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S.Pellegrino Young Chef
Asia's 50 Best Restaurants
Ben Houge: Symphony for the Devilled
Composer, sound artist and academic Ben Houge explains how he's applying video game technology to the multi-sensory dining experience.
Charles Spence's New Book Could be a Game Changer Come Meal Time
Professor Spence reveals the secrets of our tasting experiences, from fine dining to eating alone in front of the TV.
Electro Fork Makes Salt-Free Food Taste Better
This high-tech fork uses electricity as seasoning. But does it really add flavor to food? Watch it in action.
Does Sound Affect The Flavor of Food? Scientists Say Yes
Science proves that bacon tastes better when it is crispy and drinks are more satisfying when they fizzle. Find out why we "eat with our ears."
Tate Britain Developing Paintings You Can Taste
You'll soon have a great excuse to visit the Tate Britain in London. The museum's upcoming multi-sensory art exhibit will feature paintings you can taste.
Meet Charles Spence, the Multisensory Man of Food
An interview with the exciting researcher Charles Spence - a man with a detailed understanding of exactly how we experience our meals.
Things of Edible Beauty by Studio Appétit
Studio Appétit have launched their new concept, Things of Edible Beauty, a range of edible products such as makeup, jewellery and fragrances.
Here's What The World's Most Expensive Tasting Menu Actually Tastes Like
Teresa Machan from The Telegraph says the world's most expensive tasting menu, which costs $2,000 a head, is "pure theatre" with ''liquid nitrogen galore.''
Here's What A $2,000 Tasting Menu Looks Like (Video)
Here is a sneak peek at the luxurious multi-sensory tasting dinner menu to be served by Michelin-starred chef Paco Roncero at his new restaurant in Ibiza.
Eating Light With Plates of the Future
A new project that combines the food of Andreas Caminada with the futuristic plate designs of the video artist Peter Diem.
Asia 50 Best Restaurants
Behind the Scenes of 'Ultraviolet' for a Multi-Sensory Dinner
An evening at the secret Shanghai restaurant, in the kitchen with chef Paul Pairet: a multi-sensory journey through the whole 20-course tasting menu.
Condiment Junkie, When Taste Is Not (Only) About Food
Starting at The Fat Duck by Heston Blumenthal, working on the Sounds of the Sea dish, Condiment Junkie company is now experimenting with sound and food.