Ingredients

Halloween is coming soon, a good reason to learn about your favorite winter fruits!

Discover more about the ingredient referred to as 'the best pork in the world'

We speak to five Hungarian chefs about the origins and importance of this distinctive ingredient, and its influence on the country’s gastronomy

We take a closer look at why you’ll find rabbit on the menu at many restaurants in the MICHELIN Guide Malta

Kombu is known as a healthy food that is essential for Japanese cuisine, but did you know that it also supports the natural environment in the ocean? We took a close look at the mystery of how kombu protects the planet.

Here's how to tell oysters from the US, France and Australia apart.

Our MICHELIN inspectors have rounded up five exciting ingredients to try, in your kitchen or out to eat.

Every year, 1 June is marked as World Milk day. Whether you're lactose intolerant or simply looking for new flavours, here's what you can look out for.

Cage-free or free-range? Pasture-raised or organic? Brown or white? Here's what you need to know.

We asked some of our inspectors to share with us the ingredient they love the most and why

The one constant on this New York City restaurant’s menu perpetually in flux is the presence of rice.

The chef uses the bounty from his quarter-acre garden in his dishes at Kinship and Métier.

The little black dress of cooking.

"You can't get a better berry."

Everything you wanted to know about Chesapeake blue crab season, but were afraid to ask.

The fruit, not the bird.

"Stop and smell the roses—and eat them too!"

Here’s what you need to know about this summer squash.