Blog

From the last flavours of late summer to rich autumn classics: discover which ingredients reach their peak in September, October and November.

From now on, you can develop dishes faster than ever. Every new dish starts with separate ideas. With the new Own Dishes feature, you can bring all these ideas and components together into one complete dish.

A flavour you discover whilst travelling can linger in your memory for a long time. But how do you translate that inspiration into a dish that suits your own kitchen? Chef Takis Panagakis shows you how to turn that original flavour into your own creation.

How do you develop a recognisable cooking style without starting every dish from scratch?

Now you can move even faster from a single component to a complete dish. On each component page, you will find suggestions for complementary components, based on both the component’s flavour profile and its role on the plate.

Making professional ice cream is all about balance. Master ice cream maker Hans Kennis showed us that good ice cream requires more than recipes based on gut feeling: water, sugar, fat, dry matter, binding, air, and temperature all need to be right.

With The Jollof Club, he brings a modern interpretation of West African cuisine, where heritage, family and travel come together. What began as a series of pop-ups has grown into a permanent venue.

A new way to search. No more endless scrolling, just a useful answer straight away, including relevant components. Try the new search function now!

In conversation with Christian Weij, it becomes clear: fermentation is not a gimmick, but a cornerstone.

With a year filled with rewards under his belt and a distinct personal signature, Bas Varga of Restaurant Shun is firmly putting himself on the map. But what really drives him? And how does he translate inspiration into dishes that linger in the memory?