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Give your dishes a fresh twist, an extra bite, or a surprising briny flavour with Shiso Leaves Bicolor and the Vegan Oyster Box from Koppert Cress.

Do you know the difference between ballotine, galantine, and rouleau? Refresh your knowledge and learn how to recognise these classic dishes based on six characteristics: base, shape, filling, casing, technique, and method of serving.

A packed restaurant, extensive mise en place, and dietary requirements that are slightly different from expected. During the Christmas service, everything happens at once. With our 5 tips, we will help you prepare for a stress-free Christmas service!

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.