This issue is about chefs and artists and bartenders who have dared to stray from well-trodden paths. Instead of seeking inspiration in the carefully curated and cultivated, they would rather find it in the wild.

This issue, Roads to Siam, is about artists and chefs and restaurateurs, creators who have followed a diversity of paths but who share a common inspiration: the endlessly fascinating country of Thailand.

This issue celebrates the spectacular wines, gastronomy, and culture of South Africa.

The blue agave is the only variety of the succulent plant that Mexican federal law permits in the production of tequila. At harvest, its thick spiny leaves are cut away to reveal the heart, the piña, the rich source of sugars that are cooked, fermented, and distilled into the storied spirit.

In this issue, Circle of Time, we share stories of a number of culinary and wine professionals at various points in their careers, following chefs and chefs de cave through arcs of inspiration, development, achievement, transition, and legacy.

Famously  described  as  “the  windy  edge  of  nowhere,”  the  Faroe  Islands  is  one  of  the  most  remarkable  destinations  that Tasting  Kitchen has  had  the  pleasure  to  feature.  It’s  a  land  filled  with  natural  beauty  and  bounty,  and  this  issue  explores  the  nation’s  art,  design,  landscape,  and  cuisine  –  and,  of  course,  its  world-renowned  abundance  of  fresh  seafood.

In  this  issue,  From  the  Vine,  TK celebrates  the  glory  of  the  grape  and  the  bounty  that  flows  from  it.

This special issue, A Land Between, represents a broad collaboration between Turkish Airlines, the Turkish Tourism Board, and TK. 

Its theme is a fascinating country of complex juxtapositions – past and present, religious and secular, East and West.

Chef André Chiang shocked the global culinary community when he announced on 11 October 2017 that he would be closing Restaurant André on 14 February 2018. Over its seven-year run, the restaurant had achieved worldwide fame, rising to number two on the list of Asia’s 50 Best. To cover in depth the finale of such a groundbreaking icon, TK joined Restaurant André for its last week of service and has made it the theme of this issue, Last Dance.

In this issue, we take a deep look into the creative process of one chef, Vicky Lau, founder of Tate Dining Room & Bar and of her recently opened Poem Patisserie.

In this issue we share the beauty of Myanmar: its stunning natural environment, its heritage, its craftsmanship, and its cuisine.

The seed for Nordic Odyssey was planted more than two years ago, when, during a dinner at FINDS restaurant, Executive Chef Jaakko Sorsa took us on a culinary tour of his homeland. There were diver scallops from Norway, wild game pâté with rowanberry jelly from Finland, Venison Rydberg from Sweden, open-faced smørrebrøds from Denmark, smoked mackerel from Iceland, and Lapland pancakes covered with cloudberry and lingonberry. Behind each dish was a tradition and a story: how the fish are caught, how the game is hunted, how the fruits are preserved. I tried to imagine what it would be like to go to all of these places with Jaakko as our guide and capture for our readers the beauty of the people and the landscape and the cuisine. Now we are sharing all of that with you. 

In this issue, Enchanted Ingredients, we explore the long history of Chinese cuisine and celebrate its ongoing evolution.

In this issue we celebrate the sea’s magnificent bounty.

TK explores Asia’s most beguiling tropical destinations including Sanya, Bali, and the Fijian island of Laucala, a luxury retreat that pursues an ethos of sustainability under the vision of Red Bull founder Dietrich Mateschitz.

In this issue, we celebrate the spirits that make starry evenings scintillate.

This issue, Eastern Lights, celebrates some of today’s leading names in Asia’s vast and exciting universe of food and drink – eminent tastemakers, restaurateurs, and chefs.

This issue pays tribute to those independent and innovative restaurateurs who have entered the region’s F+B market fray, armed not with the financial backing of deep-pocketed conglomerates, but rather with a fresh approach and a nimble spirit.

TK celebrates Chinese New Year, its rich traditions, its meaningful dishes.

TK explores the complex – and often surprising – interplay between music and gastronomy.

TK traces the odyssey of tea, following its intricate journey from garden to workshop to salon.

TK celebrates the vibrant colors, aromas, and tastes of the season’s freshest produce.

TK savors some culinary experiences that can only be enjoyed over a leisurely weekend.
Tasting Kitchen (TK)

In this issue, Ode to Italy, TK pays tribute to one of the world's great cuisines, exploring its ancient traditions and modern innovations while savoring its manifold pleasures.

In this issue, French Heavyweights, we learn from some of France’s leading forces in gastronomy and oenology.

In this issue of TK, Fruits, Flowers and Bugs, we look at how enthusiasm for these ingredients can lead to exhilarating results.

Chefs were trying to make food taste delicious long before they also strove to make it look beautiful. But in recent years, diners’ demands for a memorable aesthetic as well as gastronomic experience have driven invention both in and outside the kitchen.

In this issue TK takes a hopscotch eating tour of China. In Beijing we learn how a culinary outsider cracked the code for making the best Peking Duck. In Tianjin we join the Snow Polo World Cup and tour one of China’s most ambitious real estate developments, where the culinary performances are as spectacular as the sporting ones.

In this issue we present you with an autumn seafood smorgasbord: smoked eel, stir-fried scallops with ginger, stone-roasted John Dory, steamed grouper and doubleboiled conch, razor clams, Portuguese bacalhau and cataplana, Brittany blue lobsters, Peruvian ceviche, pan-roasted arctic char, abalone, oysters, crab and more.

In this issue we invite you to spend time with some of the talented, globe-trotting chefs who have been drawn to Hong Kong and Macau.

TK42 Walk on the Wild Side

TK41 Road to Siam

TK40 Wines Across the Cape

TK39 Land of Agave

TK38 Circle of Time

TK37 The Faroe Islands

TK36 From the Vine

TK 35 - A Land Between

TK34 Last Dance

TK33 Ode to Winter

TK32 Along the Irrawaddy

TK29 Nordic Odyssey 

TK27 Enchanted Ingredients  

TK26 Follow the Fish  

TK25 Island Dining  

TK24 Summer Nights 

Tasting Kitchen (TK) is a celebration of the world's finest restaurants, greatest chefs, and most delicious food.

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