Curry Pizza House launches pasta with Indian flavors

Michelin's Seoul and Busan Guide Turns Ten With Its Largest Class of New Stars

At its tenth-anniversary presentation in Busan, the Michelin Guide named 233 restaurants across Seoul and Busan, ten of them new or promoted, the widest single-year movement since the guide arrived in the country and one that lifted the nationwide count to 46 starred kitchens.

Pan-fried broccoli: a simple and wholesome side dish recipe

Pan-fried broccoli is a simple and healthy side dish, ideal for preparing between autumn and winter, when these delicious vegetables are abundant on market stalls.

Peruvian ripe plantain Chapo: an Amazonian drink

Banana chapo is the Amazonian drink, super creamy and comforting, that you were looking for to enjoy at any time of day with the authentic taste of our jungle.

Are bran flakes junk food?

Very low in fat, high in fiber, very filling and perhaps not the tastiest: bran flakes are a product synonymous with a low-calorie diet, and it is unlikely that someone who has consumed them while dieting would associate them, even remotely, with the concept of junk food.

Autumnal pumpkin and oatmeal cookies for a relaxed morning

As soon as the days grow shorter, colorful pumpkins appear everywhere. This versatile vegetable often finds its way into hearty soups and stews. But its orange flesh is also excellent in sweet baked goods. If you have any leftover pumpkin from your last cooking session, a sweet treat is the perfect solution. With just a few ingredients, you can create these pumpkin and oatmeal cookies, which fit wonderfully into your morning routine. Bake them right away!

The cut that a Michelin-starred chef recommends for a tender osso buco

For an osso buco that melts in your mouth, chef Massimo Mori opts for a specific cut of beef, cut and tied in a precise way.

A little cocoa powder gives ground beef tacos more flavor

Cocoa powder, mixed with chili, cumin, and garlic seasoning, gives ground beef a more intense flavor without any additional steps.

Creamy orzo stir-fry with chestnuts and fried mushrooms

You probably know chestnuts as a hot snack from the winter market. But in savory dishes, these sweet nuts reveal a whole new potential. When combined with robustly roasted mushrooms and delicate pasta, they create a wonderfully warming and comforting meal. The best thing about this preparation is the minimal effort. You only need one large pan for the entire dish.

Quick and easy fried banana dessert: prepared with rice paper

Banana rice paper dessert is a practical treat made by filling rice paper sheets with bananas caramelized in brown sugar and butter, then frying them in a pan. The crispy texture of the paper as it heats up, contrasting with the soft banana filling, makes it unique.

Homemade plum doughnuts rolled in crispy poppy seed sugar

As soon as the temperatures drop and fresh stone fruit appears in the markets, it's peak season for warming yeast pastries. These sweet plum doughnuts with poppy seed sugar combine the best of traditional pastry making, bringing a wonderful combination of soft dough and fruity filling to the plate. Inside, a generous portion of aromatic plum jam is hidden.

Yeasted pizza snails

Leavened pizza snails with mozzarella and paprika are a great substitute for store-bought pizza. Simply roll out the leavened dough, spread with ketchup or passata and top with salami and cheese. Make them for your family for a snack or dinner. You'll definitely enjoy them.

I mixed broccoli with 1 egg and flour and got some delicious and much lighter gnocchi.

Gnocchi aren't just made with potatoes. These relatives of classic Italian pasta have conquered diverse culinary cultures and come in a wide variety of shapes and flavors. We suggest combining them with broccoli to create delicious and light gnocchi that are sure to win over even the most reluctant vegetable eaters.

Introducing "wagon stew": the hearty comfort food cowboys devoured on the trail

Come on, folks! Wagon stew was a warming, comforting meal that cowboys often enjoyed at the end of the day after herding cattle on the old frontier. A hearty mix of beef, vegetables, and potatoes, it was the perfect way to replenish energy after a long day of hard work in the open air. On long cattle drives, cowboys generally ate whatever they could carry during the day, like jerky, a classic roadside snack. For meals, the group would gather around a wagon, essentially a mobile kitchen ("chuck" was slang for food).

How to use sumac in dehydrated stuffed vegetables

Sumac enhances the stuffed dried vegetables: its acidity, well dosed, is noticeable without being overwhelming.

Château Pavie premieres "Les Traversées" with two Michelin three-star chefs

In Saint-Émilion, Château Pavie inaugurated “Les Traversées”, an event that brings together wine, gastronomy and art, with Yannick Alléno and Sébastien Faramond at the helm of the kitchen.

There are Mexicans! The ones chosen for the Michelin Guide Toronto 2026

You now have new reasons to travel to Canada's largest city and the most multicultural in the world (51% of its population was born abroad). With 111 restaurants representing 33 cuisines, the fifth edition of the Michelin Guide Toronto & Region 2026 has just been released. Discover the stars, awards, and establishments featured in this publication. Several Mexican restaurants are included! Photos

Joseba Arguiñano's favorite seasoning

Salads are one of the most versatile dishes in the kitchen, as they can be served cold or hot, with raw or cooked ingredients, allowing for endless textures and possibilities.

Nelson Müller celebrates one year of Diepeschrath Mill

A celebration of hospitality: A kitchen party at Nelson Müller's

From Forgotten To Fame: Millet’s Diverse Presence In Contemporary Cuisine

If there was any doubt that millet has moved well beyond the health food aisle, then India’s latest diplomatic dinner made the point pretty neatly. At the 2026 BRICS Summit in New Delhi, millet appeared in the carefully curated menus prepared for international delegates, alongside various regional Indian dishes and contemporary interpretations. Reports on the summit menus also mentioned millet upm

Chocolate dessert recipes that deserve their own fan club

19 chocolate desserts that deserve their own fan club.

Vietnamese Dining Rooms Secure Platinum Distinction on Global List

The inclusion of GIA, KOKI, and Anan Saigon in the 2027 rankings signals a shift in how international diners map their culinary journeys.

Pastille made with apples and physalis

For my apple paste, I use homemade apples as a base, adding pears, plums, and grapes. But these are classic recipes. If you have the desire and the opportunity, you can experiment without limits with the paste's ingredients. I liked the apple and aronia paste with its slightly tart aftertaste. The pumpkin and apple paste pleasantly surprised me with its flavor. And today, another experiment whose result exceeded my expectations: a paste made with physalis and apples.

Vegan burger: learn how to prepare it with white beans and spinach

If you're looking for a different dinner option, this vegan white bean and spinach burger could be a good choice. The recipe combines simple ingredients and makes six burgers.

The ultimate vegan food guide to Brighton: from sushi to fish and chips

If you're looking for vegan food in the UK, London is a safe bet, but don't rule out Brighton.

Scapar, the restaurant from which its chef fled due to exploitation after achieving a Michelin star

“To protect my health and continue enjoying cooking for many more years, I needed to distance myself from that situation and close that chapter of my life,” explains Koichi Kuwabara.

Michelin Green Star: what it is and where to try a menu based on it in Mexico City

Discover the "Michelin green star" menu at this pop-up in Mexico City

Shepherd's Potato Pancakes: a recipe from a chef from Zakopane

Shepherd's potato pancakes are thick pancakes filled with an aromatic filling made from ingredients associated with the mountains.

Is this Monterey Park noodle shop serving L.A.'s best Hainan chicken rice?

At Monterey Park’s Nandao Rice & Noodle, a pan-Asian, Singaporean-leaning menu channels the greatest hits of SGV cravings and Taylor Swift plays on loop.

Soffritto: the recipe and the trick to always having it ready

Sautéing is a basic preparation, indispensable in the kitchen for adding flavor and texture to countless traditional recipes. However, chopping vegetables every time can be a tedious task, especially if we're in a hurry or notice a certain smell is missing from the house.

The best mille-feuille in France 2026 can be enjoyed in this bakery-pastry shop in Yvelines

The mille-feuille requires as much precision as creativity, and the national competition dedicated to it leaves nothing to chance. For this 2026 edition, ten artisans competed. In the end, it was a bakery-pastry shop from the Yvelines region that took home the most coveted prize.

Netflix's Chef's Table series launches its own food festival

The festival, with more than 100 programs over four days, 70 guest chefs and 30 local restaurants, seeks to turn the immediacy of the series into a real experience.

The ultimate collection of brownies and blondies

There are two types of people: those who patiently wait for brownies to cool and those who cut them while they're still hot and gooey. I think you can guess which group I belong to.

When should you pre-bake a pie crust?

Vegetable quiche, fruit tart… A question often arises before baking: should you pre-bake the pastry before adding the filling? Discover when blind baking is essential to obtain a well-cooked and crispy crust.

Bullseye biscuits, like the ones at the bar

Crispy, buttery and with a delicious center peeking out through the characteristic central hole: occhi di bue cookies are a great classic of pastry, perfect to accompany a coffee, a cappuccino or a cup of tea.

When is it appropriate to remove the baking paper from shortcrust or puff pastry?

The parchment paper that comes with commercial pastry is helpful for classic tarts, but it can worsen the base of other preparations, such as very creamy quiches.

A brilliant one-pan dinner: presidential escalopes ready in one hour

Oven-baked presidential escalopes combine incredibly tender meat, a rich layer of onions and salami, and a perfect filling of cheese and egg. They're ready in just minutes, and the oven does the rest.

Chefs reveal the secret to achieving crispy chicken skin

The key to irresistibly crispy chicken usually lies in the cut you choose and the cooking method, whether you prefer juicy thighs or a roast chicken for everyone.

The best octopus recipes to try before the winter cold arrives

Fresh, versatile, and the star of flavorful dishes, octopus is perfect for making the most of the last days of mild weather before the cold arrives. It pairs perfectly with potatoes and pasta, or even as a delicious appetizer.

Our daily bread

The menu features produce from nearby farms and ranches; some are even listed alongside each dish. The wine list proudly showcases the best of local viticulture: classics from century-old wineries and young, innovative winemakers obsessed with reflecting the terroir. The chef describes himself as a cook of the landscape. But when the bread arrives, he opens a box of frozen loaves and bakes them briefly just before serving, so they arrive warm in the customer's hands.

Vicente López–San Isidro Corridor Pulls Buenos Aires Dining North of Palermo

Alo's, an eight-course tasting counter from chef Alejandro Feraud, has entered Latin America's 50 Best from a stretch of Buenos Aires that used to send its diners south to Palermo.

Moist apple and almond cake with a whipped cream topping

The name of this pastry immediately evokes images of autumnal forests and busy little tree dwellers. The exact origin of the name "squirrel cake" is difficult to pinpoint today. It likely stems from the generous filling of crunchy almonds and fresh apples. These very ingredients make the pastry wonderfully moist and provide a delightful texture.

Blackberry Margarita: A drink with a mysterious touch

As the days grow shorter and the leaves turn vibrant colors, our drink choices change too. Light summer spritzers give way to bolder flavors. This is where a drink that bridges the gap between a refreshing cocktail and an autumnal mood comes in. The blackberry margarita brings a deep red color and intense fruit notes to the glass. No special occasion is needed to mix this cocktail.

Beyond Kentucky: Bourbon finds its voice with a wider audience

For most of its modern history, bourbon has been associated with a single place: Kentucky. This association is so strong that, for many consumers, it's perceived more as a rule than a mere trend. In reality, bourbon has always been legally transportable. It must be made in the United States, with at least 51% corn, and aged in new, charred oak barrels. Beyond that, the geographical origin is flexible.

Celery Salad with Apricots and Candied Almonds

Making this refreshingly crisp salad could not be simpler, you toss everything together in a bowl and refrigerate for about an hour. This rest time rounds out the minerally character of the celery and softens the bite of the minced shallot. The appeal of this combination is the texture as much as the flavor, and it’s the chilling that keeps it crunchy. Be sure to thinly slice the celery (no more th

Aromatic coconut milk chicken curry recipe for a comforting weekend dinner