The Week in Bites <br> 7th February 2016

THE FREEZING TRUTH

This week at Fine Dining Lovers things got a little chilly when we dove into the world of frozen foods. Freezing has been a way to preserve food for millennia but we wanted to know the science behind it.

Is there a perfect technique for preserving food this way? Does deep freezing make a difference? What about chilled foods?

Get all the answers by reading our in-depth article.

BASQUE CULINARY WORLD PRIZE

FDL's Ryan King visited San Sebastian for the launch of The Basque Culinary World Prize, a new award which will highlight the work of chefs who improve society through gastronomy. 

Find out how the award came to be and how to nominate your favorite chef here.

THE REAL TEXAS CHILI

Texas is famous for many things and one of them is the state's rib-sticking chili. But Texans don't eat just any chili. What exactly is in it? That's just what we wanted to know.

We discovered some fun facts about this special dish to share with you. Get the full scoop here.