Yunnan Crossing-the-Bridge Noodles and More Naxi Food in Shuhe Ancient Town
In Shuhe, the other ancient town near – and by now, basically in – Lijiang, I didn’t only end up…
Creating an Ice Cream Flavor: Sichuan Pepper Gelato with Leones Gelato, Vienna
After an ancho chilli chocolate gelato that Giorgio of Leones Gelato and I had created years ago, after my experiences…
Seeking Spice in Japan 4: Ippudo Ramen
Having fled a typhoon’s rain and looked around the Instant Ramen Museum, it was time to go for real ramen….
Unrecipes: Why Not Just Simply Cook?
A food blog’s first ingredient? Instagram- and Pinterest-worthy photos.
The Challenges of Chilli-Cuisine
“Chilli? Well, maybe, but not too hot, okay?” Those who like it hot tend to smile down upon the concerns…
The Blessing and Curse of Habanero
Habanero. Among chileheads, the name of His Hotness has an almost mythical ring to it. After all, it is among…
Chilli-Kitchen, regional, international: Austro-Hunan
Our cooking is very much regionally influenced, by Hunan. Such regional cooking has become more and more of a hot trend;…
Pimientos de Padrón, Shishitou, and Chilli Lore
Ever since I got into chile peppers and their history, and thus started looking for the oldest varieties and the…
Beautiful Bone Broth?
It’s always fascinating to me when traditions as different as what grandmother here in Europe would have told and what…