Argentine variety competes equally with the best pizzas in the world
The popular Argentine fugazzeta pizza, known for its generous mozzarella filling, is gaining international recognition and will be featured in a prominent culinary competition.
Nunes Parrilla Y Bar promotes an event with grilled meats and Latino chefs in SP
Nunes Parrilla Y Bar in São Paulo is hosting a gastronomic festival to celebrate its four-year anniversary, featuring a lineup of Latino chefs specializing in parrilla and Latin American cuisine.
Yummy Yummy Today: Hanilkwan in Sinsa-dong, Seoul
An article about Hanilkwan in Sinsa-dong, Seoul, highlighting its high-quality cuisine that caters to everyone's taste.
Tiramisu Day: What is the origin of the most famous dessert, its nod in a Darín movie, and where to try it in Buenos Aires
Tiramisu Day is celebrated on March 21, honoring the iconic Italian dessert and its diverse interpretations in Buenos Aires.
The Big Secret of the Krulli Quarter: Sadu
The article highlights the Sadu restaurant, known for its unique Korean cuisine and dessert offerings, which won third place in a local gastronomic competition.
La Civetta: Affordable experience for those more interested in food than in flirting or singing
Culinary expert Isabella Morrone has opened La Civetta in Stockholm, emphasizing a food-focused dining experience.
It's, borek, keftedes: 3 fasting recipes from the festive 'Michink' of the Armenians
The article explores Armenian fasting recipes served at a festive gathering in a historic church in Greece, highlighting cultural culinary traditions and community bonds.
Country Brand Ambassador Chosen: Chef Gonzalo Aramburu
Chef Gonzalo Aramburu has been appointed as the Country Brand Ambassador for Argentina, recognized for his contributions to the international promotion of Argentine cuisine.
From Samosas to Ugali: A Small Excursion Through Africa's Culinary Oeuvre
The article highlights Carol Waithira Mühlenbrock's culinary journey through African cuisine, emphasizing her Kenyan roots and her book 'African Comfort Food.'
Breakfast at Ruta in Westend: More than just Borscht
Ruta Bistro in Westend offers a unique Ukrainian brunch experience with traditional dishes like Borscht and Warenyky, showcasing carefully curated breakfast selections.
Culinary Bavaria: Tradition Resists Longevity
The article discusses the cultural significance of large portion sizes in Bavarian cuisine amid perceptions of health and diet.
On the Way Before the Runoff: When Döner and Sausages Become Election Campaign Tools
Political parties in Germany are using local food specialties like Döner kebabs and sausages to charm voters ahead of the upcoming mayoral runoff election.
R. Galvonas' grandmother caused confusion in Bali: had to explain at the airport what was in the suitcases
R. Galvonas and his team brought traditional Lithuanian foods and cooking equipment to Bali for a Lithuanian-themed banquet, amusing local airport staff with their unique luggage.
Casa Mui, the memory of the mythical Sudestada for only 38 euros
The article discusses a visit to Casa Mui, highlighting its connection to the legacy of the iconic restaurant Sudestada in Madrid.
The Pindos Agricultural Poultry Cooperative at Food Expo 2026
Pindos Agricultural Poultry Cooperative showcased its products at Food Expo 2026, emphasizing the quality and versatility of Greek chicken in modern cuisine.
Snow Crab Rice Soup Runs Out in 25 Minutes - Served in Front of Kinosaki Onsen Station, Hyogo
On December 20th, free servings of snow crab rice soup were distributed at Kinosaki Onsen Station, quickly running out due to high demand from tourists.
They called her the new Rettigová. In many ways, she surpassed her more famous predecessor and the era in which she taught women to cook
The article discusses the neglected legacy of Anuše Kejřová, a significant figure in Czech culinary history overshadowed by her contemporaries.
Ca Pepico, from a village grocery store to a reference point for Valencian markets, champagnes, and ancestral bull liver rice
Ca Pepico, a restaurant near Valencia, has evolved from a family-owned grocery established in 1930 into a renowned culinary destination featuring traditional Valencian dishes.
‘An exceptional kitchen’: The only 2 Michelin-starred restaurants in Mexico
Mexico has only two restaurants with two Michelin stars, which are recognized for their exceptional cuisine.
The Pedrusco de Aldealcorvo, a hidden gem in Chamberí with a waiting list and a century-old oven
The article highlights El Pedrusco de Aldealcorvo, a renowned restaurant in Chamberí, offering a fusion of traditional and modern culinary experiences in a charming atmosphere.
Sabrina Carpenter in Argentina: the reason she decided to extend her stay and her obsession with empanadas
Sabrina Carpenter has extended her stay in Argentina after a successful performance at Lollapalooza, expressing her love for the country and its cuisine, particularly empanadas.
Spring Namul Bibimbap Overcoming Seasonal Traditional Feast Filled with Spring Fragrance
This article discusses the rising popularity of spring vegetable bibimbap in Korea, highlighting its appeal as a seasonal dish amid culinary trends.
Mexico Reinvents Sushi and Conquers Taste Buds in the U.S.: A Roll with Cheese, Avocado, and Spicy Chipotle
A new Mexican version of sushi, featuring local ingredients like melted cheese and spicy sauces, is gaining popularity in the U.S.
TESTS ⟩ Is this an Italian cuisine dish?
The article presents a test to determine knowledge of classic Italian dishes and invites readers to challenge their friends.
Retiree transforms traditional Macuxi recipe into a business that runs only on Thursdays in RR
Chico Roberto, a 70-year-old retiree from the Macuxi people, sells the traditional dish damurida once a week in Boa Vista, promoting Indigenous culture and cuisine.
E. Vaškelevičius Left Speechless in Anykščiai – What He Saw Will Surprise You
Tourism expert Egidijus Vaškelevičius and influencer Briga Po explored the city of Anykščiai, experiencing thrilling activities and local cuisine.
Jaraqui, symbol of Amazonian cuisine, is approved as intangible cultural heritage
The jaraqui fish has been recognized as an intangible cultural heritage of Amazonas due to its importance in regional cuisine and cultural identity.
Shall we go to Crete for wild herbs?
Crete is rich in wild herbs, and a local initiative is promoting their collection and use in light of the region's recognition as a European Gastronomy Region for 2026.
Fish Franke in Frankfurt: Shrimp Cocktail and Sole in the Old Town
Fish Franke has been a culinary institution in Frankfurt for over a century, known for its classic fish dishes in the city's historic district.
A Night of Aegean in Athens: The Serza Meets the Athenian Terrace
On March 20, the Athenian Terrace in Athens will host a special pop-up dinner featuring the Aegean restaurant Serza from Leros, highlighting modern Greek gastronomy.
Izabela: The most authentic, homemade Armenian spot in Drapetsona
Izabela is a unique Armenian eatery in Drapetsona, Greece, run by Izabela Boghosian and her family, offering a taste of their cultural heritage through traditional recipes.
The Thousand Ways to Eat Oxtail Throughout Spain: Donuts, Croquettes, Ramen, or a Whole Menu in Its Honor
The article explores the diverse and innovative ways oxtail is incorporated into Spanish cuisine, highlighting its transition from traditional recipes to modern culinary interpretations.
With bistro kitchen, TonTon is a break from the city's fads
TonTon is a cozy restaurant in São Paulo that offers a respite from trendy dining experiences, focusing on comfort food and a relaxed atmosphere.