Journal

A piece of fish plated and garnished with delicate herbs. (Photo: Michael Jepsen)

26/06/2018 food & beverages

Discover the Tenants of New Nordic Cuisine in Nordic by Nature

There is a sense of resourcefulness and unconventional creativity at the backbone of Nordic cuisine. Meet the new generation of progressive chefs who are reworking old traditions in our new book Nordic by Nature.
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Spaghetti Carbonara with Avocado on the Go

09/03/2018 food & beverages travel

Spaghetti Carbonara with Avocado on the Go

Few meals prove more satisfying than a rich carbonara with fresh pepper. For The Great Outdoors, chef and outdoorsman Markus Sämmler adapted the Italian classic with a creamy twist.
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SPOONING Cookie Dough Bar

12/12/2017 architecture & interior food & beverages

SPOONING Cookie Dough Bar

The interior of SPOONING Cookie Dough Bar in Berlin’s Prenzlauer Berg neighborhood draws comparisons to childhood ice cream parlors.
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Reconstructed Food

27/11/2017 architecture & interior food & beverages visual culture

Reconstructed Food

Fashionable foods come and go, but the timeless beauty of simple ingredients remains. For Greg Stroube of Bruton Stroube Studios in St. Louis, Missouri, celebrating food meant working against the grain.
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French Toast with Ricotta & Maple Syrup

27/11/2017 food & beverages

French Toast with Ricotta & Maple Syrup

Light, fluffy, and fresh from the pan is how french toast should be served. 
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Architectural Pastries and Cakes

02/11/2017 food & beverages visual culture

Architectural Pastries and Cakes

Architecture is an art of measurements, and so is baking. While some might consider juxtaposing the two to be an untraditional pairing, pastry chef Dinara Kasko disagrees.
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