Feather light, fluffy fish dumplings bathed in a creamy, intense shellfish sauce -- quenelles Nantua is a legendary dish and one of the highlights of French regional cooking. Chefs strove to perfect ...

Sakura Denbu is a Japanese condiment made with tiny flakes of white fish seasoned with sugar and salt. It has a sweet and mild flavor, and gets its name from it’s light pink color that resembles ...

Swedish chef Magnus Nilsson is the director of René Redzepi's MAD Academy in Copenhagen. He's known for his time as head chef of two Michelin-starred restaurant Fäviken in Sweden, which closed in 2019 ...