Eat CaviarA spoonful of caviar offers texture before extravagance: chilled eggs roll apart, yield with a gentle pop and release flavours that may be saline, nutty, buttery or clean. True ca…
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Eat CaviarA spoonful of caviar offers texture before extravagance: chilled eggs roll apart, yield with a gentle pop and release flavours that may be saline, nutty, buttery or clean. True ca…
Eat chicken feetA bamboo steamer opens to reveal chicken feet lacquered in a dark, savoury sauce, their texture soft, springy and rich from slow cooking. In Cantonese dim sum they are often calle…
Eat CricketsEating crickets is a small culinary leap with a long history elsewhere in the world. Roasted whole insects are crisp and nutty; cricket powder can disappear into a savoury snack,…
Eat crocodileCrocodile meat is pale and firm, with a mild flavour that changes according to cut, age and cooking rather than matching one easy comparison with chicken or fish. It may appear as…
Eat crowEating crow is often only an idiom for admitting you were wrong. Taken literally, it becomes a much stranger culinary question: what does a familiar, intelligent wild bird taste l…
Eat deep fried ice creamThe spoon breaks a hot, crisp shell and immediately reaches ice cream that is still properly cold. Deep-fried ice cream works through preparation and speed rather than magic: a ve…
Eat Dim SumDim sum unfolds basket by basket: translucent har gow, pleated siu mai, soft char siu bao and crisp rolls arriving beside pots of tea. The Cantonese phrase refers to a wide family…
Eat duck heartsA duck heart is a small, dense muscle with a clean savoury flavour and a firm bite when quickly grilled or sautéed. Served on skewers, in a warm salad or as part of a nose-to-tail…
Eat DurianThe husk opens to reveal pale lobes with a scent that can fill the room before the first taste. Durian combines creamy, custard-like texture with flavours people describe through…
Eat EelEel appears in food traditions ranging from Japanese grilled unagi and Italian capitone to smoked eel and London’s jellied eels. Its rich, oily flesh takes smoke, charcoal and swe…
Eat ElkElk meat is dark, lean and finely grained, capable of tasting clean and subtly gamey when sourcing and cookery are sound. In North America, elk—also known as wapiti—may be farmed…
Eat emuAlthough emu is a bird, its meat is deep red, finely textured and more readily compared with lean red meat than chicken. In Australia it can appear as a steak, skewer, burger or c…
Eat EscargotEscargots are edible land snails prepared as food, most famously in French cooking with garlic, parsley and butter. Their flavour is mild and earthy; much of the pleasure comes fr…
Eat Ethiopian Food With My HandsAn Ethiopian meal often arrives on a broad round of injera, the tangy, soft flatbread that serves as plate, accompaniment and utensil. Stews, lentils, vegetables and salads are ar…
Eat FireFire eating is a specialist performance discipline in which a trained artist appears to bring a flame into the mouth and extinguish it. Seen at close range, the effect depends on…
Eat FlowersA nasturtium petal brings peppery heat, a violet can be gently sweet and a courgette flower becomes a whole dish when stuffed and cooked. Edible flowers add flavour, aroma and tex…
Eat Foie GrasFoie gras is the enlarged liver of a duck or goose, served whole, seared or made into preparations such as terrine. Its dense texture and rich flavour hold an established place in…
Eat FondueCheese fondue is a shared pot of melted cheese, wine and seasoning kept warm while diners dip bread and vegetables. Its pleasure comes from pacing: the sauce stays glossy, each pe…
Eat Food-on-a-Stick at the State Fair, IowaFood on a stick at the Iowa State Fair turns lunch into part of the spectacle: portable, inventive and designed for wandering between livestock barns, competitions, music and ride…
Eat FricklesFrickles are pickled cucumbers coated in batter or crumbs and fried until the outside is crisp while the centre stays hot, sour and juicy. They began as an American bar snack and…
Eat Frog LegsFrog legs are eaten in several culinary traditions, including French, Chinese, Indonesian and parts of the southern United States. The small pieces of pale meat are often fried or…
Eat FuguFugu arrives with an aura few foods can match. The translucent slices may be arranged like petals across a plate, delicate enough to see the pattern beneath, while the knowledge t…
Eat geckoGeckos are a large and diverse group of lizards, familiar as insect-eating neighbours and pets in many parts of the world. Although reptile meat is eaten in some places, a gecko i…
Eat Gelato in ItalyA spoon drawn through fresh gelato should meet a dense, smooth texture that softens readily rather than a frozen mountain built to survive all afternoon. In Italy, stopping at a g…
Eat GizzardsGizzards are the sort of ingredient that can change your understanding of ‘offal’ in one bite. This muscular part of a bird’s digestive system becomes springy and satisfying when…
Eat goatGoat is everyday food for millions of people, yet in some kitchens it still feels like a discovery. Its flavour is savoury and distinctive without needing to be overwhelming, and…
Eat Green Tuna FruitGreen tuna fruit is not fish: tuna is a Spanish name used for the fruit of the prickly-pear cactus. Beneath its thick skin, the green variety holds pale, juicy flesh filled with h…
Eat guinea fowlGuinea fowl has darker, leaner meat than a typical chicken and a savoury flavour that hints at game without becoming overpowering. Roasted until the skin browns, braised with wine…
Eat Guinea PigEating guinea pig, or cuy, is an encounter with a longstanding Andean food tradition rather than a shock-food stunt. In Peru's highlands it appears in established dishes including…
Eat HaggisCut into a hot haggis and the filling is crumbly, peppery and deeply savoury, with oats giving texture to seasoned sheep’s offal and suet. Served with neeps and tatties, it is one…
Eat Head CheeseHead cheese is neither a cheese nor a joke dish. Known as brawn in Britain and by names including fromage de tête and Sülze elsewhere, it is a chilled terrine made by slowly cooki…
Eat HeartHeart is a hardworking muscle, so its texture is lean and close-grained rather than soft like liver. Beef heart sliced for Peruvian anticuchos, lamb heart slowly braised or poultr…
Eat HerringHerring can be smoky and warm from a kipper, sharp with vinegar in a rollmop, silky in a Dutch-style cured serving or freshly fried beside potatoes. This small oily fish has suppo…
Eat horseHorse meat is ordinary food in some places and emotionally unacceptable in others. Preparations range from cooked steaks and sausages in parts of continental Europe to basashi in…
Eat IguanaIguana appears in traditional dishes in parts of Mexico, Central America and the Caribbean, often simmered in a seasoned stew rather than served as a novelty steak. The meat is le…
Eat in a medieval restaurantCandle-coloured light, long tables and the arrival of a shared platter can make dinner feel briefly detached from the present. A medieval restaurant may offer researched historica…
Eat in an underwater restaurantBelow the waterline, a restaurant window turns the changing sea into the room’s main event: fish appear and vanish, light shifts across the floor and a storm or tide can make one…
Eat in the Underwater Hotel, MaldivesThis goal is best understood as dining at an underwater restaurant in a Maldivian resort, rather than eating inside a bedroom. Ithaa at Conrad Maldives Rangali Island sits five me…
Eat Jelly FishPrepared jellyfish is valued chiefly for texture: cool, crisp strands that flex and crunch while carrying sesame, vinegar, soy or chilli. It appears in established Chinese and oth…
Eat kangarooKangaroo is a very lean red meat with a close texture and a flavour often placed somewhere near venison. In Australia it may be served as a quickly cooked fillet, skewer, burger o…
Eat KimchiEating kimchi is an introduction to one of Korea's great families of preserved food rather than a challenge to endure heat. Vegetables are salted and seasoned, then transformed by…
Eat Kobe beef in Kobe, JapanSit at a teppanyaki counter in Kobe and watch a chef turn a heavily marbled piece of beef into a sequence of small, precisely cooked bites. The fat softens at a low temperature, c…
Eat Lamb TongueLamb tongue becomes remarkably tender after slow cooking, with a fine grain and a richer flavour than an ordinary roast slice. It may appear warm in a spiced stew, grilled after b…
Eat Lambs RumpLamb rump is a compact cut from the back of the animal, prized for the contrast between a well-browned cap of fat and tender, rosy meat. It has enough character to taste unmistaka…
Eat LiverLiver is one of those foods people often decide they dislike before tasting a carefully cooked piece. Different animals and preparations produce markedly different results: lamb’s…
Eat lobsterLobster can be sweet and delicate beneath all the ceremony of shells, crackers and bibs. A simply grilled half, a carefully dressed lobster roll or pieces folded through pasta eac…
Eat lungLung is a light, springy form of offal used in established dishes rather than a single universal recipe. It can appear in South-East Asian soups and stir-fries, Central European s…
Eat Maine Lobster in MaineAt a harbour-side table, the meal still looks connected to the cold Atlantic beyond it. You crack a claw, learn the awkward tools and discover why a simple steamed lobster with bu…
Eat MealwormA mealworm is small enough to make the decision feel almost comic, right up to the moment it reaches your hand. The first bite is usually less dramatic than the anticipation: cris…
Eat MochiMochi is made from glutinous rice pounded or processed into a smooth, elastic dough. It can be wrapped around sweet red-bean paste, dusted with kinako, grilled until crisp outside…