Food & knowledge
From Quittenkompott to Quittenbrot: a German quince guide
Golden fruit, stubborn flesh and a name that sounds like bread: choose autumn quinces, prepare them well and decode three useful German food words.
Read the story ↗MENUROOM / THE JOURNAL
More thanjust a menu.
The food, people and places that spark curiosity. Welcome to our table.
Explore the journal FOOD · PLACES · STORIESFood & knowledge
Beyond the sauce: buying and freezing fresh cranberries
Firm skins, a loose freezer pack and a plan for that sharp flavor: make a bag of autumn cranberries useful beyond the holiday table.
Read the story ↗Food & knowledge
Pale skin, sweet seeds: a guide to Mollar de Elche pomegranates
Look beyond the red skin: how to read Spain’s Mollar de Elche label, understand its season and bring the fruit to the table.
Read the story ↗Food & knowledge
Assadas or cozidas? A guide to Portugal’s autumn chestnuts
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.
Read the story ↗Food & knowledge
Festkochend or mehlig? A guide to Germany’s potato labels
Waxy, floury or somewhere in between? Decode three German cooking types, choose potatoes for the dish and separate origin from texture.
Read the story ↗Food & knowledge
Butternut, delicata or acorn? Choose your fall squash
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.
Read the story ↗Food & knowledge
Stockfish or klippfisk? Read Norway’s fish menus with confidence
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.
Read the story ↗Food & knowledge
Raw, roasted or salted? Choose macadamias for the job
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.
Read the story ↗Food news & curiosities
Dishoom Borough: what the October soft-launch offer actually covers
The new London café is advertising half-price food from 12–20 October, but advance bookings are full. Here is what to know before trying a walk-in.
Read the story ↗