Gastronomy

I spent half a year in the South of France, where I irrevocably fell in love with everything gastronomy. Chef interviews, restaurant reports, and exploring ingredient secrets are all new journeys.

"Self-reflection is the most important tool of creativity" – Interview with Sebastian Frank, owner-chef of Berlin's Horváth restaurant

We talked about past, present, and future with one of the world's best chefs, who speaks about sweltering border waits in the '80s and fishing in Tiszafüred with the same enthusiasm as any of his dishes.

Szabina Szulló: I think any chef who says they don't dream of a Michelin star is fibbing

I'm in the lucky position that my mother is also a chef. So I had the chance to sneak into a professional kitchen from a very early age.

"Fine dining is always a marathon, almost never a sprint" – Interview with Birgit Reitbauer, co-owner of the three-Michelin-star Steirereck

Birgit Reitbauer and chef Heinz Reitbauer have been running Vienna's culinary landmark, the Steirereck restaurant towering in the elegant Stadtpark, since 2005.

Citrus fruits are the chefs' trump cards – Ákos Sárközi on the acid-sugar-salt balance

Orange, mandarin, clementine, lime, kaffir, grapefruit, yuzu, lemon, Buddha's hand – citrus fruits are the chefs' trump cards.

If autumn is a card game, quince is the joker – Quince season inspiration with Ádám Barna and Bence Molnár

Due to its beneficial effects, many refer to quince – one of the most symbolic and distinctive-tasting fruits of autumn – as a superfruit.

"Japanese cuisine pulled me in like a vortex" – Interview with Gábor Schreiner, executive chef of Nobu Budapest

You have to learn to respect even the simplest ingredient. There is no other magic – you just have to follow what Japanese cuisine demands!

From Taksony to the top of Hyatt: exclusive interview with chef legend János Kiss

If he can't do something, it falls in the impossible category – that's how his peers describe János Kiss, corporate executive chef of the Hyatt hotel chain.

Thirty years of Italian passion in Encs – Birthday nostalgia with the Dudás brothers

The names Szabolcs and Szilárd Dudás are inseparable from beloved Hungarian rural hospitality. In three decades, everything that can happen in a restaurant happened to them.

Smoked bacon ragout, velvety purée, crispy chips, risotto, ice cream – Parsnip season through a chef's eyes

Parsnips have carved out a much more prominent role in kitchens than to remain in the "white turnip's relative" box.

From wood to chocolate, from Szolnok to Toulon – The story of French pastry master Denis Matyasy

French pastry and chocolate master Denis Matyasy has visited Hungary multiple times since 2010 to train fellow professionals.

6+1 experiences that must be on your Basque culinary bucket list – A report from the Basque Country, with recipe

I'm almost certain San Sebastián holds a prime spot on gastro-hedonists' destination lists, with its endless pintxo bars and Michelin-starred restaurants.

Take a bite of the Big Apple! – Editorial diary notes from New York

New York's gastronomy is a precise and playful mirror of the pulsating metropolitan lifestyle.

Viktor Reiner: We build on ourselves and let Lelkem grow just enough to still hold it in our hands

In Dörgicse, known as the heart of the Balaton Uplands, there is no more dreamlike step than opening a restaurant called Lelkem (My Soul).

Old-new memories written with dill – with Levente Koppány, Attila Kurucz, and Ádám Pohner

Despite the dramatically large, opalescent jars of fermented pickles lined up in my grandmother's garden, as a child I shied away from these dill-laden giants.

How Young Chef of the Year Zaida Kiss found her way back to her original dream

Zaida Kiss found an exciting harmony at the intersection of being a cook, pastry chef, and baker.

"Elevated and dirty": Berlin's contemporary pop-up duo der Trefff builds on Hungarian flavors too

Goulash butter, smoked ham, pork belly with homemade ajvar, baby lángos… Benjamin Roesch and Marco Dingler's pop-ups approach Central-Eastern European cuisines in a completely novel way.

What effects do climate change and extreme heat have on our eating habits?

Climate change not only damages ecosystems and agricultural lands but also dramatically rewrites our food culture and what ends up on our plates.

The artistic plating that is transforming Paris gastronomy – Interview with Tom Tarsiguel, founder of Tableaux Paris

Tom Tarsiguel – whose work is followed by a nearly 900,000-strong Instagram community – has given a new dimension to plating.

First-class vineyards are ideal for olives too – How Hungarian olive oil is made

Csaba Török's name is inseparable from Hungary's first olive oil. This year's harvest was once again a joyful occasion.