Author: Irina Mikhailava

It took 11 people, two dogs and two hours to come into possession of 168 grams of the Burgundy truffle. It might seem like too little, but it is actually

More often than not, when we find ourselves at the vegetable stalls in the market, we opt for the familiar and habitual. Week after week we buy the usual vegetable

When preparing food, I have always been fascinated with simple techniques that can produce big flavours. A flavourful meal is first and foremost a well-seasoned meal, and today I would

Autumn. As nature is preparing to take a rest, an exciting and vibrant community is coming to life – the community of mushrooms. Greeks believed mushrooms came from Zeus’s lightning,

My earliest memory of sage takes me back to my grandparents’ house, where they grew a garden filled with a remarkable variety of vegetation. My grandmother would perform daily inspections

Quince is a common sight in Portuguese gardens. It can’t be said with certainty when it arrived, but it has travelled here from the foothills of the Caucasus Mountains, somewhere

They say that the smell of freshly-baked bread is one of the true joys in life. I can say that it is an even bigger joy to make it. I

Salt. Its value has been recognised since ancient times, and has since been reflected in the language. The word salary (en.) comes from Anglo-Norman French salarie, from Latin salarium, denoting

It might be so that many bakers’ stories began during COVID. So did mine. I launched my sourdough starter and made the first loaf right around April 2020. At first,

I am absolutely fascinated with the fact that inside every bread I bake, there is a science experiment going on. Today, we shall continue the Baking Bread Series by discussing