Germany

Every child knows licorice. Licorice, on the other hand, is as forgotten as the dial telephone. Once upon a time, licorice was the only natural sweetener in the kitchen besides honey.

Beer used to have a strong smoky aroma without exception, and not only in Bamberg. Only industrial malt drying banished the smoke from the beer.

Gourmet cuisine, that much is certain, is highly complex and behind it lies an extremely professional coordination of the white brigade. A real team effort.

Not sinister at all – the dishes of the privileged classes in the Middle Ages were tasty and often brimming with valuable ingredients such as saffron or pepper

Gastronom und Genussmensch Hermann Laudensack führt durch das kulinarischen Bad Kissingen. Typische Restaurants und ein Fleisch-Sommelier werden besucht

Deeply rooted: Bamberg families have been cultivating farmland in the middle of the city for centuries. Every Bamberg gardener has his own specialties

Olive harvest in Pulheim near Cologne. Among the harvesters, all friends from the neighborhood, is olive oil expert Carmen Sanchez-Garcia

Walk through some diets. Chef Peter Prüfer of the Hotel Krone restaurant in Weil offers vegan cuisine and puts a new spin on the traditional

In Binzen in the Markgräflerland region, a traditional house is currently reinventing itself. Host Fabio Elia brings his grandmother’s Apulian cuisine to the table

The hippest potato snack in Munich can be found at the Viktualienmarkt. Various potato dishes come to the bar table on a tin plate

Potato scene at a farmer in Upper Bavaria, at the big potato party and at the trendsetters of Caspar Plautz at the Munich Viktualienmarkt.

The production has surprised us to some extent. The dishes come unadulterated from the kitchen of the star chef and are served still warm in the photo studio

As a spice paste, miso is the energy drink of the Japanese and the source of flavor. Peter Koch produces for German consumers what he learned in Japan

The Hans Wirsching winery is one of the best-known private wineries in Franconia. The most important vines in Iphofen are Silvaner, Trollinger and Scheurebe

After much fresh North Sea air at the beach the menu, which prepared the citizens of Berlin 3-star cook Marco Mueller in the Ambassador hotel, promises highest benefit

There is a need for non-alcoholic alternatives to wine and sparkling wine. There is no sensible reason for offering guests only an apple spritzer