Články od autora:Blanka Datinská(7)

• Central European cuisine

A thousand and one recipes for apple strudel. Here’s how our pastry chefs make it.

Roll, fill, wrap. What's your recipe for apple strudel?

• Recipes
• Central European cuisine

Lokše: The Slovak dish even beginners can make

A recipe for the much-loved Slovakian side dish – it's not just for St Martin's Day!

• Recipes

The secret to good bread? Bread flour

What bakers talk about when they talk about bread flour.

• Central European cuisine

Making a splash: Why carp from Vodňany is catch of the day for scientists and chefs alike

We head to Vodňany, to visit the Faculty of Fisheries and Water Conservation at the University of South Bohemia. How do they raise their carp, and why do they call them "omegas"?

• Recipes

Food meets art: What makes the strawberry dumplings from Café Savoy marbled?

Cafe Savoy's fruit dumplings have changed colour, and their recipe. Red wheat semolina is now added to the dough – here's why.

• Meat

Premium meat and farm-to-fork relationships: The story of wagyu from Torikai Chikusan farm

From Tottori, all the way to Prague. Have you sampled a steak, or even just a slice?

• Central European cuisine

Antonio Carlini: Bread is made in the field

An interview with baker Antonio Carlini - about live flour, the "bad" gluten and contemporary baking, the modus vivendi and the times that herald olive trees in Moravia.