National Geographic Traveller Food focuses on where to go, what to see and how to explore the world via unique culinary experiences. Its writers talk to producers, suppliers, farmers, chefs and restaurateurs, and this authentic storytelling is accompanied by so-good-you-can-almost-taste-it photography. Whether it’s uncovering the truth behind a gourmet trend, sharing delicious recipes or taking readers on the bumpy journey from farm to fork, the magazine champions sustainability and celebrates local cultures. Across its pages, National Geographic Traveller Food serves up the latest culinary experiences, shares insight on cultural contexts and offers practical advice, from deconstructing classic dishes and ‘breaking bread’ with families across the globe to meeting the food world’s new pioneers.
Korean corn dogs • THESE DEEP-FRIED SNACKS HAVE LEAPT FROM SOUTH KOREA TO SOCIAL MEDIA TO MENUS AROUND THE UK
TORONTO • The Michelin Guide has hit Canada’s largest city, so here are the best dishes to try, from the bread course to dessert
Chocolate • FROM THE BELOVED HOT DRINK OF AN AZTEC EMPEROR TO JOSEPH FRY’S FIRST BAR IN 1847, CHOCOLATE HAS DAZZLED THE WORLD’S TASTE BUDS FOR CENTURIES
AREPAS • These cornmeal cakes, which are a staple in Colombia and Venezuela, are extremely versatile.
Traditional sweet shops • WITH THEIR ANTIQUE SCALES AND SHELVES LINED WITH COLOURFUL JARS, OLD-FASHIONED SWEET SHOPS CAN STILL BE FOUND ACROSS THE UK. HERE ARE FIVE OF THE BEST
GO WITH THE GRAIN • Having taken her family’s Tuscan rice farm organic, Ariane Lotti is committing to even more sustainable production techniques
The dark side • STOUTS AND PORTERS MAKE PERFECT WINTER PINTS. BUT HOW DO THEY DIFFER?
Walnuts • A FESTIVE FAVOURITE, THIS ANCIENT NUT IS A KEY INGREDIENT IN SEVERAL MEDITERRANEAN CUISINES.
BUBBLING UP • Whether sweet or dry, a single vintage or a blend, champagne remains the perfect option for festive celebrations.
ASK THE EXPERTS • OUR PANEL ANSWERS YOUR CULINARY QUESTIONS, FROM THE BEST VEGAN MEAL KITS TO HOW TO MAKE UKRAINIAN DUMPLINGS
IDRIS ELBA • The actor discusses African cuisine, personal chefs and learning to cook with his mum
Say cheese • WHETHER SOFT, STRETCHY, CRUMBLY OR HARD, THERE ARE ENOUGH CHEESE VARIETIES FOR A LIFETIME OF DISCOVERY, EACH WITH ITS OWN DISTINCT QUALITIES.
On the menu • FROM A CLASSIC SOUFFLE IN PARIS TO POUTINE IN LIVERPOOL, HERE ARE SOME OF THE BEST CHEESE DISHES FOUND ON MENUS AROUND THE WORLD
THE PIONEER • AT HIS NETHERLANDS RESTAURANT, DE NIEUWE WINKEL, CHEF EMILE VAN DER STAAK IS REDEFINING FINE DINING BY TURNING HIS BACK ON MEAT IN FAVOUR OF PLANTS GROWN IN A NEARBY ‘FOOD FOREST’.
THE ULTIMATE TEA CAKE • A successful marriage of French technique and Japanese flavours, the matcha mille crepe cake is delicate, balanced masterpiece.
THE PERFECT TRIFLE • This Christmas classic works best with fresh berries, homemade sponge and a generous glug of sherry.
THE COFFEEHOUSE CAKE • Vienna’s beloved and beautiful sachertorte is served in cafes all across the city, and even sparked a lengthy legal battle.
THE ORIGINAL CHERRY GATEAU • The inspiration for Black Forest gateau, Schwarzwälder kirschtorte is enjoyed all over Germany, especially during an afternoon coffee break.
THE FRENCH WEDDING DESSERT • Few desserts live up to the title of showstopper quite like le croquembouche, a tower of creamfilled choux buns.
A CHOICE OF CHEESECAKES • Few desserts have travelled as well as the cheesecake, with beloved versions found all over the globe, from Germany to Japan.
SWEDEN’S RETRO ROLL • A local take on...