This week FDL brought you the third installment from the famous pasta twins The Simili sisters. In previous videos the twins have shown FDL how to make traditional egg dough pasta and how to make tagliatelle and tortelli with ricotta filling.
Salt is applied to most dishes at multiple stages of preparation and cooking and once packaged, grated and sprinkled on food - it's hard to imagine salt in its rawest form - what it looked like before being packaged and just where it came from.
The piece examined the rise of this unique dining experience and documented some of the big resources available for those interested in the idea of meeting random foodies around the world to enjoy a meal and get to know each other at the table - truly digital conviviality.
These are tough times for chefs and restaurant professionals around the world, but there has never been a better time to seek advice and help around a number of topics affecting hospitality workers. Here's a round-up of some of the most useful resources for chefs.