The famed chef and author tells the BBC's Katty Kay that it was finding academia too “esoteric” that led him to seek out a simpler path: to help the world simplify its food.

It's a mashup of an Italian-style hoagie and a Southern po' boy, with a distinctly delicious Middle Eastern twist.

Sweet, tangy and packed with probiotics, gira has long been a go-to winter tonic – and is now making a comeback in craft breweries and kombucha-style artisanal brands.

Former Tate Modern director Vicente Todolí founded Todolí Citrus Fundació to preserve rare citrus varieties and compile a catalogue of farming knowledge to inspire future generations.

After being sealed off from the outside world for decades and experiencing a mass exodus, Albania is leaning into its culinary roots with the help of grandma chefs.

The cake is a sublime art form, involving numerous colours and flavours commingling into an oh-so-soft and delicious cake that hides a kaleidoscope of intricate geometric patterns.

Italian cuisine may be one of the most recognised and loved in the world. But now, a food historian is arguing that the Italian food as we know it is barely a few decades old.

There's a pervasive belief in the Netherlands that this unconventional meal helps lift the national mood.