Emmanuel Hamon directs ABA, new Middle East Baking Arts Academy September 13, 2019 | Ana Rodríguez
Passion fruit Danish dough Lotus by Angelo Vantoorn September 3, 2019 | Marc Oliva
Jacquy Pfeiffer: “When you charge fairly you get more customers” September 2, 2019 | Santiago Corral
Hironobu Tsujiguchi’s chocolates in a documentary September 5, 2019 | Marc Oliva
Barbara Decor launches the chocolate jewelry collection, Art Grillage
MÁS, by Mario Masiá
The researchers of the BCulinaryLAB, a department located within the prestigious Basque Culinary Center in San Sebastian (Spain), have been studying the potential of fermentation as a technique to give a new gastronomic values to the foods.
An ingenious travel dessert that the professor of the School of Pastry of Barcelona presents packed in a box. Inside, the recipient will find the ingredients of the lemon pie in nice bags, a cardboard tray, and up to two spoons for tasting.
Preparations for the 25th edition of the fair that promises significant developments begin.
The qualifying round will be held next October and will decide which North American candidate passes to the grand international final of the competition.