We find out about the unmarked, closed-door restaurants of Buenos Aires, get tips from San Francisco’s ultimate dinner-party host and speak to the editor of a book revealing where top chefs choose to eat.
Saké and wine sommelier Vanessa Cinti contrasts the worlds of these two drinks, we meet a couple in Buenos Aires wanting to change the Argentinian ice-cream culture and we get the week’s headlines from Europe.
World on a plate
Chef Shaun Hergatt explains how to bring together influences from around the world, we find out about a collaboration between the Adrià brothers and Cirque du Soleil and a small Beirut restaurant that wants to bring dive…
The geometry of pasta
We discuss why Italians know which sauces and shapes of pasta to put together, learn how to create a feeling of authenticity in a new luxury development and witness rock’n’roll cooking by British musician Luke Haines.
The winning recipe
We meet the founder of the Finnish Kyrö Distillery whose gin was just chosen as the best brand for a G&T. We are also in Buenos Aires to hear how easy it is to convince the locals that it's not only Argentinians who know…
Food on the water
We visit a restaurant that goes exceptionally far in its quest for local food, the founders of London’s Honey & Co restaurant reveal their baking secrets and we get ready to order a Michelin-quality takeaway.
The green alternatives
We visit Uruguay to ask the country’s beef-loving population whether they would consider having some vegetables on their menus. We also hear about Rio’s craft-beer bike-delivery service and sample a new spirit called Lan…