This week on Fine Dining Lovers we began by exploring the scientific side of liquid nitrogen ice cream and how it is possible to make yourself at home.
The good news is that using liquid nitrogen at home is not as difficult as it may first appear and with a few simple tips you could be making some of the smoothest ice cream you've ever tasted.
This week we also sat down with With Chef Daniel Humm from the Eleven Madison Park restaurant in New York City.
Well we have a highly competitive chef sat down in the FBL chair we decided to give you the famousFDL bare fridge challenge.
We ask the chef, if you came home after a long days work, opened the fridge and found some cabbage, some pepper, some rice and an egg, what would you cook?
It's a question we've given to many of the world's best chefs now including Ferran Adria and it's always interesting to see what they decide to make.
A Hong Kong City Tasting Tour
We rounded up the week by visiting Hong Kong and Chef Richard Ekkebus from the Amber restaurant.
He's been working in Hong Kong now since 2005 and the Amber restaurant was voted fourth at Asia's 50 best Restaurants Awards in 2012.
The Michelin Guide has announced a return in the US, with 2021 editions for Washington D.C., New York and Chicago to be released over the next three weeks in a virtual event called 'Still Serving'.
Manchester United footballer Marcus Rashford has teamed up with Michelin-star chef Tom Kerridge for a cooking video series called Full Time. Find out more.
You've probably tasted Japanese sake, but what about its spirit-relative, shochu? Read on to discover just what shochu is, how to drink it and what to eat with it. Take a look.
These are tough times for chefs and restaurant professionals around the world, but there has never been a better time to seek advice and help around a number of topics affecting hospitality workers. Here's a round-up of some of the most useful resources for chefs.