#methodology

Luca Maroni Teaches People to Talk About Wine

Italian wine critic on the shape of an aroma, taste paradoxes, the objectivity of ignorance, and the superiority of method over opinion

Five Dishes, One Duck

Vlad Piskunov’s Show-and-Tell

Carrots and Almonds Cake

Varvara Ermakova, a Moscow art historian, shares a dessert recipe from her Swiss friend

Spaghetti with the Help of Drinking Straws

And not just any spaghetti, but beetroot spaghetti...

The Secret of Joël Robuchon's Mashed Potato

Alexei Zimin on the role of Joël Robuchon’s mashed potato in world gastronomy

The Real Russian Tradition of Home-Brewing

Erkin Tuzmukhamedov talks about setting up a home distillery and what makes vodka different from bread wine

El Presidente: The President of Cocktails

Master mixologist Zdenek Kastanek on one of the best rum cocktails in the world

Meet Moscow's Foremost Expert on Mushrooms

Afisha Daily asked Mikhail Vishnevsky about the taste of death caps, truffle fried eggs, new species of mushrooms, mushroom beer and mushroom tourism

Vareniki and Pelmeni by Vladimir Bogozhavets

Chef of Height 5642 restaurant shares his best dumpling recipes with fish, meat, vegetable and cheese fillings

How to Make Delicious Cream Soup: Five Simple Recipes

This season’s must have recipes: winter cream soups you can make from anything you happen to have in your fridge

King Crab and Snow Crab

Kirill Martynenko, chef at Moscow’s Boston Restaurant, tells us about the largest crabs in Russia