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Taste

Jerusalem: bringing people through food

The ancient city of Jerusalem is a synthesis of many different cultures, traditions and religions. Food is the undercurrent to ...

Frozen in time: arresting photos from Studio Appétit

Crisp and arresting, Studio Appétit have created a series of frozen food images that fuse gastronomy with art.

Farm to fork: how one chef is revolutionising London's culinary world

With the British Isles boasting some of the world's best produce from land and sea, Welsh chef Tomos Parry is ...

The future of truffle: what can we do to protect this prestigious ingredient

The Black Truffle is a prestigious ingredient. Hailing from the French/Italian border, the future of the wild truffle is questionable.

Georgia USA: the latest accredited wine region

Georgia, USA has become a certified wine region. It may not be as popular as its California counterpart, but its ...

Brecon Beacons: raising pigs in their natural environment

Lauren and Kyle gave up their London life for the Welsh Brecon Beacons. Here, they raise three species of rare, ...

Of the vine: Gaggenau Sommelier Awards 2018 winner announced

From Sweden to France, the UK and beyond, the finalists in Gaggenau’s Sommelier Awards are taking the appreciation of wine ...

Gaggenau Sommelier Awards 2018: meet the finalists

Next month, Beijing will play host to the third Gaggenau Sommelier Awards. Here, we interview the finalists.

Sea to surface: the Californian chef bringing algae to fine dining

Justin Cogley likes to go on coastal runs near his home in Carmel. Not only do they keep him fit, ...

Northern star: how one chef put the Faroe Islands on the world’s culinary map

Chef Poul Andrias Ziska tells us how tradition meets innovation in his cooking and why sea-breeze fermentation is something we ...

Find a cure: meet the man behind London’s best smoked salmon

From an unremarkable railway arch in Hackney, Max Bergius is reviving London’s great smokehouse traditions

From Copenhagen to the world: meet Denmark’s most exciting chef

Danish chef Jakob Mielcke combines local produce with a global outlook at his restaurant in Copenhagen

Coffee is a culture

Coffee is more than a drink. More than an aid to coming back to life at 7 a.m. Coffee is ...

Playing with fire

The history of the human race has been unequivocally shaped by the knowledge and ability to cook food over a ...

New seasons

There is a fresh wind blowing through international kitchens. The stronghold of men is troubled by a bunch of young, ...

From the spirit of nature

Unique distillates are created in the Stählemühle distillery in Baden based on modern know-how and centuries-old artisan skills. The precious ...