Why Belgiums Trappist Beer Is Considered One Of The Best Beers In The World DW Food 2021-06-02 | Traditional Trappist beer is considered one of the best beers in the world. The brewing of Trappist beer goes back to the 17th century. Today, only thirteen officially recognized Trappist breweries remain across the world.Trappist beer is known for its malty taste and high alcohol percentage. Today, many breweries use the proceeds to support charities for social work.#TrappistBeer #Belgium------------------------------------------------------------------------------------Subscribe to DW Food: bit.ly/DWFood_SubDW Food brings you the perfect blend of culinary trends, easy DIY recipes, exciting food secrets & a look behind the scenes of Europe’s culinary culture.
Belgian waffle guide DW Food 2024-10-09 | Waffles are not all the same in Belgium. Here's why:#dwberlinfresh #shorts #waffles ------------------------------------------------------------------------------------Subscribe to DW Food: bit.ly/DWFood_SubDW Food brings you the perfect blend of culinary trends, easy DIY recipes, exciting food secrets & a look behind the scenes of Europe’s culinary culture.
How Tiramisu is made (and how it was invented) DW Food 2024-10-05 | Tiramisu is arguably Italy's most famous dessert, with lady fingers and cream that just melts in your mouth. But how easy it is to make and who invented it? DW reporter Meggin Leigh headed to Venice, Italy to find out!CHAPTERS00:00 Intro00:33 The ingredients00:46 Tiramisu history01:38 Preparation02:20 Italians & Tiramisu03:05 Do’s & Don’ts03:43 Layering & decoration05:10 OutroCREDITSReport: Meggin LeighCamera: Uber MancinEditor: Nicola Tietz, Philippe GnanntSupervising editor: Ruben Kalus#dweuromaxx #tiramisu #italy------------------------------------------------------------------------------------Subscribe to DW Food: bit.ly/DWFood_SubDW Food brings you the perfect blend of culinary trends, easy DIY recipes, exciting food secrets & a look behind the scenes of Europe’s culinary culture.
The art of British sandwiches DW Food 2024-10-02 | How to make a good British sandwich#dweuromaxx #shorts #sandwich ------------------------------------------------------------------------------------Subscribe to DW Food: bit.ly/DWFood_SubDW Food brings you the perfect blend of culinary trends, easy DIY recipes, exciting food secrets & a look behind the scenes of Europe’s culinary culture.
The Italian prison restaurant DW Food 2024-09-25 | This Italian restaurant is run by prisoners...#dweuromaxx #shorts #dwfood ------------------------------------------------------------------------------------Subscribe to DW Food: bit.ly/DWFood_SubDW Food brings you the perfect blend of culinary trends, easy DIY recipes, exciting food secrets & a look behind the scenes of Europe’s culinary culture.
What you can learn from a water sommelier DW Food 2024-09-21 | Water is boring, it tastes like nothing. Really? Is water just a tasteless boring drink? Do all types of water taste the same? And does water as the foundation of life need more attention in the face of climate change? Henriette Krömer visited water sommelier André Uhlig in Dresden, Germany to find out more. CHAPTERS00:00 Intro00:45 The water sommelier01:30 Water tasting02:32 Water in Germany03:40 Water in the face of climate change04:41 Basic need or pleasure drink?CREDITSReport: Henriette KrömerCamera: Robert RichterEdit: Christian Kahle, Mark PapworthSupervising editor: Ruben Kalus#dweuromaxx #water #watertasting------------------------------------------------------------------------------------Subscribe to DW Food: bit.ly/DWFood_SubDW Food brings you the perfect blend of culinary trends, easy DIY recipes, exciting food secrets & a look behind the scenes of Europe’s culinary culture.
Myths about licorice! DW Food 2024-09-18 | People love it and hate it -- and say all sorts of strange things about it: We dispel 5 myths about licorice!#shorts #licorice #dweuromaxx ------------------------------------------------------------------------------------Subscribe to DW Food: bit.ly/DWFood_SubDW Food brings you the perfect blend of culinary trends, easy DIY recipes, exciting food secrets & a look behind the scenes of Europe’s culinary culture.
Whats behind Frances new non-alcoholic trend DW Food 2024-09-14 | France, the land of fine wine, is witnessing a surprising shift. Traditional wine consumption is on the decline, but non-alcoholic wine is on the rise. What’s behind this trend? How are these wines made? And do they live up to the French standard of excellence? Euromaxx reporter Aparna Ramamurthy finds out.CHAPTERS00:00 Intro00:38 Taste test: Can the French tell the difference?01:07 Why the French love their wine01:59 Decline in wine consumption02:52 Non-alcoholic shop in Paris04:50 Non-alcoholic wine producer in the Bordeaux region#DWEuromaxx #DWFood #NonalcoholicWine---------------------------------------------------------CREDITSReport: Aparna RamamurthyCamera: Arnaud Paumier, Kevin CoganEdit: Mike KochSupervising Editor: Ruben Kalus---------------------------------------------------------Subscribe to DW Food: bit.ly/DWFood_SubDW Food brings you the perfect blend of culinary trends, easy DIY recipes, exciting food secrets & a look behind the scenes of Europe’s culinary culture.
What’s the secret behind Italian biscotti? DW Food 2024-09-11 | Crunchy, sweet, and chock-full of nuts: Italian biscotti is a cookie that’s gone global. So, how’s it made? And how can you eat it without breaking a tooth?#dwberlinfresh #biscotti #shorts ------------------------------------------------------------------------------------Subscribe to DW Food: bit.ly/DWFood_SubDW Food brings you the perfect blend of culinary trends, easy DIY recipes, exciting food secrets & a look behind the scenes of Europe’s culinary culture.
Why you need to try Indonesian food in the Netherlands DW Food 2024-09-07 | Have you ever ordered a rice table to try the classic dishes of Indonesian cuisine? That won't get you very far in Indonesia. Because the “rijsttafel” is a typical Dutch dish! Which in turn consists of various Indonesian dishes. If you like authentic Indonesian cuisine such as rendang, sayur lodeh, sambal goreng buncis or acar, the Netherlands is the place to be. The reason for this lies in Indonesia's colonial history. The country was a Dutch colony for 350 years. After independence in 1945, many Indonesians moved to the Netherlands. And they took their culinary traditions with them. Today, there are hundreds of Indonesian restaurants in the Netherlands. Perfect for an Indonesian food tour. CHAPTERS 00:01 Intro00:29 Why is Indonesian cuisine so popular in the Netherlands? 01:30 The rijsttafel 02:31 Tokos – little Indonesian shops 03:48 How Indonesian cuisine has influenced Dutch food 04:35 How authentic is Indonesian food in the Netherlands? #IndonesiansInEuropeDW #dwfood #indonesianfood ----------------------------------------------------------------------CREDITS: Report: Jana Oertel Camera: Wayne van der Horst Edit: Carolin Haberland Supervising Editor: Ruben Kalus ----------------------------------------------------------------------Subscribe to DW Food: bit.ly/DWFood_SubDW Food brings you the perfect blend of culinary trends, easy DIY recipes, exciting food secrets & a look behind the scenes of Europe’s culinary culture.
How different types of Cevapcici are made in the Balkans DW Food 2024-09-04 | Which country makes the best?#streetfoodeuropeDW #dweuromaxx #shorts ------------------------------------------------------------------------------------Subscribe to DW Food: bit.ly/DWFood_SubDW Food brings you the perfect blend of culinary trends, easy DIY recipes, exciting food secrets & a look behind the scenes of Europe’s culinary culture.
Is Germanys beloved street food EVEN German? DW Food 2024-09-03 | Which one sounds more delicious to you? 🇩🇪🥙🇹🇷…👀 Thanks to our friends @+90 #TurkishinBerlinDW #berlin #germany #turkey #turkish #dönerkebab #kebab
How dumplings saved a German town (and how they are made) DW Food 2024-08-31 | Old bread rolls, egg, milk, parsley - these are the basic ingredients for dumplings, also known as "Knödel". Also popular in Austria, South Tyrol, and the Czech Republic - in southern Germany they can be either a main course or a side dish, savory or sweet. In Deggendorf, in Lower Bavaria, they are even more than that: legend has it that the dumplings saved the town from an enemy siege.CHAPTERS00:00 Intro00:48 How bread dumplings are made03:57 How dumplings saved Deggendorf04:46 Varieties of dumplings#Dumplings #Knödel #GermanFood---------------------------------------------------------------CREDITSReport: Anja KochCamera: Madmo C. SpringerEdit: Kirsten JungclausSupervising Editor: Ruben Kalus ---------------------------------------------------------------Subscribe to DW Food: bit.ly/DWFood_SubDW Food brings you the perfect blend of culinary trends, easy DIY recipes, exciting food secrets & a look behind the scenes of Europe’s culinary culture.
A burger with ice cream? DW Food 2024-08-28 | The ice cream burger promises to refresh you on warm summer days #dwberlinfresh #shorts #icecream ------------------------------------------------------------------------------------Subscribe to DW Food: bit.ly/DWFood_SubDW Food brings you the perfect blend of culinary trends, easy DIY recipes, exciting food secrets & a look behind the scenes of Europe’s culinary culture.
What makes Kumpir a Turkish street food star? DW Food 2024-08-27 | What's your favorite street food?#dweuromaxx #streetfood #turkey #shorts
How different types of Baklava are made DW Food 2024-08-24 | Baklava is said to be around 3000 years old. The oldest recipe for the dessert probably comes from Mesopotamia. It became really popular in the 15th century and then spread to many countries, probably first in the Ottoman Empire. Today, the sweet pastry is popular in many southern European countries. With walnuts or pistachios, rolled or layered. We visited Bosnia and Herzegovina, Turkey and Bulgaria to find out how the different types of baklava are made.CREDITSReport: Anja KochCamera: Robert Richter, Maria Milkova, Christian FeilandEdit: Kirsten JungclausSupervising editors: Ruben Kalus, Sanja Blagojevic, Lavinia PituCHAPTERS00:00 Intro00:43 Bosnia and Herzegovina04:00 Turkey05:24 Bulgaria05:54 Outro#streetfoodeuropeDW #dweuromaxx #baklava------------------------------------------------------------------------------------Subscribe to DW Food: bit.ly/DWFood_SubDW Food brings you the perfect blend of culinary trends, easy DIY recipes, exciting food secrets & a look behind the scenes of Europe’s culinary culture.
Why Finns love this toxic mushroom (false morels) DW Food 2024-08-17 | In Japan, people eat the potentially deadly fugu fish, while in Finland, it's spring morels. If you don't prepare this mushroom correctly, eating it can be fatal. DW reporter Ruben Kalus set out to discover why some Finns still choose to eat it and, more importantly, how to prepare it safely!CHAPTERS00:00 Intro00:35 What are false morels?01:21 The chef: Sami Tallberg02:06 Where the mushrooms grow02:41 Mushroom hunting03:45 Foraging & Finnish Everyman’s Right05:01 Preparing false morels05:59 Taste test07:00 OutroCREDITSReport: Ruben KalusCamera: Marco BorowskiEdit: Philipp CzegkaSupervising editor: Mirja Viehweger #dweuromaxx #dwfood #falsemorels------------------------------------------------------------------------------------Subscribe to DW Food: bit.ly/DWFood_SubDW Food brings you the perfect blend of culinary trends, easy DIY recipes, exciting food secrets & a look behind the scenes of Europe’s culinary culture.
How different types of Cevapcici are made in the Balkans DW Food 2024-08-10 | Cevapcici, cevapi, mici - they may have different names, but one thing is clear: these minced meat rolls are a cult dish in many countries in Eastern and Southern Europe! Whether small or large, quick on the hand or comfortably seated - we asked three different countries, Bosnia and Herzegovina , Serbia, and Romania, what makes cevpacici so popular.CHAPTERS00:00 Intro00:30 Cevapi from Bosnia and Herzegovina03:37 Cevapcici from Serbia04:19 Mici from Romania05:13 OutroCREDITSReport: Anja KochCamera: Robert Richter, Jelena Djukic-Pejic,Tiberiu Stoichici-VarlanEdit: Kirsten JungclausSupervising editors: Ruben Kalus, Sanja Blagojevic, Lavinia Pitu#streetfoodeuropeDW #dweuromaxx #cevapcici------------------------------------------------------------------------------------Subscribe to DW Food: bit.ly/DWFood_SubDW Food brings you the perfect blend of culinary trends, easy DIY recipes, exciting food secrets & a look behind the scenes of Europe’s culinary culture.
Why this Italian restaurant is run by prisoners DW Food 2024-08-03 | Would you go to prison to have dinner, be served by criminals? That’s exactly what you can experience in the Italian prison restaurant InGalera. Here, convicted felons works as chefs and waiters. But why? How does it work? And is it dangerous?CHAPTERS00:00 Intro01:13 The prison & inmates02:01 The menu03:12 The kitchen04:14 OutroCREDITSReport: Susanne Gessner, Michael KadereitCamera: Michael KadereitSchnitt: Susanne GessnerSupervising editors: Hendrik Welling, Ruben Kalus#italy #prison #dweuromaxx ------------------------------------------------------------------------------------Subscribe to DW Food: bit.ly/DWFood_SubDW Food brings you the perfect blend of culinary trends, easy DIY recipes, exciting food secrets & a look behind the scenes of Europe’s culinary culture.
What you never knew about eggs | Everyday Eats Ep. 1 DW Food 2024-07-27 | Do you like eggs? If so, have you ever thought about what natural masterpieces they are? They come in their own perfect little package, are true shapeshifters, and are essential for the culinary world as we know it. Think of all the amazing dishes and recipes that wouldn’t exist without them. But eggs are for more than just food. They are also deeply integrated into religions, myths, and arts. So, here’s what you never knew about eggs.CHAPTERS00:00 Intro00:38 What are eggs? 01:35 The anatomy of eggs03:04 Cooking eggs05:18 History of the egg06:09 Eating eggs worldwide07:21 Mysterious eggs08:32 Eggs & Art09:34 OutroCREDITSReport: Gönna Ketels, Ruben Kalus, Hallie RawlinsonCamera: Marco BorowskiEdit: Frederik WillmannSupervising editors: Mirja Viehweger, Melanie von Marschalck#eggs #egg #explainer------------------------------------------------------------------------------------Subscribe to DW Food: bit.ly/DWFood_SubDW Food brings you the perfect blend of culinary trends, easy DIY recipes, exciting food secrets & a look behind the scenes of Europe’s culinary culture.
French tacos – the fast-food pride of France DW Food 2024-07-20 | When you think of tacos, you immediately think of Mexican cuisine, but it's not that simple. French tacos are the latest street-food fashion in France. Only these ingredients go into a true French taco: French fries, cheese sauce, spicy or seasoned sauce and meat grilled in a large wheat tortilla.In this video, we'll tell you what makes them special, how to eat them and why the French love them so much.CHAPTERS00:00 Intro00:44 What’s behind the hype?01:20 Why are they called French tacos?03:21 How to make a French taco05:23 How the French tacos became so popular #FrenchTaco #France #Streetfood--------------------------------------------------------------CREDITSReport: Katja LierschCamera: Nicolas GrimardEdit: Benoît LebecSupervising Editor: Ruben Kalus --------------------------------------------------------------Subscribe to DW Food: bit.ly/DWFood_SubDW Food brings you the perfect blend of culinary trends, easy DIY recipes, exciting food secrets & a look behind the scenes of Europe’s culinary culture.
Hungarian Lángos - the better pizza? DW Food 2024-07-17 | What pizza is to the Italians, langos is to the Hungarians – but what does it taste like?#langos #hungary #shorts------------------------------------------------------------------------------------Subscribe to DW Food: bit.ly/DWFood_SubDW Food brings you the perfect blend of culinary trends, easy DIY recipes, exciting food secrets & a look behind the scenes of Europe’s culinary culture.
How buffalo mozzarella is made in Italy DW Food 2024-07-13 | What is the best mozzarella in the world? Some say: buffalo mozzarella! But how is it actually made? How does it differ from cow's milk mozzarella? And why are there so many buffalo in the first place in Italy? The answers can be found in the Campania region, where buffalo mozzarella comes from.CHAPTERS00:00 Intro00:39 The Campania region01:09 The buffalos02:35 The milk03:02 The cheese making process04:42 OutroCREDITSReport: Gönna KetelsCamera: Andreas HaasEdit: Andreas HyronimusSupervising editor: Ruben Kalus#mozzarella #italy #italianfood ------------------------------------------------------------------------------------Subscribe to DW Food: bit.ly/DWFood_SubDW Food brings you the perfect blend of culinary trends, easy DIY recipes, exciting food secrets & a look behind the scenes of Europe’s culinary culture.
What makes a genuine Gyros Pitta? DW Food 2024-07-10 | Do tzatziki and French fries belong in a Greek Gyros pitta?#gyros #greece #shorts------------------------------------------------------------------------------------Subscribe to DW Food: bit.ly/DWFood_SubDW Food brings you the perfect blend of culinary trends, easy DIY recipes, exciting food secrets & a look behind the scenes of Europe’s culinary culture.
What makes Kumpir a Turkish street food star (and how it’s made) DW Food 2024-07-06 | One of the stars of Turkish street food is kumpir. A large, baked potato filled with all kinds of ingredients and topped with various sauces. Ortakoy in Istanbul is perhaps the best place to try this Turkish classic. It may not be quite as well-known as kebab, but it is at least as filling.CHAPTERS00:00 Intro01:08 Istanbul01:41 The potato02:26 The Kumpir vendors03:07 The toppings04:22 My fans05:05 The history of Kumpir05:36 Turkish street food06:07 OrtakoyCREDITSReport: Gönna KetelsCamera: Henning GollEdit: Philipp CzegkaSupervising editor: Ruben Kalus#kumpir #turkey #streetfood------------------------------------------------------------------------------------Subscribe to DW Food: bit.ly/DWFood_SubDW Food brings you the perfect blend of culinary trends, easy DIY recipes, exciting food secrets & a look behind the scenes of Europe’s culinary culture.
Is it okay to eat frog legs? DW Food 2024-07-03 | Frog legs are a delicacy in France, but can you eat them without having reservations?#froglegs #france #shorts ------------------------------------------------------------------------------------Subscribe to DW Food: bit.ly/DWFood_SubDW Food brings you the perfect blend of culinary trends, easy DIY recipes, exciting food secrets & a look behind the scenes of Europe’s culinary culture.
How Biscotti are made in Tuscany DW Food 2024-06-29 | Biscotti di Prato, or cantuccini as the Italians call them, are an Italian pastry classic, originating from the region of Tuscany. They can be recognized by their long shape and their hard, crispy texture. No wonder Italians love to eat them by dipping them in dessert wine or coffee. Biscotti di Prato are usually made with almonds, but there are other variations made from chocolate, orange peel, or other nuts. Antonio Mattei is a company from Prato that has been making cantuccini since 1858. CHAPTERS: 0:00 Introduction 0:29 Antonio Mattei, Prato 0:59 The ingredients 1:19 How to make the dough 2:18 How to bake them 2:40 The story behind their fame 3:09 The origins of biscotti 3:59 How to eat them CREDITS: Report: Sarah Hucal Camera: Neven Hillebrands Edit: Neven Hillebrands Supervising Editors: Ruben Kalus #biscotti #cantuccini #food ------------------------------------------------------------------------------------Subscribe to DW Food: bit.ly/DWFood_SubDW Food brings you the perfect blend of culinary trends, easy DIY recipes, exciting food secrets & a look behind the scenes of Europe’s culinary culture.
White asparagus from Germany DW Food 2024-06-28 | Popular in Germany, unknown in most other parts of the world. What you need to know about white asparagus! ------------------------------------------------------------------------------------Subscribe to DW Food: bit.ly/DWFood_SubDW Food brings you the perfect blend of culinary trends, easy DIY recipes, exciting food secrets & a look behind the scenes of Europe’s culinary culture.
Irish Seafood Chowder DW Food 2024-06-26 | Smoky and fresh: Chef Niall Sabongi explains why Irish chowder is comfort food ------------------------------------------------------------------------------------Subscribe to DW Food: bit.ly/DWFood_SubDW Food brings you the perfect blend of culinary trends, easy DIY recipes, exciting food secrets & a look behind the scenes of Europe’s culinary culture.
How Licorice is Made in The World’s Oldest Factory in Italy DW Food 2024-06-22 | Licorice divides opinions. Some love the sweet, others hate it. What surprises many is that the oldest licorice factory in the world is located in Calabria, in the south of Italy. The "Amarelli Fabbrica di Liquirizia" has been producing licorice since 1731. The region is considered the most important growing area for licorice, the root of which is used to make licorice. Northern Europeans are generally considered to be licorice lovers, while southern Europeans tend to be licorice haters. The Dutch are world champions: per capita, they consume 2 kilograms of the "black gold" per year. CHAPTERS: 0:00 The Tasting 0:47 Introducing Licorice 1:04 The Licorice Plant in Calabria 1:40 How to use the roots of the plant 2:22 Licorice Production 3:02 How Licorice has changed over the years 4:04 How Licorice divides opinions CREDITS: Report: Gönna Ketels Camera: Andreas Haas, Marco Borowski Edit: Andreas Hyronimus Supervising Editor: Ruben Kalus #sweets #licorice #food ------------------------------------------------------------------------------------Subscribe to DW Food: bit.ly/DWFood_SubDW Food brings you the perfect blend of culinary trends, easy DIY recipes, exciting food secrets & a look behind the scenes of Europe’s culinary culture.
How the sandwich conquered the hearts of the Brits DW Food 2024-06-15 | What’s your go-to lunch snack? Perhaps a sandwich? Well, you’re in good company with the Brits—they’re absolutely nuts about a tasty sandwich. It’s the undisputed lunchtime champion in the UK, fueling a massive industry. Curious about the sandwich’s backstory, popularity, and secret techniques? We went to London, UK, and met a true sandwich guru. He let us in on crafting the perfect sandwich and shared his golden rules of sandwich-making. 🥪🇬🇧CHAPTERS00:00 British sandwich frequency00:32 Sandwich ranking 01:01 The origins of sandwich01:20 How to make a good sandwich03:10 Supermarket sandwiches04:01 Sandwich rules and varietyCREDITSReport: Jana OertelCamera: Peter Thorn, Matthew MarschnerEdit: Klaudia BegicSupervising editor: Ruben Kalus#sandwich #britishfood #london------------------------------------------------------------------------------------Subscribe to DW Food: bit.ly/DWFood_SubDW Food brings you the perfect blend of culinary trends, easy DIY recipes, exciting food secrets & a look behind the scenes of Europe’s culinary culture.
Why Lángos is Hungary’s most popular street food (and how it’s made) DW Food 2024-06-08 | Lángos is probably the most popular street food in Hungary. Deep-fried dough with sour cream and cheese. What do Hungarians love so much about this snack? Isn't it just a deep-fried pizza? And how is lángos prepared? You can find out all this from Lángos himself. CHAPTERS 00:00 Intro 01:02 Hungary’s love for Lángos 02:14 How Lángos is made 03:59 Origins of Lángos 04:45 The toppings 05:27 Outro CREDITS Report: Hendrik Welling Camera: Andreas Hyronimus Edit: Andreas Hyronimus Supervising editor: Ruben Klaus/Mirja Viehweger ------------------------------------------------------------------------------------Subscribe to DW Food: bit.ly/DWFood_SubDW Food brings you the perfect blend of culinary trends, easy DIY recipes, exciting food secrets & a look behind the scenes of Europe’s culinary culture.
French frog legs: delicacy or disaster? DW Food 2024-06-01 | Frog-eater may not be the politest way to address a French person, but it's true: many French people love frogs' legs - they eat around 4,000 tons of them every year. Where do these frogs come from? In France and the EU, unlike in Asia, native frogs are protected from exploitation. This is why most frogs' legs come from there. As delicious as frogs' legs may be, the unregulated trade in them is problematic in several respects. In this video, we explain why this is the case and what a possible solution could be. CHAPTERS 00:00 Intro 00:54 How to prepare frog legs 01:53 Frog farms 02:09 The problem with frog legs 03:21 Breeding frogs 04:13 Quantity vs quality CREDITS Report, camera, edit: Sylvain Thizy Supervising editor: Ruben Kalus #froglegs #france #frogs ------------------------------------------------------------------------------------Subscribe to DW Food: bit.ly/DWFood_SubDW Food brings you the perfect blend of culinary trends, easy DIY recipes, exciting food secrets & a look behind the scenes of Europe’s culinary culture.
German Eisbein (pork knuckle) DW Food 2024-05-28 | What's a German Eisbein ("ice leg")?#eisbein #porkknuckle #shorts ------------------------------------------------------------------------------------Subscribe to DW Food: bit.ly/DWFood_SubDW Food brings you the perfect blend of culinary trends, easy DIY recipes, exciting food secrets & a look behind the scenes of Europe’s culinary culture.
Why the Netherlands is world-famous for its cheese DW Food 2024-05-25 | Why are the Dutch known for their cheese around the world? How did the Netherlands become one of the largest cheese exporters in the world? And what does the future hold for Dutch cheese in times of climate change? DW reporter Anooshay Abid traveled to Alkmaar to find out.CHAPTERS00:00 Intro00:36 Cheese production in the Netherlands00:56 Cheese Market in Alkmaar01:57 Dutch cheese varieties03:16 How the Dutch became pioneers in cheese-making04:53 The impact of cheese05:51 Environmental aspectsCREDITSReport: Anooshay AbidCamera: Nuno Ortiz de la TorreEdit: Dirk HoubenSupervising editor: Ruben KalusThumbnail photograph: © picture alliance#cheese #netherlands #dutchcheese---------------------------------------------------------------Subscribe to DW Food: bit.ly/DWFood_SubDW Food brings you the perfect blend of culinary trends, easy DIY recipes, exciting food secrets & a look behind the scenes of Europe’s culinary culture.
Tarte flambée from Alsace, France DW Food 2024-05-22 | Is tarte flambée the better pizza?#flammkuchen #alsace #shorts ------------------------------------------------------------------------------------Subscribe to DW Food: bit.ly/DWFood_SubDW Food brings you the perfect blend of culinary trends, easy DIY recipes, exciting food secrets & a look behind the scenes of Europe’s culinary culture.
Why the Brits love their Sunday Roast (and how it’s made) DW Food 2024-05-18 | What do you think of when you hear "British food"? Maybe Sunday Roast? Alongside classics like Fish & Chips and a full English breakfast, the Sunday Roast is another flagship of British cuisine. Where does this tradition come from? Why is it always eaten on Sundays in the UK? And what is the recipe for a good Sunday Roast? We traveled to London and visited the Clapton Country Club to find out. CHAPTERS 00:00 Intro 00:38 The restaurant 01:13 The meat 01:42 Yorkshire Pudding 02:38 The sides 02:58 The origins of Sunday Roast 03:38 Vegetarian and vegan options 04:09 Why Sunday? CREDITS Report: Jana Oertel Camera: Peter Thorn, Matthew Marschner Edit: Marcel Epple Supervising editor: Ruben Kalus #sundayroast #britishfood #uk ------------------------------------------------------------------------------------Subscribe to DW Food: bit.ly/DWFood_SubDW Food brings you the perfect blend of culinary trends, easy DIY recipes, exciting food secrets & a look behind the scenes of Europe’s culinary culture.
What makes a real French Croissant DW Food 2024-05-15 | How do you like croissants best?#croissant #france #shorts------------------------------------------------------------------------------------Subscribe to DW Food: bit.ly/DWFood_SubDW Food brings you the perfect blend of culinary trends, easy DIY recipes, exciting food secrets & a look behind the scenes of Europe’s culinary culture.
5 classic German foods you should give a try DW Food 2024-05-11 | German food is often associated with heavy and meaty dishes. But Germany’s culinary creativy has more to offer than sausages, Schnitzel and Sauerkraut. In this video, we present you 5 classics which illustrate the great diversity of German cuisine – from savoury to crunchy and sweet. CHAPTERS 00:00 Intro 00:17 Pork Knuckle 01:46 Asparagus 03:05 Pretzels 04:35 Fish rolls 05:50 Spaghetti ice cream CREDITS Report: Patricia Szilagyi #germanfood #germany #german------------------------------------------------------------------------------------Subscribe to DW Food: bit.ly/DWFood_SubDW Food brings you the perfect blend of culinary trends, easy DIY recipes, exciting food secrets & a look behind the scenes of Europe’s culinary culture.
What’s the secret behind Italian ice cream? DW Food 2024-05-08 | Simply irresistible: Nothing beats authentic Italian gelato! Tuscan ice cream manufacturer Sergio Dondoli lets you in on his tricks:#gelato #icecream #shorts ------------------------------------------------------------------------------------Subscribe to DW Food: bit.ly/DWFood_SubDW Food brings you the perfect blend of culinary trends, easy DIY recipes, exciting food secrets & a look behind the scenes of Europe’s culinary culture.
How authentic Irish Seafood Chowder is made DW Food 2024-05-04 | Although Ireland's coastline is more than 8,000 kilometers long when measured precisely and fishing has a long tradition, the Irish were not considered fish lovers in culinary terms for a long time. Apart from fish & chips and the traditional seafood chowder. A fish soup that takes its name from the French word for cooking pot or kettle "Le chaudron" and was therefore also known in a similar way in Brittany. Today, it is particularly popular in North America. There is a chef in Dublin who prepares a quick version of Irish seafood chowder that you can easily recreate at home. CHAPTERS 00:00 Intro 00:38 What’s Seafood Chowder 01:14 The ingredients 01:42 Smoking the fish 02:59 Irish fish & seafood 04:01 The broth & vegetables 05:06 The taste of Seafood Chowder CREDITS Report: Hendrik Welling Camera: Paddy Barron Edit: Hendrik Welling Supervising editor: Ruben Kalus #seafood #fish #ireland ------------------------------------------------------------------------------------Subscribe to DW Food: bit.ly/DWFood_SubDW Food brings you the perfect blend of culinary trends, easy DIY recipes, exciting food secrets & a look behind the scenes of Europe’s culinary culture.
How French Camembert is made DW Food 2024-05-01 | Camembert is world famous and almost one-thousand years old. What’s the secret of the buttery, white-mold cheese from France? #camembert #cheese #shorts------------------------------------------------------------------------------------Subscribe to DW Food: bit.ly/DWFood_SubDW Food brings you the perfect blend of culinary trends, easy DIY recipes, exciting food secrets & a look behind the scenes of Europe’s culinary culture.
Kanelbullar: How real Swedish cinnamon rolls are made DW Food 2024-04-27 | If you ask Swedes what the best smell in the world is, they are said to answer, “freshly baked cinnamon buns” or Kanelbullar how they are called in Swedish. The pastry is so popular there that it even has a national holiday. And it’s a beloved snack for Fika, the Swedish coffee break. We looked over the shoulder of baker Linea Andrae in Stockholm to find out how it’s done the right way. CHAPTERS 00:00 Intro 00:30 The dough 01:01 The filling 01:49 The shape 02:57 The baking process 03:17 Swedish Fika 03:52 Linnea’s story 04:04 Cinnamon buns are ready 04:35 Outro CREDITS Report: Gönna Ketels Camera: Neven Hillebrands Edit: Andreas Hyronimus Supervising editor: Ruben Kalus #cinnamonbuns #sweden #pastry ------------------------------------------------------------------------------------Subscribe to DW Food: bit.ly/DWFood_SubDW Food brings you the perfect blend of culinary trends, easy DIY recipes, exciting food secrets & a look behind the scenes of Europe’s culinary culture.
Is game the better meat? DW Food 2024-04-24 | Shanna Reis hadn’t touched a bite of meat for over ten years. Now, she brings it home from the hunt. What motivates her?#wildgame #meat #shorts ------------------------------------------------------------------------------------Subscribe to DW Food: bit.ly/DWFood_SubDW Food brings you the perfect blend of culinary trends, easy DIY recipes, exciting food secrets & a look behind the scenes of Europe’s culinary culture.
What makes Gyros Greece’s Most Popular Street Food DW Food 2024-04-20 | Gyros is a stack of pork or chicken grilled on a rotisserie spit, sliced off and served in fluffy pita bread with toppings and sauce. We discuss why it's one of the most popular types of souvlaki, grilled meat street food, in Greece. We discuss how to eat gyros, why it's an important part of Greek culture, what makes truly good gyros, when to eat it, its history and the great potato-tzatziki debate. CHAPTERS 00:00 Intro 00:30 The concept of Souvlaki 02:18 How Gyros is made 03:54 When to eat Gyros 04:34 The history of Gyros 05:08 The ingredients 05:51 The Tzatziki-Fries-debate 06:56 Outro CREDITS Report: Sarah Hucal Camera: Marco Borowski Edit: Philipp Czegka Supervisind editors: Ruben Kalus/Mirja Viehweger #gyros #souvlaki #greece --------------------------------------------------------Subscribe to DW Food: bit.ly/DWFood_SubDW Food brings you the perfect blend of culinary trends, easy DIY recipes, exciting food secrets & a look behind the scenes of Europe’s culinary culture.
Germans and the great Nutella debate DW Food 2024-04-20 | Nutella is 60 years old! The first jar of the famous hazelnut spread left the factory in Alba, Italy on April 20, 1964. How do you like your Nutella bread? 🍫🍞#berlin #germany #nutella #cultureshock #livingabroad #lifeingermany #dwfood------------------------------------------------------------------------------------Subscribe to DW Food: bit.ly/DWFood_SubDW Food brings you the perfect blend of culinary trends, easy DIY recipes, exciting food secrets & a look behind the scenes of Europe’s culinary culture.
This pizza is topped with crickets DW Food 2024-04-17 | An Italian chef is adding crickets to his pizza creations. He says the insects are a sustainable and nutritious food option. Would you fancy a bite?#pizza #insects #shorts ------------------------------------------------------------------------------------Subscribe to DW Food: bit.ly/DWFood_SubDW Food brings you the perfect blend of culinary trends, easy DIY recipes, exciting food secrets & a look behind the scenes of Europe’s culinary culture.
How Tarte Flambée or Flammekueche is made in Alsace DW Food 2024-04-13 | Bread dough, a crème fraîche-based cream, bacon and onions - that's all you need to make THE national dish - alongside the sauerkraut platter - of Alsace, France. Okay, actually a wood-fired oven is also essential, as this is the only way to give the tarte flambée - aka German pizza, Flammekueche, or Flammkuchen - its typical crust. Even if there are variations with Munster cheese, mushrooms or ham tarte flambée is a simple dish. And a social one. Traditionally, you order several, place them in the middle of the table and then everyone simply helps themselves with their hands. Here's all you need to know. CHAPTERS 00:00 Intro 00:53 Alsace, capital of tarte flambée 01:14 The wood-fired oven 01:34 The dough 02:52 The cream 03:10 The toppings 04:15 Burned bread? 04:42 A social dish 05:21 Outro CREDITS Report: Jens von Larcher Camera: Cédric Tacussel Edit: Andreas Hyronimus Supervising editor: Ruben Kalus #tarteflambee #pizza #flammkuchen ------------------------------------------------------------------------------------Subscribe to DW Food: bit.ly/DWFood_SubDW Food brings you the perfect blend of culinary trends, easy DIY recipes, exciting food secrets & a look behind the scenes of Europe’s culinary culture.
This Polish soup is made with sourdough DW Food 2024-04-10 | Looking for the perfect hangover cure? Polish sour flour soup, known as Żurek, might be exactly what you need. #soup #poland #shorts ------------------------------------------------------------------------------------Subscribe to DW Food: bit.ly/DWFood_SubDW Food brings you the perfect blend of culinary trends, easy DIY recipes, exciting food secrets & a look behind the scenes of Europe’s culinary culture.
Semla: The Swedish pastry that killed a king DW Food 2024-04-09 | Semla is so delicious it’s said a Swedish king once gorged himself to death on it. What’s the story behind this classic sweet pastry? #semla #sweden #shorts------------------------------------------------------------------------------------Subscribe to DW Food: bit.ly/DWFood_SubDW Food brings you the perfect blend of culinary trends, easy DIY recipes, exciting food secrets & a look behind the scenes of Europe’s culinary culture.
How Communion bread is made in Germany DW Food 2024-04-06 | They are an indispensable element of the Eucharist: Communion wafers which are transformed into the body of Christ during Holy Mass. But how are these hosts made and what is the religious meaning behind them? As a Catholic herself, DW reporter Meggin Leigh visited a Communion bread bakery in southern Germany to witness the entire baking process, from the flour to the finished wafer. CHAPTERS 00:00 Intro 00:29 Production of Communion wafers 01:46 The taste of Sacred hosts 02:13 Origins of the tradition 03:36 Demand for Communion bread 04:26 Who’s allowed to eat it 05:14 Outro CREDITS Report: Meggin Leigh Camera: Florian Mettke Edit: Nicola Tietz Supervising editor: Ruben Kalus Thumbnail: picture-alliance/ ZB | Matthias Hieke #communionbread #religion #food ------------------------------------------------------------------------------------Subscribe to DW Food: bit.ly/DWFood_SubDW Food brings you the perfect blend of culinary trends, easy DIY recipes, exciting food secrets & a look behind the scenes of Europe’s culinary culture.
