Spring is in the air and flowers are everywhere. Gardens, windowsills...and dinner plates. Throughout history, edible flowers like roses, lavender, violets, chrysanthemums and begonias have made their way into the kitchen. Leonardo Da Vinci himself penned a rose water recipe.
For the past decade, edible flowers have graced the dishes created by haute cuisine chefs like salt cod with Jerusalem artichoke and rose and a French-inspired fruit and flowers aspic. Now, more than ever, we see edible flowers becoming more accesible to foodies everywhere.
The Michelin Guide has published its listing for Washington D.C., with one new two-star and four new one-star restaurants. The Inn at Little Washington is the capital's only three-star restaurant. Take a look.
Michelin-starred French chef Thierry Marx has come up with a menu fit for the stars - his dishes will travel with astronaut Thomas Pesquet on a SpaceX mission to the International Space Station. Find out more.
A tres leches cake is a popular desert consisting of a sponge cake covered in a three-milk topping - evaporated milk, condensed milk, and heavy cream. Here is the ultimate recipe for tres leches cake.
The multi-Michelin-starred French chef says everything will change for the better for both his staff and customers when his restaurants re-open. Find out what and why.
Clare Smyth, Hélène Darroze and Nieves Barrágan Mohacho are just a few of the women recognised in CODE Hospitality's annual round-up of influential women creating positive change in the industry. See the list.