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Beach Restaurant in Arles

A real treat! Just a stone's throw from the train station, here's a quirky multi-purpose spot: a neighborhood café, a well-run crêperie, and a workshop for ultra-sourced ice cream, all brought to you by the Parisian-Breton globetrotter Margaux Friocourt, who finally settled down with her ice cream-making certificate in Arles. And they're working at full speed, with sorbets and ice creams made with

Cyril Lignac unveils the first images of the kitchen at the Lucas Carton restaurant in Paris

Cyril Lignac has now taken over the kitchens of Lucas Carton. A few weeks after announcing his culinary signing, the chef is now at the helm of the legendary restaurant on Place de la Madeleine, and he has just unveiled the first images of this new Parisian adventure on his Instagram account.

Two very common ingredients could almost work miracles: it's the drink of the moment

It's not just juices and smoothies: why is everyone talking about the tomato and soy drink?

IDEGAT is promoting the second edition of the Master Grill Master Diploma

The training, which begins on September 28 in Madrid, offers 100 hours of specialized grilling instruction.

This is how you clean the sirloin to leave only the lean meat

Pork tenderloin is a tender and very flavorful cut of meat that, although usually lean, like other meats, also contains membrane and traces of fat or sinew. Rich in protein, iron, and B vitamins, it is one of the most popular meats in cooking.

Salted Chocolate Banana Bread Vegan Blondies

Combine banana bread, chocolate chip cookies, and blondies in one, and you’ve got these baked treats from the Easy Allergy-Free Cooking cookbook. Try swapping the peanut butter for tahini for a nut-free option.

The Traditional Beef Cut You'll Find At Every Brazilian Steakhouse

Ever heard of picanha? On your first trip to a Brazilian steakhouse, you're sure to encounter it. This iconic cut of beef is full of flavor due to its unique process of preparation, from the butcher's block to the plate. Also known as top sirloin cap, this cut of meat comes from the back section of the cow, featuring a thick fat cap on top. The meat itself is relatively lean, more akin to a filet

Íñigo Isao, chef: “The easiest apple tart doesn't use cream, but rather chopped fruit with 45g of butter and sugar.”

This will make your nut cake especially moist

Vegetables in cake batter might sound unusual at first. But anyone who's ever baked a classic carrot cake already knows the principle. Grated carrots or zucchini serve a very specific purpose in baking. They add a great deal of moisture to the batter and positively alter the cake's texture. The result is a wonderfully moist cake that holds its shape and isn't heavy at all. These qualities are prec