cuisine

From street-food to fine dining, traditional Italian to Asian-Fusion, being well-versed in global cuisine is the first step to culinary mastery.

The Secret Ingredient
Long have the days passed since I was a starving college student, eating mashed potato sandwiches (with half an avocado if I felt extravagant.) I’ve certainly had my fair share of delicious things not found on a menu, enough so that I can survive a full day’s worth of meals.
By Amos Gladeabout 6 hours ago in Feast
Why the Tea Shop’s Cup Tastes Better Than Yours
In a tea shop, a Phoenix Dancong smells like orchid on the gaiwan lid. By the third steep, the aftertaste is still there. At home, the same bag gives a short aroma and a thin body.
By Jinabout 17 hours ago in Feast
The Cuisine of Bhutan
Ema Datshi is the national dish of Bhutan, consisting primarily of chili peppers and cheese. The name translates to "chili cheese" in Dzongkha, the country's official language, and it reflects Bhutan's culinary traditions that emphasize bold flavors and local ingredients.
By Rasma Raistersa day ago in Feast
Fish-Head Drinking Isn’t a Shandong Rule. I Lived There 40 Years and Never Saw It.
Last winter, in a small restaurant in Jinan, a fish stew in an iron pot had just arrived. A Shandong man turned the fish head toward me and asked, “Is fish-head drinking really that fierce in Henan?”
By Jin3 days ago in Feast
Crocodile Feast
Everyone knows that a smile makes the world go round. It’s true! A smiling bride always looks beautiful. Strings of smiles connect and brighten our days. During COVID, masks weakened that social connection. How wonderful to again enjoy showering smiles as we go on our way.
By Angie the Archivist 📚🪶3 days ago in Feast
I Cooked 16 Flowers in One Spring. One Numbed My Tongue.
Eating Flowers The first time someone told me daylilies could be eaten, I put my chopsticks down. The plate was already on the table: green-yellow buds, thin and straight, mixed with pork slices. I asked, “This is a flower?” Nobody answered. My aunt took a piece and put it in my bowl. I ate it. It tasted like a mushroom that had learned to be tender. I ate three bowls of rice.
By Jin3 days ago in Feast
I Ate My Way Through China’s Ethnic Minority Cities. Here’s What You Should Order.
Chinese ethnic minority food is not on a menu. It is by the fire pit, in the night market, in the morning wet market, outside a tent on the grassland, between a mother’s palms. You have to go to the city, walk into the alley, sit down, and accept a bowl of steaming food to understand it. Flavor is how a people live with a piece of land.
By Jin3 days ago in Feast
Something to Think About
One of the most unusual things I've ever eaten was prepared by the same person that taught me to fix smoked oyster stew. I'm sure that sounds awful enough to some of you, but I assure you, its rich, buttery, smoky flavor will tickle your taste buds like you can't imagine. For those readers that aren't fans of oysters, you should know that the smoked ones you can buy in the rectangular tins with the peel-back top are solid, slime-free, and savory.
By Dana Crandell3 days ago in Feast
Cuisine of Bangladesh
Some of the most popular dishes in Bangladesh include biryani, hilsa curry, and pitha. These dishes reflect the rich culinary heritage of the country, characterized by a blend of spices and flavors that are unique to Bangladeshi cuisine.
By Rasma Raisters4 days ago in Feast
Bona Fide Best Breakfast Burrito
Search no more! You have found your dream breakfast burrito, bona fide. Don’t just take my word for it. Make them and see for yourself. Your family will want you to make them all the time, and so will any friend who gets a taste. I’ll also share a cheat that makes them carb-friendly and lower in calories if you really want to watch those. The process is a bit lengthy, but you’ll have a stash in your freezer, and you won’t regret it. Let’s get to it. Search no more! You have found your dream breakfast burrito, bona fide. Don’t just take my word for it. Make them and see for yourself. Your family will want you to make them all the time, and so will any friend who gets a taste. I’ll also share a cheat that makes them carb-friendly and lower in calories if you really want to watch those. The process is a bit lengthy, but you’ll have a stash in your freezer, and you won’t regret it. Let’s get to it.
By Alexandra Grant4 days ago in Feast
Closing the Emotional Buffet.
The word mistress implies a secret. It suggests a woman hidden away in the dark, kept under lock and key, brought out only when it is convenient, and tucked back into the shadows when the real world demands attention. But an emotional mistress doesn’t hide her body; she hides her soul. She is the woman who leaves the door to her mind wide open, allowing broken, fragile, hollow men to walk inside, dust their boots off, dump their heavy baggage on her rug, and drink until they are full.
By Syl De'Vil5 days ago in Feast
The Long Egg Tart: A Love Story Told in Leftovers
The bakery sold a tart as long as a ski. Mei saw it on her phone at 11:40. By noon the line bent around the corner. Her phone died at three percent. At the counter, the card reader blinked red. She dug through her bag and found coins. Not enough. The man behind her set a bill on the counter. Kai. She turned. “Next time you queue,” he said. She wrote her number on the receipt. He folded it into his pocket. The cashier slid the box across. It was longer than the counter mat. Kai carried it out. Mei followed.
By Jin6 days ago in Feast