A culinary guide to Zeeland, the Netherlands' 'Land on Sea'

This coastal Dutch province — its name translated as ‘Land on Sea’ — is a place where local producers have an intense connection to the water, making the most of its natural bounty.

Peking duck: the complex history of a Chinese classic

Offering an irresistible combination of flavours and textures, this classic Chinese dish has a long and complex history — and a cooking process to match.

Five recipes from Zuza Zak's new book, Amber & Rye

Discover five recipes from Zuza Zak's second book, Amber & Rye, which takes readers on a journey through Estonia, Latvia and Lithuania.

Photo story: cooking with the gauchos of Argentina’s Sierras Chicas

Take a seat outside and enjoy asado-cooked meats and empanadas, gaucho-style, among the rolling hills of northern Argentina.

Chefs Kirsty Scobie and Fenella Renwick on their favourite Scottish seafood

Kirsty Scobie and Fenella Renwick are founders of The Seafood Shack, a restaurant in the small fishing village of Ullapool on the northwest coast of Scotland, and co-authors of the book of the same name.

Meet the people keeping Venice's traditions alive, from glassblowers to winemakers

Discover the city’s long-held culinary and artisan traditions, doggedly preserved by a cast of characters, from vineyard-owners to glassblowers, even as overtourism threatens to eclipse ancient ways of life on the lagoon.

A city guide to Ljubljana, Slovenia's compact capital

You’re never far from the green and serene in Slovenia’s castle-topped capital. At its heart is a leafy river, around which bike paths, food markets and arts festivals unfold.

12 international iftar dishes to try this Ramadan

This Ramadan, break your fast with flavourful dishes from around the world, from South Asian snacks to sumptuous Levantine desserts.

Where to find the best breakfasts in the UK

From desi dishes in Birmingham to a sticky plum duck benedict in Newcastle, here’s our pick of the UK’s 10 best bets for a brilliant breakfast.

A taste of Portugal's Alentejo region, from black pork to rich red wines

Among the cork trees and rolling hills of this vast rural region, you’ll find some of Portugal’s choicest produce, from rich reds and black pork to sumptuous olive oil. Here, we bring you five unique producers to visit when travelling in Alentejo — plus, a recipe for making authentic Gaspacho alentejano soup.

Meet the maker: the Bavarian baker who elevates the art of traditional Easter treats

Easter in Germany is a time of indulgence, when bakers such as Arnd Erbel are busy making everything from dark chocolate hares to plaited loaves.

A culinary guide to Montreal

Canada’s second-largest city has a distinctly French flavour, but whether you’re ordering bagels, poutine or fine dining cuisine, expect a thoroughly Québecois twist.

Travel Geeks online: cities, culture and cuisine of Italy — 27 April 2021

Join us for a virtual Travel Geeks on 27 April from 19.00 to 20.00, when our expert panel will help us discover a different side to Italy.

How to make perfect croquetas

Whether oval or round, made with meat or cheese, this Spanish snack should be both crisp and gooey. Owen Morgan, chef-director of Spanish bar and restaurant chain Bar 44, breaks down the creation process. 

A culinary guide to Alsace, France

Tucked up against the German border, France’s once-contested region has been shaped by centuries of upheaval. Today, chefs and winemakers alike are celebrating a legacy of culinary diversity.

Chef Zoe Adjonyoh on her favourite Ghanaian cuisine

The famous chef and author of Zoe's Ghana Kitchen shares her insights on how to work with Ghanaian flavours and ingredients, from kenkey to dawadawa.
PARTNER CONTENT

In conversation with Alison Sardinha, local legend and owner of Tobago’s Blue Crab Restaurant

When Aunty Alison opened the Blue Crab over 30 years ago, little did she know her restaurant would become the capital’s most beloved diner, famous for its family atmosphere and traditional flavours. Here, she talks about life on the island and shares a recipe for the local dish saltfish buljol.

Chef Niklas Ekstedt's five ways to cook kohlrabi

Part of the same family of brassicas as broccoli, cauliflower, kale and brussels sprouts, kohlrabi is a fantastic vegetable that’s popular in Germany and Central Europe but underused in the UK.

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