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All Cooking & Ingredient Stories · Page 3

Relationships are strengthened, creativity thrives while cooking
Wild garlic: the herald of spring

Wild garlic: the herald of spring

When walking through the parks or forests in and around Vienna in spring, green spear-shaped leaves seem to cover the ground and the smell of garlic fills the air. Wild ...
Ayurvedic Vegetarian Cooking Class for your element

Ayurvedic Vegetarian Cooking Class for your element

Ayurveda is the oldest health system that humanity conceived and millions still follow today in India and beyond. Treating the body according to its innate alignment of doshas, the element ...
BALSAMIC VINEGAR: slow evolution, family tradition and purity for top quality

BALSAMIC VINEGAR: slow evolution, family tradition and purity for top quality

Balsamic vinegar is a vinegar made by cooking the grape must (defrutare in latin) so it is reduced to about one-third. Unlike a wine vinegar that is not heated and ...
Chocolate Euphoria: chocolate baking for your Valentine

Chocolate Euphoria: chocolate baking for your Valentine

Jay Weinstein is a graduate of the Culinary Institute of America, the author of many food-related books, who worked at the Michelin acclaimed Le Bernardin ...
Cooking at L'Atelier des Chefs in London

Cooking at L’Atelier des Chefs in London

Neil Matthews' eloquent and off-beat presentation created a vibrant and festive atmosphere at the sterile chef’s room made of steel, glass and tiles… ...
Japanese cooking class with Yoko

Japanese cooking class with Yoko

Yoko is from Japan, but she has been living in Switzerland for a while. She is a graduate of Tokyo Sushi Academy’s professional course and member of Japan Sushi Instructors ...
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