Much Ado About Michelin

The history of smoking foods stretches back many years, but when did what began purely for preservation become a highly sought-after flavour? In this episode of The Food Chain, Ruth Alexander explores the origins of smoked foods and finds out why their flavours are so appealing t ...  Show more

Music is part of the backdrop to millions of meals every day. But what if it is doing more than simply creating atmosphere?In this episode of The Food Chain, Rumella Dasgupta explores the growing evidence that sound can shape the way we experience food and drink. From scientists ...  Show more

Virtually every foodie is aware of the Michelin Guide -- the last word in high-end restaurant ratings -- but originally came about as a way to sell more cars (and, ultimately, tires). In today's episode with research associate Geoff Bartlett, Ben, Noel and Max dive deep into the ...  Show more

Only the finest restaurants have a chance to bask in their glow. Sometimes, it’s a bit too bright. Zachary Crockett squints at the menu.

This week we caught up with Michelin Star Chef Daniel Boulud on location at his newly launched Brasserie Boulud at the Sofitel Obelisk in Dubai. Chef Daniel is heralded as one of the world’s top chefs and has many accolades under his belt including a James Beard Award. He is the ...  Show more

Comme chaque année, le monde de la restauration est en émoi. On attend les étoiles. Mais y'a un truc qui chiffonne : pourquoi et comment Michelin, spécialiste du pneu, est devenu le must des critiques gastronomiques ?  Hébergé par Audion. Visitez https://www.audion.fm/fr/privacy- ...  Show more