dailycaller.com | July 28, 2010

We reward innovation and creativity in gastronomy. Pairing specific, sometimes strange ingredients and using new techniques could be refreshing, but also obnoxious and... simply odd.

Francisck Réka Alíz | July 22, 2010

Do your dishes, cook a meal, and give your guests something to talk about when you make dinner in your dishwasher. Watch your multitasking kitchen appliance steal the show!

Francisck Réka Alíz | July 19, 2010

Have you ever had that problem with ice cubes diluting your drinks? You need them because you want your drink to stay cold, especially in these sizzling hot summer days, but ice melts and makes your drink taste like crap.

HB | July 7, 2010

A jazz concert during your dinner? Unusual events start in The KITCHEN, presenting ten evenings with four course gourmet dinners and jazz concerts. There are season tickets available, too.

WSJ | July 1, 2010

Some like, some dislike food on the airplanes. Here's a good news for those who are fond of it: Thai Airways' specialties are also available on the ground,so you can enjoy them at your home.

BJI | June 29, 2010

Chocolatier Gábor Mészáros wishes to revolutionize the domestic market of chocolate bars: he came up with a concept: the customer can choose the type of chocolate and also the toppings from millions of option on offer.

| June 24, 2010

Far from expenses jollies, business lunches are often nerve-racking affairs full of hidden pitfalls. So how can you make a favourable impression rather than a faux pas?

Francisck Réka Alíz | June 23, 2010

The first university devoted to the principles of the Slow Food movement (against fast food, naturally) is about to educate a new generation who are food experts in every sense, to ensure a sustainable future for the planet.

HB | June 18, 2010

Most wineries utilize used barrels mostly for storing wine. Artists were inspired by empty barrels exhibited by the Vylyan Winery in Kisharsány

Francisck Réka Alíz | June 16, 2010

Learn how to cook with aphrodisiacs and use food as foreplay with the help of a...cookbook. Created by Master of Gastronomy Amy Reiley, Fork Me, Spoon Me is so much more than a cookbook.

Francisck Réka Alíz | June 14, 2010

Have you been ever wondering how our future will look like? Let's have a glimpse at the new possibilities the future’s kitchen might offer, in, say, 10 years: a kitchen of the digital age and digital gastronomy.

István J. Bedő | May 27, 2010

According to stereotypes, everyone is vegetarian in India. However, people also eat fish, chicken, pigs, sheep, and in some social strata (i.e. the 'warriors'), even beef.

theage.com.au | May 26, 2010

The world's largest chocolate maker says it may have come up with a chocolate that could fight wrinkles and slow the ageing process.

Dorottya Vannai | May 25, 2010

You are invited to an exclusive dinner. Do you know all the rules of the etiquette? Refresh your knowledge by reading the second article of our series where you can read about using silverware in the appropriate way.

Dorottya Vannai | May 21, 2010

Southern-Spain is one of the highlighted regions on the map of molecular gastronomy. Miguel Ángel Benjumea Loro arrived from there to Hungary to share his knowledge with the Hungarian chefs.

Alíz Réka Francisck | May 10, 2010

Let's take a look at international venues and see how far gastronomic adventurers would go to indulge their tastebuds. Following the list of bizarre restaurants, here’s the list of the most bizarre food fests.

Dorottya Vannai | May 7, 2010

You are invited to an exclusive dinner. Do you know all the rules of the etiquette? Refresh your knowledge by reading the first article of our series where you can read about the table setting and basic rules.

Enikő M. Tóth | April 23, 2010

Rainy days seem to be over, spring has arrived. What can be more pleasant in these times, than rolling in a warm blanket, drinking coffee and watch the sunrise from a nice restaurant terrace?

Dorottya Vannai | April 22, 2010

On Earth Day we can think about how we personally contribute to preserving nature. Do we really need bottled water for thirst clenching? Is really tap water undrinkable?

Trade magazine; translated by Enikő M. Tóth | March 12, 2010

Nostalgia, straw, interactivity – these are the keywords of today’s dessert trends. Read on and see how to get something, not only delicious m but also fashionable after a good menu.

theglobeandmail.com | February 16, 2010

Superchef Ferran Adrià recently announced he’d be closing his restaurant elBulli to recover from exhaustion. Super chefs worldwide agree: being creative all the time is rather tiresome.

Dorottya Vannai | February 4, 2010

Wang Qiang chef has opened his second Chinese restaurant in Budapest. The owner-chef awaits guests with dishes from Xinjiang, Beijing and Hunan region of China in district XIV.

foodnewsjournal.com | February 3, 2010

One Welsh farmer is feeding his cows beer to help them relax, and he even throws in the occasional massage.
Beer and massage for Powys farmer's rare Wagyu cattle.

Enikő M. Tóth | February 2, 2010

Little, curly and looks so sweet – these are the boldest, but not the most important attributes of the undeservedly forgotten Mangalitsa. Now, it found a new place in health-conscious kitchen.

Réka A. Francisck | February 1, 2010

Spice things up this Valentine’s Day with all heart and no hassle, improving your aphrodisiacal arsenal in an easy way. Please note that our Editorial is not responsible for any increased libido.

Enikő M. Tóth | January 26, 2010

Pressed pork with quince, lamb with lentil sauce, pork roll with potato cream – according to László Fazekas, chef of Arcade Bistro, the keyword of the carnival menu is modernisation.

Dorottya Vannai | January 22, 2010

Guests of clubs are appreciating quality palinkas more as a premium product. In 2009, palinka consumption increased 30-40% while whisky consumption decreased by the same degree.

twincities.com | January 20, 2010

Whether you are an experienced wine lover or a relative newcomer to the joys of the grape, there are many fun ways to improve your knowledge of wine.
The best part? They all involve tasting.

| January 5, 2010

For the wine, glass bottles are the only form of packaging that can preserve the full flavor, aroma and color. Is this true for baby food as well?

Dorottya Vannai | December 28, 2009

New Year’s Eve and Piglet sat down to eat on the first day of the new year. They just started eating the big bowl of lentils when suddenly they heard knocking on the door. It was Chimney Sweep.

Dorottya Vannai | December 18, 2009

Those, who took part in the Palinka academy held on December 8, have certainly changed their view about this spirit. Why can Hungarians be proud of palinka? Read our article and get the answer!

Réka A. Francisck | December 4, 2009

“Truffle, which once even caused wars, is considered as a royal dish and this fact is reflected not only in its savor but its prize as well” says Gábor Gál, truffle-hunt organizer.

Enikő M. Tóth | November 13, 2009

Huns, Turks, Austrians. Renaissance, baroque, classicism. Just a few keywords from the history of Budapest. Let us recommend a few restaurants where taste completes the sight.

| November 9, 2009

Little and often fills the purse, says the proverb. It also applies for restaurant etiquette, as care and attention or the shortage of them have a strong effect on our mood.

Réka A. Francisck | November 4, 2009

In Hungary the St Martin Day traditions draw back to several centuries. In the Middle Ages Martin Day was one of the most popular festivals while today the Martin Day goose has its renaissance.

Diána Szili | October 22, 2009

Is it possible to be angry with someone who would like to have dinner with his or her sweetheart without children making noise around you? Is it necessary to frown disapproval at a family that brings a toddler along to the restaurant?

Diána Szili | October 19, 2009

Visiting a restaurant is quite a common thing but there are people for whom the choice of restaurant is a task of serious consideration and precaution.

Dorottya Vannai | October 7, 2009

One of the programs of Jewish Summer Festival in September was a kosher-style wine dinner, it took place in the 220 éves Pinceétterem. Read on to know more about dining kosher style and the criteria for a good kosher wine.

Francisck Réka Alíz | October 5, 2009

What do you look for in a restaurant? Good food, attentive service and nice atmosphere?! Current trends indicate a total change of the catering sector.

Dorottya Vannai | July 28, 2009

What determines whether a restaurant can be renewed and reformed? According to the example set by the Arcade Bistro, it is nothing but attitude and innovative spirit. In Kiss Janos altabornagy Street they are open towards changes.

Dorottya Vannai | June 27, 2009

Molecular dinner. Novel and innovative flavors, magic with wreathing smoke, aromas in bubbles. Surprising but at the same time attractive are the coal biscuit or the toast with ice cream.

Dorottya Vannai | June 26, 2009

Molecular gastronomy, hmm… I don’t like this word. I would rather say the evolution of food. That’s how I can better grasp the gist of it. These food brings us to the future.