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.

The Washington DC sauce drenched in debate
When one mentions Washington DC, to outsiders, a few predictable images come to mind: the White House; monuments and museums; endless bureaucracy; and the never-ending soap opera that is US politics.
By Gay3 years ago in Feast
Pho: The humble soup that caused an outrage
When an American blogger named Tieghan Gerard naively dubbed her quick noodle soup recipe "chicken pho", it caused a storm in a soup bowl. She was accused of whitewashing the iconic Vietnamese dish and misappropriating a culture and its people. Although the creator of Half Baked Harvest with millions of followers apologised and renamed her recipe "sesame chicken and noodles in spicy broth", many Vietnamese Americans believe the title change was not sufficient and that the issue extends far beyond food, especially with the current rise in hate crimes targeting Asian Americans.
By Gay3 years ago in Feast
Qurt: A Kazakh "cheese of resilience"
As a child in newly independent Kazakhstan, I yearned to snack on candy bars, soft drinks and anything foreign and packaged. Instead, my mother would buy salty, sour snacks that resembled white chocolate truffles, but were in fact hardened balls of sour cheese. At local bazaars, I'd see aunties cheerfully selling small batches of these homemade goods packed in cellophane.
By Gay3 years ago in Feast
Guaraná: The edible 'eyes of the Amazon'
The pristine stretch of sand on Ponta da Maresia beach is a gathering point in the Brazilian town of Maués. Early risers head down to swim in warm waters that have neither waves nor salt, for the beach is on the banks of the Maués-Acú River in the heart of the Amazon rainforest, some 1,000km from the ocean.
By Gay3 years ago in Feast
The untapped power of Patagonian berries
When José Luis Calfucura looks back on his childhood trips to the ancestral Mapuche heartland of La Araucanía – a lush landscape of emerald lakes and puffing volcanoes in the south-central part of Chile – his memories often involve purple teeth.
By Gay3 years ago in Feast
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