In its most traditional form, schnitzel is made with veal, but this chicken version is common throughout Germany and is just as tasty. The key to good schnitzel is pounding the chicken to ensure that ...

Before the pandemic, food science was the hot topic. Driven by popular TV shows and the endless quest for novelty, chefs were obsessed with bait and switch. Trying to gel a mango puree so that it ...

Of all the reasons to celebrate fall, Oktoberfest might just beat Halloween as the true reason for the season. We'd gladly skip the candy in favor of beer and pretzels any day, to be honest. And no, ...

Chili cheese Spätzle might sound unexpected, but this fusion dish brings together two comfort food traditions in a way that ...

Zum Themendienst-Bericht von Mareike Winter vom 2. Oktober 2019: In den Spätzleteig kommt auch 100 Gramm Kürbismus. The closure of restaurants during Covid shutdowns led many of us to try and improve ...

First, Dan Harrity of Lynnwood, among others, recently told us the Budapest Bistro is THE place to go for great Hungarian and German food. Today, he teaches us how we can make a fab German specialty, ...

This Oktoberfest-inspired recipe makes for an appetizing way to enjoy Germany's cultural traditions in the comfort of your own kitchen. Culinary arts instructor, chef Randall Toenges, with Minnesota ...

Reviews and recommendations are unbiased and products are independently selected. Postmedia may earn an affiliate commission from purchases made through links on this page. I don’t know about you, but ...

I am proud to be German. In fact, my maiden name, Mauser, is the name of a German Rifle company that has been operating since 1871. My great grandmother was a first generation immigrant who loved her ...

Margaret Keith moved to America in 1960 and knew early on that it would be her responsibility to keep her family’s German traditions alive. Now 81, Margaret explains from her NYC apartment “I was very ...

Chef Ryan Hughes was in attendance at the grand opening of the SoFAB Culinary Library and Archives. Hughes is the chef of Purloo, which is a weekly pop-up until the restaurant opens in the Southern ...

I was 24 when I lost my job as a financial journalist to the Great Recession and sunk my meager savings into a year-long culinary school program in the hopes of becoming a food writer. Around that ...