Sponge Cake 230g sugar 215g flour 1 tsp. baking powder 1 tsp. baking soda 75g…
“Everything was paid off with the cakes.” : Dilek Topkara is a spirited, self-made pastry chef and entrepreneur whose determination and warmth bridges communities in her Berlin bakery and café Dilekerei.
Paris-based Mathilde de L’Ecotais—a multi-disciplinary creative mind working at the junction of technology, innovation, education, and intuition—illuminates how we perceive and consume food, and gets us thinking about how we can protect the Earth and achieve social change.
“This is one of the recipes I loved when I was younger, Jim Jaew, which…
In Berlin, Kin Dee’s founder and chef Dalad Kambhu celebrates Thai cuisine with exciting and inventive dishes while striving to set new standards in the industry.
“This one is a healthy, light dessert and is very easy to make: basically milk…
Berlin-based Shanghai born and raised chef Ash Lee brings addictively fiery and delicious flavors to Berlin, while exploring and redefining what makes Chinese food authentic.
Berlin based writer and gastronome Ursula Heinzelmann on the history of Germany’s culinary traditions and recognizing each other through food, beyond borders.
Parisian chef Angèle Ferreux-Maeght cooks food for people with love and intention, laying the foundation for good health, holism and happiness.
Journalist, author, and blogger Lindsey Tramuta on being at the intersection of French-American culture and how it informs her reflections on the evolution of Parisian city life.