Craft

Cheese in hot chocolate may sound unusual, but in Colombia it makes the drink complete. Follow its cultural story, then make chocolate santafereño and its classic pairings.

A father’s strict no-sugar rule meets the realities of parenting, taste and breakfast. Along the way, ripe fruit and simple recipes offer another kind of sweetness.

A Tuscan flatbread shaped by terracotta testi carries centuries of Lunigiana tradition. Its smoky crust, simple batter and communal roots reveal how place becomes flavor.

Coffee cherry skins become a fruity cold infusion with notes of cherry, red currant and tobacco. A simple overnight recipe gives this centuries-old drink a new routine.

Build a Japanese lunchbox around curry korokke, miso-sesame salad, tsukemono and edamame rice, while learning how foreign influence and everyday tradition meet in yōshoku.

Bring Mexico City street-food heat to lunch with habanero beef, blue corn tostadas and agua de Jamaica, inspired by Friday escapes to Coyoacán’s colorful market.

From Brazilian canjica to Piedmontese plin, postpartum food traditions turn nourishment into ritual. Five recipes trace how cultures cook for breastfeeding mothers across continents.

A family cabbage palya becomes a practical vegan lunchbox, paired with tandoori potatoes and basmati rice. Along the way, spices offer an easy lesson in technique.

Koji turns mould, enzymes and fermentation into deep umami, giving vegan and vegetarian cooking new complexity. From miso to glazes, one ferment opens countless culinary possibilities.

A homesick cook turns Piedmontese corn into tortillas, chasing the nixtamalization knowledge behind a childhood ritual through months of stubborn experiments, unsuitable tools and kitchen mishaps.

What’s red, fermented, and packed with flavor and tradition? Red rice yeast. From ancient Chinese brews to Thai pickled fish, discover how this vibrant ingredient shaped kitchens across East and Southeast Asia.

How freaky can local get? At Braja, tradition flirts with surprise. From garden caponata with artichoke amaro to cheesecake that thinks it’s a cannolo, these pairings break the rules to make new ones. Curious yet?

A spoonful of history, a dash of love, and a pinch of patience. Tarhana is Turkey’s oldest comfort in a bowl. From sun dried dough to winter soup, this fermented treasure carries generations of flavor in every sip.

Beans and berries in the same bowl? Yes please. This protein packed salad is sustainable, local, and anything but boring. Sweet, savory, crunchy and fresh. Your new go to lunch in a jar. Ready to shake things up?

Who says lunch breaks can't be fancy? This peachy dessert layers kombucha gel, creamy yoghurt mousse, and crunchy pistachio crumble in a mason jar. Sweet meets tangy meets crunchy. Ready to upgrade your snack game with a spoon?