Grocery retailers and suppliers have described new labelling requirements for products travelling from Great Britain into Northern Ireland, under the Windsor Framework, as solving one problem “but creating another”.
France is facing a widespread dearth of Dijon mustard, which news outlets wasted no time in attributing to the war in Ukraine. But the story is a whole lot spicier than that.
On the shores of Lake Garda, Italian chef Riccardo Camanini is bringing ancient Italian recipes – like cacio e pepe – into the modern day at his restaurant Lido 84.
The search for the oldest sourdough starter spans continents and countries, science labs and libraries, and involves everyone from the Ancient Egyptians to Jesus Christ.
In southern Belize, a sweet and creamy heritage drink made from seaweed has become a symbol of the country's sustainable underwater farming initiatives.