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The food, people and places that spark curiosity. Welcome to our table.
Explore the journal FOOD · PLACES · STORIESFood news & curiosities
A forthcoming Copenhagen opening will split the day into breakfast, smørrebrød lunch and a separate evening menu. Here is what is confirmed—and what to check before making the trip.
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Golden fruit, stubborn flesh and a name that sounds like bread: choose autumn quinces, prepare them well and decode three useful German food words.
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Firm skins, a loose freezer pack and a plan for that sharp flavor: make a bag of autumn cranberries useful beyond the holiday table.
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Look beyond the red skin: how to read Spain’s Mollar de Elche label, understand its season and bring the fruit to the table.
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Roasted and boiled chestnuts offer two different routes into a Portuguese autumn. Learn the useful menu words, compare cooking methods and understand what a magusto celebrates.
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Waxy, floury or somewhere in between? Decode three German cooking types, choose potatoes for the dish and separate origin from texture.
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A squash for soup is not necessarily the easiest one for a quick tray of roasted slices. Here is how to choose three familiar fall varieties, handle their skins and plan what to use first.
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Both are dried fish, but only one is salted before drying. A guide to Norwegian menu words, bacalao and the label that matters when you want to cook dinner tonight.
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The same nut can bring a gentle buttery bite or a crisper finish. A practical Australian guide to choosing macadamias, roasting a small batch and keeping the rest well.
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