Journal

Read Donald Trump’s Prophecies Inside Fortune Cookies

When the frustration and reality of Donald Trump being President of America is constantly on your mind, you have no choice but to create a fortune cookie series to remind the world of his prophecie...

"We are guilty of having messed up chefs' minds"

"Even worse than Mary Shelley, we have created a monster." Read our interview with Andrea Petrini on how he thinks The World's 50 Best is actually harming young chefs and how he wants to push cooki...

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 No...

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.

SPOONING Cookie Dough Bar

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

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 g...

French Toast with Ricotta & Maple Syrup

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

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.

Introducing Divine Food

Edited by David Haliva, our new book Divine Food is a visually-striking collection of recipes from Israel and Palestine.

Väkst by Genbyg

The latest eatery by the restaurateurs at Cofoco, Väkst is home to some of Copenhagen’s freshest Danish cuisine.