Category: Food History

Closeup of a tasty dessert of millefoglie pastry, cream, and strawberries, from a cooking vacation with The International Kitchen.
Jan 14, 2014

Dessert Dish: Delighting in Millefoglie in Western Tuscany

The origins of Italy’s millefoglie dessert actually hails from France, where the dish is known as millefeuille, which is French for a thousand layers or leaves. That translation is actually a wonderful description for this layered dessert that is made with a flaky puff pastry, whether you’re in Italy…

Kneading dough on a culinary tour
Dec 17, 2013

Christmas Culinary Tradition: Cartellate Pastries from Puglia

Wine cookies abound in Italy. These cookies don’t just pair well with wine, but they also make a tasty addition to the dessert table. That’s because, in part, wine as an ingredient adds a new flavor profile to the cookie, while also not making the treat too sweet, even though the wine…

Tasting French white nougat during a France cooking vacation.
Dec 12, 2013

Black and White Nougat: Christmas Desserts in Provence

Nougat may not necessarily date back to France — depending on who you ask they may even say Italy or Spain — but there’s no question that it’s an important part of the holidays for the French. That’s because both nougat noir (black) and nougat blanc (white) are two of the 13 Christmas desserts…

Dec 10, 2013

The Hams of Spain: Jamón Ibérico and Jamón Serrano

Jamón Ibérico and Jamón Serrano are often compared to Italy’s prosciutto. All three are dry-cured meats made from a pig or boar’s hind leg that are typically served as an antipasti in Italy or as tapas in Spain, which means they make for a great first course. They also work…

Lomo saltado prepared during our Peru cooking vacations.
Nov 12, 2013

Lomo Saltado during a Peruvian Cooking Vacation

When one thinks of Peruvian cuisine, ceviche often comes to mind. But seafood “cooked” in lime juice is just one of many traditional dishes that hail from this South American country. That’s because the cuisine here is one of the most diverse in the world with…

Cooking on a plancha during a cooking vacation with The International Kitchen.
Oct 31, 2013

Cooking in France: How Do You Cook with a Plancha?

Traveling to a new country isn’t just about meeting the locals and discovering their cuisine. It’s also about learning different ways to cook your food in a fun environment. For one, during our cooking vacation, “Chateau Cooking Béarn”…

Tapas enjoyed on a cooking vacation in Spain
Oct 15, 2013

Tapas: A Gastronomical Tradition in Spain Cooking

Tapas aren’t just small plates of food. They also offer a wonderful glimpse into the gastronomy of the particular Spanish region that you’re visiting. Sure there’s olives pretty much wherever you go in Spain, but the different flavors you’ll experience, whether…

Discovering fresh white truffles in the fall during an amazing cooking vacation in Italy with The International Kitchen.
Oct 10, 2013

Fall Culinary Vacations in Italy: White Truffles

October and November may be the low season in Italy, but it’s also one of the best times to travel to the boot-shaped country. That’s because it’s the season of the white truffle, and truffle fairs abound where the tuber grows…

Goats at a goat cheese farm in France's Loire Valley.
Oct 08, 2013

France Cooking Vacation: What is Chèvre?

If there’s a food that France is known for it’s cheese. But with so many creamy cheeses, how is one to choose which to try first? This isn’t so easy to answer, especially when you consider that few of the best French cheeses are imported to the U.S…

Assorted pumpkins and squash during a cooking vacation with The International Kitchen.
Sep 16, 2013

Cooking With Pumpkins on an Italy Culinary Vacation

Pumpkin dishes abound in the U.S. during the Fall season. Since Italian cuisine is so focused on seasonal ingredients and dishes, it should come as no surprise that pumpkin dishes are also popular in Italy this time of year. In Italy, zucca…