How can so many French men and women—statistically speaking, of course—eat all that stinky cheese and goose liver without all the heart attacks of our odor-free, foie-free American ecosystem? The answer has to be… Vin rouge!
Before we settle down to a wee dram of Talisker 18-year, peat-smoked, oak-matured, distilled and unfiltered, single-malt Scotch whisky, here’s a handful of definitions…
For what it’s worth, our rules for eating out in Italy (unless you’re desperate, of course).
No vegetable is invested with more hype and idiosyncrasy in its cultivation and consumption than the hideously ugly, yet über-expensive European truffle.
Since its birth in Salzburg, the Bosna has spread from alp to valley, to every walk-up comfort food window in Austria. Conde Nast Traveller deems it a one-sandwich food group. We couldn’t agree more. Healthy? Not exactly.
Waffles are yet another example, along with modern beer, French Fries, and the saxophone, of how Belgium has been slowly and quietly conquering the civilized world.
Every culture has its classic Saffron dish, from Biryani, Tagine, and Al Kabsa to Bouillabaise, Paella, and Risotto. Besides its deep, penetrating flavor, the spice is guaranteed to cure all your medicinal ills.