A ten day food filled affair with over 600,000 visitors attending to sample food from all over Peru.
We spoke with some of the people involved with the festival, the producers and the chefs to bring you their views on an event that's growing every year. Something that seems to be in line with the growing popularity of South American cuisine.
The Secrets of Dashi
Do you know your Kombo from your katsuobushi? If not this week FDL explored the world of the Japanese ingredient of dashi.
More than just a stock it's found in a whole range of Japanese foods - we explored how dashi is made and how it each type is used for particular styles of food.
We also looked at chefs like Heston Blumenthal and David Chang who have both been exploring the benefits of dashi in their kitchens with some interesting results.
How to Eat Spaghetti
Try to avoid eating spaghetti because you know you'll always make a mess? Never fear as this week FDL brought you a tutorial with all the little tricks needed to eat spaghetti.