Can the way you cut meat affect its taste?
Believe it or not, the way you cut meat—its direction, thickness, and technique—can significantly impact its taste, texture, and overall eating experience. When you cut a piece of meat correctly, you achieve the perfect balance of tenderness, flavor, and juiciness, transforming an ordinary dish into a culinary masterpiece. Understanding the structure of meat Muscle fibers, […]
Every bite counts – the Nose-to-Tail philosophy
Nose-to-tail cooking represents more than a culinary trend—it embodies a philosophy that honors the life of the animal by ensuring every part gets utilized. This approach, rooted in necessity during times of scarcity, revives traditional resourcefulness that resonates powerfully in today’s conversations about sustainability and environmental responsibility. At its heart, nose-to-tail cooking shows respect. It […]
How gluten is made and how to go gluten-free?
Gluten is one of the most talked-about ingredients in our food, often beloved for its role in baking or avoided for dietary reasons. But what exactly is gluten, how do we form it, and how can products — naturally gluten-containing grains — be labeled “gluten-free”? What is gluten? At its core, gluten is a protein […]
Love, Sugar, and Beauty: The Many Faces of Beetroot
Once upon a time, there was a beetroot. How long ago? Research shows that people were cultivating beetroots as early as the third millennium BC at the Neolithic site of Aartswoud in the Netherlands and in the Saqqara pyramid at Thebes, Egypt. Earlier cultivation is likely since Assyrian texts describe beets growing in the Hanging […]
What People Eat at Christmas
Sweet Traditions from Families Around the World Christmas is coming: homes are adorned with decorations, family members come together, and tables are filled with food. Children’s laughter and poems, the opening of presents and the warmth of lit logs contribute to the magical and unique atmosphere. Among the stars of the Christmas table are desserts […]
Sous-vide – what is it about?
Sous-vide (fr. - vacuum) is a method of cooking. This method of food preparation allows you to bring out the maximum of natural flavors and aromas of dishes.
The sea from another perspective
Ángel León Ángel León, known as the “Chef of the Sea,” founded the Aponiente restaurant in southern Spain, in an old abandoned tidal mill that he transformed into a culinary and environmental landmark. Since his childhood, Chef Ángel developed a deep fascination with the sea, which led him to focus his cuisine on unconventional marine […]
How did fermentation shape pre-modern Arab cuisine?
Tala Bashmi & Prof. Daniel Newman At the Food Meets Science conference in Dubai on November 5th, two important figures in the culinary world, Professor Daniel Newman and Chef Tala Bashmi, captivated the audience with their exploration of medieval Arab cooking. Daniel, a Durham University academic and food enthusiast, is passionate about recreating ancient recipes. […]
The ancient Japanese art of cutting a bluefin tuna specimen – Kaitai Show – Balfegó
During the 8th edition of The Best Chef Awards at the “Food Meets Science” conference, Jamal Debdi Merabet Masaudi & Joan Grau from Balfegó, a renowned Spanish tuna company with roots tracing back to the 19th century, captivated audiences with a kaitai show—a traditional Japanese demonstration of tuna cutting. As a fifth-generation family-run business, Balfegó […]
First drop in the desert – Christophe Devoille, The Royal Tearoom at Atlantis The Royal
At the “Food Meets Science” conference in Dubai on November 5th, Christophe Devoille, Executive Pastry Chef at The Royal Tea Room, located at Atlantis The Royal, captivated the audience with his innovative creation, the “Water Drop Cake.” This vegan, gluten-free, sugar-free, and nut-free dessert is a tribute to the iconic Atlantis properties, which are surrounded […]