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One of the Scotch whisky industry's most celebrated icons, The Dalmore master blender Richard Paterson looks back at his 50 years of working in the whisky industry.
Crispy, fluffy Belgian frites are a national institution and gastronomic obsession – and the secret to perfect fries lies in the double-frying process.
The columnist has a few curious titbits and thoughts about food from last year. This time: farts, moobs, chicken, pizza and butter.
The Japanese has refined soy sauce making further so you now need to know tamari from nama shoyu and koikuchi, et cetera. Unpastueurised soy sauce is also a good meat tenderiser, by the way.
In Porto, don’t miss the Portuguese port wine, pork and petiscos in particular.
It's not what you would expect but a Caucasian man saw an opportunity in Singapore and has started selling a rare Thai variety of durian.
The Japanese take pride in their homegrown Japonica rice.
Breaking fast with dates is now more interesting as there is an increasingly wide variety of dates available in Malaysia.
The cold clear fjords of Bergen are the idyllic home of the Norwegian trout.
The llama, a long-necked pack animal known for its wool, has also long been a food source for indigenous people in Bolivia.