This week we finished with a great photo reportage from this year's Design Week in Milan.
One of the biggest design gatherings in the world, the event covers the whole spectrum of design with interesting projects and creations from people all over the world.
There's also a great food theme throughout the event with many events focused on mixing the culinary world with that of design and we were there to capture some of the most intriguing in this great picture gallery.
In 2013 is it really possible to have your very own molecular kitchen at home? We've talked a lot at FDL about interesting home based molecular cooking equipment - especially the rise of Sous Vide home cooking. But how accessible is Molecular cooking? Should it be kept for the highly trained or can we all have a go?
This week we asked all those questions and more as we examined the world of the molecular kitchen. From Agar Agar and Xantham Gum we looked at some of the readily available molecular ingredients that are accessible to the home user and offer up a whole new world of culinary possibilities.
Port in Portugal
Always up for taking in new places this week we travelled to the Douro Valley in Portugal to take a look at the areas strong links to the production of port.
The fortified wine is a favorite over in the UK and there is so much port produced in the Douro Valley that the area has been declared a National Heritage site.
We spent a great day and fell in love with beautiful scenery, it alluring sense of tranquility and some of the interesting characters who live there.
From 28-30 October, join Fine Dining Lovers for a celebration of young culinary talent, when 12 global finalists will battle it out in Milan for the title of best young chef in the world - plus, join our first edition of Brain Food forum. See what's on.
Fine Dining Lovers teams up with the Culinary Institute of America, James Beard Foundation and Black Food Folks on the Better Business project to build stronger, more sustainable business practices for the industry.