Finding vinegar in your cocktail may not sound appealing in theory, but when it comes to capturing a fruit or vegetable picked at its peak and bringing that flavor to the glass, few techniques can compare to the shrub. For most bartenders, translating this sort of long-winded explanation across a loud bar is seldom an option, and with…
Read More
Peter Bahlawanian, owner of Spice Station’s two Los Angeles locations and a just-opened Montreal store, offered up his 5 Essential Spices on Food Republic last week. This time around, the spice expert digs deep in the cupboards to bring out 5 exotic spices worth hunting for:Truffle salt“Everybody’s into truffle oil now, but I find truffle…
Read More
Get to know the differences between grades and styles of maple syrup with this guide, featuring a handy illustration.
Read More
Paella is best eaten over an hours-long summer lunch at one of the hangar-like rice restaurants on the edge of the wide city beach in Valencia, Spain, where there’s inevitably a photo of Hemingway with the owner. True paella, tasting of the sea, and revealing a sublime crust on the bottom of the pan when…
Read More
Famed French chef Albert Roux once told me that he only cooked chickens that looked happy, as they made the tastiest meat. Here in Andalusia, Spain, located an hour northwest of Seville, I’m looking at a group of black pigs that certainly appear as though they’re having a good time. They’re wandering around a dehesa,…
Read More
Portugal’s new breed of chefs are going back to their roots with international attitude to create a thriving restaurant scene.
Read More
These Portuguese chefs are going back to their roots and are dishing out ways to help the thriving country's restaurant scene.
Read More
Katie Parla shares a Sicilian pistachio spread from her new book, Food of the Italian Islands, a take on a famed spread from Caffè Sicilia.
Read More
Barcelona is not exactly known for its vegetarian cuisine. But over the past decade or so, there has been a revolution in plant-based and otherwise health-focused dining in Spain's second-largest city. Here are some of the people making it happen.[embedImage=https://www.foodrepublic.com/wp-content/uploads/2016/03/foto-teresacarles-700x1068.jpg] Teresa Carles[/caption][embedImage=https://www.foodrepublic.com/wp-content/uploads/2016/03/Jordi-BarriofTeresaCarles-700x437.jpg] Jordi Barri[/caption]
Read More
“Well, I bet you eat really well” is often the response I get when I tell a stranger that we live in Barcelona, no matter who they are. Well, yes, we really do.And as residents of Spain's second-largest city, we’ve gotten used to people arriving here with a bucket list of well-researched top-rated restaurants. With…
Read More
Anywhere that makes a sheep's milk cheese deliberately containing thousands of live maggots is enough to make me hop on a plane in the hope of a tasting. Unfortunately, casu marzu or formaggio marcio, literally “rotten cheese” in Italian, has been outlawed by the hygiene police, and the only way to get it is to…
Read More
The word "gastronomy" comes from the ancient Greek word for "belly" and, indeed, locals still cook meat in a round terra-cotta pot known as a gastra. I’m reminded of this fact by our cooking-class tutor, Maria, chef-proprietor of Klimataria restaurant in Athens, Greece, as she shows me the huge steel versions she uses to cook…
Read More