Sabonete em barra ou líquido: qual rende mais e limpa melhor?
BBC Travel World's Table.txt
AdvertisementWorld’s TablePaneer to poutine: Inside the world's local McDonald'sFrom paneer wraps in India to ski-through burgers in Sweden,quina corre hoje photojournalist Gary He's new book McAtlas shows that the world's most global chain is also one of the most local.5 days agoTravelThe 'trash district' fuelling Mexico City's top restaurantsHow the Central de Abasto market has become the unlikely backbone of Mexico City's fine-dining revolution.30 Aug 2025TravelPaneer to poutine: Inside the world's local McDonald'sFrom paneer wraps in India to ski-through burgers in Sweden, photojournalist Gary He's new book McAtlas shows that the world's most global chain is also one of the most local.5 days agoTravelThe 'trash district' fuelling Mexico City's top restaurantsHow the Central de Abasto market has become the unlikely backbone of Mexico City's fine-dining revolution.30 Aug 2025TravelIs 'pay what you can' the newest restaurant trend?Michelin-starred Masala y Maiz hopes to spread the trend across Mexico and around the world.26 Aug 2025TravelThe little-known isle where meals cook beneath your feetOn the volcanic island of Ischia in Italy, an ancient culinary tradition hides beneath the surface.14 Aug 2025TravelIs cheese the new reason to travel?From Alpine caves to Corsica's mountains, travellers are discovering France's landscapes and traditions through its most famous dairy delicacy.Is 'pay what you can' the newest restaurant trend?Michelin-starred Masala y Maiz hopes to spread the trend across Mexico and around the world.26 Aug 2025TravelThe little-known isle where meals cook beneath your feetOn the volcanic island of Ischia in Italy, an ancient culinary tradition hides beneath the surface.14 Aug 2025TravelAdvertisementGlobal chefsA Michelin-starred chef's weekend in MarseilleCelebrity chef Alexandre Mazzia will be a torchbearer when the Paris 2024 Olympics kick off in his hometown of Marseille. Here is his guide to the city, from sunsets to seafood.See moreThe return of Cambodia's banned cuisineA Cambodian chef is one of a few women looking to revive her culture's nearly forgotten Khmer recipes.Darjeeling Express and the force that is Asma KhanLondon's Darjeeling Express – the only all-female Indian kitchen in the world – is ground zero for Asma Khan, a champion of women's empowerment in a movement that is now global.West Africa’s Michelin-starred cuisine wows LondonAfrican fine dining is often overlooked, but now restaurants are getting their just deserts.Where 'leftovers' mean high-end mealsMassimo Bottura is one of the world's best chefs and his recent food projects bring elegant dining experiences to underserved communities – while reducing waste.WatchInside one of the world's most remote restaurants'Off-Map Destination' winner Wolfgat offers a menu made from hyper-local and foraged ingredients.12 Apr 2025World's TableSouth African Braai: What it is and why you should try itThe Braai tradition in South Africa is more than just a BBQ, it's a phenomenon that ties the nation together.24 Sep 2024World's TableThe evolution of London's oldest 'ocakba??' restaurantMangal 2, a fixture on the London food scene, is redefining Turkish cuisine in a city constantly evolving.1 Sep 2024World's TableSemma: A rare taste of South India in ManhattanAt Michelin-starred Semma, chef Vijay Kumar brings deeply personal dishes from his childhood to the plate.6 Jul 2024World's TableSushi master brings authentic Japanese techniques to NYCAt Icca, Japanese sushi master chef Kazushige Suzuki blends ancient methods with other cuisines.8 Jun 2024World's TableWorld's first 'zero-waste' restaurant without a single binAs part of its mission, Silo uses a nose to tail and root to tip approach to cooking out of respect for nature.22 Apr 2024World's TableSweden's Icehotel: The menu inspired by eight Sami seasonsThe menu at the Icehotel, the world's first hotel made out of ice and snow, is served on plates of ice.14 Apr 2024World's TableInside the only all-female Indian kitchen in the worldLondon's Darjeeling Express is ground zero for chef Asma Khan, a champion of women's empowerment.9 Mar 2024World's TableInto the wild: 'Everyman's right' to forage in FinlandForaging is one of Finland's favourite hobbies and an essential part of the culture.4 Mar 2024World's TableA unique experience in the heart of a Norwegian fjordFloating in the middle of a Norwegian fjord, Restaurant Iris takes diners on an 'experiential dining' journey.18 Feb 2024World's TableThe mixologist serving up Black History, one drink at a timeDeniseea Taylor is a mixologist who teaches what she jokingly calls 'drunk Black History'.17 Feb 2024World's TableThe first two-Michelin-star Chinese restaurant outside AsiaTaste of China: How chef Andrew Wong takes diners on a culinary journey across China's provinces.10 Feb 2024World's TableBritish v American scones: Is there a difference?US baker and chef Nancy Silverton explains the difference between British and American scones.24 Dec 2023World's TableFire, smoke, and ash are all ingredients in Bottura's BBQInside the kitchen of Italian chef Massimo Bottura's new restaurant Al Gatto Verde.20 Nov 2023World's TableMastic artichokes: The unique dish of 'Turkey's Tuscany'Mastic artichokes are a special variety beloved in the Urla region of Turkey.15 Nov 2023World's TableDept of Culture, a Nigerian chef takes over New York CityShortlisted for the prestigious James Beard Award, Dept of Culture only has one table, and it's sold out.9 Nov 2023World's TableThe paternity of an iconic Roman pasta is being challengedAn article claiming the American paternity of pasta carbonara caused an uproar. But what is a real carbonara?9 Nov 2023World's TableThe French peasant dish gone Michelin starHow did this humble Mediterranean dish make it to Michelin-star restaurants in France?9 Nov 2023World's TableA 2,200-year-old mystery hidden in a pieFrom an absurd papal edict to the horrors of Nazism: the mysterious origin of a pie.9 Nov 2023World's TableHow to make the perfect Victoria Sponge cakeClaire Ptak uses brown sugar instead of white in her Victoria Sponge as it yields a moister cake.9 Nov 2023World's TableMore recipesThe recipe for a centuries-old Easter baba made with 96 eggsThe baba is often served at Easter in Poland, with the most extraordinary version – the muslin baba – made from a rich dough of flour, yeast, butter and quite a lot of egg yolks.A Korean feast that honours Buddha's birthEvery year, millions of people celebrate the founder of Buddhism's birth by enjoying free meals at temples.A time-honoured guacamole lookalikeKnown in Mexico as "fake guacamole", guacachile is a silky, delicious sauce made with just four ingredients – not including avocados. Can diners tell the difference?Greece's tasty 'Blue Zone' path to longevityIn The Ikaria Way, Greek American chef Diane Kochilas offers a roadmap for people who want to incorporate aspects of the Mediterranean island's "Blue Zone" diet into their lives.The hearty Welsh stew for St David's DayThe annual celebration to honour the patron Saint of Wales includes cawl, an easy and succulent lamb stew with potatoes and vegetables.A new Indian whisky championed by a kingGodawan whisky was created to help protect a critically endangered bird. It’s also championed by the king of the Jaisalmer royal family.A Chinese dumpling with an unexpected twistSurprising Super Bowl snacks with global flairA West African ode to a fiery chicken dishIs this curry's lighter cousin?A warming sweet for cold-flu seasonMore World's Table5 Aug 2025Costa Rica's nine-course meal in the skyIn Monteverde's misty cloud forest, a restaurant suspended in the canopy is offering one of Costa Rica's most immersive dining experiences.5 Aug 20253 Aug 2025What is 'real' Italian pizza?A group of secret agents are travelling the globe on espionage missions to determine what "real" pizza is.3 Aug 202527 Jul 2025The 'other' Michelin award travellers should knowLong overshadowed by the coveted Michelin stars, the Bib Gourmand celebrates the world's best budget-friendly restaurants.27 Jul 202520 Jul 2025Eight cooling foods to beat the heat in JapanFrom chilled ramen to flowing noodles caught with chopsticks, these regional specialties blend flavour, fun and centuries of heat-beating wisdom.20 Jul 20257 Jul 2025Want Italy's best food? Head to its national parksWith so many famous cities and coasts to explore, most visitors to Italy never think to stop by its national parks, but these wild landscapes produce epic Italian culinary adventures.7 Jul 20253 Jul 2025Where to get the US's best barbecue From whole hogs to smoked fish and brisket, this all-American smoke-infused cooking style is as diverse as the US itself – and just as rich in history.3 Jul 202529 Jun 2025The European nation pioneering 'beer diplomacy'For the last six years, the globe's top beer tourism destination has been quietly inviting brewers to the Czech Republic to teach the world how to drink properly.29 Jun 202527 Jun 2025India's $1 fermented summer superfoodFor centuries, the people of Odisha have turned to pakhala – a fermented rice dish – to beat the heat. Now it's gaining global attention.27 Jun 20259 Jun 2025Is there such a thing as American cuisine?For her new book, Peach Street to Lobster Lane, British food writer Felicity Cloake cycles across the US from coast to coast in search of a definition for its national cuisine.9 Jun 202512345...10
