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[caption id="attachment_138787" align="alignnone" width=""]Judith Jones in ucina[/caption] Boasting over 50 years in publishing and a passion for French cuisine developed in the Fifties in Paris, plus a successful career in bestselling publications, she discovered Julia Child in 1961, with her...

The food of the future is a product of renewable energy. Electricity is the primary source necessary for the production of protein powder that could be the solution to world hunger. This synthesised food, designed by a team of Finnish...

The father of restaurant guides Gault Millau considered among the pioneers of nouvelle cuisine movement in the ’70s, Christian Millau – an “impertinent and independent” author – passes at age 88. His publisher gave the announcement.

Muji is a Japan design institution. The retail company presents its newly remodelled flagship store in Tokyo transformed into a produce market and coffee shop. 

After the great success of the Mexican pop up, the Danish chef is back in Europe to work on some original projects, starting from his future cucina, that will be hosted at Christiania by the end of the year. Meanwhile,...

A celebrity chef in the 80's with many restaurants and a dedicated episode of Chef's Table: Francis Mallman is an ambassador of the Patagonian culinary movement and he's about to open his first restaurant in Europe.

Typical Ferragosto fare features fresh, raw vegetables and fruit to ward off the heat. Cold beverages, fruit salads, cold pasta are almost always on the menu. But tradition dictates the menu more than temperature. Here are a few examples. Please...

[caption id="attachment_138529" align="alignnone" width=""]Gelato al lampone[/caption] In the birthplace of pizza, home of robust cuisine and realm of tasty pastry, there is also room for quality homemade gelato. The places for the best gelato in Naples are few, but solid.

A classic cuisine to promote the traditional recipes from Norther Countries. Redzepi, together with Thorsten Schmidt, changes the old Noma restaurant and creates a convivial kitchen.

Pierre Gagnaire has been one of his first teachers. After receiving many special awrds, Garfagnini is back in Paris, together with Gagnaire, to open a new original Italian restaurant.