The week kicked off with an interesting look at how to make vacuum-sealed pickles. Canadian food writer Amie Watson spent a week at the Modernist Cuisine Cooking Lab in Bellevue, Washington learning about molecular cooking.
Read all about the interesting techniques she learned from the experts in modernist gastronomy.
A Journey Into Extra Virgin Olive Oil
From vacuum-sealed pickles we moved on to the seductive world of extra virgin olive oil. There's much to be learned about this exquisite Mediterranean staple.
Writer Davide Oltolini guided us into the fascinating field of tasting extra vigin olive oils. Here's everything you need to know to conduct your very own tasting.
Paper Foods You'll Want To Devour
The week concluded with a look at food crafted from paper. It's a wonderful type of food art that has taken giant leaps in recent years.
We interviewed graphic designers Lucie Thomas and Thibault Zimmermann to find out what motivates them to create paper installations that capture your visual senses. Don't miss the gallery of their amazing creations.
Discover Fine Dining Lovers' exclusive Why Waste? video series, featuring Massimo Bottura and his team of chefs, as they teach us how to repurpose leftovers and trimmings in delicious and imaginative ways, from vegetables to dairy. Take a look