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The food, people and places that spark curiosity. Welcome to our table.
Explore the journal FOOD · PLACES · STORIESFood & knowledge
The protected name describes a traditional method, not a bakery address. A practical guide to Karelian pies, their fillings and the meaning of riisipiirakka.
Read the story ↗Food news & curiosities
Denmark’s autumn festival runs until 18 October. A practical guide to the full ticket prices, fixed menus and group-booking rules—without restaurant rankings.
Read the story ↗Food & knowledge
What the beads inside a finger lime actually are, how to release them and why a general harvest calendar is not a promise of fresh stock.
Read the story ↗Food & knowledge
A 1900 hospital fundraiser recorded a tart filling with currants. Read it alongside a modern recipe to see what the name on a Canadian bakery counter does — and does not — tell you.
Read the story ↗Food & knowledge
A century-old cookbook holds several versions of this northern English bake. Ahead of Bonfire Night, explore its oats, treacle and tradition of making the cake in advance.
Read the story ↗Eating in your city
A transport-hub food hall or a market-shopping stop? Compare two Lisbon venues by food options, location and published hours—not untested claims about taste or price.
Read the story ↗Good food, good value
SEK 83, 99 or 120? We compare three selected burgers in central Stockholm, then add fries. Choosing a different size can change the order.
Read the story ↗Food & knowledge
Very dark maple syrup can still be Grade A. Read Canada’s colour-and-taste labels to choose a bottle for breakfast, dressings or glazes.
Read the story ↗Food & knowledge
Dashi is a stock, not a fixed recipe. Learn the names behind kelp, bonito, dried fish and mushroom broths—and the useful question to ask before ordering.
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