Emily holds court on the majesty of dumplings, including a little bit of a potted history.
Emily introduces you to the joys of hanukkah, and one potato based joy in particular.
Emily Beyda shares her favourite recipe for the classic French winter warmer. It may take a while, but it makes you feel like a real grown up.
Emily explores the mysteries of the asian grocery store, and how to identify the best of the green things you find tucked away in unmarked plastic bags
All (non vegetarian) chefs love goose fat, it’s a cooking fat beyond compare. Emily explains why and what you can do with it.
Croissants start out buttery, soft and mouthmelty, but they don’t live that way very long. Do not despair though, as Emily has ideas to resurrect your deceased pastries.
Part of an ongoing Pork & Gin series on fast food and globalism, this article takes a look at McDonalds in China, and how the restaurant has been adopted by the middle class as a signifier of culture and wealth.
Do you know the difference between herbs and spices, because embarrassingly we didn’t!
Read the super simple explanation and then take the quiz to see if you’ve paid attention.
This first article in a series showing how McDonald’s global strategy has made them the most sucessful restaurant chain of all time.
At P&G we love cà phê sữa đá, and if you don’t you probably just haven’t tried it yet.
Emily explains a bit more about this sweetened iced delight.