The anti-diet approach to losing weight is all about trusting your instincts. And that means eating what you want, when you want.
A vegan new year's resolution. The Veganuary campaign is trying to get more and more people to ditch meat for the first 31 days of the next decade to help fight the climate emergency.
Channeling Dickensian nostalgia is fun for some, but there is simply no reason to crown the foods of Victorian England the go-to reference point for Christmastime cooking.
It's Kimjang season in South Korea where vegetables - usually cabbage - are marinaded in fermented seafood, spices and chili and the end result is the national dish kimchi.
On World Pasta Day, Euronews investigated the origins of the wheat that is used to produce the pasta that we eat in Europe.
Hotel association Relais & Châteaux has paired with grass-roots organisation Slow Food to help promote sustainability whilst also saving culturally significant foods.
Sophie and Cait started out making cupcakes for a small market stall, now their cafe is more of a community centre
Thousands of people in Yamagata City in northern Japan have been getting an early taste of autumn. An organizer prepared a giant pot of a local speciality stew called "imoni".
What is claimed to be the world's first theme park dedicated to tapioca balls has opened in Tokyo.
The traditional "torta" was created in Mexico City and is believed to be the world's longest.
Our interview with Clare Smyth, the first female chef to run a three Michelin stars restaurant.
The cooler, edgier answer to sister hotel The Ampersand in South Kensington.
How to get in on the trend that claims to balance mind, body and spirit.
A Q&A with Instagram’s Wasteland Rebel
Chefs and restaurants pushing the boundaries of sustainable cuisine across Europe.
A new, info-packed game to learn how to reduce waste, save energy and food at home
Barcelona’s eco-friendly restaurants offering green alternatives to traditional tapas.
"It is strange to be famous all over the world for a dish that isn’t ours," said the mayor of the Italian city.
A complete guide to this singular Spanish region known for its rare delicacies and scenic ‘greenways’.
“In Italy, bread is the foundation of our culinary tradition. As soon as someone’s diagnosed with celiac disease, they’re immediately terrified about how they’ll live without bread."
We take a look at the black caviar industry and find out how to produce this luxurious delicacy in sustainable ways.
Innovative products, exciting flavours and original culinary practices trending this year