Thursday, August 23, 2018

12 Warning Signs You’re Dealing With an Evil Person

12 Warning Signs You’re Dealing With an Evil Person

Are people inherently good or evil?
While it’s generally comforting to believe that people are inherently good with infrequent minor lapses in character and willpower, there are other individuals who just prove this philosophy wrong.

Have you ever met people who were completely inconsiderate to those around them? People who had no problem hurting other people’s feelings and using others’ weaknesses to their advantage?

These are pretty obvious hints of vile behavior, but sometimes it comes in the form of micro aggressions so subtle you wouldn’t even think it has any malice.

Below are 12 tell-tale signs that the person you’re dealing with knows no kindness:

1) They Have A Habit Of Lying

Lying can be an altruistic pursuit used to protect people and prevent conflicts from escalating.
This is simply not the case with evil people. More often than not, these people will lace lies together just because they feel like juicing up a story, even if it means adding details that didn’t exist or speaking on behalf of someone without consent.
When caught, they will either lie some more and provide countless reasons to validate that lie, or just ignore you completely.
Bottom line is, these people lie to your face because they do not value your trust or your friendship.

2) They Deliberately Provoke And Mislead People

Successfully lying and being smug about it is one thing, but manipulating other people’s feelings is a whole different kind of sinister.
The problem is that these provocations and white lies are done so subtly you wouldn’t even recognize them.
Take this for example: you skipped a day of school or work because of a family emergency.
When you asked how your professor or boss took your absence, the person will blow things out of proportion because they want to worry you. You end up feeling guilty and anxious, even though there is no reason to be.

3) They Are Unsympathetic

Needless to say, heinous people are heartless. This is mostly rooted in their strong drive for self-preservation, which empowers them to commit selfish acts at the expense of other people.
Sometimes, their apathy shows in everyday interactions. Tell-tale signs include cruelty to those in need.
Have you ever met a person who openly makes fun of the poor? A certain race, maybe? Complete discrimination of the disabled?
These three tendencies show that the person you are dealing with is not only immature but also incredibly unkind.

4) They Are Manipulative

The only time evil people will care about you is when they’re considering how you fit into their selfish plans.
Evil people are incredibly manipulative, and the bummer thing is you won’t realize it until the deed is done.
A classic example is when a person bails on you so you can complete an activity by yourself. Before the actual activity, people like this can mislead you into thinking that they will be good partners.
They will goad you into sharing ideas and feign reliability. When it’s time to put in some hours, they will create countless excuses and make you feel horrible for confronting them.

5) They Stick With You When It’s Convenient For Them
Friends live busy lives, and that’s okay. We all have distant friendships that are easily rekindled when reunited.
The main difference is that real friends do come and go, but they also stay when you need them the most. They understand the importance of celebrating your successes as grieving for your losses.
The evil person, on the other hand, doesn’t care about your sentiments. They come and go according to what is convenient for them.
Gestures like venting out problems to you, loaning money from you, and asking favors may appear friendly at first but will eventually reveal themselves as non-mutual gestures.
Soon enough, you will realize that these friendly benefits aren’t inter-mutual, so don’t count on anyone reciprocating it.

6) They Don’t Respect Your Time

Inconvenience is one of their strongest suits, especially when it comes with messing up with your time.
Have a paper you need to finish? A report you need to submit? A family dinner you need to attend? Forget all those because this friend will demand 100% of your attention.
And when you don’t give it, this inconsiderate person will pull the guilt card until you feel obligated to spend your precious time doing whatever they want to do.

7) They Are Secretive About Their Identity

Introverts are pretty secretive people too, but it’s not like you don’t know anything about them.
In fact, once you get closer to introverts, they will start trusting you with more personal information and make sure that you can comfortably share sensitive information on your own volition.
Bad friends don’t care about sharing personal information. Intimacy is the last thing they want to share with other people.
As part of their manipulative schemes, they can portray a different version of themselves in front of you and other people.

8) They Will Control What You Do

Some people are just inherently bossy, mostly because they are perfectionists who prefer handling things alone.
The difference between perfectionists and control freaks is their complete refusal to reach compromise.
Thought friendships were a two-way street? Not on their watch. Forget everything you know about meeting halfway because there is only one way to do things: their way.
These people are so inconsiderate that they want complete control over any situation, making sure that every little part of a social event or any activity can be used to their advantage. These kinds of people are inherently toxic and cumbersome to deal with.

9) They Will Deny The Facts

It’s not a secret that evil people are prone to lying and scheming, especially because they know they can get away with it.
Individuals like these tend to readily assume superiority over everyone they interact with, therefore undermining other people’s ability to tell if they’re telling the truth.
Once caught, these people will do everything they can to get out of a hairy situation. They will drag other people’s names if they have to and fabricate scenarios in order to justify wrongdoing.

10) They Will Give Misleading Information

Deliberately giving misleading information is their creative spin on lying. Technically it’s not lying if they didn’t give the right information in the first place, right?
It’s similar to giving you exaggerated stories or inventing negative anecdotes in order to create unpleasant feelings in you.
Whether it’s leaving out crucial information, juicing up crucial stories, or inventing hear-say, these people will use their creative juices to create bizarre information to inspire feelings of anger, guilt, and sadness to others without remorse.

11) They Will Manipulate The Truth

As inconsiderate individuals, they will have no problems spinning a story if it means getting out of trouble (or putting someone in trouble) or gaining an easy advantage.
You will never catch them owning up to their mistakes, creating different loops to escape any sort of punishment.
More often than not, they will play the victim card in order to avoid blame, leaving you vulnerable and guilty in the process.

12) They Constantly Undermine Those Around Them

Extreme confidence is a unique characteristic among evil people. They tend to fall back on stereotypes when interacting with people and treat them accordingly. They have no respect for individual identities and treat every person they encounter as just another anecdote.
As a result, you will notice that evil people constantly belittle those around them, consciously or subconsciously as a reflection of their inherently high self-esteem.
Individually, these characteristics might seem like just another human flaw. But when most of them are exhibited by a person, you can tell that individuals like that have no capacity to reflect on their actions. They will push forward with force, regardless of who they may push down along the way.

Wednesday, August 22, 2018

The 50 Cheapest Michelin-Starred Meals in the World



On the whole dining at a Michelin-starred restaurant is an expensive activity – you’re paying for luxury ingredients, the skills of the chef, and often, as many staff as there are customers.

But it doesn’t always have to be the case. Recently, the Michelin Guide has begun awarding its coveted stars to cheaper street food spots, largely in Asia.

What’s more, a number of Michelin-starred restaurants offer great set lunch deals, which are relatively cheap compared to their full tasting menus.


With that in mind, Travelox has compiled a list of the 50 cheapest Michelin-starred dining experiences in the world.

As you can see, Liao Fan Hong Kong Soya Sauce Chicken Rice & Noodle, the famous hawker stall in Singapore, which was awarded a Michelin star in 2016, tops the list, with a meal there costing an amazing $2.20, with Jay Fai, another street food spot, in Bangkok, at number five.

There are also loads of great bargains to be had at Michelin-starred restuarants around the world, including a tasty looking $22 set lunch at two-Michelin-star Tuju in São Paulo , Brazil.

Take a look below.

Restaurant Bans Children to Punish Bad Parents


The Oma’s Küche restaurant in Binz recently brought in a no-child policy after the owner, Rudolf Markl, said he was tired of parents who couldn’t control their kids.

No children after 5pm is the new rule which Markl said was created to produce an “oasis of peace” for diners after a set of particular unruly children broke some antique photo stands in the dining room. Markl told that parents usually acknowledge these issue “with a smile, keep on eating, and don’t care at all.”

Ironically, the restaurant’s name translates to ‘Grandma’s Kitchen’ in English but the new rule means those cute grandchildren will certainly not be welcome at night.

It’s perfectly legal for owners to decide who can dine inside their restaurant, but is a ban like this correct? Should there be restaurants without children? Should the ban apply to only some children? Or, as many are commenting online, should it be the unruly parents who are banned? We actually looked at an idea where restaurants could review diners - would that be a better answer?

Also, while they’re busy setting up an “Oasis of Peace”, does that mean Instagram at the table is also banned? And what happens when a parent inevitably breaks a plate?

Tuesday, August 21, 2018

Ktipiti, Greek Red Pepper and Feta Dip


Ktipiti is a traditional Greek dip made with red peppers, feta cheese, garlic, and olive oil. It is perfect for dipping pita bread, fresh veggies, and crackers.


  • Red peppers - 2
  • Feta cheese - 1 cup
  • Garlic - 1 clove, minced
  • Olive oil - 1/4 cup
  • Paprika - 1/4 tsp


Recipe category - Appetizer
Recipe yield - 1


Ktipiti is also known as tirokafteri in some parts of Greece. Here is the simple but tasty recipe:

1. Start by cooking the peppers on the grill. When the skin gets charred, remove from the heat and place in a bowl with a lid.

2. Once the peppers have cooled remove the skin and seeds. Cut into cubes.

3. In a bowl, combine the peppers, minced garlic, paprika, olive oil and crushed feta cheese with a fork. Mix well.

4. Serve with raw vegetables or bread.

Feta VS Quartirolo


What are the defining qualities of these two cheese delicacies? Italian Quartirolo and Greek Feta: find out how they are produced and best served.
Feta VS Quartirolo

On the cheeseboard they both look white, slightly chalky and firm. Two cheese varieties, from Italyand Greece respectively: Quartirolo and Feta.

Only the most inattentive eye and palate could possibly confuse them. The name of the former would appear to derive from “quartirola”, meaning the grass that grows after the third cut, at the end of the summer that is, when the cows are taken down into the valley. The term "Feta" literally means slice and refers to the way in which the curds are cut.

What's the Difference Between Feta and Quartirolo?


PDO Quartirolo Lombardo is shaped like a rectangular brick and weighs about three kilos. It has a fine rind and a pinkish colour. It has a slightly lumpy texture and as it gradually ages, it becomes soft and firm.

PDO Feta is firm and cube-shaped with little irregular eyes, uniformly white in colour and devoid of rind.


In the milk lies their essential difference. Quartirolo is made exclusively from cow's milk, sourced from dairies in Lombardy.

Feta, on the other hand, is made from ewe's milk and rennet. It often contains a percentage of goat's milk, but never any more than 30%. It is produced throughout Greece.


Feta is saltier and fattier. Its salt content is 2.20 grams per 100 grams, higher than that of Quartirolo. Its fat content is equivalent to 40%. That of Quartirolo, however, is about 30%.


The ageing process of Quartirolo enables a diversification of this cheese variety, by offering a fresh product for immediate consumption (5 days) and a more intensely flavoured one of 30 days with a pinkish rind which sets it aside from its younger brother.

Feta has no rind and is "aged" in brine with a concentration of salt that never exceeds 3%. The final ageing process takes place at a temperature of 2-4° C and a relative humidity of at least 85%, up to an overall ageing period of at least 2 months.


When ready to be marketed, Quartirolo Lombardo is “presented” with a personalized packaging indicating its Protected Destination of Origin seal.

Feta is sold and stored in a vacuum pack with some of its brine. Here too, European Union recognition is mandatory.


When fresh, these two cheese varieties are similar in taste but Feta changes very little with the passage of time while Quartirolo acquires intensity and nuances of flavour as it ages.

The texture of Quartirolo is crumbly and creamy but, above all, it takes on fairly intense aromatic notes. The ageing of fresh Quartirolo confers greater body and reduces its acidity, making it an excellent cheese for eating on its own. On the palate, it regales grassy hints of straw and underlying tones of hazelnut.

Feta is slightly more acidulous and savoury with a note of pungency not perceivable in Quartirolo. A high quality Feta should have an aroma of ewe's milk, with hints of butter and yoghurt. It ends on a spicy note recalling pepper and ginger with a pinch of sweetness. In the same way as Quartirolo it is sold either fresh or mature. Traditionally, Feta is available in the "soft" and "firm" varieties.


As well as in salads, Feta is excellent when coated in breadcrumbs and fried, grilled or used as an ingredient for stuffing phyllo pastry rolls. Try the delicious pairing of water melon dressed with Feta. It can be turned into a lavish salad if you add sliced rounds of red onion and mint (torn by hand, not cut) to complete the dish.

Quartirolo can be enjoyed at its best served with extra virgin olive oil and a pinch of pepper. It teams up perfectly with walnuts, apples, grapes and honey. When fresh, it can be enjoyed with salads and cold dishes, while the more mature product makes an excellent ingredient for risottos, maccheroni and Italian-style omelettes (frittata).

Watermelon Fruit Pizza: The End of Summer Trend on Instagram


We all know how refreshing a slice of fresh watermelon can be. Juicy, sweet and hydrating, watermelon is the perfect summer fruit. You may have experimented with adding watermelon to your salads, but did you know you can also make a watermelon fruit pizza?

Watermelon fruit pizzas are taking Instagram by storm. It's the late summer treat one should enjoy before autumn makes its first appearance. How do you make it? We'll give you the details plus some inspirational pictures so you can compose your own Instagram-worthy watermelon fruit pizza.


To make a watermelon fruit pizza the watermelon is cut into thick rounds (about an inch thick). The rounds are then sliced just like a pizza and each triangle is decorated with anything from fresh berries and whipped cream or creme fraiche to caramel sauce, yogurt, herbs, and even soft cheese. 

Even savory versions exist with cured ham, balsamic vinegar, and more!


Want to make a truly stunning watermelon fruit pizza? Get some inspiration from these gorgeous watermelon pizzas taking Instagram by storm:

Sacha Baron Cohen Cons a Food Critic


Sacha Baron Cohen has proven one thing again and again throughout his career: no one is off limits. The legendary comedian, who creates crazy characters for his bits, has famously punked everyone from David Beckham to Dick Cheney.

In his latest show, Who is America?, Cohen has slowly worked his way through American culture, dissecting and disseminating in a way only he can. He’s convinced one Republican lawmaker to get behind a program to arm toddlers in schools, and another to take part in what can only be described as his own video resignation.

His powers of persuasion are unrivaled and he latest person to get caught up in Cohen’s charm is the food reviewer Bill Jilla who runs the website

In the clip below, Jilla meets Cohen’s new character, Rick Sherman, a reformed prison convict who honed his cooking skills inside a maximum security jail. Sherman presents three courses from his menu which is deeply rooted in his personal prison story.

The fact Jilla doesn’t leave at the first course of beans on toast, a single bean atop of a crispy cheddar puff, is shocking, but the fact he sits through the final two courses is what’s really weird.

In all fairness, Cohen is a master of deception and he lures Jilla in with a wonderful back story of learning to cook on the inside with limited resources and limited knowledge. However, the second course should have fired at least one warning light for the critic.

Cohen convinces Jilla that veal cooked inside condom and transported al-la-prison is the best he will ever taste, and guess what? Jilla agrees. 

Eyes closed at the end, “this is the best braised veal I have ever had in my entire lifetime, as soon as I cut into the prophelactic there was a juice that just burst out". We wonder if Cohen was inspired by the famous edible condom dish produced by Chinese chef, Alvin Leung.

For the final plate, in which you will surely question if this can even be real, Cohen convinces the critic he is tasting ethical, human meat - from a farm in China. Yes, that’s right, Bill Jilla, happily tucks into what he is told is a plate of 'Vegetarian-Fed Chinese Dissident with Cauliflower Puree' and even Sherman’s character looks a little shocked at just how well the bit goes.

Surely this has to highlight just how inflated the world of food criticism is now getting, where any person with a half decent following on instagram can claim to be a trusted reviewer. Cohen, in his usual style, has highlighted hypocrisy within the culinary world.


15 Banned Foods Around the World


Do you know which foods are banned around the world and where?

This handy infographic from Magnet details 15 foods that you might not know are banned in certain countries around the globe.

Some of course are banned for food safety reasons – regulations can differ quite significantly between countries – while others have a greater cultural significance.

It's also interesting to see how a ban on imports can help stimulate a food culture, as has been the case with Russia.

Take a look below.

How To Make Apple Butter


Homemade apple butter is a wonderful step up from applesauce. It is thicker, richer, darker, and much more fragrant. Perfect for spreading on bread or crackers and a wonderful accompaniment to cheese and meats. What's even more wonderful is that making apple butter is easy as pie.

Interested in mastering the art of making apple butter? We share our favorite recipe plus tips for making apple butter from scratch.


Unlike applesauce, which requires just apples and sometimes a bit of sugar, a basic apple butter recipe requires some or all of these ingredients:
  • apple cider
  • sugar
  • cinnamon
  • ground ginger
  • ground cloves
  • fresh lemon juice


Our favorite way to make apple butter is to do so in the slow cooker. This way the apples cook slowly and thicken without requiring constant monitoring and stirring, as would be the case if you were preparing the apple butter on the stovetop.

This slow cooker apple butter recipe yields great results: just put all the ingredients in the slow cooker, cook on low for 8 hours and you'll be set!

The Week in Bites 19 August 2018


19 AUGUST 2018

This week we took a foodie tour of Montenegro, interviewed Mexican pastry chef Sofía Cortina, explored the 20 best food experiences in the world, and more.
The Week in Bites <br> 19 August 2018


This week at Fine Dining Lovers we kicked things off with a special culinary tour of Montenegro.

Located along the Adriatic coast between Albania and Croatia, Montenegro is a scenic country bursting with offerings that will satisfy every palate. There is plenty of seafood to choose from, as well as comforting dishes prepared in the countryside.

Discover where to eat in Montenegro.


Also this week we interviewed Mexican pastry chef Sofía Cortina, who has made a career for herself thanks to her passion for fruit.

Each of her desserts is a perfectly balanced masterpiece highlighting the use of fresh fruit and classic techniques with inventive flavors.

Learn more about this talented chef.


This week in the blog we brought you a list of the 20 best food experiences in the world, explored the latest trend of leaving 100% gratuity at the table, shared 10 great blackberry recipes, and more.

Monday, August 20, 2018

Guangzhou, China: A Tasting Tour with Jianyu Leung


Explore Guangzhou’s food gems and eat like a local with chef Jianyu Leung of Jade River restaurant, as the city receives its first ever Michelin Guide.
Guangzhou, China: A Tasting Tour with Jianyu Leung

Guangzhou (Canton) is China’s third largest and richest city, and is acclaimed as its city of gastronomy, and the home of Cantonese cuisine. As China’s South Gate, Guangzhou also offers quick access to Hong Kong and Macau.

This June, the Michelin Guide arrived in Guangzhou for the first time, awarding eight restaurants with one star, including Jade River at the White Swan Hotel, regarded by locals as one of the best spots for authentic Cantonese cuisine. The restaurant’s Executive Chef, Jianyu Leung, has over a 28-year career, devoted himself to elevating Cantonese cuisine with classic soul, but with insightful perspectives.

Where to eat in Guangzhou? Here the chef shares some of his favorite food spots in town.


Canton is the home of ‘Yumcha’ (the Cantonese tradition of brunch involving tea and dim sum) with a time-honored history and brilliant culture. Hongtu Hall is one of the best places to have wonderful Cantonese dim sum. It is very popular and the locals from young to old get ready to wait in line.

Hongtu Hall
2/F, 1 Shamian South Street, White Swan Hotel, Liwan District

The Cantonese eat rice rolls and congee all day long, from breakfast to late night. The congees at Yuan Ji are quite exceptional, because of the very fresh ingredients and their patience. They provide bowls of classic Cantonese congee that are difficult to find elsewhere.

Yuan Ji
93 Huagui Road, Liwan

Da Ge Restaurant’s owner Mrs. Rong believes that she should offer an authentic Hong Kong-style dining room in Guangzhou, even though the gourmet cultures are similar – but her dishes are even better than in Hong Kong. As for many other people, my favourite is beef chow fun.

Da Ge Restaurant
90 Xili Road South, Panyu District

Offal is significant in Cantonese gourmet culture, whether in soup, congee or rice. Lianfeng Food Stall is an impeccable spot to have pig organ soup or similar. The ingredients are cleaned and the varieties increase after 11pm, with people driving from far away to eat there late at night.

Lianfeng Food Stall
12 Qingluo Road, Shawan Town, Panyu District

Noodles are indispensable for daily life and Cantonese noodles’ texture and flavour tend to be more exquisite than in other parts of China. Lide Noodle Bar’s noodle soup is outstanding, as is its Cantonese barbecued pork.

Lide Noodle Bar
298 Dubao Road, Liwan District

Haiyan Lou is a spot for affordable delicacies like buttery foie gras and barbecued pork.

Haiyan Lou
2/F, JiangpanHuating, 1040 Binjiang Road East, Haizhu District


The owner of Huacheng Garden keeps a low profile and consistently offers the best family-style dishes. Every early morning he visits a variety of seafood markets to buy fresh ingredients. He has said that what he is offering is what he eats in Huacheng Garden each day, which is his passion. I like the soup and chicken very much.

Huacheng Garden
5/F, Kingold Century, Huaming Road, Zhejiang New Town, Tianhe District

It is rare that the locals have seafood barbecue, but Wut Put delivers it. With a casual atmosphere, guests are able to relax after work, in the midst of aromas from the barbecue. Enjoy a beer or whisky paired with the food. Wut Put is also a perfect choice for late night.

Wut Put ( Jianshe Road Branch )
5/F Yuhai Food Street, 1 Jianshe Sixth Road, Yuexiu District

Mr. Rocky’s cozy atmosphere and comfort food at reasonable prices has won it a reputation in the city. The pizza, cooked on the spot, is fresh and delicious.

Mr. Rocky
06-07 Zhujiang Party Pier Beer Culture & Art Zone, 118 Modiesha Street, Yuejiang Road, Tianhe District


Newly Michelin-starred Jiang by chef Fei fuses Cantonese and Hainan cuisine. He also embraces modern plating and cooking techniques. I highly recommend the steamed crab with Chinese Shaoxing wine and refined chicken fat, and the beef.

Jiang by Chef Fei
4F, Mandarin Oriental Hotel, 389 Tianhe Road, Tianhe District

As the saying goes, less is more. Yue Jing Xuan selects the best of the best, offering only a few choices, which emerge from an open kitchen that brings the chefs and guests closer together. I really like the dish of barbecue crispy pork belly, because they only choose the tenderest pieces.

Yue Jing Xuan
68/F, Park Hyatt Hotel, 16 Huaxia Road, Zhujiang New Town, Tianhe District

You’ll find surprises in every single dish at The Penthouse, although they look simple. The reason I like the steamed asparagus with garlic puree is that take really good care of the garlic puree with their hands, which takes time, but it melts in your mouth. Aside from The Penthouse, the buffet restaurant in the hotel is worth dropping into and is ranked as one of the best buffets by local foodies.

The Penthouse
23, 25/F, South Tower, Grand Hyatt, Zhejiang New Town, Tianhe District


Guangzhou is a port city with abundant seafood, and Huangsha Aquatic Product Trading Market by the wharf is the busiest seafood market in the city. Normally, the market offers fresh seafood from everywhere. There are also some restaurants in the market where they cook the still living seafood that you just bought from the seafood stalls.

Huangsha Aquatic Product Trading Market
11 Huang Sha Da Dao, Liwan District

Slow Cooker Apple Butter


Learn how to make a delicious apple butter prepared overnight in the slow cooker. An easy recipe anyone can master. It produces great results!



  • Recipe categorySide
  • Recipe yield - 1



1. Place the apples in the slow cooker.

2. Add the lemon juice and apple cider.

3. Sprinkle with the spices, sugar, and salt.

4. Cover and cook on low for 8 hours.

5. Remove the lid and puree using an immersion blender until desired smoothness.

6. Place in sterilized jars and cover with sterilized lids.

For prolonged storage:

1. Place the jars in simmering water (180F), ensuring they are covered by an inch of water.

2. Increase the heat so the water begins to boil. Heat the jars for 10 minutes.

3. Using canning tongs, carefully remove the jars from the pot and transfer to a wire rack or a countertop covered with a kitchen towel. Allow to cool overnight.

4. Inspect the jars the morning after to make sure the lids are properly sealed (they should not spring back when touched).

The 20 Best Food Experiences in the World


What’s your greatest ever food experience? What’s the food trip you’ve been longing to take?

Travel company Lonely Planet has compiled a list of the 500 best food experiences in the world, as suggested by chefs, food writers and its own staff, if you’re seeking some inspiration for the latter.

The Ultimate Eat List, also a book, is a collection of the world’s best culinary experiences, taking in some of the globes’s most revered food cultures.

Topping the list is pintxo-eating in San Sebastián in the Basque Country, followed by curry laksa in Kuala Lumpur, Malaysia, and sushi in Tokyo, Japan. Also in the top 20 are pizza margherita in Naples, Italy, beef brisket in Texas, and ceviche in Lima, Peru.

Okay so it’s a very broad list, and doesn’t go in to too much detail, but you’re sure to recognise some of your favourite food experiences on this list.

Take a look at the op 20 below. Any missing? Let us know over on our Facebook page.


1. Pintxos in San Sebastián
2. Curry laksa in Kuala Lumpur
3. Sushi in Tokyo
4. Beef brisket in Texas
5. Som tam in Bangkok
6. Smørrebrød in Copenhagen
7. Crayfish in Kaikoura
8. Bibimbap in Seoul
9. Pizza margherita in Naples
10. Dim sum in Hong Kong
11. Ceviche in Lima
12. Pastéis de nata in Lisbon
13. Oysters in Tasmania
14. Cheese in France
15. Jerk chicken in Jamaica
16. Lamb tagine in Marrakech
17. Chilli crab in Singapore
18. Moules frites in Brussels
19. Peking duck in Beijing
20. Pho along the Hau River in Vietnam

An Anthony Bourdain Documentary is Coming


The life and career of late and much missed Anthony Bourdain, who died in June, will be the subject of a forthcoming documentary from the makers of his acclaimed Parts Unknown show, it's been reported.

In the works, the as yet untitled documentary could be released in early 2019, according to Vanity Fair, with CNN and production company Zero Point Zero, who made Parts Unknown, coming together for the project. The eventual film will be released at festivals initially, before heading to theatres and CNN.

According to CNN executive Amy Entelis – CNN is currently putting together the final season of Parts Unknown posthumously – there is "a hunger" to know more about Bourdain, who's book Kitchen Confidential, released in 2000, lifted the lid on the excesses of the industry. A documentary, she says, is one of the more obvious ways to honour his life and work.

“We just want to make it perfect,” says Entelis. “We want to make it exquisite for Tony. We want to do him justice.”

More details, as they become available. Watch a tribute to Bourdain below.

10 Great Blackberry Recipes To Make the Most of This Summer Fruit


Blackberries are a delicious summer fruit but also a nutritional powerhouse. Whether fresh, frozen, or baked, blackberries add a pleasant sweetness and tang to any dish. They are especially delicious in desserts and we've got just the recipes to help inspire you in the kitchen.

Join Fine Dining Lovers as we discover the health benefits of blackberries and 10 recipes that highlight their flavor.


Blackberries grow on thorny bushes and are in season from May to September.


One cup of blackberries contains just 62 calories.


Blackberries are loaded with fiber (8 grams per cup). They are also an excellent source of vitamin C, potassium, magnesium, vitamin A, and iron.


This dark-colored berry is regarded as a cancer-fighting food thanks to its content of polyphenols, which may also protect the cardiovascular system. Its high content of manganese makes blackberries an ideal food for the brain.


There are many ways to make the most of blueberries. Fresh blueberries may be enjoyed on their own, tossed into salads, into smoothies, beverages, and a number of desserts. Here are some ideas to help you make the most of this antioxidant-rich berry:


Blackberry ice cubes add interest and color to this flavorful lemon-basil lemonade.


Fresh blackberries and strawberries are the ultimate garnish for this colorful lemonade.


Blackberries, pineapple, oats and strawberries are the perfect topping for a kale smoothie bowl.


Kickstart your morning with this delectable mango smoothie bowl prepared with coconut milk and topped with frozen mixed berries.


Blackberries may also be incorporated into decadent desserts like tarts, pies, and more!


This creamy cheese tart with a buttery crust is perfect for entertaining. Fresh blackberries and blueberries take it over the top!


If you are in the mood for a gourmet dessert then this recipe from chef Andreas Caminadas is what you need. It features blackberries incorporated into a sorbet, a luscious paper dessert, and a gel.


Blackberries make a great base for cobbler and this recipe from Allrecipes proves it.


The flavor of fresh blackberries is best expressed in this delicious blackberry ice cream recipe.


These blackberry hand pies are cooked with a hint of lemon and are delicious paired with coffee or tea.


We've all had strawberry shortcake but have you ever tried blackberry cake? You'll enjoy this recipe from Serious Eats.


How To Soften Brown Sugar


Brown sugar is an ally to the baker but a great annoyance when it has hardened. What's the best way to soften brown sugar? Why does it get hard in the first place? What are the ideal storage conditions for this baking staple?

Learn the answers to all these questions and more with Fine Dining Lovers' definitive guide to brown sugar.


Brown sugar acquires its maroon color and sweetness from the addition of molasses, which contributes the moisture that helps keep brown sugar nice and soft. It is sold in 'light' and 'dark' varieties.


When exposed to air the moisture in brown sugar will evaporate, leaving behind a giant rock that is quite difficult to separate.


Ideally, you want to store brown sugar in one of two ways: inside a resealable plastic storage bag or an air-tight container. Both methods trap in the moisture so the brown sugar will remain soft.


Luckily, there are plenty of ways to soften brown sugar. Some methods employ the use of apples, bread, and even marshmallows. Let's explore the best ways to keep brown sugar soft:

Terra Cotta Containers

An air-tight terra cotta container is an excellent way to prevent brown sugar from hardening. These containers are made for this specific purpose. You can find them here.


Storing the sugar with a slice of bread is an old-school method of keeping brown sugar soft. This method works surprisingly well and the sugar prevents the bread from spoiling.


Placing slices of apples inside the container of brown sugar will keep it soft. The sugar won't harden thanks to the moisture from the apples.


Some people swear that brown sugar will stay soft if stored with a few marshmallows. It's worth a try!


Even with the best intentions, sometimes brown sugar will still harden. Never fear! Here is the easiest trick for getting brown sugar to soften quickly.

The quickest way to soften brown sugar is to microwave it covered with a damp paper towel, as illustrated in this nifty video from The Kitchn.


Discover how to make brown sugar.

California's Crazy Roadside Eateries


Taschen's new "California Crazy" book explores the novelty roadside eateries which once defined the highways of the Wild West!
California's Crazy Roadside Eateries

Big donut drive-ins, owl-shaped ice cream parlors and giant boot shaped cafes ... just a few of the novelty highway eateries once found in the United States' South West, and now documented in California Crazy American Pop Architecture published by Taschen.

This wacky style of roadside architecture became synonymous with the West Coast in the early 20th Century when motor cars were first invented and an appetite for the amazing came about, fuelled by the flourishing movie industry.


The idea being, the larger, more entertaining the street side vendors, snacks souvenirs and services in competition, the more the chance of a car pulling to spend their dollars in their particular outlet.

“Combine a freethinking populace with a desire to reinvent itself, and a climate was created that served as the perfect incubator for the outrageous and amazing,” said Jim Heimann, author.

Take a look and explore some of the eye catching architecture in the images below (click on the images to enlarge).

In the picture above: Mother Goose Pantry, 1959 East Colorado Boulevard, Pasadena, ca. 1929

In the picture above: Tail o' the Pup, 311 North La Cienega Boulevard, Los Angeles, ca. 1959

In the picture above: Hoot Hoot I Scream, 1201 Valley Boulevard, San Gabriel, 1932. Owner: Tillie Hattrup

In the picture above: Big Donut Drive-In, 805 West Manchester Boulevard, Inglewood, ca.1955

In the picture above: Toed Inn, 140 West Channel Road, Santa Monica, ca. 1931

All images ©Taschen, California Crazy

What is Cardamom? Meet the Queen of Spices


Prized for its aroma, cardamom is one of the most expensive spices in the world (third after saffron and vanilla). Its scent is a cross between mint and eucalyptus, a quality that distinguishes cardamom among the rest.

Known as the Queen of Spices, cardamom is to Indians what vanilla is to the West, according to Madhur Jaffrey, author of Spice Kitchen: Fifty Recipes Introducing Indian Spices. Join Fine Dining Lovers as we discover everything you ever wanted to know about this exotic spice.


Native to India, cardamom is believed to be as old as civilization. It originated in the rainforests of Southern India, where it grew wild. It is cultivated in an area known as the Cardamom Hills but is also produced in other countries, namely Sri Lanka and Guatemala.

It's botanical name is Amomum Cardamomum and it is a member of the ginger family. Along with cinnamon and black pepper, it was a principal spice imported by the Roman Empire. Ancient Romans, Egyptians and Greeks used it as a tooth cleaner and breath freshener.

In the East, cardamom has been used in cooking and medicine for millennia. In Indian and Chinese traditional medicine, cardamom has been used to treat everything from heart conditions to respiratory disease, stomach troubles and bad breath.

Photo courtesy of La Catholique/Flickr


Whole cardamom comes in pods that contain small dark sticky seeds. There are two main varieties: green and brown (also known as black cardamom).

Green cardamom is considered more delicate and aromatic. Indian green cardamom is the most aromatic variety produced. Brown cardamom tends to have a more bitter and smoky flavor, hence they are cheaper than the green varietal. It is also possible to find white pods of cardamom, which have been bleached and are of inferior quality.


In India, this aromatic spice permeates sweet and savory dishes alike. Both the husk and seeds are used in cooking. Cardamom perfumes nearly every dessert, giving Indian sweets that distinguishable taste.

Cardamom was a favorite spice of the Mughal emperors who conquered India centuries ago and used cardamom for sauces, meat dishes and rice. It is essential in making masala chai, a type of spiced black tea with milk. Cardamom is one of many spices used in the famous garam masala spice mix.

Outside of its native India, cardamom is primarily used in Arab, Iranian, North African and Scandinavian cuisines. Arab nations used it to flavor coffee, as do some North African countries like Ethiopia. In Morocco, it is a key ingredient in the ras-el-hanout spice mix. Cardamom is used liberally in baked goods across Finland and Sweden, and even Germany.

Photo courtesy of Vegan Baker/Flickr


The best way of buying cardamom is to buy whole pods and grind them as needed. Look for pods that have an oval shape and a paper-like shell. Look for pods that are a lime green in color and have not been opened. Avoid white cardamom.

If buying ground cardamom be aware that the volatile compounds are drastically reduced once they have been exposed to the air. Ground cardamom won't be as potent as buying whole cardamom but will do in pinch.


As with all spices, store whole or ground cardamom in an airtight container and keep in a dark cupboard.


For millennia, green cardamom has been used in Indian Ayurvedic medicine and traditional Chinese medicine in treating a host of diseases. The essential oils in cardamom are used to treat gum disease and toothaches. Cardamom also acts as a digestive aid and breath freshener. Other uses include treating sore throats, respiratory troubles and inflamed eyelids, according to the book Masale by the Navdanya organization.

Discover 5 ways to use cardamom in the kitchen.

Alain Ducasse is Fighting to Retain His Eiffel Tower Restaurant


Alain Ducasse has started court proceedings after loosing a 10-year tender for the Eiffel Tower space he has occupied with his Jules Verne’s restaurant for a decade.

Ducasse was beaten to the tender by fellow French chefs Frederic Anton and Thierry Marx who applied to run the second-floor restaurant, a brasserie on the first floor and a snack counter. AFP reports, Ducasse "has reacted furiously to his ouster" from the space.

The grievance from Ducasse’s side comes from what he and his lawyers are calling a ‘conflict of interest’ within the company that rated the different bids for the space. This is because they claim the consulting company used for this process had previously worked with both Marx and Anton.

SETE, the company that operate the legendary Eiffel Tower which received over six million visitors in 2017 alone, said Marx and Anton were chosen because they offered dining options that cater to to all budgets. They also preferred their plan to give priority to local products and minimise food waste.

The one-star Jules Verne restaurant has some of the most impressive views of the French capital, sitting way above the Seine river it offers one of the most classic atmospheres in Paris. The experience menu at the restaurant costs €190 for five courses and €230 for six, the paired wine options are €95 for five glasses and €120 for six.

Ducasse will not be simply stepping away from the space with proceeding now underway in France's commercial court. An outcome is expected on August 28th.

The Queen is Looking for a Sous Chef


It might seem far fetched to imagine yourself working in the kitchens of Buckingham Palace, preparing food for the Queen of England, her family and visiting dignitaries, but perhaps not: we've come across yet another job advert for the Royal Household.

Previously we brought you news that Queen Elizabeth was looking for a Demi Chef de Partie; now she’s looking for a Sous Chef.

The five day a week role is based in London, will involve travelling to the Royal residencies up and down the UK and offers a pension scheme, meals and the potential to ‘live-in’ (meaning your address could actually be Buckingham Palace).

There’s no mention of salary, but if the previously advertised demi role is anything to go by, it’s not going to be huge. Still, it’s a unique role for sure.

Click here to apply by 5 September 2018.

Top image: Wikipedia/Creative Commons; Joel Rouse/Ministry of Defence

Bartlett Pears: A Complete Guide To This Delicious Fall Fruit



When it comes to pears, there are thousands of varieties to choose from but most of us are familiar with the Bartlett pear, which has a lovely light green hue and appealing bell shape. Aside from being juicy and delicious, pears provide a range of health benefits. Join Fine Dining Lovers as we discover some fun facts about Bartlett pears and wonderful recipes.


Did you know Bartlett pears are known as Williams pears outside the United States? The Williams pear was originally discovered by an English schoolmaster named Mr. Stair in 1765. The pear variety was later acquired by Williams' Bon Chretien, a horticulturist who propagated the fruit.

Later, in 1799, a few Williams trees were imported to the United States by Mr. James Carter. These pear trees were planted in Roxbury, Massachusetts on an estate belonging to Thomas Brewer. Eventually, a man by the name of Enoch Bartlett acquired the Brewer estate and began selling the pears under his name.

It wasn't until 1828, with the arrival of new pear trees from Europe that people realized Bartlett pears and Williams pears were the same variety, according to USA Pears.


They are two main varieties of Bartlett pears: green and red. The green variety tends to turn yellow as it ripens. Both possess a sweet flavor and a fruity aroma.


A medium-sized Bartlett pear contains about 100 calories and 5 grams of fiber.


Bartlett pears are rich in potassium, vitamin C, and magnesium.


Bartlett pears are available from August through January.


This is a classic dessert that is aromatic, flavorful, and impressive. You'll love the combination of red wine, lemon, and cinnamon.

Learn how to make poached pears.


Apples and pears are baked under a buttery crust in this easy dessert recipe.


Goat cheese and pears are a divine combo. This elegant dessert serves them up in an unexpected way.


Discover 5 delicious ways to cook apples.

New York Food Film Fest 2018: shining the spotlight on films and food

The 12the edition of the Festival has crowned its winners: enjoy the trailers of awarded works and discover all the behind the scenes of the...