A heavenly stay! Once the home of the holy, these former monasteries, churches, convents, and temples have been converted into beautifully restored hotels with well-preserved original features and historic souls. Read more
Increasing the range of alternatives to animal protein consumption in the market was the objective that led four students of the Faculty of Sciences and Technology of the University of Coimbra (FCTUC) in Portugal to…
Britain is set to become the truffle capital of the world within 30 years, scientists have said, as they are developing new genetic approaches to create varieties that grow twice as fast. It comes as a…
Our much-loved molluscs have had a bad rap in recent days, with government scientists claiming that seven out of 10 oysters sold may harbour the norovirus bug . But as David Jarrad, head of the…
The coffee and wine we drink hail from different regions across the globe. We plotted these areas on two “belts” that encircle the globe longitudinally. The major wine-growing regions span 30 degrees north to 50 degrees…
Here are the winners of the 2018 James Beard Foundation Restaurant and Chef Awards. Congrats to all! (See who took home medallions at the JBF Media Awards on Friday, April 27.) Read more
As Italy struggles to deal with burgeoning populations of an introduced giant rodent, a mayor has come up with a novel solution – eat them. Coypu were introduced to Italy a century ago from their…
At the turn of the 20th century, prominent physicians who were trying to understand where mental illness comes from seized on a new theory: autointoxication. Intestinal microbes, these doctors suggested, are actually dangerous to their…
Congratulations to all the 2018 James Beard Media Award winners! Don’t forget to tune in to the James Beard Awards Gala on May 7, when we’ll announce the Restaurant and Chef Award winners. We’ll be…
THE FIRST ASPARAGUS OF THE YEAR TODAY’S LESSON: Asparagus is one of the first vegetable crops to stick its head out of the cold winter ground and be swept off to market. The asparagus crop we enjoy…