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Food & Hospitality

(Credit: Benedict Kim/Esoteric Vision Photography)
Food & Hospitality

Is this the next smoothie trend?

By Julia Eskins

Meza Malonga incorporate's indigenous ingredients from across the African continent (Credit: Alicia Erickson)
World's Table
Is this the next big food destination?
By Alicia Erickson
(Credit: Stefan Ember/Alamy)
Food & Hospitality
Switzerland's ingenious cooling caves
By Shikha Shah
Peranakan food (pictured: Nasi kerabu) is often considered one of Southeast Asia's first fusion cuisines (Credit: szefei/Getty Images)
World's Table
Southeast Asia's first fusion cuisine?
By Rachel Phua
There are nearly a dozen bean-to-bar chocolate companies in Belize (Credit: Cannon Photography LLC/Alamy)
Food & Hospitality
The world's true cradle of chocolate
By Maggie Downs
A favourite in Japan since the 1600s, yaki-imo's moist, chewy texture and burnt caramel scent still inspire nostalgia (Credit: Supawat Bursuk/Getty Images)
Food & Hospitality
Japan's simple, centuries-old snack
By Russell Thomas
The original Macarons des Sœurs were created by two 18th Century nuns, Marguerite Gaillot and Marie Morlot (Credit: Nicolas Genot/Maison des Sœurs Macarons)
Culinary Roots
The French macaron shrouded in secrecy
By Hugh Tucker
The Académie Internationale de la Gastronomie named chef Lucía Freitas the "Chef of the Future" (Credit: Mero Afonso)
World's Table
A chef changing Spain's dining culture
By Sofia Perez
Pizza a caballo (horseback pizza) looks like a pizza sandwich, with mozzarella melting out from between the layers (Credit: Amy Booth)
Culinary Roots
Buenos Aires' unusual pizza ritual
By Amy Booth
Many street food vendors are struggling due to the soaring price of ingredients (Credit: Sisira Wijetunga)
Food & Hospitality
The fritters that are sacrilege to shun
By Demi Perera
The fruit's texture has been compared to custard, and the flavour is a combination of banana and mango. (Credit: krblokhin/Getty Images)
Forgotten Foods
The fruit that once fed mastodons
By Jonathan Shipley
(Credit: g01xm/Getty Images)
Food & Hospitality
The surprising cuisine of Indian Jews
By Anita Rao Kashi
(Credit: Mark Eveleigh)
Forgotten Foods
The return of Bali's lost 'superfood'
By Mark Eveleigh
Ajvar is a widely popular vegetable delicacy in the Balkans (Credit: Haris Čalkić)
Already Vegan
The Balkans' answer to hummus
By Lidija Pisker
Some maamoul are formed into a domed shape (Credit: Veliavik/Getty Images)
World's Table
The Easter treat uniting two religions
By Tessa Fox
At Kevri chef Davit Narimanishvili reworked a version of pkhali into spherical appetisers (Credit: Sarah Freeman)
Already Vegan
The vegan dish that embodies a nation
By Sarah Freeman