Young chef and self-professed lasagna head, Valerio Braschi, harnesses his love of his favourite dish in a lasagna flavoured toothpaste dish at his Roman restaurant. Find out more.
The new guide boasts a new three-star restaurant, two new two-star restaurants and 54 new one-star restaurants, plus a host of other awards. Find out all the news.
Is it true that you never have to wash mushrooms in order to avoid absorbing water? Half a truth, half a lie: it depends on the type of mushroom you're dealing with. Discover more.
It's just sugar and fruit, but don’t let the small number of ingredients fool you. Find out how physics and chemistry could help you to prepare the perfect jam
The winners' ceremony of the competition dedicated to the design of food and beverage spaces took place in London. Dubai and Las Vegas on the top of the world.
A selection of food-related design projects created by under-35 designers, presented at the 2018 edition of SaloneSatellite, at the last Milan Design Week.
Self-serve salad bars have taken a serious hit during the coronavirus pandemic, leaving room for technology to fill the void. Meet Sally, the world's first fresh food robot.
Discover why a pair of Indian women decided to leave their desk jobs and follow their hearts, building an eco-friendly edible tableware business instead.
More than simply an aid, the latest all-in-one cooker is like a personal sous chef that can do almost everything in the cooking process. Would you go for it?
Novameat has developed a 3D printed fake beef steak that mimics the taste and meaty texture of real meat, claiming that it is the most realistic fake steak to date.
S.Pellegrino Young Chef, in collaboration with Fine Dining Lovers, would like to investigate chefs' needs in the face of the pressing challenges in the restaurant world today.
S.Pellegrino Young Chef en colaboración con Fine Dining Lovers quiere investigar acerca de cuáles son hoy las exigencias de los chefs frente a los apremiantes retos del mundo de la restauración.
Dare we imagine what the future may bring with the rise of ghost kitchens, where chefs work thankless shifts in faceless kitchens for distant diners? Read on.
The British comedian and actor has revealed that his plans for becoming a professional chef were ended after Raymond Blanc told him he was "too tall" to work in a kitchen.
From Brazil to the Dominican Republic, from Peru to Panama, we have gathered the expectations, wishes and hopes on the restart of many chefs who live and wor