Which European country produces the most organic food and drink? Small organic farm businesses are on the rise in the UK
Exploring Barcelona’s sustainable Barcelona’s eco-friendly restaurants offering green alternatives to traditional tapas.
Trend report: the food you’ll eat in 2019 Trend report: the food you’ll eat in 2019 Innovative products, exciting flavours and original culinary practices trending this year
Vegan dessert creations at the French pastry competition Vegan dessert creations at the French pastry competition Contestants at this year's World Pastry Cup in Lyon had to wrestle with a challenge previously unthinkable in France's rich dessert history.
Would you choose lab-grown steak to help the environment? Would you choose lab-grown steak to help the environment? Scientists in Israel are growing their own steaks in the hope that it could one day help to solve the problem of food production and climate
Climate change could kill off black truffles Climate change could kill off black truffles According to a recent report, the expensive delicacy may vanish from southern Europe by the end of this century.
Mozzarella with Mozart Mozzarella with Mozart An Italian farmer believes his buffalo herds make the best cheese of all - thanks to an organic diet, on-demand grooming and a love of Mozart.
Intuitive eating explained Intuitive eating explained The non-diet approach to health and wellness, that aims to break the cycle of chronic dieting and heal people’s relationship with food.
Leading the way to a cleaner future for food Leading the way to a cleaner future for food We look into French food companies doing things differently and implementing an eco-conscious strategy at the core of their business.
Growing herbs and vegetables under the sea Growing herbs and vegetables under the sea An Italian research team has created the world's first underwater farm.
A walk in London's ice cream museum A walk in London's ice cream museum From historical artefacts to interactive exhibits, the British Museum of Food presents three centuries of ice cream history.
Organic gardening on the rooftops of Monaco Organic gardening on the rooftops of Monaco Ex-model Jessica Sbaraglia developed her urban gardens next to the world's most expensive apartments.
Miniature-sized dishes promote Turkish cuisine Miniature-sized dishes promote Turkish cuisine "It tastes exactly the same," says the miniature food cook.
The citrus elixir of Menton The citrus elixir of Menton The lemon which attracts big chefs around the world
Bordeaux startup launches vegan smoked salmon Bordeaux startup launches vegan smoked salmon The main ingredient is a microalga.
Rainbow toasts for Easter Rainbow toasts for Easter A luxury department store has teamed up with street food makers to produce technicolour toasties.
Ukrainian food artist creates delicious paintings Ukrainian food artist creates delicious paintings Ukrainian food artist Daryna Kossar needs food only to create art.
A naturopath's winter health guide to spices and herbs A naturopath's winter health guide to spices and herbs Recipes and advices: looking into the proven health benefits of spices and herbs to beat cold and flu this winter.
From homeless migrant to Michelin star chef From homeless migrant to Michelin star chef Almost 20 years ago Lebanese chef Alan Geaam lived on the streets of Paris, today he works in his own Michelin starred restaurant.
Behind the hype: will fermented foods really improve your health? Behind the hype: will fermented foods really improve your health? This ancient food preparation technique uses a friendly dose of bacteria that give ‘normal’ foods probiotic powers to promote a healthy gut.
Food scene: what's cool to eat in 2018 Food scene: what's cool to eat in 2018 A food futurologist tells us what ingredients will sold-out in supermarkets and trend in restaurant's menu.
Undercover in Lisbon’s secret Chinese restaurants Undercover in Lisbon’s secret Chinese restaurants An adventurous food hunting and atypical dining out experience attracting both the curious and the reckless.
