Eat Alone at a Restaurant“Table for one” is a small sentence with a liberating effect. Once the menu opens and the first drink arrives, a restaurant stops being a place you must enter with company and bec…
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Eat Alone at a Restaurant“Table for one” is a small sentence with a liberating effect. Once the menu opens and the first drink arrives, a restaurant stops being a place you must enter with company and bec…
Eat AlpacaGrilled alpaca arrives looking more like a lean steak than an exotic spectacle, with a close grain and a mild flavour that responds well to smoke, herbs and careful cooking. Acros…
Eat an authentic hotpot in AsiaSteam gathers above a pot set into the table as broth bubbles around mushrooms, greens, tofu and slices added a few at a time. Hotpot makes cooking part of the meal and the table…
Eat an InsectA roasted cricket or mealworm is often smaller and more familiar in flavour than the anticipation surrounding it: crisp, savoury and shaped by salt or spice. Eating an insect can…
Eat AntsAnts can contribute far more than shock value: some bring a citrus note, others a roasted crunch or the richness of a winged queen prepared in season. In Colombia, hormigas culona…
Eat at a 1 Michelin star restaurantA one-star restaurant can deliver a remarkable plate without demanding chandeliers, hushed voices or a once-in-a-lifetime budget. Michelin’s award recognises high-quality ingredie…
Eat at a 2 Michelin star restaurantBook a table at a restaurant awarded two Michelin stars and experience cooking that Michelin describes as “excellent cooking, worth a detour”. At this level, the meal is usually b…
Eat at a 3 Michelin star restaurantA three-star meal is built from hundreds of decisions that ideally disappear into a sequence of dishes with its own rhythm. Michelin’s highest distinction recognises exceptional c…
Eat at a Food TruckThe best food-truck meal begins with a short menu and a clear speciality: flatbread blistering on a hot plate, dumplings folded within reach or a sandwich assembled while its main…
Eat at a pitch-black restaurantThe last visible doorway closes and the table has to be rediscovered by touch. Without colour or presentation to lead, the first mouthful arrives as temperature, scent and texture…
Eat at a restaurant in the skyA restaurant-in-the-sky experience lifts a secured dining platform by crane, placing guests, chefs and a meal above a city or event site. The attraction is the combination of heig…
Eat at a Teppanyaki RestaurantTake a seat around the hotplate and watch dinner arrive with the scrape of steel, a burst of steam and ingredients moving faster than seems sensible. At a teppanyaki restaurant, t…
Eat at Bar Nestor, San Sebastian, SpainQueue on a narrow Old Town street, claim one of the scarce tortilla portions and then stand at the bar for food pared down to a handful of ingredients. Bar Néstor built its reputa…
Eat at one of ‘Salt Bae’s’ restaurantsSit down at Nusr-Et and order steak in the restaurant chain built around Nusret Gökçe, better known as Salt Bae. The experience is deliberately theatrical: large cuts of meat are…
Eat at one of Gordon Ramsay’s restaurantsA Gordon Ramsay restaurant can mean a three-star tasting menu in Chelsea, a polished grill, an Asian-inspired dining room or pizza eaten at a counter. That range is the point: the…
Eat at Rick SteinsSit down in Padstow with seafood at the centre of the meal and order from the restaurant where Rick Stein’s food business began. The Seafood Restaurant opened in 1975 and remains…
Eat at the French Laundry in CaliforniaThe French Laundry sits in a stone building in Yountville, opposite a kitchen garden that hints at the precision inside. Eating there is not simply a reservation for dinner; it is…
Eat at the Iris restaurant Hardangerfjord, NorwayBoard a boat at Rosendal and make the journey across Hardangerfjord to Salmon Eye, the silver, eye-shaped structure floating among mountains and water. Iris was conceived as “expe…
Eat Balut (Fertilized Egg)Crack the shell, sip the warm broth inside, then peel back enough of the egg to see what you are actually eating. Balut is a fertilised duck egg that has been incubated before bei…
Eat bearBear appears in a small number of regional food traditions, often as a slow-cooked stew or hotpot rather than a theatrical challenge. Tasting it responsibly is less about bravery…
Eat bone marrowRoasted bone marrow offers a concentrated savoury taste with a soft, rich texture that sits somewhere between butter and slow-cooked meat. Restaurants often serve split beef bones…
Eat brainProperly prepared animal brain has a delicate, custard-like texture that bears little resemblance to the shock imagery surrounding it. Dishes such as Pakistani maghaz, Mexican tac…
Eat Breakfast in BedThe first cup of tea tastes different when the day has begun but you have not yet left the duvet. Breakfast in bed turns an ordinary morning into a small ceremony: a tray arrives,…
Eat buffalo mozzarella in Campania, ItalyFresh buffalo mozzarella in Campania is a modest-looking food with a startling sense of place. Cut through the thin porcelain-white skin and the centre yields in soft layers, rele…
Eat Buffalo Wings in Buffalo, New YorkEating Buffalo wings in Buffalo is a chance to encounter a regional dish through the neighbourhood taverns that shaped it. The classic form pairs unbreaded fried wings with a caye…
Eat cactusNopales bring a fresh green tang and a texture somewhere between green bean and okra, especially when grilled until their edges char. These young prickly-pear pads are an everyday…
Eat CamelCamel can arrive as a slow-cooked stew, charcoal-grilled kebab or contemporary burger, with flavour and tenderness changing markedly by cut and age. Across parts of the Arabian Pe…
Eat Camembert in NormandyOpen the small wooden box in Normandy and the cheese inside may be chalky at its centre, evenly supple or almost spoonable, depending on ripeness. Camembert de Normandie carries t…
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…