Argentine honey: The third largest producer and second largest exporter of honey in the world, Argentina is renowned for the quality of its honeys, especially its organic versions, which are highly valued in the fine foods market.
The Argentine milanesa, an icon of local cuisine. An ever present on domestic menus, milanesas are a perfect snack combining two of the country’s great gastronomic treasures: beef and wheat. Here we share the master recipe.
Argentine alfajores: Each province has its own version, whether it features dulce de leche, local fruit or chocolate. Here we take you on a journey across the sweeter side of Argentina.
Argentine woman chefs: leading entrepreneurs and stars of their field who share a passion for Argentine cuisine. Part of a much larger collective, they are prominent evidence of the rise of women in the industry. Here we provide an introduction to their lives and work.
International Women’s Day: a political scientist specializing in gender issues shares her thoughts about the place of women in the world of wine.
How to make the delicious stuffed croquettes that are ubiquitous at Brazilian street parties. A treat for your taste buds!
Panna cotta with cherries and white chocolate, an easy way to enjoy the sweet, juicy fruit.
The experience of eating the prickly monster that is the Centolla, or Chilean King Crab, involves much more than enjoying its tender flesh. Its arrival at the table is a show in itself: the intense orange colour, the knobbly, spiky carapace and threatening claws and legs might well put off more squeamish diners but once you’ve get past the tough exterior and try the extraordinarily tender flesh you’ll be hooked for life. So how best to cook it at home? It seems daunting but in fact it’s surprisingly simple. Before getting to the master recipe, let’s learn a little more about the sea creature.
Argentine locro to celebrate a national holiday: a step by step recipe and the best wines to accompany the regional specialty.
It’s time to put on your apron! On this occasion we have for you a recipe for chipa. Hallowed bread of the riverside provinces of Misiones, Corrientes and Formosa and…