Food guides · San Sebastián
San Sebastián pintxos: how to order, pay and drink txakoli
I grew up in Gros, across the river from the old town, and I still learn something at the counter every week. These are the unwritten rules, written down.
Food guides
Food travel guides to read before you eat
Written by the people who host our tours: pintxos manners, Parmigiano and balsamic labels, sherry, food seasons, Texas barbecue and eating well with a special diet.
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- Europe, Japan, Mexico and the USA
Market basket in the Luberon
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Food guides · Emilia-Romagna
Parmigiano Reggiano, prosciutto and balsamic labels explained
I grew up in Bologna, an hour from Modena and Parma, where people argue about cheese ages the way others argue about football. Here is what the marks on the rind, the ham and the bottle mean.
Drinks · Andalusia
Types of sherry from fino to Pedro Ximénez: the wines of Jerez
Outside Spain many people know sherry as the sweet bottle at the back of a cupboard. In Jerez it is a cold glass of fino with lunch. Here is everything in between.
Planning · Worldwide
Best time for a food tour: truffles, cider and crawfish seasons
A food trip has to follow the ingredients. This is the calendar we plan our departures by, from the first txotx of the year to the last white truffle.
Food guides · Texas
How to order Central Texas BBQ: lines, cuts and the butcher paper
The first time you walk into a Lockhart pit room, nobody tells you the rules. Here they are, from someone who has eaten at every counter between Austin and Luling.
Food guides · New Orleans
Cajun vs Creole food: the difference in gumbo, jambalaya, étouffée and boudin
I grew up in Breaux Bridge and cooked for twelve years in New Orleans. People still ask me the difference every week. It is easier to taste than to explain, but here is my try.
Planning · Worldwide
Food tours with dietary restrictions, allergies and special diets
Every guest who books tells us what they do not eat, and every kitchen on the route hears about it before you land. Here is what is easy, what is hard and what we will tell you plainly.
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Groups of 12 fill early
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