Bread
Whether we like to break it, share it or nibble its crust, bread has been part of our diet since time immemorial. Meet an artisan baker and learn the tricks of kneading, fermenting and baking. All rise!
Ice Cream
The latest ‘What the Fork ?!’ is out and it will make you melt! In this episode, we share tips for making ice cream as Paolo Gervasi shows us how to prepare a strawberry sorbet the old-fashioned way… without an electric sorbet maker!
Cheese
The new What the Fork?! video has arrived! Some would say you can already smell it... so hold your breath as an artisan cheesemaker explains the origins and secrets of making cheese.
Chocolate
A stimulant, an aphrodisiac and an antidepressant! Could chocolate be a gourmet panacea, good for everything except our waistlines? Philippe Ligron and David Pasquiet have the answers.
Foie gras… guilt-free
When we think of the festive season, foie gras often comes to mind. Yet we suggest a more ethical foie gras! Our chef Philippe Ligron explains how to make this speciality without using liver from force-fed ducks.
How about enjoying an evening of culinary experiments and discovery in a Museum?
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Marinated fish
In this episode, Philippe Ligron goes fishing on Lake Geneva and explains the secrets of his recipe for a mighty marinade.
Why do we eat fish on Fridays? Why fried food for carnival? Days of feasting and days of abstinence have marked the Catholic calendar since the Middle Ages.
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A Feast for the Eyes
Cutting out or cutting down on meat products would have positive effects on our health and the environment. Here’s why.
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Tartare
Recipes, anecdotes and top tips. Philippe Ligron shares his expertise and how to make a fruit and vegetable tartare.
Once a month, from June to October, the Alimentarium’s 'Garden plot to gourmet palate' workshop invites you to explore the flavours of its garden.
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What if the world became vegetarian?
Cutting out or cutting down on meat products would have positive effects on our health and the environment. Here’s why.
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Boston’s neighbourhood gardens
For several years now, the demand for community gardens has increased dramatically in many cities. But the trend began earlier. Today the community gardens of Boston provide an example of just how fertile such developments can be.
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A Feast for the Eyes
Chefs as artists: each plate a masterpiece
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The colour of food
Pigments and the nutritional properties of colourful food
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Basic preparations in cuisine
Marinades, jellies, panades, thickeners and stocks are basic preparations for creating dishes.
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Tomato
The queen of our vegetable gardens, with 1700 varieties grown around the world.
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Preparing and shaping vegetables
Peeling, paring, chopping, carving: getting everything ready for making a recipe or decorating a dish.
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