Culinary food

Tender roasted chicken breast with creamy parsnip puree, cauliflower, shiitake mushrooms and crispy kale leaves a dinner to impress!

Sous vide cooking, like all cooking, is about time and temperature. You can adjust either or both to influence your results. Chef Thomas Keller demonstrates this by walking through two short rib preparations: two short ribs cooked sous vide, one at 62°C for 48 hours and another at 79°C for a cooking time of 24 hours (the recipe remains the same, simply the time and temperatures are adjusted). As Chef Keller notes, some juice from the meat has collected in the vacuum sealer bag around the…

11 cheesecake types and varieties. Learn how to prepare and cook them with the authentic recipes. Where to eat? Recommended traditional restaurants serving the best cheesecakes.

Recipe by HELLO! Magazine and photography by Christopher Testani

These bold and classic flavors pair on the plate and the palate to form the perfect platform for the rich and intriguing cabernet sauvignon varietal. If you close your eyes, you can quite easily imagine you are taking in the rustic French countryside.

Interested in learning the basics of cooking with a wok? We go through selection, seasoning as well as stir frying, steaming, and deep frying techniques.

A symphony of golden slices dipped in a custard bath, toasted to perfection, and adorned with powdered sugar and maple syrup.

France is a country with some of the best food in the world, known for its finesse, flavour, and celebration of local ingredients. While some dishes are known around the world, such as croque monsieur, beef bourguignon, and escargots, there are many more which are specifically found in regional areas of France. From raclette to mussels, crepes to ratatouille, each region of France has its own food influenced by their climate, farmland, neighbouring countries, even their cheese and wine.

A symphony of flavors that celebrate the union of land and sea.