Blog - Food Articles on Restaurants and Gastronomy

Mushrooms have been part of the human diet for centuries, whether foraged or cultivated like porcini, chanterelles, or shiitake.

The desserts describe almost all sweetened, creamy or at least somewhat thicker dishes, which can be served either hot or cold.

Whether from chickens, ostriches, or the local market — eggs are a staple we all know and love in many forms.

Whether on a pizza, with a snack or as a snack for in between - not only gourmets swear by it: the mold cheese.

Everyone who has ever stood in front of the pasta shelf in the supermarket will know. The selection is seemingly endless.

Whether tofu, wheat protein or mushrooms, the meat substitute can be found on the supermarket shelves in every conceivable form.

The riper the olive, the better the oil. But what is behind the term "native" and where can you find olive oil everywhere?

So simple, so few ingredients. A little egg, a little flour, a little baking powder, a little milk, sugar and salt - and the pancakes are ready.

Cooking on the first date, cooking as a team event, why we take this upon ourselves and what different ways of preparation are only hidden behind the word.

How can it be that the chocolate, which is actually cocoa-brown, now appears in white beauty? Is it still chocolate at all?