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Cooking and culture in Taste. Explore the world’s culinary customs, recipes and ingredients.
It can be harvested all year round, but precise growing conditions make wasabi rare and extremely precious.
The French master chef has spent a decade working in Japan, and knows the secrets of this important element in Japanese cuisine.
You need a delicate touch to make khinkali and a particular technique to eat it. But the tasty Georgian treat is well worth the effort!
It's not a crepe - though it sure looks like one: introducing the qutab, a traditional flatbread from Azerbaijan.
In this episode of Taste Azerbaijan, Euronews correspondent Claudio Rosmino meets an expert in Azeri cuisine, chef Elmin Sharifov from Ay Qonshu restaurant in…
Recipe for Dolma, as recommended by chef Elmin Sharifov, from Baku's Ay Qonshu restaurant.