World’s Table
The 14-course dinner redefining Zambian cuisine
Fine dining in Zambia has long meant replicating European techniques. But chef Sungani Phiri’s new home restaurant is boldly elevating Zambia’s ingredients – and its culinary profile.
Why Sri Lankans hand out free food to strangers on the side of the road
The prized Chinese green tea that can cost $8,800 per kilogram
Which country can claim steak?
Global Chefs
Darjeeling Express and the force that is Asma Khan
London’s Darjeeling Express – the only all-female Indian kitchen in the world – is ground zero for Asma Khan, a champion of women’s empowerment in a movement that is now global.See more
Where ‘leftovers’ mean high-end meals
Massimo Bottura is one of the world’s best chefs and his recent food projects bring elegant dining experiences to underserved communities – while reducing waste.
Madhur Jaffrey: A true culinary icon
Culinary legend Madhur Jaffrey celebrates the 50th anniversary of her seminal book, An Invitation to Indian Cooking, which put Indian food on tables around the world.
The chef who created a culinary army
Before chef José Andrés became famous for World Central Kitchen, he had already scaled the heights of his profession. His new cookbook celebrates the group’s humanitarian impact.
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More recipes
The recipe for a centuries-old Easter baba made with 96 eggs
The baba is often served at Easter in Poland, with the most extraordinary version – the muslin baba – made from a rich dough of flour, yeast, butter and quite a lot of egg yolks.
A Korean feast that honours Buddha’s birth
Every year, millions of people celebrate the founder of Buddhism’s birth by enjoying free meals at temples.
A time-honoured guacamole lookalike
Known in Mexico as “fake guacamole”, guacachile is a silky, delicious sauce made with just four ingredients – not including avocados. Can diners tell the difference?
Greece’s tasty ‘Blue Zone’ path to longevity
In The Ikaria Way, Greek American chef Diane Kochilas offers a roadmap for people who want to incorporate aspects of the Mediterranean island’s “Blue Zone” diet into their lives.
The hearty Welsh stew for St David’s Day
The annual celebration to honour the patron Saint of Wales includes cawl, an easy and succulent lamb stew with potatoes and vegetables.
A new Indian whisky championed by a king
Godawan whisky was created to help protect a critically endangered bird. It’s also championed by the king of the Jaisalmer royal family.
A Chinese dumpling with an unexpected twist
Surprising Super Bowl snacks with global flair
A West African ode to a fiery chicken dish
Is this curry’s lighter cousin?
A warming sweet for cold-flu season
A new take on the beloved Oreo
A cake to celebrate Women’s Christmas
The chicken wings with a baffling name
A star-shaped bread for Christmas
A Roman way to celebrate Hanukkah
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