The Magazine Asia

Sun-ripened produce, from aubergines to olives, takes centre stage in Provence-Alpes-Côte d’Azur. Olive oil is essential to the Provençal pantry. The savoury tart pissaladière is topped with oily anchovies and...

This thick, cheese-laden take on the Italian original has become a culinary icon — but who exactly invented it? The deep-dish pizza was first served at Pizzeria Uno  in 1943...

These Polish dumplings can be filled with cheese, wild mushrooms, fruit or just about anything else you can think of. Though origin stories vary, the fact remains that pierogi started...

Belgian cuisine continues to be influenced by the flavours of its medieval past. The Brussels waffle, an essential component of Belgian cuisine, is typically topped with chantilly, ice cream or...

The kebab that’s seen the rise and fall of an empire has a rich history and contested origins. Earlier this year, Turkey applied to the EU to register ‘doner’ as...

This dish of spiced chicken in a creamy tomato sauce gained its popularity in the early days of newly independent India. It’s now a fixture on Indian restaurant menus worldwide—and...

Take a boat ride with fishermen along the Costa Brava coast to learn about prized gambas rojas, the sweet red prawns found in Catalan dishes like paella and fideuà as well...

With additions including bacon jam and truffle, indulgent spins on this classic can be found all over the UK. Located on the edge of the Yorkshire Dales, The Black Bull...

Asia's cosmopolitan metropolis is the home of Cantonese food but the region’s cuisine reflects its varied history. Best enjoyed with a dash of red vinegar, prawn wonton noodle soup is...

The Portuguese custard tart is a Lisbon classic, and where to find the best is hotly debated by locals and visitors alike. As the winner of the Best Pastel de...