RAW Conference

Now you're cooking We all need a little inspiration. Be it in preparing a leisurely breakfast or an immovable feast,...

18 Reasons Chefs Are Better At Life For one, they get to feed people for a living....

Designer Food Food gets fashionable in our latest Happy Monday

Check this out!

The Food P**n Index — Bolthouse Farms We all love to post pics of **n on the Internet, but fruits & veggies often don’t make the cut. So we created the Food P**n Index to track the health of the Internet.

Artists in the kitchen | TLS “ It’s not far from cooking to painting”, says the master chef Alain Ducasse, “if you’re ready to connect the senses.” Connecting the senses is what The Modern Art Cookbook is all about. For Mary Ann Caws, the larger purpose of this delectable anthology is the association of reading, looking and coo...

O nosso obrigada à Francisca do Mashnotes pela referência!

Alla Carta | Home

A Vogue aliou-se a David Chang e criou esta animação de um favorito do Momofuku: frango frito com caviar!

Chef David Chang's Fried Chicken with Caviar Recipe - Vogue TK Subscribe to the all-new Vogue channel here: http://www.youtube.com/channel/UCRXiA3h1no_PFkb1JCP0yMA?sub_confirmation=1 Visit the Vogue channel for more v...

A razão pela qual certos alimentos resultam bem juntos gastronomicamente assenta na existência de componentes comuns. Jan Willem Tulp criou esta infografia interactiva para a Scientific American deste mês, que promete melhorar o que levamos à mesa.

Infographic: A Scientific Map Of Optimal Food Pairings What tastes good with what Now you can know before the food hits your tongue.

Talking Food :)

Meet Your New Instagram Obsession: Talking Food Sandwiched in between posts of awkward , questionably labeled (sometimes we all need to put down the camera), and "artsy" shots of flower

A "taxonomia" das massas.

250 Pastas You Should Eat Before You Die Why does pasta have ridges? There’s actually a great reason: Ridges help sauce stick, but it’s so much more complicated than that. The experience of eating fusilli versus farfalle is fundamentally different due to mouthfeel, surface area, and ever-fascinating sauce-to-noodle ratio. So even though mo...

"foolish love for food"
Mais uma revista para ter debaixo de olho.

Fool worlds best food magazine

Wheel of Nutrition é um prato de refeição que permite controlar as porções de alimentos a ingerir, consoante as nossas necessidades. Há três opções diferentes: diet, extra ordinary e supersize!

Rui Pereira : product design