National Geographic Traveller Food

I’m constantly taken aback by West African cuisine. The unifying parallels across borders versus the hyperlocal nuances. The range of ingredients and flavours. It tells us so much about the region’s rich, and sometimes challenging, history. It was a

Editorial Director & Chief Operating Officer: Maria Pieri Editor: Nicola Trup Senior Editor: Sarah Barrell Associate Editor: Farida Zeynalova Managing Editor: Glen Mutel Senior Content Strategist: Berkok Yüksel Digital Content Editor: Karlina Valeiko

Growing up in London has many perks, but chief among them has to be the ready availability of food from just about anywhere on Earth you can think of. As a child, my Polish family and friends kept me supplied with pierogi and barszcz, while the many

THE MAXIMUM RECOMMENDED DAILY SALT INTAKE FOR ADULTS The altitude of Salar de Uyuni in Bolivia, the world’s largest salt flat. Covering an area of around 4,000sq miles, it contains an estimated 10 billion tonnes of salt The amount of salt produced gl

If there’s one thing you can be sure of when it comes to wine — something almost everyone agrees on — it’s that reds are the best match for red meat. And while, according to many tastes, this remains true, if you consider yourself an adventurous eate

A traditional low-fat ‘sour cheese’ made with skimmed cow’s milk (pictured above). The fresh version, which Claudia has with bread and jam, is mild and crumbly, while the mature, 60-day-aged, semi-hard cheese, with its gelatinous casing and distincti

In Venice, a popular way to enjoy baccalà (salt cod) is to whip it until it’s creamy and smooth, then spread it on rounds of bread or firm polenta. There’s a bit of a knack to the whipping. I use a small food processor and drizzle in a little oil and

Using a combination of flavours commonly found in Lithuanian cooking, including smoked fish, hemp seed and beetroot, this dish from Deivydas Praspaliauskas, chef at Amandus restaurant, puts an elevated spin on traditional ingredients. SERVES: 4 TAKES