About The Universal Gastronomy Authority

The Universal Gastronomy Authority is a daily food journal covering the whole planet: what people eat, where, how it is cooked and who grows it. It is published in English and Spanish.

The desks

Every story is handled by one of seven desks, and each desk signs its pieces:

• Test Kitchen — Recipes and home cooking from every corner
• World Editors — Food as it is told in each region
• Table Editors — Chefs, restaurants and the craft of feeding people
• Field Editors — Harvests, catches and the people who grow them
• Cellar Editors — Wine, coffee, beer and spirits
• Trade Editors — Brands, chains and the business of food
• Wellbeing Editors — Eating well and food science

How we cover

The desks read the international specialised food press from every continent, every few minutes, around the clock. A story only enters the paper if it is genuinely about food, complete, recent and properly illustrated; ten deterministic filters enforce that on every single piece.

Each piece is rewritten in-house: the facts, names, figures and quotations of the original reporting are kept intact; the prose is our own.

Dates

Fresh stories carry the time our desk published them. Stories from our archive show the date they were originally reported. We do not redate old news.

Sources and attribution

Our reporting draws on the international specialised press. We do not link out and we do not run press releases, sponsored content or advertising. Recipes come from the structured recipe data their publishers make public.

Corrections

If a story is wrong, off-topic, or misdated, it is removed or corrected as soon as a reader tells us. Reply to any edition of our letter to reach the desk.

Translation

Menus and stories are translated automatically from the English edition with an open-source engine running on our own servers. Where a translation is not ready yet, the English original is shown.