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Chef Andrea Alridge.
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Pinoy joy: Filipino food makes its way in Canada

The bright, sour, salty, sweet (and sometimes funky) food of the 7461-island archipelago is gaining recognition in Canada’s culinary vocabulary. Ivy Lerner-Frank finds out more.
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Survey.
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FDL+ Register, play and discover your inner foodie

Our fun survey will tell you what kind of restaurant diner you are in a just a few short questions. Let’s go!
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Halibut, brassica, oscietra at The Black Swan at Oldstead.
Article

The UK’s best Michelin-starred restaurants with rooms

A great meal and a great night’s sleep await you at these Michelin-starred restaurants with rooms.
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Chef Nelson Freitas and the Lisbon skyline.
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Nelson Freitas' guide to Lisbon

The winner of the S.Pellegrino Young Chef Academy Competition 2022-23 shares the best places to eat and drink in Lisbon, the city where he lives and works.
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Toro caviar at Royal Izakaya.
Article

The democratisation of the omakase

How are fine-dining sushi restaurants reacting to a proliferation of zoomakases offering relatively cheap, speedy omakase experiences? Kiki Aranita takes a seat at the counter in New York.
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Chef Mitsuharu Tsumura of Maido.
Article

Mitsuharu Tsumura: ‘I'm 100% Peruvian, and my cuisine is more and more focused on my country’

The chef behind Maido, Latin America’s Best Restaurant 2023, discusses his plans for the future, including more work into the products of the Amazon.
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Financier cake - Finedininglovers
Recipe

Financier cake

Delicious and delicately small, a financier cake is an almond-based French treat. Usually rectangular in size, you’ll find these ‘petit’ cakes in any respectable French bakery.
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Troisgros family.
Article

Documentary explores life at restaurant Troisgros

Menus-Plaisirs – Les Troisgros, directed by filmmaker Frederick Wiseman, depicts life at the legendary three-Michelin-starred French restaurant. Watch the trailer.
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Gambo roja by Quique Dacosta.
Article

From cheeks to corals: how to cook (and eat) fish and seafood heads  

The heads of fish and crustaceans are usually the tastiest parts, so why so often discarded? Discover the best ways to cook and eat them with tips from top chefs.
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6 voices decolonising Indigenous American cuisine.
Article

6 voices decolonising Indigenous American cuisine

These food activists and chefs are changing the food system in the US, from restaurants, to outreach programmes and seed banks, and transforming their communities.
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Tucci pastina classica
Recipe

Stanley Tucci's pastina classica

Enjoy Italian comfort food at its best with this three-ingredient pasta dish that is quick and easy to make.
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The five blue zones.
Article

What people eat in the five blue zones

This is what is eaten in the five global blue zones, where people frequently live longer than anywhere else on the planet.
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Bansang at Onmi in Singapore.
Article

Asian dining concepts sizzle in Singapore

Singapore’s F&B industry is buzzing again, with a bumper crop of new restaurants that bring to the fore the diverse cuisines of Asia.
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S.Pellegrino Young Chef Academy Competition 2022-23

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Why Waste Vegetables & Herbs? Massimo Bottura and Karime Lopez
Massimo Bottura and his chef Karime Lopez teach you how to reduce food waste by using vegetable trimmings and leftovers to create a delicious sauce and some fluffy croquettes.

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Food & Drink

Frozen fish.
Article
How to cook frozen fish
Tips and tricks for getting the best from frozen fish. How to thaw fish in the best way and how to cook fish straight from frozen.
Paccheri with ragu, a gourmet pasta dish.
Article
Celebrate World Pasta Day with gourmet recipes by top chefs
Five Italian chefs from Michelin-starred restaurants share their unique pasta recipes to help celebrate the day in style.
Moon Curser Vineyards, British Columbia.
Article
Out of the smoke in Canada’s western winelands
Kiki Aranita finds out why championing smaller wine regions like British Columbia is vital in the face of climate change.
Seed oil.
Article
Is it time to ditch seed oils?
Seed oils have been much criticised of late, but what are the different types of seed oils, what are they used for and should we use them or not?
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