People An interview with the pastry chef who worked with František Myšák Jr. Pastry chef Rudolf Linka has celebrated his 90th birthday, looking back on times that should not be forgotten. What does his story reveal, and how has he made his mark on Czech gastronomy? Food Pickled cucumber brine recipes, straight from the chefs Make your own homemade pickle brine just like the chefs do! Here's a step-by-step guide to achieving the perfect flavour and crunch in your pickled cucumbers. People The craft of patisserie has taken a serious blow, and needs time to recover: In conversation with pastry chef Lukáš Pohl What does a return to the tradition of patisserie look like? We sat down with Lukáš Pohl, head pastry chef at the reopened Myšák pastry shop to find out. Czech food culture The case of Noma: A lesson for the whole gastro scene How the scandal surrounding Danish restaurant Noma affects the entire gastronomy scene. Czech food culture Food How are Czech Easter jidáše traditionally prepared? A recipe that celebrates Maundy Thursday and the arrival of spring. People From nuclear physics to Lokál: In conversation with kitchen manager Vasek Kouba What is the job of the kitchen manager at Lokál and how are classic dishes defined? Czech food culture Food Celebrating Czech Shrovetide: Boží milosti according to a 19th century recipe A recipe for the almost-too-sweet Shrovetide cookies, proven by time and the knowledge of our chefs! Czech food culture Traditional Czech Masopust dishes Crepes, crumpets, pretzels, and other delicacies that sweeten our cuisine at Shrovetide time.
People An interview with the pastry chef who worked with František Myšák Jr. Pastry chef Rudolf Linka has celebrated his 90th birthday, looking back on times that should not be forgotten. What does his story reveal, and how has he made his mark on Czech gastronomy?
Food Pickled cucumber brine recipes, straight from the chefs Make your own homemade pickle brine just like the chefs do! Here's a step-by-step guide to achieving the perfect flavour and crunch in your pickled cucumbers.
People The craft of patisserie has taken a serious blow, and needs time to recover: In conversation with pastry chef Lukáš Pohl What does a return to the tradition of patisserie look like? We sat down with Lukáš Pohl, head pastry chef at the reopened Myšák pastry shop to find out.
Czech food culture The case of Noma: A lesson for the whole gastro scene How the scandal surrounding Danish restaurant Noma affects the entire gastronomy scene.
Czech food culture Food How are Czech Easter jidáše traditionally prepared? A recipe that celebrates Maundy Thursday and the arrival of spring.
People From nuclear physics to Lokál: In conversation with kitchen manager Vasek Kouba What is the job of the kitchen manager at Lokál and how are classic dishes defined?
Czech food culture Food Celebrating Czech Shrovetide: Boží milosti according to a 19th century recipe A recipe for the almost-too-sweet Shrovetide cookies, proven by time and the knowledge of our chefs!
Czech food culture Traditional Czech Masopust dishes Crepes, crumpets, pretzels, and other delicacies that sweeten our cuisine at Shrovetide time.
