Latin America's 50 Best Restaurants, 2016 Top 10 in 10 Dishes | Gallery

Few days ago the Latin America's 50 Best Restaurants ceremony, an event sponsored by S.Pellegrino and Acqua Panna, crowned Virgilio Martinez' Central as the best restaurant in Latin America for the third year in a row.

Not to forget the 2016 edition of the event, once again hosted in Mexico City, we've decided to take a look at inspirational dishes made by the top ten chefs of the 2016, with a slection of food amazing food pictures.

From Virgilio Martinez' Central restaurant in Peru to Mexican Biko, enjoy this year's top 10 places through the food lens of the chef's signature dishes.

And if you're still curious about the 2016 edition, have a look at the full list of Latin America's 50 Best Restaurants for this year.

Enjoy this mouthwatering gallery!

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Latin America's 50 Best Restaurants, 2016 Top 10 in 10 Dishes | Gallery

N.1 | Central, Peru

N.10 | Biko, Mexico

N.2 | Maido, Peru

5 Cocktail Trends to Look Out for in 2017

It’s that time when we start looking to the year ahead to grasp what’s going to be happening in the world of cocktails and mixology, where new trends and innovations emerge each and every week. And this is on a global scale: Euromonitor estimates that there will be 400 million new consumers for luxury spirits by 2020, while consumption of spirits has risen by 15% to 26% in Asia, Africa and the Middle East.

With the explosion of cocktail culture we’ve also seen the evolution of the role of the bartender. WORLD CLASS has been training and supporting bartenders in over 60 countries since its launch in 2009 and has just held its annual Bartender of the Year competition in Miami, won by Jennifer Le Nechet of Paris’s Café Moderne (the first woman to ever win the title). Here are their tips for the biggest cocktail trends to come in 2017.

5 cocktail trends for 2017

Performance

The best mixologists have always understood the importance of theatre, without going over the top (no-one wants to get smacked by an errant shaker because the hot shot bartender has attempted one too many flair tricks). In 2017 you’ll be seeing more and more theatre in the glass, as drinks makers seek out ever more interesting ingredients, like the butterfly pea flower, which is ph sensitive and will change the colour of a drink when mixed with citrus, or the Szechuan Button (below), an edible flower that delivers an electric hit.

Wikipedia

Nameless Cocktails

Why bother naming cocktails in 2017? Bars are increasingly using scent, colour and even astrological signs to identify cocktails. We’ll have the fuchsia Capricorn that smells of freshly cut grass please.

Mood Cocktails

Bars may soon be doing away with the traditional menu and listing drinks by mood – red to stimulate confidence, yellow for friendship, and black for discipline for example.

Pexels

Storytelling

Drinkers increasingly want a story behind their cocktails, and mixologists are responding by utilising local spirits brewed to ancient recipes, such as Chinese Baijiu, or creating bespoke cocktails to match the drinker’s own recent experiences, such as holidays or special occasions.

Multi–skilled bartenders

A bartender is no longer just a bartender: they can also be a barista, patissier, a highly trained sommelier and, of course, a confidante.

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5 Cocktail Trends to Look Out for in 2017

Taiyaki Ice Cream Holders Reeling–In New Yorkers

Social networks are running hot with this week's new fishy food trend. After the buzz of the avocado burger, mosaic sushi and the coffee cone, soft serve ice creams presented inside pancake–like fishes called taiyaki are making a splash on Instagram.

What are Taiyakis?

Japanese Taiyaki are nothing new, having been around for over a century, yet having swum stateside they have become big fish in an equally big pond.

Making the leap from Tokyo street stalls to the recently opened Taiyaki NYC in Chinatown, New York City, the Japanese delicacy has been transformed into an effective ice cream cone.

Instead of housing the traditional sweet adzuki red bean paste filling, they now come with a variety of ice cream flavours suited to more sophisticated palettes, including green tea and toasted black sesame. 

Taiyaki means "baked sea bream" in Japanese and the origins of the small fish can be traced back to 1909 and the Naniwaya Souhonten shop in the Asabu-Juban district in Minato Ward, Tokyo.

Let's see how long this one lasts...

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Taiyaki Ice Cream Holders Reeling–In New Yorkers

Why Gordon Ramsay Was Banned from His Daughter's Parents Evening

It turns out there’s one place where Gordon Ramsay is not the boss and that’s his child’s school. That’s right, the shout chef has recently revealed that he’s been banned from attending his daughter’s parents evening at school.

Was it for his terrible on screen persona? Did he swear in front of the kids? Did he complain about their school dinners? It’s actually none of the above, in fact, he was banned for quite a weird reason.

Speaking to Vegas Magazine, Ramsay was asked if he had ever failed at anything, to which he responded, “I have failed. I failed at turning up for parents evening at my kids’ school.”

He says this wasn’t the reason either, the ban came when he did finally turn up. “When I went to the next one with my youngest, Tilly, I asked the headmaster for a selfie, after which I got kicked out, and so I really f-cked that one up.”

A selfie? One has to wonder why Ramsay was seeking a celebrity with his daughter’s headmaster but apparently it didn’t go down too well with the faculty.

Ramsay adds, “The following day I received an email saying, “Can you please refrain from the next parents evening—we do not need the presence of Mr. Ramsay.”

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Why Gordon Ramsay Was Banned from His Daughter's Parents Evening

20 Best US Cities for Coffee Lovers

What do you look for in a city – great transport links, good schools, plenty of nightlife ... great coffee?

WalletHub has ranked the top 100 cities in the US for coffee lovers, based on 12 metrics, including number of coffee shops, price and of course, free Wi-Fi.

Portland, Oregon comes out on top while perhaps the US’s most famous coffee city, Seattle – not too far from Portland – is second. Minneapolis is third, while Pittsburgh and holiday hotspot Orlando take fourth and fifth places respectively. New York and Los Angeles don’t feature – we’re currently waiting for a response on why.

Delving deeper into the data we can see that San Francisco has the most coffee shops per capita, while Fort Worth, Texas has the least; the lowest average price of a cappuccino is in Louisville, Kentucky, while the highest is in San Jose, California; and Boston has the most donut shops per capita.

See the top 20 below, where you’ll also find an interactive map, and click here for the top 100 and more information on the methodology used to gather the data. 

Top 20 US cities for coffee lovers

1. Portland, OR

2. Seattle, WA

3. Minneapolis, MN

4. Pittsburgh, PA

5. Orlando, FL

6. San Francisco, CA

7. New Orleans, LA

8. Madison, WI

9. Cincinnati, OH

10. Scottsdale, AZ

11. Oakland, CA

12. St. Louis, MO

13. Tampa, FL

14. Atlanta, GA

15. Boise, ID

16. Anchorage, AK

17. Denver, CO

18. Reno, NV

19. Honolulu, HI

20. Miami, FL

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20 Best US Cities for Coffee Lovers

Moby Says You Should Never Open a Restaurant

Opening a restaurant is tough. It’s a statement you hear all the time, but one that’s often forgotten to the glare and glamour of following food dreams and opening a place that will, of course, buck the trend.

It really is a tough profession to follow, and from the advice seen below, it seems that’s also the case when you’re an award–winning musician with millions in the bank.

Moby, who is famous for his love of food and for opening his own restaurant in Los Angeles, has come out with some strong words of warning for anyone considering the business.

Speaking to GrubStreet, the musicians says he doesn’t known why any sane person would ever want to open a restaurant.

“If you open a restaurant, you work really hard, and then it has to be perfect 12 to 14 hours a day, seven days a week, forever.”

He goes on, “the climate has to be perfect, the design has to be perfect, the food has to be perfect, and it all has to be legal, every single second of every day that you’re open. If you’re really lucky, you break even.”

The words are pretty true for anyone who has tried to open their own place. But Moby is pretty adamant that only those who are truly special ever succeed in the business.

“When I hear people say that they want to open a restaurant, I want to stage an intervention. Because I like my restaurant a lot — it’s a beautiful space, the food is really good — but if it wasn’t ideologically driven, I would not run it. Doing it for purely entrepreneurial reasons, I don’t know why anyone would do that, unless you’re super smart, like Keith McNally. But for almost anyone else, it’s probably easier and less stressful to just burn your money in the front yard.”

The image above was provided under a Creative Commons license. 

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Moby Says You Should Never Open a Restaurant

Moby Says You Should Never Open a Restaurant

Opening a restaurant is tough. It’s a statement you hear all the time, but one that’s often forgotten to the glare and glamour of following food dreams and opening a place that will, of course, buck the trend.

It really is a tough profession to follow, and from the advice seen below, it seems that’s also the case when you’re an award–winning musician with millions in the bank.

Moby, who is famous for his love of food and for opening his own restaurant in Los Angeles, has come out with some strong words of warning for anyone considering the business.

Speaking to GrubStreet, the musicians says he doesn’t known why any sane person would ever want to open a restaurant.

“If you open a restaurant, you work really hard, and then it has to be perfect 12 to 14 hours a day, seven days a week, forever.”

He goes on, “the climate has to be perfect, the design has to be perfect, the food has to be perfect, and it all has to be legal, every single second of every day that you’re open. If you’re really lucky, you break even.”

The words are pretty true for anyone who has tried to open their own place. But Moby is pretty adamant that only those who are truly special ever succeed in the business.

“When I hear people say that they want to open a restaurant, I want to stage an intervention. Because I like my restaurant a lot — it’s a beautiful space, the food is really good — but if it wasn’t ideologically driven, I would not run it. Doing it for purely entrepreneurial reasons, I don’t know why anyone would do that, unless you’re super smart, like Keith McNally. But for almost anyone else, it’s probably easier and less stressful to just burn your money in the front yard.”

The image above was provided under a Creative Commons license. 

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Moby Says You Should Never Open a Restaurant

26 Foods You Probably Didn't Know Have Superfood Status

Superfoods. Superfoods. Superfoods. This buzzword is everywhere. It seems like every day a new and exotic plant is deemed a superfood. But did you know you are probably consuming superfoods without even realising it?

It turns out that many of the fruits, vegetables and nuts we consume on a daily basis have superfood status. Let's take a look at common everyday foods that are rich in antioxidants, vitamins, minerals and health benefits.

FRUITS

It doesn't take a genius to guess that fruits are at the top of any superfood list. Hydrating, sweet and delicious, fruits of different shapes and sizes are good for you.

Mouthwatering fruits like watermelon, pomegranate, blueberries and kiwis are among those deemed as superfoods.

VEGETABLES

Mum always told you to eat your veggies and she was right. 

Superfood vegetables include zucchini (which is rich in phytonutrients), vine leaves (from grapes) and yams, which are high in vitamin C and have substances that may speed up the healing process.

NUTS AND SEEDS

It's no surprise nuts and seeds rank as a superfood. They are nutrient dense, high in protein and offer a myriad of health benefits.

Superfoods that should be in your diet include almonds, sunflower seeds, hazelnuts and omega–3 rich walnuts.

Curious about more common superfoods? Take a look at the full list below courtesy of Nuffield Health:

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26 Foods You Probably Didn't Know Have Superfood Status

Steven Liu: 'Simplicity is the Key'

Known to millions as the tough-cookie judge on MasterChef China, Steven Liu learned all about discipline the hard way. From flipping burgers at McDonald’s, to braving the sharp tongue of Gordon Ramsay, the Taipei-born chef has truly earned his spurs in the cut and thrust world of professional cooking.

But the founder of high-end food and beverage consultancy The Steven’s Concept Ltd. is surprisingly approachable when it comes to encouraging young chefs into the fold.

Having learned the fundamentals of French cuisine at Taiwan’s top cooking school, the self-styled “ambassador of delicacy” wants to share his knowledge and experience. Which is why he’ll make the perfect mentor for Chang Liu, finalist from the China region at S.Pellegrino Young Chef 2016.

Ahead of the contest in Milan, he spoke to Fine Dining Lovers about his cooking philosophy and why the kitchen is a battlefield.

How is Chinese food changing?
Chinese food has incorporated more and more international elements into both its cooking techniques and the seasoning of its dishes. Chinese people also pay more attention to the original flavor of the food material. They prefer a healthy diet and dishes that are easy to make.

How do you strike a balance between tradition and modernity in your cuisine?
I respect traditional cuisine, both in terms of its cooking techniques and its flavour. But as the world becomes more open, people’s tastes also change with the times. To meet the guests’ expectations, the color, aroma and flavor of the food should also advance with the times. However, I’ve never forgotten my ‘Shoshin’ (beginner’s mind) during the process of creating.

Why is simplicity key to your cooking philosophy?
Good food is not about fancy techniques or delicate seasoning. It’s about delivering humanity and emotion to the eaters. A bowl of rice congee is nothing special at ordinary times, but it can warm up the stomach and heart of the patients of a bad cold, or those who brave the cold weather and still rush to work. In that case, this congee can be the best food.

You have a reputation for being tough and uncompromising on MasterChef China, are you anything like that in real kitchens?
Kitchens are like battlefields, and the chef is the general. A chef needs to be calm to orchestrate who should do what. A chef also needs to set the standard. If someone’s cooking can’t reach that standard, the quickest and most effective solution is to make him/her drop everything and redo the dish, because the guests are waiting for the delicacy. If any guest shakes their head to the dish we make, we have lost the battle.

What did you learn about discipline working with Gordon Ramsay?
Progress arises from our self requirement. First of all, you need to be confident in your dish, so that your dish is qualified to be presented to your guests. This confidence is not blind; it means that even if you fail 10,000 times, you’re still passionate to draw your lessons and try your best on your 10,001st time.

Has MasterChef China inspired many young people in China to become chefs?
I’m not sure if many people change their career to be cooks because of Masterchef, but Masterchef does lead a lot of people to fall in love with cooking. The show has also transformed people’s impression of cooks — they no longer think Chinese cooks are always big-bellied and greasy. Chinese cooks can be clean, sharp and stylish.

What projects are you involved with at the moment?
Recently I’m busy shooting Star Chef 3, and I was invited by Finnair to help them design the customizing menu for the business class of the flight line from China to Helsinki. This year I will devote more time and energy to my professional career.

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Steven Liu: 'Simplicity is the Key'

Essential Insect Eating Accoutrements

Eating insects has achieved increasing traction as a solution to our impending world food crisis as a sustainable source of protein, but until now little thought seems to have been given to how to we're going to eat them, quite literally.

Much like tackling a lobster requires crackers and a some nifty work with a seafood fork to remove the sweet flesh from its cavernous claws, we imagine cracking open a cricket or tackling a tiger beetle might take more determination with some equally suitable accoutrements.

Thanks to a forward thinking product design student from London, Wataru Kobayashi, it looks like we might just have the answer – for picnicking anyway. The BUG BUG Kit this is a portable picnic set of insect eating accoutrements, a fun way of eating insects when out and about. 

A nifty roll up bag secretes a number of specialised tools including specially adapted chopsticks and a spork, as well as puppet like metal claws designed to mimic a bird's beak for any insects that are too tricky to handle.

BUG BUG was spotted by Inhabitat at London Design Festival’s Designersblock and is expected to go on sale in Spring 2020.

Photo: Wataru Kobayashi and Mike Chino for Inhabitat

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Essential Insect Eating Accoutrements

Museum Cafe Tells Stories Through Food

Barack Obama ceremoniously opened the US's first ever Smithsonian National Museum of African American History and Culture this month, and it looks like equal thought was given to the on site Sweet Home Cafe showcasing the rich culture and history of African Americans with a thoughtfully designed menu and environs.

Well known TV chef Carla Hall took up the reins as culinary ambassador positioning food as central to the story of the museum. “It’s not just here to show off the food, it’s also to nurture your soul and your heart and your belly,” she told Time. The research and writings of culinary leader Jessica B. Harris, PhD were also fundamental in ensuring historical culinary accuracy.

Managing the ktichen is Executive Chef Jerome Grant, delivering authentic dishes to traditional recipes. “We identify ourselves as an exhibition piece ... We’re here to tell stories of African American culture through food,” he told Tasting Table

Four distinct geographical stations each tell the story of the US food culture: The Agricultural South, The Creole Coast, The North States and The Western Range.

According to the The Washington Post, amongst the crush of visitors in the first week the biggest appetite was for for fried chicken and shrimp and grits.

Address:
200 15th St NW, Washington, DC 20230, United States
Website

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Preview Episodes of Mind of a Chef, Season Five

The brand new season of Mind of a Chef is almost upon us. Season five of the popular PBS food show, which has previously featured the likes of April Bloomfield, Magnus Nilsson and David Chang, will focus on LA-based chef Ludo Lefebvre. (There will be a series of dinners in the chef's honour featuring some of the world's best chefs at his Trois Mec restaurant in October – find out more here and how to get tickets).

Legends

As well as eight new episodes featuring Lefebvre, including a trip to Paris and around the chef’s favourite LA haunts (he has a particular penchant for fried chicken), season five also includes six compilation episodes dedicated to particular ingredients, techniques and culinary legends garnered from the first four seasons of Mind of a Chef – watch a preview of the 'Eggs' episode below, as well as Lefebvre making a classic omelette with his son Luca (watch David Kinch doing the same in a previous episode), and the trailer for season five.

Air times

Preview four more episodes here – read about each episode and discover air times (episode one goes out on 1 October). We’re looking forward to season five immensely, how about you? Who else would you like to see feature on the show? Let us know over on our Facebook page.

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Watch This Chef Prepare a Huge 58–Ounce Steak

Cowboy ribeye (or bone–in ribeye) is a delicious cut of meat and generally, the bigger the better, but could you devour an entire 58-ounce (1.6kg) cowboy ribeye in one sitting?

The Ranch Restaurant and Saloon in Anaheim, California serves this huge steak on its menu and in the video below we see head chef Michael Rossi preparing this monster eat.

Medium Rare

First, Rossi breaks down the 26–pound (11.8kg), seven bone rack of meat into cowboy ribeye steaks. He then seasons and chars the huge steak medium rare in the broiler, before preparing scalloped russet potatoes with cheddar and herbs, and serving with a bordelaise sauce (red wine and marrow) and creamed horseradish.

It looks mouthwatering, but also, one seriously challenging meal. Could you finish this monster hunk of beef? Would you want to? Let us know over on our Facebook page.

More Steak News

An Australian Wagyu sirloin was recently named the world’s best steak at the World Steak Challenge in London – find out more here and marvel at how miniscule it looks in comparison!

And if you’re wondering how to tell a ribeye from a chuck steak, or flank from a brisket, check out his infographic of 60 different beef cuts and how to cook them.

Via Foodbeast

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Watch This Chef Prepare a Huge 58–Ounce Steak

Gastronomika is Coming to San Sebastian with a World Class Line–Up

San Sebastian Gastronomika, a global benchmark among haute cuisine events returns to the Basque country's culinary capital from 2 to 5 October 2016 for its 18th edition, with a world class line–up of guests and fronted by some of the region's finest chefs including Juan Mari Arzak and Andoni Luis Aduriz.

A leader on the culinary circuit with a four–day programme of professional and public exploration of haute cuisine at its finest, the event attracts both food professionals and gastronomes for inspirational talks and culinary experiences.

With a more global reach than ever, the Acqua Panna and S.Pellegrino sponsored event will welcome guest chefs and restaurants from six countries – Brazil, South Africa, Australia, Japan, Turkey and Hungary – across five continents.

The 'Off Gastronomika' will bring professionals together for tasting sessions, workshops and activities, as well as to engage in the National Grilled Food Competition and Gastronomika Adolescentes (Teenagers).

Swing by the website for the full list of international and specialised events.

Gastronomika Chef Line-Up

One of the hallmarks of this unique congress is the chance to experience live tasting and try in real time what the great chefs are preparing on stage.

And with this chef line–up there will be more than one reason to jump out of your seat to pick up a passing top chef taster:

Ángel León, Mario Sandoval, Joan Roca, Paco Morales, Ramón Freixa, Carme Ruscalleda, Diego Guerrero, Eduard Xatruch and Oriol Castro, Marcos Morán, Sergio and Javier Torres and Paco Pérez 

WHAT San Sebastian Gastronomika – Euskadi Basque Country
WHEN 2 – 5 October 2016
WHERE Kursaal Congress Palace, San Sebastian, Spain
WEB http://ift.tt/1qywl0s

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5 Unexpected Ways To Cook Carrots

They are many ways to cook carrots, but this humble vegetable is usually relegated as a side dish. With their gorgeous orange hue and sweet flavour, carrots can definitely be front and centre in a meal. It's all about how you cook them.

So what are carrots good for besides salads, soups and cake? The answer may surprise you.

Let's take a look at some surprising ways to cook carrots:

COOKING CARROTS: APPETISER RECIPES

Grated carrots add colour and flavour to this scrumptious appetiser.  

The carrots are combined with mashed potatoes and flavoured with cinnamon and sesame seeds. Then they are fried until golden.

The cherry on top, if you will, is the vanilla pod inserted in its centre. 

Try this unique carrot recipe now.

Nordic chef Matt Orlando definitely knows how to make carrots the star of any dish.

His spectacular carrot recipe calls for dehydrating carrots and serving them in an irresistible glaze made with buttermilk and carrot juice. All served with pine shoots and edible flowers.

Who says carrots can't be gourmet? Find the recipe here.

CARROTS GNOCCHI

Gnocchi will never be the same when you try this recipe from chef Ryan Clift, who is British–born but based in Singapore.

He combines heirloom carrots (both the traditional orange variety and the purple ones) with a carrot stock and Iranian salsa in this stunning first course.

Get the exclusive recipe here.

CARROT DOGS: A VEGAN RECIPE

If you crave hot dogs, but are grossed out by how they are made then carrot dogs are for you.

This fun way to cook carrots requires marinating them overnight and cooking them in an umami–rich glaze before serving on a hot dog bun.

Try making carrot dogs at your next barbecue.

MAKE A CARROT PICKLE

Carrots are naturally sweet, but pack a punch when turned into this fragrant Persian pickle.

Combined with dates, chili peppers and spices like cinnamon and cardamom, carrots take on a whole new personality.

Learn how to make this zesty pickle.

DISCOVER MORE EXCITING WAYS TO COOK CARROTS BY CLICKING HERE.

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10 Numbers Behind... Milk

A cascade of numbers to learn everything there is to know about one of the most popular drinks in the world. One we have all certainly tasted when we were kids: here is a list of interesting milk facts and figures.

5.2 is the percentage of fats to be found in milk produced by Jersey cows. The quantity of lipids in fact varies a good deal from one breed to another. In fact, the Zebu cow comes second with its 4.7% of fats, followed by the Brown Swiss (4%) and the Holstein-Friesian (3.6%). The amount of protein is consequently lower, while carbohydrates remain practically unvaried.

9 percent of the milk produced each year is used to make dairy products. The figures relating to production by country are not reliable but what we do know is that the leaders are New Zealand, Europe, the United States, Belarus, Argentina, Australia and Uruguay. These 7 countries churn out 55 million tons of dairy products per annum, amounting to 84% of the world’s total production.

25.8 Euro was the going price for 100 kilos of milk in the European Union in June 2016. A value that has continued to decrease since June 2014, with a downward trend also forecasted for the coming months.

87.8 grams of water are contained in 100 grams of cow’s milk. In the same type of milk there are also 3.2 grams of proteins and 3.9 grams of fats (in the case of full fat fresh milk). There are also 4.8 grams of carbohydrates, 14 milligrams of cholesterol and 120 milligrams of calcium. A composition which, all told, supplies 66 Kcal.

98 percent of milk sugar is made up of lactose, the most characteristic substance of this liquid. Indeed, milk owes its typical flavour largely to the presence of lactose. The latter is a disaccharide sugar composed of two combined elements: galactose and glucose. These are the two molecules into which lactose is broken down when we digest milk, thanks to an enzyme called lactase to be found on our intestinal walls.

135.6 litres of milk amounts to the average annual pro capita consumption of the Irish. Closely followed by the Finns (127 pro capita), the British (106), the Australians (105), the Swedish (90), the Canadians (78), the Americans (76), the Brazilians (55.7), the French (55.5) and the Italians (54). If we consider cheese, the situation changes, placing France at the top of the charts (26.3 kilos pro capita annually), which is also the country with the highest consumption of butter (7.5 kilos pro capita).

1,540,000 tons of ewe’s milk are produced in India, which is the world’s number one exporter of this type of milk. In its wake come Turkey (1.1) and Greece (0.75). On the subject of “alternative” milks, the greatest producer of goat’s milk is India (with 5 million tons), followed by Bangladesh (2.6) and Sudan (1.5). India is also the leading producer of buffalo milk (70 million tons), well ahead of Pakistan (24.3) and China (3).

2,000,000 tons of dairy products are imported by China every year. It is the world’s biggest importer followed by Russia (1.4), Mexico and Japan (both with 0.5). The top 14 importing countries purchase a total of over 8 tons of products each year.

91,000,000 tons of milk were produced in the United States in 2013 (the latest figure published), the nation at the top of the charts. It is followed by India (61), China (35), Brazil (34), Germany (31), Russia (30), France (24), New Zealand (19), Turkey (17) and the United Kingdom (14).

735 billion litres of milk are produced worldwide. The European Union comes first with 131 billion, followed by the United States with 91 billion. The top eight producers (the eighth is New Zealand with its 21 billion litres), supply 55% of the world’s milk requirements.

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7 Whisky Drinking Guides to Finding New Favourites

Bourbon, Scotch, rye whiskey, single malt ... whisky is a drink that goes by many names, which makes choosing between the array of bottles of golden hued nectar housed behind the bar particularly confusing.

To become a real whiskey expert takes tackling the basics and building up a sound knowledge of the regional and country variations and a repertoire of flavours.

To ease your way into the wonderful maze of toasty, nutty, caramelly notes of whisky and bourbon the possibilities are endless here are 7 whisky drinking guides that will help you navigate their complexity and give you a guiding light in what could turn into a life long exploration of looking for your favourites.

Find out all you need to know about some of the main whisky-producing countries from Scotland, to Canada with the 18 flavour traits displayed by four different whisky-producing regions.

Take a look at the whisky tree to understand which is your preferred family, along with a variety of names, and perhaps some families you would yet like to meet. A lot of the names are familiar but perhaps you weren't sure which family they came from.

As we mentioned there are alot of whiskys.  Here's a useful guide to the flavour profiles of 86 of them taking your from honey and sweetness to medicinal.

Scotland is home to the highly respected single malt. Get your knowledge down by whisky region, defining which bottles and depth of flavour are produced in each.

If you like to include whiskey in your cocktail drinking here are the recipes to try:

Love bourbon but no idea how it's made? Here's an interesting poster that will give you the top facts.

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World’s Best Steak Named

A Wagyu sirloin from Australian producer Jake’s Creek has been judged the best steak in the world at the World Steak Challenge in London.

The meat, which came from 30–month–old, dry grain–fed F2 cattle (75% Wagyu, 25%), had been wet–aged for 40 days and then dry–aged for five.

The other eight gold medal winners included independent producers from Poland, Northern Ireland, Scotland and Wales, as well as British supermarket Morrisons.

According to The Telegraph, judges, including Keith Boxley a master butcher with 60 years experience, chose their top nine steaks from 83 entries in total. All were sirloins, cut 2cm thick. The steaks were judged on “tenderness, succulence, flavour, aroma and appearance.” See the full list of awards here.

Wagyu (meaning “Japanese cow”) beef is revered around the world for its dense fat marbling, flavour and tenderness. Find out more about Wagyu beef here, and also just how much Wagyu beef costs.

Have you tried this steak? Let us know how it tasted over on our Facebook page.

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World’s Best Steak Named

This Hollywood Director is Trolling Yelp

Movie director Dave Green (Teenage Mutant Ninja Turtles) and actor friend Joe Cobden (Fargo, X Men: Apocalypse) are big fans of Los Angeles Times restaurant critic Jonathan Gold. They’re also obsessed with Yelp reviews, particularly those of the site’s “Elite Squad” of elevated amateur critics.

So, they decided to put their talents to use with hilarious consequences. Noticing a barely used 12 second video review function on Yelp, the duo began using it to troll the site, bombarding it with goofy parodies of Yelp-style reviews under the username Toothpix, all filmed in and around Los Angeles.

They’ve also set up an Instagram to host the short videos. Who do they follow? Just Jonathan Gold of course. Each video focuses on a different LA restaurant – Trois Mec for example.

Many restaurant owners wince at the mere mention of Yelp of course, feeling it gives too strong a voice to vindictive or freeloading diners. This restaurant owner for instance likes to give Yelp reviewers a taste of their own medicine, while there’s also a crowdfunding campaign underway for a less than complimentary documentary about Yelp’s business practices.

Watch a video of chefs reading their worst Yelp reviews below.

Via Bon Appétit

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This Hollywood Director is Trolling Yelp

Watch Jeff's Table, Episode 3: Chocolate Milk

Previously, Food Beast's marvellous Chef's Table parody Jeff's Table has focused on peanut butter and jelly sandwiches and frozen waffles, with all the grace and bombast of the Netflix original.

For episode three they've turned their attention to chocolate milk, the sweet refreshment loved by children and grown-up children alike. As our narrator says, "Don't cry over spilled milk. But spilled chocolate milk? Oh I'm crying."

Jeff also considers himself a molecular gastonomist: "I turn liquids into solids" and "Jesus may turn water into wine, but wine's chocolate milk." Classic Jeff.

This is the last in the first season of Jeff's Table, but we've been assured there are more on the way. Watch episode one below, as well as the first two episodes further down.

You can also watch the trailer for the season three of Chef's Table here if you're looking for something a little more weighty. Season three is available to watch on Netflix now.

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Watch Jeff's Table, Episode 3: Chocolate Milk

Apple Pops, How To Make This Tasty Alternative To Caramel Apples

Have you heard of apple pops? They are just as tasty as caramel apples but are a quicker and more fun version of the classic fall treat.

How do you make apple pops?

Apple pops start off as thick apple slices on a popsicle stick. They get dunked in chocolate or caramel and covered with fun toppings like sprinkles, candy and pretzels. It's the same idea as a caramel apple but with the perfect portion control.

When it comes to making apple pops your imagination is key. Craving dark chocolate and shredded coconut? Caramel and pretzels? White chocolate and crushed Oreos? Go for it!

This video from Delish will show you how to make killer apple pops perfect for Halloween, Thanksgiving or anytime you have a hankering for something sweet. 

Watch: How To Make Apple Pops

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Apple Pops, How To Make This Tasty Alternative To Caramel Apples

Wylie Dufresne: 'Young Chefs, Take Your Time'

American chef Wylie Dufresne is one of the "Seven Sages" that will select the ultimate winner at S.Pellegrino Young Chef 2016 competition.

We spoke to her ahead of the grand final in Milan on 13–15 October about the importance of learning from your mistakes and making it as a self-taught cook.

What advice would you offer to the young chefs of today?
Take your time. Being a chef is a long road—it’s a great, wonderful road, but you should take your time and enjoy the process.

What’s the best advice anyone has ever given to you?
Jean-Georges Vongerichten’s advice was always, “Keep it simple.” So many cooks are inclined to think, “What can I add to the dish to make it better?” Jean-Georges taught me to take things away, instead. When you serve only a few components on a plate, each one of them has to be strong—there’s nowhere to hide.

Tell us about a time when you remember making a mistake as a young chef: what happened, where were you working and what did you learn?
When I was working at Jean-Georges Vongerichten’s JoJo in the mid-1990s, the chef de cuisine sent me to get a venison loin from the walk-in during the middle of dinner service. He asked me to trim it, and I didn’t have the courage to tell him that I didn’t know how to do it. I hacked away at it, and the chef looked over and saw that I had destroyed the loin, then one of the servers started laughing. I was so embarrassed. I should have been honest and asked him to show me how to trim it. You should never be afraid to ask how something should be done.

What advice would you offer to the young chefs of today?
Take your time. Being a chef is a long road—it’s a great, wonderful road, but you should take your time and enjoy the process. What’s the best advice anyone has ever given to you? Jean-Georges Vongerichten’s advice was always, “Keep it simple.” So many cooks are inclined to think, “What can I add to the dish to make it better?” Jean-Georges taught me to take things away, instead. When you serve only a few components on a plate, each one of them has to be strong—there’s nowhere to hide.

Tell us about a time when you remember making a mistake as a young chef: what happened, where were you working and what did you learn?
When I was working at Jean-Georges Vongerichten’s JoJo in the mid-1990s, the chef de cuisine sent me to get a venison loin from the walk-in during the middle of dinner service. He asked me to trim it, and I didn’t have the courage to tell him that I didn’t know how to do it. I hacked away at it, and the chef looked over and saw that I had destroyed the loin, then one of the servers started laughing. I was so embarrassed. I should have been honest and asked him to show me how to trim it. You should never be afraid to ask how something should be done.

What do you miss most about being a young chef?
I miss the craziness—the long hours, the nervousness, the excitement of dinner service, all of It!

What’s exciting you most about contemporary cuisine in the U.S?
There was a time when the best food in America was primarily concentrated in big cities, but now great chefs are opening restaurants all over the country, in unexpected places.

You have famously helped to train many successful young chefs – what’s a common defect you see amongst all young chefs?
They should read more! There’s more information available to chefs than ever before—and more cookbooks than they could read in a lifetime.

Everyone is waiting to hear what you will do next - are there any plans on the horizon that you can share with us? If there is nothing stable - what are you dreaming about doing?
Yes – I’m opening a doughnut shop in the new William-Vale hotel in Williamsburg later this year.

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Wylie Dufresne: 'Young Chefs, Take Your Time'

Southern Italy, Basilicata: 10 Specialities of the Region to Try

Basilicata is a land caught between the sea and the mountains, and is home to some of the most delicious cheeses and sausages in southern Italy, which have received special attention over the years as well as harnessing European food trademark status.

One of the least populated areas of Italy, the small region has proudly maintained its farming traditions and rural countryside making it a mecca for traditional specialities.

Among the spread of typical products from Basilicata, one of the best known is the Caciocavallo Podolian, a soft cheese, also produced in Calabria and Puglia.

But the Basilicata is not only about dairy products and sausages: among the most traditional products are also Sarconi Beans IGP and the eggplants of Rotonda Rosse.

Discover more of the specialities of this beautiful region below:

1. Canestrato di Moliterno IGP

One of the most famous cheeses of Lucano: the Canestrato of Moliterno is produced in many areas of Basilicata, made from sheep and goats milk and herds bred only in the region's pastures. The ageing process is only undertaken in the particular region of Moliterno. Slightly spicy in flavour the cheese can be eaten fresh or aged and is ideal for grating.

2. Casieddu

Casieddu is another typical cheese from Lucano, enjoyed fresh or when young. Produced in the area of Moliterno it acquires its characteristic aroma thanks to Calamintha Nepeta Sav, a very aromatic herb. The fresh cheese is firmly wrapped in fern leaves and consumed at the table after a minimum of 60 days ageing.

3. Caciocavallo Podolico

Caciocavallo Podolian is a typical product of some regions of Southern Italy such as Basilicata, Calabria and Puglia. Made using a traditional technique from the milk of podolica cows, which were the most widespread breed for 250 years, raised only in the wild, and have since been replaced by other cattle over the years. The cows milk is considered to be very high quality and comes with unique aromatic qualities.

Photo: © www.naturadaunia.it

4. FAGIOLI DI SARCONI IGP

Beans have been grown for centuries in Basilicata in the Sarconi territories of Grumeto Nova, Marsiconuovo, as well as several others, but all in the province of Potenza. A typical product of Basilicata, the beans are strongly linked to the territory, where they benefit from plenty of water and summer temperatures. The sweet flavour is thanks to the climatic conditions which allows them to maintain a large concentration of simple sugars.

5. MELANZANE ROSSE DI ROTONDA

One of the most popular agricultural products of Basilicata: the orange colour makes these unusual fruits look more like a tomato, in some cases persimmon, but they are typical eggplant grown in the valleys of the Pollino National Park in four municipalities in the province of Potenza (Castelluccio, Lower and Upper, Rotonda and Viaggianello).

6. CHILLI SENISE IGP

The Senise chilli is produced in the area of Chiaromonte, Senise, Noepoli, San Giorgio Lucano and other neighboring municipalities. Small, pointed and hook shaped, the pepper has a notoriously sweet taste and is eaten dried, using traditional and natural methods or through indirect exposure to sunlight.

7. Matera Bread

One of the most beloved of Italian breads, Matera is baked using only durum wheat and has a characteristic dark brown crust and a pale yellow crumb. The bread also keeps well, making it a firm family favourite.

8. SAUSAGE LUCANICA OF CANCELLARA

A typical speciality of Lucano, also quoted from the ancient Roman gastronome Marcus Gavius Apicius in his De Re Coquinaria, the first collection of recipes on behalf of Apicius. Lucanica is a type of pork sausage with a fine, elongated shape. That of Cancellara, in particular, is produced in the mountain regions of the High Bradano with pork sourced exclusively from pigs reared in the territory.

9. La Pezzenta

The Pezzenta is called the "sausage of the poor" because it is produced using the poorer cuts of pork, veal and lamb, all united by wild fennel, spices and chilli. It is identified by its distinctive wine–red and orange colour.

Photo: © Buonissimo.org

10. EXTRA VIRGIN OLIVE VULTURE

A European protected olive oil produced in the province of Potenza with a distinctive amber–yellow colour, and a strong fruity smell, reminiscent of tomatoes.

Looking for a taste of Italy? Try exploring Calabria's Typical Products as well as those of Campania.

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Southern Italy, Basilicata: 10 Specialities of the Region to Try