Magazine

Andy Hayler occupies a singular position in contemporary food writing: methodical, independent, and quietly exhaustive in scope. He stands as one of the most consistent…

32 best ingredients-focused restaurants in Spain by Borja Beneyto, author of “Templos del Producto” and one of the most influential people in food industry in Spain.…

This article was first originally published in Mizanplas #1: Japan and Spain, the debut issue of the magazine dedicated to thoughtful writing on wine, gastronomy…

by Pablo Alomar Salvioni Beyond pairings with sushi, sake is the perfect drink to bring out the full flavour of any dish. While sake is…

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.…

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…