Binge like Bourdain
First one’s on us
You’ll want to read this
Based on a bedrock of spices—masterfully blended in roasted and unroasted curry powders—Sri Lankan cuisine celebrates bold flavors.
I had never imagined it would be here that I would experience a lesson in the sophisticated flavors of authentic Chinese cuisine.
Brought to Sri Lanka by Dutch Burghers, the lamprais now serves as a thread keeping the once vibrant community from being forgotten.
In the island of Rameswaram, fishermen see themselves as victims of a border war. To Sri Lankans, they’re little better than thieves.
Sri Lanka’s signature spirit is strong and dark; it’s a little sweet, but with a stronger, burning kick and a mysterious bouquet.
When I moved away I missed the aromatic and the pungent, the dishes full of umami and smoke, the complex spicy, bitter, and sour flavors.
Russian journalist Darya Tarasova talks about fine dining in St. Petersburg, oligarchs in Moscow, and Tony and Zamir’s ski race.
“It’s always better, I think, when we can see a new or unfamiliar place through a specific set of eyes.”
Because the Bhutanese take archery very seriously—sort of. Presented by Farmers Insurance.
Sample dumplings, chicken feet, and turnip cakes in Hong Kong, presented by Farmers Insurance.
Sample black crepes and soak in Russia’s imperial history.
Blinis, calf brains, and Soviet ice cream