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The Kitchen

Chef Terradillos' mushroom scramble with hazelnut & smoked onion soup

As long as good mushrooms are selected, success is assured.

Food and Drink

Why are eels so expensive and what is the future of the Japanese dish?

Eels are a much-loved delicacy in Japan - but the animals are now so endangered that they command eyewatering prices.

France

Bordeaux's famous 'Grands Crus' become a thieves' favourites

Since 2018, the phenomenon of fine wine thefts has become significant in the region, with at least 20 break-ins against warehouses, private or small specialised cellars, as well as supermarkets.

Food and Drink

Lyon's official event foie gras ban is 'not a boycott' says Mayor

Lyon's mayor and Green Party representative Grégory Doucet took to the media to clear up some misinformation about his government's ban on foie gras.

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World News

Euroviews. Sustainable European livestock means a balance of trade-offs |View

The EU's agriculture policies are transforming the continent's livestock sector. But trade-offs must be carefully managed to prevent disaster, writes Didier Delmotte, president of the European Federation for Animal Health and Sanitary Security.

Destinations

Visiting Lyon? Take a 360-degree virtual tour of the city first

Explore the city without stepping outside with this virtual tour of the Lyon - the birthplace of French cinema.

Food and Drink

Spicy delights shared at South Korea's annual kimchi making festival

More than 150 people joined Buddhist monks to prepare the traditional dish to give to South Korean families affected by the COVID-19 pandemic.

Food and Drink

Paris' 'Banquet': A festive marriage between science and gastronomy

The Cité des Sciences et de L’Industrie museum takes you on an interactive journey exploring our relationship with food and how it is made.

Art

Europe's biggest gingerbread competition displays marvellous creations

Stockholm’s festive gingerbread competition has been running for 31 years makes a return to ArkDes museum.

Culture news

Meet Neige the cow: The International Agricultural Fair's latest star

Neige, a four-year-old cow raised on a family farm in Haute-Savoie, discovers newfound celebrity as mascot of the 2022 International Agricultural Fair.

The Exchange

Chocolate, the billion euro industry that tastes good and does good

In partnership with Media City

The cocoa industry is big business, worth billions of euros every year. But is our love for chocolate good for the planet and farmers? We look at how the sector is trying to be more sustainable, fair and teach consumers to be more responsible.

Partner content

Discover Dubai's Viking baguette meeting everyone's bread kneads

Partner content presented by Department of Tourism and Commerce Marketing Dubai

Meet Magnus Ericsson, co-founder of Viking Bageri and engineer turned master baker now selling some of the best baguettes in Dubai.

Food and Drink

Daniel Boulud: Lyonnais chef voted winner of Best Restaurateur 2021

The 66 year old from Lyon has a two-Michelin star establishment in New York City.

Work

Robot waiters are bringing this Iraqi city into the future

The technology powering the android waiters was partly developed locally by young people from the University of Mosul.

Food and Drink

Inside Lee Westcott's six-course triumph at London's Sloane Place

Join us as we head to Sloane Place to make sense of frozen mousses, Marmite butter, smoked eel, and more.

Food and Drink

Extreme weather is threatening Uzbekistan's greatest traditional dish

Plov is a Uzbek culinary institution throughout the homes of 35 million people. This year, intense droughts are forcing farmers to increase the price of its key ingredient – carrots.

Moments

Three famous German Christmas markets to visit instead of Munich

With Munich's market cancelled, we take a look at some others that are still planning to go ahead this festive season.

Partner content

Bone selection is key to a good bowl of Pho

Partner content presented by Department of Tourism and Commerce Marketing Dubai

The key to a good pho is apparently in the broth. In the north, the bones used to create the broth are not roasted. As a result, the broth is less brown in colour. Lily explained that the bone choice for the broth is essential and can dramatically improve the taste of the dish.

The Kitchen

Chef Miguel Castro e Silva's chickpeas and wild mushroom stew recipe

The traditional Portuguese stew is rich and delicious, yet easy to prepare and can be prepared all year-round.

Destinations

Trentino: Hit the slopes in this magnificent Italian region

Skiing's just been made easier in the Dolomites with the new 'starpass'. But there's lots more on offer if hitting the slopes isn't for you.