Czech BitesThis is a magazine created by the people of Ambiente. Reading for everyone who loves food, drink and gastronomy.Beer in the kitchen: What role does it play and which dishes does it suit?Beer
Central European cuisinePotatoes from A to Z. Which dishes include type C and how many varieties of potatoes do we grow in the Czech Republic?An overview of potato types, varieties and various potato treatments. Central European cuisineThe field of agrogastronomy is emerging in the Czech Republic. What does it focus on?What exactly does the field of agrogastronomy deal with and who does it appeal to?RecipesBake Eska's much-loved kolacheOne dough, two kinds of kolache. How are they baked at Eska?Central European cuisineWhy has there been a shortage of Czech vegetables in recent years?What drives Czech farmers, and what annoys them? We found out directly from the source.Recipes8 ways to use up stale breadWhat to do with stale bread? Get inspired by eight simple and delicious ways to use it in the kitchen instead of …MeatRecipesMeat-filled snacks that are ready in minutesSnacks for all carnivores.caretcaret
Central European cuisinePotatoes from A to Z. Which dishes include type C and how many varieties of potatoes do we grow in the Czech Republic?An overview of potato types, varieties and various potato treatments.
Central European cuisineThe field of agrogastronomy is emerging in the Czech Republic. What does it focus on?What exactly does the field of agrogastronomy deal with and who does it appeal to?
Central European cuisineWhy has there been a shortage of Czech vegetables in recent years?What drives Czech farmers, and what annoys them? We found out directly from the source.
Recipes8 ways to use up stale breadWhat to do with stale bread? Get inspired by eight simple and delicious ways to use it in the kitchen instead of …
MeatRecipesAuthentic steak tartare: Here's how to make it according to the chefsDo you know anyone who doesn't love steak tartare?RecipesSemolina pudding by Myšák confectioneryWhat does the semolina pudding from Myšák taste like and how come it's cooked with flour?RecipesHow to make a Czech classic: Svíčková One of Lokál's classics – here's how to make it yourself.RecipesVětrník, or věneček? Try these classic Czech cream cakes from MyšákHow is the dough for these classic desserts made by the pastry chefs from Myšák?RecipesA Czech classic: Beef with horseradish sauceA recipe for an (un)ordinary sauce that concentrates the identity of Czech cuisine. Recipes10 steps to authentic Czech bone brothSoup is the primer for any good meal – and with broth, that's doubly true!RecipesA typical Czech snack: Make your own liver pâtécaretcaret
MeatRecipesAuthentic steak tartare: Here's how to make it according to the chefsDo you know anyone who doesn't love steak tartare?
RecipesSemolina pudding by Myšák confectioneryWhat does the semolina pudding from Myšák taste like and how come it's cooked with flour?
RecipesHow to make a Czech classic: Svíčková One of Lokál's classics – here's how to make it yourself.
RecipesVětrník, or věneček? Try these classic Czech cream cakes from MyšákHow is the dough for these classic desserts made by the pastry chefs from Myšák?
RecipesA Czech classic: Beef with horseradish sauceA recipe for an (un)ordinary sauce that concentrates the identity of Czech cuisine.
Recipes10 steps to authentic Czech bone brothSoup is the primer for any good meal – and with broth, that's doubly true!
Central European cuisineJuly and August in the kitchen: Cucumbers, mushroom picking and fruit piesTips for fresh ingredients and kitchen recipes for July and August. MeatGrilling beef: How to grill steaks and burgersHow to grill beef so that it is perfectly cooked, juicy and full of flavour? Discover tips from the butchers at Naše maso, and enjoy the best steaks and grilled specialties at home. Coffee13 Czech roasters and places to taste their coffeeCzech roasters and their coffee in cafes. Where to taste Chroast coffee, or get beans from Father's? Central European cuisineTo the roots of Czech cuisine.A report from the event "To the Roots", which educates professionals about raw materials and craftsmanship, the tradition of Czech cuisine and its connection to agriculture. PeopleWomen in a professional kitchen? A common thing in Kiev, says Marie B's sous chefShe won MasterChef, escaped the war to Prague and started cooking in a Michelin restaurant. Yanka Baloh tells us how it all happened. PeopleChef Pizza Nuova: Consistent quality and responsiveness are important when working with pizzaHow did Láďa Švec work his way up to being the head pizza chef of Pizza Nuova, which was ranked among the 30 best pizzerias in Europe? Central European cuisineVegetables as a theme for Czech gastronomyA little lesson in commodity knowledge. About soil, regional varieties and the vegetable tradition in the Czech Republic. MeatGrilling pork: a guide to succulent steaks and ribsHow to make pork juicy, crispy and full of flavour? Discover our tips in the next installment of our grilling series.
Central European cuisineJuly and August in the kitchen: Cucumbers, mushroom picking and fruit piesTips for fresh ingredients and kitchen recipes for July and August.
MeatGrilling beef: How to grill steaks and burgersHow to grill beef so that it is perfectly cooked, juicy and full of flavour? Discover tips from the butchers at Naše maso, and enjoy the best steaks and grilled specialties at home.
Coffee13 Czech roasters and places to taste their coffeeCzech roasters and their coffee in cafes. Where to taste Chroast coffee, or get beans from Father's?
Central European cuisineTo the roots of Czech cuisine.A report from the event "To the Roots", which educates professionals about raw materials and craftsmanship, the tradition of Czech cuisine and its connection to agriculture.
PeopleWomen in a professional kitchen? A common thing in Kiev, says Marie B's sous chefShe won MasterChef, escaped the war to Prague and started cooking in a Michelin restaurant. Yanka Baloh tells us how it all happened.
PeopleChef Pizza Nuova: Consistent quality and responsiveness are important when working with pizzaHow did Láďa Švec work his way up to being the head pizza chef of Pizza Nuova, which was ranked among the 30 best pizzerias in Europe?
Central European cuisineVegetables as a theme for Czech gastronomyA little lesson in commodity knowledge. About soil, regional varieties and the vegetable tradition in the Czech Republic.
MeatGrilling pork: a guide to succulent steaks and ribsHow to make pork juicy, crispy and full of flavour? Discover our tips in the next installment of our grilling series.
