The Menu

For this Madrid special we get reports on the most exiting bits of Madrid Fusion and Madrid Gastrofestival. We also head to Canada to check out a restaurant that has caused a lot of excitement: Momofuku Toronto.

A report from the Bocuse d’Or gastronomic event in Lyon, we hear how Singapore’s bar scene is getting a facelift and speak to one of the most celebrated food critics in Brazil, Josimar Mello.

A report from the Bocuse d’Or gastronomic event in Lyon, we hear how Singapore’s bar scene is getting a facelift, and speak to one of the most celebrated food critics in Brazil, Josimar Mello.

A visit to the culinary hotspot neighbourhood of Itaewon in Seoul, we also look into the London phenomenon of pairing Champagne with hot dogs, and discover the benefits of urban beekeeping.

A visit to the culinary hotspot neighbourhood of Itaewon in Seoul, we also look into the London phenomenon of pairing Champagne with hot dogs and discover the benefits of urban beekeeping.

We find out about the unmarked, closed-door restaurants of Buenos Aires, get tips from San Francisco’s ultimate dinner-party host and speak to the editor of a book revealing where top chefs choose to eat.

We find out about the unmarked, closed-door restaurants of Buenos Aires, get tips from San Francisco’s ultimate dinner-party host, and speak to the editor of a book revealing where top chefs choose to eat.

We talk luxury toothpicks with the founder of the Canadian company Daneson, embark on a culinary night out in Seoul, and enjoy a three-course dinner by top Belgian chefs in Brussels – served on a tram.

We talk luxury toothpicks with the founder of the Canadian company Daneson, embark on a culinary night out in Seoul and enjoy a three-course dinner by top Belgian chefs in Brussels – served on a tram.

Best of 2012: We trace the roots of hummus in the Middle East, head to Norway in search of sea urchins, and discuss the role of food in strengthening world diplomatic relations with Rick Bayless of the US State Department's American Chef Corps.

Best of 2012: We trace the roots of hummus in the Middle East, head to Norway in search of sea urchins, and discuss the role of food in strengthening world diplomatic relations with Rick Bayless of the US State Department's American Chef Corps.

We meet Mexican bartenders creating new kinds of drinks inspired by old traditions, visit a hi-tech luxury chocolate factory in San Francisco, and head to Warsaw for a great cup of coffee.

We meet Mexican bartenders creating new kinds of drinks inspired by old traditions, visit a hi-tech luxury chocolate factory in San Francisco and head to Warsaw for a great cup of coffee.

We talk Catalonian Christmas food specialities with the founders of La Pepita restaurant in Barcelona, get a taster of South Tyrol’s organic wines, and meet Santa Claus to find out what kind of a diet keeps him going.

We talk Catalonian Christmas food specialities with the founders of La Pepita restaurant in Barcelona, get a taster of South Tyrol’s organic wines and meet Santa Claus to find out what kind of a diet keeps him going.