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The Week in Bites<br>23rd June 2013

The Week in Bites
23rd June 2013

This week at Fine Dining Lovers we learned the secrets to vacuum-sealing pickles, picked up a few tips on tasting extra virgin olive oil and much more.

By FDL on

Vacuum Sealed Pickles

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.

In the blog

This week in the blog we brought you a cronut recipe you can try at home, Gaston Acurio's plans to launch a hotel line and Giorgio Armani-designed chocolates for Ramadan.

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