Advanced marinades and marinades. Did you know them?
Advanced marinades and marinades represent a constantly evolving culinary art, taking food preparation to a higher level. These traditional methods have been reinterpreted and refined …
Types of rice: Arborio, Basmati, and Jasmine
Rice is one of the most versatile and consumed foods worldwide, but not all rice grains are the same. In this article, we will explore …
Seafood of the world: the great treasures of the sea
With its fresh and versatile flavour, it is a gift from the ocean that has conquered tables around the globe. Every corner of the coastal …
What are the differences between Galician and Moroccan octopus?
Octopus is one of the most fascinating and versatile ingredients in world gastronomy. Its ability to adapt to different preparations and flavours has given rise …
Virtual reality arrives in gastronomy
What is the relationship between virtual reality and gastronomy? Virtual reality is a technology that allows users to immerse themselves in a computer-generated three-dimensional digital …
What is food waste?
What is food waste? Food waste is a global issue that refers to the loss of food throughout the food supply chain, from production to …
3D food? The food of the future
3D food, a groundbreaking technology, employs 3D printers to create three-dimensional foods. Layers of edible ingredients are overlaid to form unique structures. This innovative process …
The gastronomic trend: “plant-based” eating
Plant-based eating is based on primarily consuming foods of plant origin, such as fruits, vegetables, whole grains, legumes, nuts, and seeds, while minimizing the intake …
What is Lab-grown meat?
What is cultured meat? In vitro meat, also known as lab-grown meat or artificial meat, is an innovative and promising advancement in the food industry. …
Typical products of each region, what are they?
Spanish gastronomy has quality and exclusive dishes and products. Each region specialises in different types of products, making the most of the country’s gastronomy, but …