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MENUROOM / THE JOURNAL
The food, people and places that spark curiosity. Welcome to our table.
Explore the journal FOOD · PLACES · STORIESFood & knowledge
New-crop rice and recently milled rice are not the same thing. A short guide to shinmai, the dates on Japanese rice bags and the December deadline that is not a sell-by date.
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Visible kernels are not the test of a whole-grain loaf. Learn what fuldkorn means, what the orange logo tells you and which questions to ask before choosing bread for lunch.
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A firm kaki is not always an unripe kaki. Understand Classic and Persimon, read the origin label and choose the texture that suits your autumn table.
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Start with the category, not the smallest acidity number. A practical guide to Portuguese olive-oil wording, origin labels and smarter bottle comparisons.
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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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