Step 1: Befriend a brewer
Step 2: Make Peter Reinhart’s Spent-Grain Bread

Morel and foie gras macarons. How decadent can decadence be? A lot. But hey, decadence is also delicious. Come vote!

Fruit porn at its best (or worst?).

Sticky Rice Pudding: who knew Alsacian chefs could play with coconut, mango and sesame?

It’s tough, it’s chewy, it’s dried beef bliss! Beef Jerky with chili in adobo.

Hot Cross Buns are spicy raisin Easter buns and a favourite of the Archbishop of Canterbury.

(Pork shoulder+ Berkshire ham) + lard crust² = a scrumptious English Pork Pie and a happy Colloquial Cook

Zimtsterne: Alsacian almond and cinnamon cookies. How can a cookies be so delicious and also cholesterol lowering? Find out!

Fun fact: did you know that brontosauruses tasted of green tea?

Cripy beeswax crust outside and soft crêpe-like dough inside. Cannelés from French town Bordeaux.

Juniper berries, laurel and thyme are some of the aromatics that go in an Oxtail Carbonnade. But it also has gingerbread and Belgian beer!

Schwobebredele – Alsacian almond cookies go wild in your kitchen.

Pear and pecan tart: an experimental way to find roommates in NYC

Boudin Blanc with Prunes. Don’t miss out on the experience of making sausages and ruining your jumper.

Chef Raquel Carena’s take on fennel.