Toast Ale is a liquid message in a bottle: a beer brewed in the UK with fresh, surplus bread that would otherwise be thrown away, it highlights the problem of global food waste, starting with our daily loaf. It tastes good, too. Newly launched and brewed in
To understand about Bettys, the legendary, Swiss-born, Yorkshire-based café-tea rooms, celebrated for their exquisite chocolates and classy cakes, you need to go back to at least 1907. This was the year when an impecunious young baker named Fritz Bützer set off from his native Switzerland
When you visit the Smithsonian, you see Julia Child’s kitchen literally enshrined. It is surrounded by plexiglass, but you can see all of it and even “step inside” at places, while the kitchen itself is surrounded by videos of Julia. You get a sense of
South Korea is in the middle of a food revolution. Led by expats, returning Korean-Americans and Koreans who have fallen in love with food overseas, once unheard-of dishes are now being served up all over Seoul. Spinach and artichoke pizza, pulled pork sandwiches and Spanish
Chicory is the cool kid on the winter salad block. It belongs to a ravishing and rewarding family of overwintering plants, and it can be found in many shapes, sizes and colors. Radicchio is chicory; so are curly endive, frisée, escarole and catalogna (aka puntarelle).
Between revelations by Italian police in December linking organized crime to 7,000 tons of counterfeit olive oil, and an estimated four-fold increase in adulterated extra virgin following the dismal 2014 olive harvest, there is no denying that fraud remains rampant. With 72 percent worldwide sales
At The Vegetarian Butcher in Netherland’s The Hague, the only thing they sacrifice is your prejudice. It’s a snappy marketing slogan and deliberately provocative in its contradiction, but it lays it on the line: As the downside of meat-eating is increasingly understood, this is an
Perhaps one of the most bizarre Easter traditions in Italy is a cheese-tossing contest called ruzzolone, which is popular in central Italy. A fun place to witness this sort of edible discus event is in the Umbrian hill town of Panicale, near Perugia. A huge 10-pound