Blog

• Brining: from necessity to luxury

  06-09-2018 in Techniques

  In this blog we discuss the brining of the past and of the present. Read more

• The many types and uses of pine nuts

  02-08-2018 in Ingredients

  Pine nuts have become a popular ingredient in kitchens all around the world. Yet, not many people know where the pine nut comes from or where it grows. That is why today’s short blog will help you to expand your knowledge of commodities! Read more

• Stock: letting time do all the work

  26-07-2018 in Techniques

  Making your own stock seems to have become a thing of the past. A lack of time and too little space in the kitchen are all reasons to rather use those stock cubes or pastes. Home-made stock is the foundation of your kitchen and the signature of the chef! Read more

• Sponge cake: a modern classic

  19-07-2018 in Techniques

  Sponge cake making is a method which has already become a classic preparation technique. This comes as no surprise, as you can use this technique to create an extremely airy cake that can be used in both sweet and savoury dishes in no time. Read more

• He couldn’t even boil an egg!

  05-07-2018 in Techniques

  We can hear you wondering: ‘Boiling an egg? Who can’t do that?’ Yet, have you ever thought about what happens during the cooking process? Read more

• Worldchefs Congress will be held in Malaysia this summer

  31-05-2018 in Events

  Every two years, Worldchefs Congress takes place somewhere in the world. This summer, the 38th edition will be held in Malaysia! Headliners include Andre Chiang and Alvin Leung, as well as key speakers from around the world. Read more

• Gastronomixs launches in Ireland & The UK

  07-05-2018 in News

  The goal of Gastronomixs is to promote a global reference work created for and by chefs. The global rollout will be launched in Ireland & The UK. As of today, Irish and British chefs are a hyper-modern culinary knowledge platform richer! Read more

• Lardo di Colonnata

  04-05-2018 in Ingredients

  You can never have too much knowledge about products, which is why today's blog item talks about Lardo di Colonnata. Read more

• Quinoa, a flowering plant

  25-04-2018 in Ingredients

  Since a couple of years, quinoa has become very popular. Wondering about where quinoa comes from and how to cook it? We've got the answers! Read more

• Sumac, the subtropical herb

  15-12-2017 in Ingredients

  Do you ever use sumac in the kitchen? In this blog we'll tell you a bit more about this ingredient. Read more