The week kicked off with a bit of spice here at FDL as we brought you a list of 10 Thai Ingredients You've Never Heard Of. Writer Amie Watson gave us the lowdown on exciting 'new' ingredients that should be in your pantry if you love Thai food.
Interesting finds include sabodila - a fruit that tastes like a mix of banana, peach and pear with a touch of burnt toffee - and young tamarind leaves, which add acidity to soups like tom yum.
The FDL Bare Fridge Challenge
From Thailand we switched our attention to Spain where chef Andoni Luis Aduriz was bold enough to take the FDL Bare Fridge Challenge. We asked the Michelin-starred chef what he'd do if he opened the fridge and only had four ingredients to cook with: a cabbage, rice, black pepper and eggs.
Aduriz told us he would take black pepper and magically turning it into a bell pepper, something Heston Blumenthal also did when he took the Bare Fridge Challenge.
For instance, did you know that the grading and numbering of syrup depends on when it was harvested? Or that in Vermont, the maple syrup capital of America, producers can be fined for up to $1,000 for mislabeling the syrup?
A four-day restaurant week, a day dedicated to staff learning, and cooking demonstrations for the public are just a few of the new ways of working in Dan Barber's new vision for his NY restaurant and farm. Find out more.
Francesco Martucci from I Masanielli in the Campania region of Italy has been named the best pizzaiolo in the world for a third year running. See the full list as well as all the international winners.