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Cheeses age in the cellar at Formatgeria Mas d’Eroles. Credit: Copyright 2017 Sue Style

High up in the Spanish Pyrenees in Catalonia, a new generation of artisan cheese makers is at work. Some were born and raised in the region, often from farming backgrounds with ready-made herds of goats, sheep or cows. Finding it a struggle to make a living from selling milk or

Chef Olivier Rais in his kitchen at Rive Gauche in Zurich's Hotel Baur au Lac with a serving of his vegan risotto. Credit: Copyright 2017 David A. Latt

In pursuit of a healthy cuisine, chefs are adding vegan dishes to their menus. Eliminating all animal products? That raises flavor concerns for some diners. Comfort food, says Swiss chef Olivier Rais, helps make that transition. [aside] At Rive Gauche, Rais focuses on grilled meats and seafood, the mainstay of the restaurant

The 40 or so wine growers of La Livinière hope to soon stand on their own. Credit: Courtesy of La Livinière

La Livinière is a little-known French wine appellation that is a star in the making. Part of the Minervois, one of the bigger appellations of the Languedoc, La Livinière’s vineyards are east of the walled city of Carcassonne. La Livinière stands out from the mass of the Minervois for its

The age of Belgian beer may be over, as competition increases from American microbreweries. Credit: Copyright 2017 Jo Turner

For centuries, Belgium has been associated with beer. First brewed by abbey monks in the 12th century, today brands like Leffe, Duvel and Chimay sell to beer connoisseurs worldwide, largely banking on the name "Belgium" to move their products. But two prominent beer experts in Brussels say all this is changing,

A food counter serving tuna bowls at the Tsukiji Fish Market in Tokyo. Credit: Copyright 2016 David A. Latt

Located in central Tokyo, Tsukiji is the largest fish market in the world with separate wholesale and retail areas. Besides being the source for most of the fresh fish served in Tokyo’s sushi bars and restaurants, Tsukiji is the best food court imaginable. [aside] On a recent trip to the market, like

Chefs Oriol Castro, Eduard Xatruch and Mateu Casañas worked in the famed elBulli kitchen and now own and operate multiple acclaimed restaurants in Spain. Credit: Copyright 2016 Maribel R. de Erenchun

As have other grand masters of the kitchen before him, Ferran Adrià has established a family of chef-disciples who have gone forth into the world to perpetuate his groundbreaking deconstructionist philosophy and aesthetics.  The challenging, frequently surreal innovations that made his elBulli five-time winner of the best restaurant in the

Ossobuco. Credit: Copyright 2016 Nancy Harmon Jenkins

Julia Child and I became good friends late in her life, when I moved to Boston and met her in person for the first time. Of course, I had known about her for a very long time -- she was the first television food personality I ever saw. One summer,

Rye stars in these gingerbread cookies. Credit: Copyright 2016 Ellie Markovitch

Bakers are falling for rye, using the "it" grain in breads and pastries. Jennifer Lapidus of Carolina Ground, a flour mill in Asheville, North Carolina, ran out of rye last year and had to find more. A baker herself, Lapidus has long been a fan of rye's flavor and heartiness