National Geographic Traveller Food

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.

FOOD

CONTRIBUTORS

Editor’s letter

Coffee alternatives • CUT DOWN ON CAFFEINE WITH CHICORY, QUINOA AND MUSHROOM DRINKS 

BROOKLYN • Serving every thing from fish in banana leaf to a Cantonese take on the McRib, Brooklyn is New York ’s tastiest borough

DAL • Soaking and seasoning are key to perfectly soft, flavoursome split red lentils.

Baguettes • ADDED TO UNESCO’S INTANGIBLE CULTUR AL HERITAGE LIST IN 2022, THIS CLASSIC THIN LOAF IS AN ESSENTIAL PART OF FRENCH DA I LY LIFE

Food courts • WITH AN ARRAY OF CUISINES UNDER ONE ROOF, FOOD COURTS ARE THE PERFECT PLACE TO EXPERIENCE THE WORLD ON A PLATE. HERE ARE FIVE OF THE UK’S BEST

Remarkable rums • MATURE AND DIVERSE IN STYLE, SIPPING RUMS REPRESENT THE SPIRIT AT ITS MOST COMPLEX.

ON TAP • From his bucolic base in northern Latvia, Ervins Labanovsk is uses his family’s traditional method to turn birch sap into drinks and syrups

Wild garlic • A HERALD OF SPRING, WILD GARLIC ADDS FLAVOUR AND COLOUR TO AN ARRAY OF DISHES.

GREAT GRENACHE • High in alcohol yet light in colour and soft on the palate, this widely planted, versatile grape ma kes some truly great wines.

ASK THE EXPERTS • OUR PANEL ANSWERS YOUR CULINARY QUESTIONS, FROM SOURCING THE BEST CHURRASCO IN SÃO PAULO TO LEARNING HOW TO MAKE GREEK EASTER BREAD

SHANIA TWAIN • The Canadian singer on hearty stews, living in Switzerland and the joys of a good tomato

Know your noodles • WHETHER BULKING OUT A BROTH OR TAKING A DESSERT TO THE NEXT LEVEL, NOODLES ARE A VITAL INGREDIENT IN COUNTLESS GLOBAL CUISINES.

On the menu • FROM AN IRANIAN DESSERT IN NEW YORK TO A VEAL STEW IN SALZBURG, HERE’S OUR PICK OF SOME OF THE WORLD’S BEST NOODLE DISHES

THE PIONEER • AT HELSINKI ZERO-WASTE RESTAUR ANT NOLLA, CHEF ALBERT FRANCH SUNYER DEDICATES HIMSELF TO BEING ENVIRO NMENTALLY AWARE AND CELEBR ATING LOCAL PRODUCE IN ALL ITS FORMS.

Gourmet getaways • All great weekends away need a crowning moment — an activity that forms the heart of the trip. It could be an exhibition, a hike, or a night at the opera. But why not put your taste buds first? Europe is full of iconic restaurants, with menus bursting with creativity — places to save up for and plan a short trip around. So from Massimo Bottura’s Modena tavern to Raymond Blanc’s Oxfordshire mansion, here’s our pick of the best.

UP IN SMOKE • On the east coast of Scotland, the residents of Arbroath and the neighbouring village of Auchmit hie are striving to keep a famous culinary tradition a live — smoking racks of split and sa lted haddock over hardwood, in the same way they have for centuries.

CASSOULET • With more than one town laying claim to this bean-and-meat stew, its exact origins are unclear. But one thing is certain — the dish is a centuries-old French classic

WHERE TO EAT • From South West France to South Wales, there are many places to try cassoulet, whether traditiona l or with a twist

VOLCANIC VICTORIA •...