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Culture news

Campari to raise Aperol prices in 2022 to offset surging costs

Fan of Aperol Spritz? Bad news. Expect to see your sunshine go-to cost a little bit more next year.

The Kitchen

Chef Julien Gautier's brioche with pink pralines recipe | The Kitchen

The star dessert from the city of Lyon has one key pink ingredient: French praline

Culture news

Want to try somewhere new for dinner? Ask Attenborough...

Almost half of all Brits would let the famed natural historian sway them to a new restaurant choice - even more so than the Queen.

Culture news

Which are Europe's cheapest and most expensive cities for eating out?

Head south for lunch on a budget, head north if you have deep pockets. Find out where your city ranks.

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Food and Drink

Inside London's Theatre Royal: Bringing sticky, decadent afternoon tea

One of London's oldest theatres has launched a new afternoon tea menu taking inspiration from Regency-era dining - expect meaty pies and custard filled buns.

The Kitchen

Nino Mosca's five-Ps autumn pasta dish | The Kitchen

In the Neapolitan dialect, pumpkin is called Cocozza (from Latin Cucutia) and there is a variety called Zucca Lunga Napoletana (Cucozza Zuccarina, in dialect) which has a characteristic sweet and musky taste.

Green News

Euroviews. I tried the new McPlant burger and 'it just tastes great'

My verdict on McDonald’s first-ever vegan meat burger, which launched in over 250 outlets in the UK this month.

Lifestyle

Poo found in an Austrian mine shows we ate blue cheese 2,700 years ago

Having analysed the DNA in the preserved excrement, scientists were surprised to find Europeans were making blue cheese nearly 3,000 years ago.

Culture news

Prima döner: Meet the Michelin star chef making kebabs in Manchester

Inspired by Berlin street food and rave culture, Michelin-starred chef Brad Carter has put his own unique twist on the döner kebab.

Culture news

Roquefort makers feeling blue over nutri system that 'defies heritage'

The Nutri-Score is based on five letters and a color code, according to the nutritional quality of each foodstuff. The Nutri-Score of 90% of cheeses, including Roquefort, is D and E - the least nutritious.

The Kitchen

Thomas Lemaire's recipe for smoked salmon tart & herbs| The Kitchen

"Herbs are an important part of the history of French gastronomy," says Lyon chef Thomas Lemaire. "Everything is always better with a few herbs."

The Kitchen

Barbra Streisand inspires Nino Mosca's pasta recipe | The Kitchen

Chef Nino Mosca shares with The Kitchen his recipe for Tagliolini in Salsa di Pomodoro Ciliegino, a much-loved dish of his, commissioned and inspired by American superstar Barbra Streisand.

Food and Drink

Copenhagen's Noma is named the best restaurant in the world for 2021

It was a one-two for Copenhagen, as Geranium was chosen as the second-best restaurant in the world in the World's 50 Best Restaurants 2021.

Green News

Babies are full of microplastics, new research shows

When comparing stool samples between babies and adults, scientists found up to 15 times more microplastics.

Nature

The great wall of bees: Watch China’s daredevil beekeepers in action

Beekeepers in China’s Shennongjia Nature Reserve have to clamber on top of their hives on a vertical cliff face to collect honey.

Living

Snack attack: Is climate change going to kill your favourite food?

Prepare to say goodbye to crucial snacks and treats as the planet’s climate shifts in the coming years.

Eco-Innovation

Are these AI robots going to replace farmers?

Farming with AI-powered robots could be the next big thing in sustainable food production and the idea already has Bill Gates' support.

Nature

The future of sustainable food looks more blue than green

New research shows that food sourced from our lakes and oceans could help tackle climate change and malnutrition.

The Kitchen

French Chef Thomas Lemaire's recipe for Zucchini and goat cheese soup

Lyon's Thomas Lemaire's shows us that you don't have to be complicated to make dishes that really speak to people. A former cooking teacher at the prestigious culinary school Institut Paul Bocuse, Lemaire says he looks for recipes that speak to people, without seeking to be complicated.

The Kitchen

Chef Andrés Sandoval's Caribbean Ceviche with mango recipe

Lyon based Venezuelan chef Chef Andrés Sandoval shares with The Kitchen his unique Ceviche recipe. The dish makes a tricolore of his traditional french culinary education at Paul Bocuse, his Caribbean upbringing and Latin spices fascination.