Magazine
I thought I knew something about fish until I met up with Aitor Arregi, who heads the kitchen at Elkano, a seafood restaurant in Getaria…
Olive oil is a staple ingredient in Mediterranian cooking, and was once so plentiful in southern Italy that it was used to fuel street lamps.…
London’s Japanese dining scene has matured beyond fleeting trends. Its constellation of authentic restaurants and intimate counters is now led by a new generation of…
La Maison Troisgros By Aiste Miseviciute In an unassuming part of an unremarkable French town, gastronomic history was made by two brothers and a simple…
This piece is taken from Mizanplas #1: Japan and Spain, a new magazine dedicated to thoughtful writing on wine, gastronomy, and travel. The debut issue…
Founded in the 1920s as one of France’s early purpose-built ski resorts, Megève has retained something rare: a living soul. Its cobblestoned streets, horse-drawn carriages…
Chef Tetsuya Asano is the head chef at TOKI, the signature restaurant of HOTEL THE MITSUI, Kyoto, located opposite the 17th-century Nijo Castle. Seating forty-four…
Written by Edoardo Celadon There’s likely no country in the world that has exported its cuisine better than Italy. To be honest, we Italians usually…
Smaller, flatter, more delicate and grain-like than the garden variety, guisante lágrima (teardrop pea) is both expensive and requires princesses-worthy care. Known by some as…