The BFG – Black Forest Gateau – at The Fat Duck, where a meal of a lifetime awaits!

Pandan chiffon cake with strawberries and coconut sorbet from the awesome Ms G’s in Sydney

Grilled quail risotto

Olive garden bruschetta.

Restaurant or Toilet?? My restaurant review of Modern toilet restaurant in Taipei

Fluffy, buttery and sweet corn sticks from Rotisserie and Wine, made into madeleine molds.

The famous pork burger with romesco from Lucques in Los Angeles. Learn how to make it at home.

Langoustines with Chilli and Barbe de Frette (Monk’s Beard) – one of the non-pizza offerings at the new Pizza East Portobello.

Chicken & sourdough bacon waffles from Bouchon Bistro in Las Vegas.

Smoked sturgeon with sabayon and chive oil from Eleven Madison Park in New York

Chocolate souffle using the famous recipe from Roy’s Hawaiian Restaurant

Crab Legs à la Plancha from Imperial No. Nine

Superb regional Thai cuisine, using top-notch ingredients sourced from around the country.

An personal view and introduction to what is called, in lack of a better term, the New Nordic Cuisine.

Grilled chicken skewers served alongside salad with yogurt dressing at Budapest’s Cafe Kor

Roasted Whole Free Range Chicken from one of Hong Kong’s most popular restaurants serving Scandinavian cuisine.

One of the luscious goodies that Lanka as to offer – Chocolate Croissant

Tataki of Bonito with Salmorejo (a traditional Spanish cold tomato and bread soup) at the excellent fusion tapas joint Can Kenji in Barcelon

Fruity and refreshing, Italian Ice is the perfect lunch companion to hot, toasty sandwiches.

Thomas Keller for the rest of us: dinner at Ad Hoc!

[RECIPE] How did we get this granola to stay in a bar shape? Secret’s in the sauce!

The Pimiento Sandwich (southern pronounciation: pmmenuh) is a classic.