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MODERN PALATES
Psychology says if you’ve tried every diet and still failed to lose weight, the missing problem may not be your body, it could be your mindPeople who successfully lose weight and keep it off over the long term often develop healthier ways to cope with emotions, create environme...- Breakfast of Michelin star championsBreakfast is an overlooked masterpiece in the culinary world, yet Michelin, a pivotal authority in gastronomy, hasn't fully recognized this...
- In 1908, a woman frustrated with gritty coffee led to the paper filter that changed global morning brewing routines foreverMelitta Bentz sought to improve her personal coffee experience, leading to the invention of the paper coffee filter. This simple yet effect...
- In the age of parasocial fame, nepo kids are the new comfort TVCelebrity families now offer a shared reference point in a fragmented world. The public emotionally inhabits these lives, finding reassuran...
- Rare 180-million-year-old Jurassic fossil found in Germany shows how an injured marine reptile stayed aliveA remarkable ichthyosaur fossil found in Germany is revealing secrets about ancient marine reptiles. This well-preserved specimen, belongin...
- French Word of the Day: ExigeantExigeant, a French term permeating English luxury and professional circles, defines a standard of uncompromising excellence. This explorati...
- French gastronomy, mon ami, resides in Lyon’s dens and bouchonsLyon stands as the undisputed capital of French gastronomy. Its rich culinary heritage, shaped by generations of women known as the 'Meres ...
- One Tiny Fridge Setting Change That Keeps Vegetables Crisp for Days LongerTired of wilted greens? Your fridge's hidden humidity control is the secret to fresher produce. By adjusting crisper drawer settings – high...
- Word of the Day: CacuminalAs today’s Word of the Day, cacuminal exemplifies the richness and diversity of the English language. It is a word that captures the essenc...
- Onjium SeoulOnjium, a culinary studio in Seoul, meticulously recreates historical Korean dishes with a modern twist. Chefs Cho Eun-hee and Park Sung-ba...
- Branded as tasteful, we can serve it upIndia's diverse culinary heritage needs protection from globalization. The article proposes a system of geographical indication and standar...
- Reviving tradition: Can dried fruit regain its sweet spot in modern palates?In a world where we crave instant gratification, is the slow-release sweetness of dried fruit losing out to the instant joy of sugar?
- Apples weren't always big, juicy & sweet. A brief history of this fruit's evolution from its ancient roots in KazakhstanThe largest city in Kazakhstan, Almaty, derives its name from the Kazhak word Almatau meaning "apple mountain."
- Go Japanese in Mumbai, courtesy YuukaYuuka, renowned for modern Japanese cuisine, is also the highest point at The St. Regis Mumbai.
- Did ancient big cheeses love lacto?That cheese was so prized as to be stored away in an ancient Egyptian aristocrat’s tomb is not surprising; even the gods loved all kinds of...
- Out of the oven: Bengaluru restaurants serve naan with traditional pizza toppingsTalking about fusion food, the 'naan-pizza' is baked in a traditional tandoor.
- Chef Manish Mehrotra lists his favourite books on foodChef Manish Mehrotra, corporate chef at fine dining restaurant Indian Accent, shares his top books for the hungry.
- India, too, needs a break from saas-bahus and reality showsA television palate cleanser helps viewers unwind, which makes them appreciate the hard-stuff more when they go back to it.
- Child deities offered chocolate bars in a temple to Balamurugan in KerelaTemple authorities and devotees in other parts of India should also consider offering chocolates to child deities, given the Kerala temple’...
- Biz etiquette: Talk soft, laugh lightThe emphasis in business etiquette is on behaving in a way that makes the other person comfortable.
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