Wine glass of tulip-shape: Baccarrat claims it improves the taste of wine

French glassmaker is hoping to revolutionise the experience of drinking wine with a new design that promises to settle the age-old argument between alcohol and the grape. The tulip-shaped glass, with a wide flat base and a vertical “chimney”, will prevent the alcohol from overpowering the aroma of wine when the glass is swirled, according … Continue reading

Double Fantasy: pastry chef Antonino Maresca & chef Janez Bratovž (+ wines: Batič)

Saturday, February 25th was a specially tasty day! Two great artists of taste have worked hand in hand. The great Slovenian chef Janez Bratovž has presented some of his best plates. After that it was Antonino’s turn. Antonino’s “home” is two-stared Michelin restaurant il Mosaico at island of Ischia in italy and he is a … Continue reading

Ultrasound cooking by Sang-Hoon Degeimbre

Sang-Hoon Degeimbre, who is a Korean Belgian, runs L’Air du Temps, a Michelin-rated two-star restaurant in Belgium. In 1975, when he was 5 years old, he was adopted by a family in Belgium, where he grew up, and in 1997, he opened his own restaurant. Sang-Hoon works with fresh products which are grown and harvested … Continue reading

Taste no. 6 in Florence from March 12th till March 14th

      3 days of sampling, discovering, buying, events and lifestyles dedicated to taste. And, for one week, Florence is “Fuoriditaste” From 12 to 14 March 2011, at the Stazione Leopolda in Florence, Pitti Immagine presents the sixth edition of  TASTE. IN VIAGGIO CON LE DIVERSITÀ DEL GUSTO, the fair dedicated to excellence in … Continue reading

Taste of Noma

A plateful of milk skin with grass, flowers and herbs. Something most of you would go a long way to avoid. Especially at £27.50. But this was not any milk skin, it was René Redzepi milk skin. Redzepi is the genius who has wrested Nordic cuisine away from the Mediterranean influences of El Bulli and Pizza Express … Continue reading

How our genes, gender and even hormones affect the way we eat

Try it, it’s delicious!” I often urge my children, bossily. And although I don’t say it out loud, I feel equally baffled when adults are really faddy eaters or don’t share my adoration of a particularly tasty morsel. It turns out I’m not a food fascist but contrary to popular belief, there is no one … Continue reading

Creating The Perfect Sound To Enhance Eating

According to a new research published in the Food Quality and Preference Journal, extremely loud background noise can make food taste bland. This is because a high level of unpleasant sound decreases the sensitivity of a person’s palate and this makes food less appealing to him than it is. Perhaps this explains why airlines often … Continue reading

Crayons with healthy taste

Children love to put their crayons and pencils in the mouth. With the crayons bellow this is not a problem! Each crayon is edible and made with color divisions. Yes the flavor is based on colors, the brown color for example is made with almonds, black sesame, wild sesame, and some other ingredients…You can use whatever … Continue reading

Discovering the Tastes

RED BARBERA plummy and cherryish undertones of sweet vanilla The high-in-acid BARBERA grape of north-western Italy is a chameleon-like grape which changes considerably according to yield. As an everyday variety, it is a juicy glugger but it can metapmorphose into a concentrated, rich, plummy and cherryish wine with undertones of sweet vanilla and spice when … Continue reading

The miniature kingdom of tastes

The poison is always hidden in the small bottles, people say. But this miniature herbs don’t contain poison. They are the purest experience of beauty and incredible tastes. The company Koppert Cress is bringing the tastes and beauty of the whole world to your plates. The selection of herbs from all over the world is … Continue reading