The week began with a look at one of the world's finest delicacies: escargot. While they are certaintly delicious, we do recognize that snails may be difficult to eat.
That's why we brought you the fourth installment of our How To Eat Difficult Food series, which will help you learn how to eat escargot without embarassing yourself.
Should you use a fork? Are you allowed to use your hands? Get all the answers with our video guide. The only things you'll ned are: a two-pronged fork and a snail tongs.
After you master escargot, you can also brush up on your table etiquette. Learn the best way to eat sushi and tricky dishes like spaghetti and lobster.
The Trading Post for Food
Remember the days when you could pay for a meal by washing the restaurant's dishes? Well, bartering has come back into fashion.
A tradition as old as mankind, bartering is becoming the trendiest way of paying for meals in cities across the world. Do you have any plumbing skills? That could get you a three-course dinner in Chicago.
Do you make your own fruit preserves? Well, in Florence you can exchange your homemade sweets for dessert at a local trattoria.
Indeed, the world of bartering for food is fascinating. It's time to roll up your sleeves and start sharpening your skills. Who knows? You may get a free meal at the restaurant of your dreams.
Sparkling Desserts From A Rock Star Chef
Our week ended with a trip Down Under. We caught up with acclaimed pastry chef Anna Polyviou in Australia where she created sparkling desserts made wtih Sanpellegrino Sparkling Fruit Beverages.
Part baker, part rocker, Chef Anna is known for her sexy spin on desserts. Her philosophy is simple: "Twenty five percent of your palette is enhanced visually and we eat with our eyes...they say 'Sex sells', well, so do sexy looking desserts."
Read our exclusive interview with this talented chef and be sure to check out the photo gallery of her signature pastries.
These light, flaky and melt-in-your-mouth pain aux raisins are a delight of French patisserie and are great for a breakfast treat, or any time. Make your own pain aux raisins with this easy-to-follow recipe.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.