ADD TO MY INTERESTS The Week in Bites 26th July 2015 BYFine Dining Lovers, Editorial Staff 26 July, 2015 F From Trash to Treasure This week on Fine Dining Lovers we visited the latest project from the Italian chef Massimo Bottura, a professional soup kitchen in Milan. As part of Expo Milano 2015, Bottura has opened the kitchen in an old church, a place where he invites other visiting chefs to cook with food that is detained for the trash. Recently Alain Ducasse came to cook at the kitchen and we were there to capture all the action on the night. Read the full story. Professional Tasters We took a closer look at some of the new roles that sommeliers are undertaking these days with the rise of professional sake, tea, coffee and even chocolate tasters. We looked at course for oil sommeliers, beer and cider and how those who were traditionally linked to the world of wine are widening their fields by widening their palettes. Also this Week We took a truly sweet tasting tour through the scened streets of Paris, looked into the origins of ginger and explained the classic Italian dish of fritto misto. Latest Article Stanley Tucci Searching for Italy Stanley Tucci: Searching for Italy Season Two - Premiere Date Announced Want to know when, where and how to watch Stanley Tucci: Searching for Italy season two? Read on. Read more about Stanley Tucci: Searching for Italy Season Two - Premiere Date Announced Article Food Culture What Culinary Hill Would You Die On? Someone asked on Reddit, 'What culinary hill would you die on?', and these are the answers... Read more about What Culinary Hill Would You Die On? Article Food Spotlight How and When to Use a Wine Decanter What is a decanter? And what is the purpose of using it? Discover more about this vessel used to serve wine, how to use it and when. Read more about How and When to Use a Wine Decanter Article Vegan Food Five Plant-Based Meat & Fish Alternatives to Get You Through Veganuary Here are five of the best plant-based meat and fish alternatives as recommended by the world's best chefs. Take a look and smash Veganuary. Read more about Five Plant-Based Meat & Fish Alternatives to Get You Through Veganuary Article Michelin Guides Michelin Guide Hong Kong Macau 2022 – See the New Stars Eleven newly starred restaurants feature in this year's guide, including two new two-star restaurants and nine new one-star restaurants. See the list. Read more about Michelin Guide Hong Kong Macau 2022 – See the New Stars Article Food Books Phaidon Food Books: What's New This Spring? Take a look at the new food books out this spring, from Clare Smyth's debut cookbook from two Michelin-starred Core, to Ferran Adrià's in-depth analysis of breakfast. Read more about Phaidon Food Books: What's New This Spring? Latest on FDL+ Article Vegetarian Food FDL+ Different Kinds of Lentils and What to Use Them For Discover all you need to know about these versatile, delicious and nutritious pulses, from the most common varieties, to how to cook them into soups, salads, curries and more. Read more about Different Kinds of Lentils and What to Use Them For Article Michelin Chefs Cook FDL+ Watch: Michelin-Star Chefs Do Salads Make these delicious salad recipes perfected by some of the world's best Michelin-star chefs. Take a look. Read more about Watch: Michelin-Star Chefs Do Salads Article Christmas Dinner Tips FDL+ Christmas Stuffed Chicken: Tips, Tricks and Fillings Discover all the tips to prepare a perfect Christmas stuffed chicken. From cooking tricks to fillings recipes, here are all the tips from Fine Dining Lovers. Read more about Christmas Stuffed Chicken: Tips, Tricks and Fillings Recipe The Secrets of Sauces FDL+ The Secrets of Sauces: Pizza Sauce Mark Moriarty: "I love pizza and although I’m a big fan of white pizzas, you can’t beat one topped with a rich tomato sauce, fresh with the Read more about The Secrets of Sauces: Pizza Sauce Recipe The Secrets of French Cuisine FDL+ How to Make a Michelin-Style Bouillabaisse - The Secrets of French Cuisine The bouillabaisse is an eternal classic of French cuisine and one that makes a spectacular meal, either as a starter or as a main course. Read more about How to Make a Michelin-Style Bouillabaisse - The Secrets of French Cuisine Article Best Chefs in the World FDL+ Rasmus Kofoed: “I Think Plant-Based Food Should be Casual, Easy" Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based. Read more about Rasmus Kofoed: “I Think Plant-Based Food Should be Casual, Easy"