The hottest Gastronomy Substack posts right now

The Keeping Kitchen is a specially designed space meant for cooking and preserving food. It focuses on being practical and easy to clean, with everything organized and visible.
These kitchens play a big role in traditional French country living, being used for tasks like canning and making products to store for winter. They help create a flow of preserved food for the year.
The Kitchen is also a place for teaching and sharing cooking knowledge, with courses in butchery and charcuterie. It encourages planning ahead for meals and using supplies creatively.

The Rancho Gordo Bean Club sends members surprise shipments of unique legumes along with recipes, creating excitement and community around cooking beans.
Freshness is key for Rancho Gordo beans, as they only sell beans that are two years old or less, which makes them easier and quicker to cook.
The Bean Club has grown massively, but the founder prioritizes quality and community, with a focus on maintaining a special experience for members.

Make baking easy with simple recipes that don't take much time. There are options for cakes and desserts that can be quickly done.
You can use common ingredients you already have at home, like leftover bread, to create tasty treats.
These recipes are perfect for both new bakers and those who want quick, satisfying sweets without a lot of fuss.

Daquise is a popular Polish restaurant in London that many people are excited about right now. It's known for its cozy vibe and rich history, attracting lots of visitors.
Trendy dining is shifting from casual, changing menus to more traditional a la carte options. Many food lovers are leaning towards restaurants with a classic touch and Instagram-worthy aesthetics.
Some classic restaurants are regaining popularity among younger crowds while maintaining their unique charm. Daquise seems to be successfully keeping its vibe intact despite the changing trends.

The Yellow Bittern is a unique restaurant in London that doesn't use social media or an online booking system. It's co-owned by chef Hugh Corcoran, known for a simple, hearty menu.
The restaurant has sparked a lot of discussion because some people think it's too expensive and exclusive. Meanwhile, others see it as a refreshing change in the restaurant scene.
Corcoran's approach includes only accepting cash and having a short lunch service, which challenges modern dining trends. Many people are drawn to its old-fashioned style, but it also makes some customers uncomfortable.

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The Rabbit & Fennel Risotto was created out of a kitchen challenge due to unexpected demand for rabbit and over-ordering of fennel. The chef had to think quickly to make a delicious meal.
To give the risotto a rich flavor, the chef uses high-quality ingredients like Carnaroli rice, chicken stock, and fresh fennel, making sure the vegetables add texture.
The finished dish is intended to be substantial and perfect for sharing at gatherings, making it both satisfying and versatile for different occasions.

Salaries in the Greek tech industry are usually higher than in other domains and pertain to high-productivity jobs, which can drive up salaries in other industries.
Despite some improvements in recent years, Greek tech salaries are still relatively low compared to other European countries, with Greek IT workers having one of the lowest average compensations in Europe.
The current landscape in the Greek tech market presents opportunities for local tech talent as remote global companies are showing interest, leading to a rise in demand and potential for better compensation packages.

Seven top restaurants in Bangkok have secured spots on the prestigious Asia's Best Restaurants 51-100 list, offering a diverse range of culinary experiences.
Explore innovative dishes and culinary delights at restaurants like Restaurant Gaa, Côte by Mauro Colagreco, and Haoma that showcase a blend of traditional techniques and modern twists.
Immerse yourself in a gastronomic journey through Bangkok's diverse flavors, from street food sophistication at Raan Jay Fai to the sustainable dining experience at Haoma.

The Age of Reorientation focuses on shifting our perceptions and imaginations to prefigure a better future.
Earth-Centered Design calls for designing with nature in mind to promote sustainability and cooperation.
Practicing Non-Duality involves recognizing the interconnectedness of self and the world to bring empathy and a sense of letting go.

Running a restaurant involves creativity and business acumen. It's about coming up with unique ideas while managing the operational side.
Chef Yoshihiro Narisawa's success story teaches important lessons in brand strategy, such as developing conviction, differentiating, and catering to a specific audience.
Emphasizing sustainability and conveying a message through the product can be a powerful branding strategy. Chef Narisawa's 'Soup of the Soil' dish exemplifies how the product itself can be the message.