Taste Blossom Chaat - Changing the perception of Indian food Chef Himanshu Saini creates recipes to widen the world's perception of Indian food.
Taste How to make the Armani/Kaf’s kosher arancini The Armani/Kaf is situated in Dubai's Burj Khalifa and brings Kosher cuisine to the city in the wake of closer relations between the UAE and Israel. Learn how to make their delicious kosher arancini with this full recipe.
Taste How to bake a cake fit for a modern art gallery Welcome to the latest bespoke gourmet cake masterpiece from Dubai-based pastry chef Nadia Parekh. 07/10/2020
Taste A taste of nomadic life in the Dubai desert In this episode of Taste, Euronews heads to the Dubai desert to sample and discover a Bedouin dish cooked beneath the sand. 04/09/2020
Taste Coffee-rubbed Wagyu steak: Dubai chef offers top-grade meals at home Discover Chef Cima's recipe for top-grade, marbled Wagyu meat. 31/07/2020
Taste Shanghai Me - A taste of 1930's China A favorite for Royalty, celebrities and sports stars, Shanghai Me transports its guests back in time to pre-war China. Taste discovers why this fine-dining restaurant has been voted one of the best in the gulf region. 24/06/2020
Taste A quintessential quarantine dish Euronews' meets up with Chef Reif at his Japanese restaurant, Kushiyaki, to watch him cook a quintessential quarantine dish. 05/05/2020
Taste Camel milk chocolate: Moving from the desert to the dessert table Camel milk has less fat, more vitamins and is easier to digest than cow's milk 31/01/2020
Taste Take a gastronomic journey through Japan Michelin-starred chef Thierry Voisin guides us through the flavours that make Japan. 19/10/2019
Taste "Veganity": World's largest vegan restaurant opened in Dubai Each year as more and more people kick their meat habit and go plant-based, even fast-food giants are offering vegan alternatives to meat. In Dubai, one restaurant is hoping to get into the Guinness book of records for having the ‘world’s largest vegan menu’. 17/10/2019
Taste The secrets of shoyu, the one thing you find on every table in Japan In Japan, soy sauce is an artform. Made with three elements: raw materials, techniques and fermentation time, each product is unique. 14/10/2019
Taste The Japanese Yellowtail and the "Blue Revolution" Yellowtail is one of Japan's favourite fish.and to meet the demand, researchers have developed a pioneering technology to produce it, whilst preserving the oceans. 07/10/2019
Taste Discover the art of the surimi masters in Odawara In Japanese, its name means chopped fish. But the Surimi that has been produced in Japan for a millennium is nothing like the industrial sticks sold in Europe. 30/09/2019
Taste Oysters and sake - a perfect match Sake is a great alternative to wine to accompany seafood dishes 27/09/2019
Taste Konjac: the future of health food is already here Konjac has been grown in Japan for centuries. Historically, the plant was appreciated for its healing qualities. It is now cooked in many forms and popular among westerners keen to keep an eye on their physique and health. 23/09/2019
Taste European chefs discover the delight of Japanese sake Sake, a complex drink from Japan is gaining popularity among cooks and wine enthusiasts in Europe especially as an accompaniment to seafood dishes 20/09/2019
Taste Langoustine carpaccio marries perfectly with Japanese sake Sake specialists are trying their best to introduce the unique characteristics of this complex fermented drink to the greatest number of people outside Japan 20/09/2019
Taste An expert reveals how best to drink Japanese sake In Japan, there are not many rules for drinking sake, but one fundamental rule is that you never serve yourself 20/09/2019
Taste In Japan, Miso is known as 'food for the soul' Miso is one of the most important ingredients in Japanese cuisine and forms the basis of almost every meal 16/09/2019
