Sasha Gora
Traditional Balsamic Vinegar is a Family Affair
The difference between traditional balsamic and the stuff you find at the grocery store is years, at least 12 of them. And ingredients. Traditional vinegar is made only with must (fresh grape juice).
Vancouver’s Only Aboriginal Restaurant’s Got Game
Serving braised bison back ribs and game sausages, pulled boar and elk burgers, Indian tacos, and bannock bread pudding, Salmon n’ Bannock Bistro is the city’s only First Nations restaurant open year-round.
Myanmar Is Powered by Peanuts
Myanmar might not be the cultural home to the peanut butter sandwich, the peanut is still king here. After all, this is a place where you can get a chicken curry drowned in oil and salads showered in Elvis's favorite legume.
Some of the Best Bread in Georgia Is Found on the Side of the Highway
The former Soviet republic of Georgia might be well-known abroad for its cheesy khachapuri bread, but I managed to find one far more elusive: the spiced nazuki, available only in a small section of the country.
Taking the Machismo and MSG Out of Myanmar's Tea Shops
Tiny cups of sweet tea, MSG-laced dishes, and underaged waiters are the backbone of traditional Burmese tea shops, but Rangoon Tea House in Yangon is trying to change that with delicious food and a more welcoming atmosphere.
Russia's Chefs Are Learning to Live Without Oysters
It's been four months since Russia imposed sanctions on food imports from the EU and other Western nations, and in the meantime chefs have been forced to content with higher prices, substitutions, and even seafood from landlocked countries.
This Copenhagen Restaurant Won't Get You Wasted
The kitchen at Copenhagen's Spisehuset Rub & Stub doesn't mind when ingredients are ugly, as long as they taste good. Rub & Stub works with the crumbs of the food industry, crafting its menu out of "surplus food" that would have otherwise been thrown...
This Paris Chef Is Putting Thai Chilies Where They Don't Belong
Haan Palcu-Chang of Le Mary Celeste isn't trying to reinvent French cuisine—he just likes things spicy. At his Paris restaurant, he laces at least half of his dishes with chilies, but he still keeps an emergency supply of bread around for old-school...