Cooking the Classics

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Black Forest Cake
Article
The Ultimate Black Forest Cake Recipe
Try this recipe for classic German black forest cake with fresh cream, dark chocolate and dark cherries. The easiest step-by-step recipe with tips and tricks.
Cooking the classics: the Slovenian Potica
Article
Cooking the classics: the Slovenian Potica
Discover the traditional potica recipe based on yeasted dough and walnuts. Did you know it was the first thing Pope Francis and Melania Trump spoke about?
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Article
FDL+ Quiche Lorraine: Recipes & Origins of the Famous Open-Faced Pie
Is the Quiche Lorraine one of the easiest recipes in the world? Let's take a closer look at the famous open-faced pie from France.
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Article
Cooking the Classics: Dulce de Leche
A closer look at Dulce de leche, the smooth milky caramel cream which is one of the most popular dessert ingredient in South America.
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Article
Cooking the Classics: Argentine Carbonada en Zapallo
A closer look at Carbonada en zapallo, the Argentinian stew cooked inside a whole pumpkin, traditionally served on July 9, the national Independence Day.
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Article
Cooking the Classics: Caesar Salad
If there’s one thing Americans love to order at restaurants, it’s a Caesar salad. Find out what it is, how to make it and what are its variants.
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Article
Cooking the Classics: Salmon Coulibiac
A closer look at Salmon Coulibiac, the French adaptation of a traditional Russian dish, a baked fish pie which may seem intimidating to cook.
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Article
Cooking the Classics: Tarte Tatin
A closer look at the Tarte Tatin, the traditional French upside down caramelized apple tart very easy to prepare.
Cooking the Classics: French Cassoulet
Article
Cooking the Classics: French Cassoulet
A closer look at Cassoulet, a traditional French dish from the South West region of Languedoc. Find out what it is and how to make it at home.
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Article
Cooking the Classics: Confit Duck
A closer look at 'Confit de canard', a French dish made with duck from the South West region of Gascony. Find out what it is and how to make it.