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As always, this issue is packed with informative features. You’ll discover the eclectic foods of Vietnam and why this interesting country has been named “Asia’s New Leading Culinary Destination” where in the capital, locals may lunch on búncha with slices of pork belly, while the Saigonese wolf down bánh xèo (crispy pancakes) rolled with greens and dipped in sweet-and-sour fish sauce. Or meet Helmi Smeulders who is known as the expert of modern Caribbean cuisine. She recently published her second successful cookbook, Island Vibes – The Joy of Caribbean Cooking. Read about the world’s best cooking vacations where guests participate in everything from chocolate workshops to Beach Ceviche Classes.

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