Winemakers in northern Greece are diving into the unknown by plunging hundreds of bottles of their wine into the depths of the local river.
Judging solely by appearances, the loaves on sale at the Chrizt Ben Bread and Cafe look pretty close to most of the other bread being sold around town – just a bit more yellow, perhaps.
Every dish tastes better with a dash of soy sauce, even dessert: that’s the ambitious pitch of Japanese food giant Kikkoman, hoping to persuade Indians to use it in curries, sweets and everything in between.
Epic Arts Cafe is a Kampot-based social enterprise that grew from one woman’s wish to provide work opportunities for deaf and disabled people as well as a welcoming and accommodating hang-out for them, particularly deaf students.
It has fuelled rain-soaked Highlanders for centuries, but now a distillery in northeast Scotland has found another use for whisky – to power lorries.
Steamed rice with chicken might seem like too simple of a dish to be the star of an eatery’s menu, but Chicken Rice Sen Sok proves that simple is often underrated with their Cambodian breakfast and lunch offerings.
Life in the Covid-19 era can often be bitter with cancelled plans, friends missed, illness and even death.
Have a beef with beef? A burgeoning veggie burger industry is using artificial intelligence to propose alternatives.
It looks like chicken and tastes like chicken, but diners in Israel are tucking into laboratory-grown “meat” that scientists claim is an environmentally friendly way to feed the world’s growing population.
The coal-fired tandoor oven sends a mouth-watering scent wafting through the Mumbai kitchen as celebrity chef Saransh Goila, maker of the world’s “best butter chicken” according to MasterChef Australia, takes a break from Covid-19 relief efforts and resumes work.