Eat mooseMoose is a very lean, dark game meat eaten in northern parts of Europe and North America. Depending on the cut, it may become a quick-cooked steak, slow stew, smoked meat or richl…
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Eat mooseMoose is a very lean, dark game meat eaten in northern parts of Europe and North America. Depending on the cut, it may become a quick-cooked steak, slow stew, smoked meat or richl…
Eat noni (vomit) fruitA ripe noni announces itself before the first bite. Beneath the pale, knobbled skin is a soft tropical fruit with an aroma often compared with strong cheese and a bitter, fermente…
Eat OctopusOctopus can be tender and smoky from a Spanish or Greek grill, thinly sliced in Japanese cooking, braised in tomato or folded through a warm potato salad. Its texture depends heav…
Eat ostrichOstrich is a red meat despite coming from a bird: lean, fine-grained and closer in appearance to beef than chicken. It is commonly served as a steak, fillet, burger or slow-cooked…
Eat oxtailOxtail is a cut of beef from the animal’s tail, rich in bone, connective tissue and flavour that emerges through slow cooking. It appears in British soups and braises, Jamaican br…
Eat oystersAn oyster offers a small, concentrated encounter with its growing waters: briny liquor, soft flesh, a mineral finish and sometimes cucumber or melon notes. Different species, coas…
Eat oysters in Arcachon Bay, FranceAround Arcachon Bay, oyster farming is written into the landscape: low wooden cabanes, tidal beds, working ports and boats moving between the shore and Île aux Oiseaux. Eating oys…
Eat pheasantPheasant is a lean game bird with deeper flavour and firmer texture than everyday chicken. In Britain it appears roasted, pot-roasted, braised with cider or wine, and folded into…
Eat pho in Halong Bay, VietnamA bowl of phở beside Hạ Long Bay brings two northern Vietnamese experiences together: clear, aromatic broth with rice noodles and sliced beef or chicken, followed by the bay’s lim…
Eat pie, mash and liquor in LondonA minced-beef pie, a bank of mashed potato and a flood of green parsley liquor make one of London’s most distinctive lunches. The liquor contains no alcohol: it is a savoury sauce…
Eat Pig Trotters (Feet)Break through crisp skin into meat and connective tissue that have turned soft during hours of cooking. Pig trotters demand more patience than a neat pork chop, but that collagen-…
Eat PigeonOrder pigeon in a restaurant and the plate bears little resemblance to the birds pacing around a station. Farmed squab is young pigeon with tender, dark meat, often roasted pink,…
Eat Pigs EarPig’s ear is mostly skin and cartilage, which gives it a texture unlike an ordinary cut of pork. Long braising can make it tender and gelatinous; slicing and frying afterwards tur…
Eat Pigs TailPig’s tail combines meat, skin, fat, cartilage and small bones in one compact cut. Slow cooking releases gelatine and makes the flesh tender; a final roast or fry can crisp the su…
Eat poutine in CanadaListen for the squeak of fresh cheese curds beneath hot gravy and crisp chips. A proper poutine is an exercise in timing: the gravy should soften the edges without turning the who…
Eat PuffinPuffin has been eaten in some North Atlantic island communities, most visibly in Iceland and the Faroe Islands, where seabird harvest once contributed to food security in difficul…
Eat RabbitRabbit is a lean, mild meat whose character emerges through the dish around it. French mustard braises, Maltese stuffat tal-fenek, Spanish rice dishes and British rabbit pies use…
Eat ratSeveral rodent species are eaten in established rural food traditions, including animals deliberately hunted in fields or farmed for food. That is fundamentally different from eat…
Eat ray wingRay wing reaches the plate as a fan of delicate flesh laid over slender cartilage. A fork draws the meat away in soft ridges, often with nothing more complicated than browned butt…
Eat ReindeerReindeer is a lean, dark meat served across northern Europe as thin sautéed strips, smoked slices, steaks, sausages and slow-cooked stews. In a Finnish poronkäristys, for example,…
Eat sashimiSashimi places sliced raw or otherwise carefully prepared seafood at the centre of the plate without sushi rice. Tuna can be lean or richly marbled, salmon soft and oily, sea brea…
Eat ScorpionA food-grade scorpion is generally served cooked and crisp, with its mild interior secondary to roasting, frying and seasoning. Scorpions appear in some markets, spirits and novel…
Eat ScrappleScrapple is a firm loaf made by simmering pork trimmings, combining the meat and broth with maize meal or another grain, then seasoning and chilling the mixture before slicing it.…
Eat Sea SlugOn many menus, ‘sea slug’ refers to sea cucumber: an echinoderm prized in several East and Southeast Asian cuisines, not the soft garden-slug lookalike the nickname suggests. Prep…
Eat Sea UrchinLift a spoonful of sea urchin roe and expect sweetness, salt and a custard-like texture rather than the crunch suggested by the animal’s spines. Good uni tastes of clean seawater…
Eat shark in IcelandOpen the container, meet the sharp ammonia smell and spear one small cube. In Iceland, hákarl is Greenland shark cured through fermentation and drying, turning meat that is unsafe…
Eat Smørrebrød in DenmarkSmørrebrød is Denmark’s open-faced sandwich tradition: a base of bread—often dense rye rugbrød—constructed with fish, meat, egg, cheese or vegetables and finished with carefully c…
Eat Southern BBQ in the SouthSouthern barbecue is not one recipe spread across the American South. Eastern North Carolina whole hog with peppered vinegar, South Carolina mustard sauce, Memphis pork ribs and T…
Eat squid guts“Squid guts” usually refers to shiokara, a Japanese preparation in which small pieces of squid are fermented with salted viscera. It is intensely savoury, salty and marine, with a…
Eat SquirrelSquirrel is a lean, fine-textured game meat used in traditional British and North American pies, stews and slow-cooked dishes. The small joints offer little margin for hurried coo…
Eat stagTry venison from an adult male deer and experience a meat that is typically leaner and more strongly flavoured than beef. Depending on the cut and how it is prepared, stag can be…
Eat SushiStart with rice. Good sushi is built around seasoned shari whose warmth, acidity and texture frame the fish, egg or vegetables placed above it. At a counter, the chef’s small adju…
Eat sushi at the Tsukijus Fish Market in Tokyo, JapanTsukiji’s wholesale inner market moved to Toyosu in 2018, but the Tsukiji Outer Market remains a dense food district of specialist shops and restaurants. Eating sushi here means c…
Eat sweetbreadsSweetbreads are neither sweet nor bread. They are culinary offal — usually the thymus, and sometimes pancreas, of a young calf or lamb — with a mild flavour and a texture that can…
Eat TarantulaFried tarantula is associated particularly with Skuon in Cambodia, where a cooked spider may be seasoned with salt, sugar, garlic or chilli and eaten for its crisp legs and softer…
Eat testiclesAnimal testicles appear in several food traditions, often under names such as fries, oysters or criadillas. They may be sliced and fried, grilled, stewed or served as part of an o…
Eat tripeGive tripe enough time and it changes from something confronting into something built for sauce. Honeycomb, blanket and book tripe come from different parts of a ruminant stomach,…
Eat trufflesFresh culinary truffles are underground fruiting bodies of particular fungi, valued for an aroma that can suggest woodland, garlic, earth, honey or musk depending on species and m…
Eat turbotTurbot is a broad, thick flatfish with firm white flesh, large flakes and natural gelatine around the bones. Roasted whole, grilled over charcoal or cooked as a substantial on-the…
Eat Ugli FruitUGLI is a Jamaican trade name used for a type of tangelo: a loose-skinned citrus associated with mandarin, grapefruit and orange ancestry. Its wrinkled greenish-yellow rind may lo…
Eat wallabyWallaby is a very lean red meat available in limited Australian food traditions and regulated wildlife supply chains, most notably in Tasmania. It may be served as a quickly cooke…
Eat Wild BoarWild boar is darker and often leaner than ordinary pork, with a robust flavour suited to slow ragù, stew, sausages and carefully roasted joints. Age, diet and cut make a substanti…
Eat woodcockWoodcock is a small migratory game bird with dark, richly flavoured meat and a long place in British and French cooking. It may be roasted whole and served on toast, sometimes wit…
Eat Worm CakesCut into an ordinary-looking chocolate cake, then tell everyone what supplied part of the protein. Worm cakes use food-grade mealworms, usually roasted whole or ground into flour,…
Eat YakYak meat is a lean, dark red food of high-altitude regions across the Tibetan Plateau, Himalayas and parts of Central Asia. It can be dried, minced into momo dumplings, simmered i…
Eat Your Way Through Mexico's Street-Food SceneA tortilla hits the hot comal, salsa is spooned from a row of bowls and a few metres of pavement become a tiny dining room. Mexico's street food makes technique, regional history…
Electric Run, UtahAn Electric Run turns a night-time 5K into a moving light show: fluorescent clothing, illuminated course features, music and a crowd more interested in shared spectacle than a per…
Eliminate Junk MailEliminating junk mail is less a single unsubscribe than a short household system. Addressed advertising, unaddressed Royal Mail leaflets, locally delivered menus and post for form…
Encounter the Galápagos Islands ResponsiblyIn the Galápagos, sea lions sleep across paths, marine iguanas gather on black lava and birds behave as though people are only another passing species. The closeness is remarkable…
Enjoy a Swim-Up Bar Without Compromising Pool SafetyA swim-up bar turns the boundary between pool and terrace into part of the holiday: water at the counter, conversation drifting between stools and a cold drink arriving without th…