Flavors

Grapes are sharing the fermenter with apples, cherries and peaches, opening new ideas about terroir, flavor and climate resilience. Mixed fermentation may redraw the boundaries of wine.

From Casamance to Dakar, grilled fish, fermented locust bean and fiery sauces reveal how migration, colonial influence and local taste transformed thièbu joola into C’est bon.

From yogurt-topped noodles to pickles with whipped cream, familiar rules of taste are put to the test. Disgust begins to look less instinctive than learned.

At a Swiss-Italian wedding, five wild boars, family hunters and one unwanted marmot turn a feast into a comic meditation on appetite, memory and culinary preference.

From Roman tradition to mountain cheese and seafood, three chefs remake carbonara through memory, place and technique, showing how a familiar recipe can carry many identities.

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?

What makes one small town’s holiday table so unique? In Tiberias, cheese-filled Calsones tell a story of migration, memory, and micro-cuisine. Passed down through generations, this dish blends tradition with a taste you won’t find anywhere else.

Is a chef just a cook, or are they artists with spices instead of paint? A deep dive into tasting menus, edible storytelling, and the blurred line between the plate and the canvas. Ready to taste some art?

Did you know Italy is secretly split in two? Not by language or politics, but by butter and olive oil. This invisible flavor line reveals how history, geography and taste have shaped the country's most iconic dishes. Ready to pick a side?

A silk scarf, a bottle of Chablis, a Jag purring through the desert. One picnic, two restless souls, and an outdated guidebook in search of an oasis. Is it still there? Or just a mirage with good wine and better pate? Buckle up, the ride begins.

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?

Spicy, stretchy, and a little freaky. Ever tried Tteokbokki with melted mozzarella and peach Coolpis? This sweet-heat combo from Seoul is pure afterschool chaos in a bowl. Would you dip in for a bite of this fiery, cheesy rice cake madness?

What if bread could talk? What if it dressed up for Easter and showed up at your picnic bursting with salami, cheese, and whole eggs? Meet Casatiello, the Neapolitan icon that brings flavor, faith, and full-on joy to the table. Ready to taste the hug of spring?

Steep it slow, stir in some magic. From infused bread to botanical cocktails, these recipes turn herbs into flavor-packed stars. Discover how long infusions can transform your cooking with a little patience and a lot of plants.

From the cherry fields of Verona to a tiny village in Wakayama, a bowl of miso soup holds more than flavour. It carries Obaachan’s hands, a century of care and the warmth of a Japan that lingers beyond the city walls. This is the taste of home.