We kicked off the week at Fine Dining Lovers with an exclusive behind-the-scenes look at the upcoming Expo Milano 2015. We spoke to Italian architect Carlo Ratti about his plans for the Future Food District project which will be exhibited at the expo.
What's in the works? There's a robot, horizontal visual display and new interactive technologies designed to make the food chain more transparent. It's all really exciting stuff you can read more about here.
HOW TO BUY QUALITY MEAT
From Milan we set our eyes on red meat. We indulged on inner caveman as we asked a connoisseur to share her tips on how to buy quality beef at the butcher's.
First and foremost, you'll want meat from animals bred organically in open-air spaces. That's an important tip for discerning foodies who care about eating meat that contains no additives, hormones, toxic residues or medicaments.
The week ended with a sweet look at a Christmas favorite: gingerbread. Just how did ginger become a popular baking spice? Where did the tradition originate? Who do we have to thank for this aromatic family favorite?
Find out the answers to these and other questions by reading our in-depth guide to gingerbread houses and cookies. Get ready to be hungry!
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.