Magazine
Seven guides in which we explain what's on the labels and what it means for your kitchen. Classifications, manufacturing processes, uses – and where common rules of thumb don't apply.
Oil Guide
Grades, acidity, storage, and how hot olive oil really can get.
- Which Olive Oil for Frying? — The Heat Myth Explained Correctly
- What is Extra Virgin Olive Oil? — Grades, Acidity and How to Recognize Quality
- How Long Does Olive Oil Last? — Storage, Best Before Date, and When it Goes Rancid
- How is Olive Oil Made? — From the Olive Grove to the Bottle
- Which Country Produces the Best Olive Oil? — Italy, Spain, Portugal, and Their Characteristics
Vinegar Guide
DOP, IGP and Condimento — what the abbreviations mean, how long real Aceto Balsamico matures, and which vinegar belongs in which situation.
- Which Vinegar for What? The Usage Guide for Every Kitchen
- Aceto Balsamico DOP vs. IGP — The Differences Simply Explained
- How is Aceto Balsamico Made? The Journey from Must to Aceto
- Condimento Bianco — The Light Alternative to Classic Balsamic
- White Wine Vinegar in the Kitchen: 8 Uses That Make It Indispensable
All Articles in the Vinegar Guide
Alcohol-Free Guide
De-alcoholisation, blending and direct juice – why good alcohol-free wine isn't grape juice, and which alcohol-free drinks actually work.
- Alcohol-Free Wine: What Really Matters
- Sparkling Tea: What is it and how does it taste?
- How is PriSecco Made? Manufacturer Jörg Geiger explains
- Direct Juice vs. Juice from Concentrate: The Honest Difference
- Alcohol-Free Aperol: 4 Spritz Recipes and the Best Alternatives
- Alcohol-Free Cocktails: 10 Recipes for Every Occasion
- Virgin Mojito: The Alcohol-Free Original Recipe in 5 Minutes
- Alcohol-Free Mulled Wine: Recipe, Punch, and the Best Ready-Made Bottles
All Articles in the Alcohol-Free Guide
Bar Guide
Classic aperitifs and bar knowledge — original recipes, the right ingredients, and the techniques that make all the difference.
- Negroni: The Original Recipe and the Right Ingredients
- Vermouth: What is it and how do you drink it?
- Gin Basil Smash: The Original Recipe from Hamburg
- Limoncello Spritz: The Original Recipe — and the Alcohol-Free Version
Grill Guide
Sweetness source, smoke origin, and the right moment on the grill.
- BBQ Sauce: Which One Goes with Which Meat?
- Barbecue Sauce Comparison: Kansas City, Texas, and New England
All Articles in the Grill Guide
Spice Guide
Blends, origin and dosage — what's in gingerbread spice, za'atar and co., how to season correctly and when it's worth mixing your own.
- Umami: The Fifth Taste — and How to Bring it to Your Kitchen
- Gingerbread Spice: What's in it, how to dose it — and how to make it yourself
- Za'atar: What is it, what's in it — and how do you season with it?
- Mashed Potatoes: The Basic Recipe — and the Three Mistakes That Ruin It
- Goulash Spices: What goes in it — and the mistake that makes everything bitter
- Vadouvan: The Fermented Spice That Acts Like a Powdered Fond
- Ras el Hanout: The Moroccan King's Blend Explained
All Articles in the Spice Guide
Licorice Guide
Licorice root, salmiac, and the mandatory information on the packaging — what licorice is made of, why some boxes carry a warning, and how the Danish, Dutch, and Swedish schools differ.