Kim Kim Dao shakes a small skillet filled with star anise, cloves, and cinnamon sticks over a stovetop burner. Her small, bright kitchen quickly fills with their fragrance. “The secret is the spices,” she says. “Everything starts there.”
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In the pastures outside of Fribourg, Switzerland, gently undulating fields of green rise up to meet pure blue sky at the horizon. As far as the eye can see, huge dairy cows with their black-and-chestnut-colored markings dot the fields. Hanging from each cow’s massive neck is one of the most recognizable symbols of Swiss farming culture: the Treichel…
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Still reeling from the jet lag caused by 11 hours of flying and the stress of a painfully short layover in London, I sat down for my first meal in Sofia, Bulgaria. That first bite, and the many that followed, took me completely by surprise…
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With so many great wine choices, it can be a challenge to find a versatile choice for your cheese plate. Here are five wines that cover a lot of ground.
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Each autumn, mountain dairy cultures across the world celebrate the end of a long, productive season. Nobody does it better than the Swiss…
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Once the coolest food trend in the country, then the ultimate symbol of dining kitsch, fondue is making another comeback. Truth is, it never should have fallen out of favor to begin with…
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