How foodies should break their Ramadan fast

Japan knows how to use soya like no other nation, and soy milk cream can be used in both sweet and savory dishes, as "Taste" discovered.

Soy is one of the great Japanese staples, and Theirry Voisin uses it to great effect in this latest recipe for "Taste".

They are reputed to be among the best in the world, so "Taste" had to go to Japan's north-east to find out, and chef Thierry Voisin had to cook some in his inimitable way.

In the latest edition of euronews' culinary magazine "Taste" from Japan, Thierry Voisin raves about the excellence of Japanese scallops, and shares a recipe.

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.