Trends

The Coronavirus Survey: The Expert View

Read the Fine Dining Lovers Coronavirus Survey and find out what restaurant industry experts really think about the crisis.

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Kitchen Culture

The Sustainability of The Chef: Survey

A look at results from Fine Dining Lovers’ survey on kitchen culture and the sustainability of the chef, conducted at Food on The Edge in Ireland.

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The Coronavirus Survey: What Diners Think

For the lowdown on the lockdown and beyond, read the Fine Dining Lovers Coronavirus Survey, and find out how diners are dealing with the crisis.

Science

Article

New Electric Chopsticks Make Food Taste Salty

Japanese developers have created electric chopsticks that simulate saltiness in food. Find out more.

Article

How to Make Holographic Chocolate

Holographic chocolate is very easy to make, here's how.

Article

FDL+ Is Food Medicine? We Ask Niko Romito

Can we consider food to be a form of medicine, or are we overplaying the power of food to improve our health? We asked Niko Romito, whose 'Food Pharmacy' restaurant partners with a real pharmacy to deliver tasty and nutritious cuisine. Read on.

Article

Herb Heaven or Herb Hell? Why Coriander Tastes Soapy for Some

This divisive herb has a Marmite appeal - while some love it others loathe it, and it's all down to genetics. Find out why coriander tastes soapy for some.

Design

Article

Steinbeisser’s Experimental Gastronomy with Chef Chiang

Enjoy these amazing creations made by chef Chiang at Steinbeisser’s Experimental Gastronomy.

At Tom Dixon's Restaurant You Can Eat Your Steak Then Buy That Plate

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At Tom Dixon's Restaurant You Can Eat Your Steak Then Buy That Plate

Ever had the feeling that the food you just had at the restaurant probably tasted better because of the pretty plates? Plate-envy is a real thing.

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Food Art

Marije Vogelzang: “Food is the most important material in the World”

The "eating designer" Marije Vogelzang speaks with Fine Dining Lovers about her idea of art and her last project "Seeds", an installation in Toronto.

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Article

Fine Dining Restaurants

Restaurant and Bar Design Awards: the Vision of Taste

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.

Article

Alexandre Gauthier's Plant Based Menu for Experimental Gastronomy

A chat with the French chef about Steinbeisser’s Experimental Gastronomy, a culinary event held last june in Amsterdam, exploring new ways of eating.

Article

Food Art

Bompas & Parr Celebrate Ice Cream in London

Is there any better symbol of summer than ice cream? The frozen treat is the focus of a fun new London exhibition by design studio Bompas and Parr.

Article

The shape of Food Design to come

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.

Article

Table Tips

Take Home Tableware from Spain’s Best Restaurants

Take a look at the first Fauna Tableware collection, which has been transported from Spain's best restaurants to the home.

Art

National Lampoon's Christmas Vacation dinner

Article

8 Famous Christmas Movie Scenes + Recipes

From the iconic turkey fail in National Lampoon's Christmas Vacation, to hot chocolate aboard The Polar Express, feast on some of cinema's finest festive food moments with accompanying recipes.

Article

Heston's Mock Turtle Soup to Feature in Alice In Wonderland Exhibition

Hetson Blumenthal's recipe for mock turtle soup is to feature in a new exhibition dedicated to Alice In Wonderland - Alice: Curiouser And Curiouser - at the Victoria and Albert Museum.

Article

Bittersweet: Basque Chocolatiers Recreate Picasso's Guernica

Basque chocolatiers recreate Picasso's Guernica in chocolate to mark the painting's 85th anniversary. Read the full story.

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Article

Cooking With Glass: A Very Swedish Blowout

In Gotland, Sweden, two distinct art forms come together to create a unique dining experience. Kaja Sajovic went to investigate.

Technology

Article

Stanford Engineers Recruit Michelin Chef to Create Modular Restaurants

Stanford engineers have teamed up with a Michelin-star chef to create modular, automated restaurants with a start-up called 'Mezli'. Find out more.

Article

Wine Tasting

The Grape Divide: How Disfrutar's Alcohol-Removed Wines Still Pack a Punch

Zero-percent proof wine is frequently less than thrilling on the palate, but the team at Barcelona's Disfrutar are exploring ways of eliminating the alcohol while keeping all the characteristics of a great bottle. Rafael Tonon went to investigate.

Article

FDL+ Dr. Bruno Goussault, Father of Sous-Vide, Answers Your Questions

The father of modern sous-vide cooking, Dr Bruno Goussault, answers your questions on the art of cooking in the sous-vide water bath. Take a look.

Article

Lab-Grown Foie Gras Could be a Game Changer

French food tech start-up Gourmey has developed a lab-grown foie gras, and they claim it looks and tastes like the real thing. Take a look.

Article

Japanese Start-up Hatches the 'Next' Vegan Egg

A Japanese tech start-up has hatched the Next Egg 1.0, a 100% vegan egg - big news in a country that's the world’s second-biggest egg consumer after Mexico. Find out more.

Article

Elon Musk: From Techno-King to Burger-King?

Elon Musk's plan to get into the restaurant business is another step closer after patent filed.

Article

From Flat to Fat: Is this the Future of Pasta?

When science and food collide incredible things can happen, like flat-packed pasta morphing into 3D shapes in boiling water. Find out more.

Article

Paella-Making Robot Causes a Stir

The world’s first robotic paellero has been causing a stir. The machine, it is claimed, can take the drudgery out of such laborious tasks as stirring rice. Find out more.

Industry

a hand picking up an amuse bouche in a fine dining restaurant

Article

Do Chefs or Restaurants Get Michelin Stars?

We debunk some of the common myths around who Michelin stars are actually awarded to. Find out more.

Article

Website Helps Restaurants Recruit Ukrainian Refugees

A new website is helping the hospitality sector recruit Ukrainian refugees in the UK. Find out more.

man-in-chef-whites-doing-calculations-in-kitchen-near-tomatoes

Article

Restaurants Hit with Rising Energy Costs

In the wake of global lockdowns due to the pandemic, rising energy prices are continuing to hit restaurants hard across Europe. Fine Dining Lovers spoke to some chefs about the crisis.

Woman's hand sprinkles hundreds and thousands on cupcakes

Article

'Black Women in Food' 2022 Honorees: See the List

31 black women who are transforming the food and beverage industry have been highlighted in this year's list, which includes six categories, from chefs to innovators. See the full list.

Turning The Tables

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Italian Chefs' Hopes and Expectations for the Restart

Antonia Klugmann, chef and owner of L'Argine restaurant in Vencò, Davide Oldani, chef and patron of D'O,

Ivan & Sergey Berezuskiy, Vladimir Mukhin and Emanuele Pollini

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Chefs in Russia and their Expectations for the Restart

Ivan & Sergey Berezuskiy, chefs and owners of Twins Garden, Moscow, Vladimir Mukhin brand chef at White Ra

Chef Helena Rizzo, Chef Janaína Rueda, chef Tuca Mezzomo e Nathalia Gonçalves, chef Rafa Costa e Silva, chef Fabrício Lemos, Chef Erick Malmstem, chef Joaquin Renovale, chef Saverio Stassi, Francesca Ferreyros, chef James Berckemeyer, chef Renzo Garibaldi, chef Mario Castrellon, chef Carlos “Chombolin” Alba, chef Sebastian Pinzon,

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