Planning guides: what is in season, which region to choose, and how to get there.
What to eat in Berlin: currywurst and the Berlin-style döner kebab, Markthalle Neun street food, Vietnamese and Turkish kitchens, Königsberger Klopse and a Berliner doughnut - the dishes to order and where, with craft beer.
French cheese explained: the families - fresh, bloomy-rind (Brie, Camembert), washed-rind, pressed (Comté), blue (Roquefort) and goat (chèvre) - how to build a balanced board, which wines to pair, and when the French eat cheese.
A guide to Paris pâtisserie: the difference between viennoiserie (croissants, pains au chocolat) and pâtisserie (the fine cakes), and the classics to try - macaron, éclair, Paris-Brest, tarte au citron, mille-feuille and flan. Where to buy and how to learn.
A flexible 3-day Paris food itinerary: the classic centre with a food tour and bistro dinner, Le Marais and the markets, and Montmartre with a pastry or cheese-and-wine class. Suggestions, not a fixed schedule.
Bosnian coffee explained: the ritual of finely ground coffee brewed in a copper džezva, served in a fildžan cup with a sugar cube and Turkish delight - how it's made, how it differs from Turkish coffee, and how to drink it.
What to eat in Sarajevo: ćevapi in somun bread from the Baščaršija bazaar, burek and pita pastries, begova čorba soup, dolma and sarma, and a slow Bosnian coffee with baklava - the dishes to order and where.
A guide to Budapest's ruin bars: what the romkocsma is, how they took over the derelict Jewish Quarter, the original Szimpla Kert, what to drink (pálinka, craft beer, fröccs), and how to see several on a tour.
What is Tokaji wine? The wine of Tokaj in Hungary - the sweet golden Aszú from noble-rot grapes (the "wine of kings"), measured in puttonyos, plus the region's superb dry Furmint. How it's made and how to taste it from Budapest.
A flexible 3-day Budapest food itinerary: the Great Market Hall and a food tour, the Jewish Quarter with a ruin-bar evening, and a wine tasting or a day trip to Tokaj. Suggestions, not a fixed schedule.
What to eat in Budapest: goulash (gulyás) and pörkölt stew, lángos, chicken paprikash with nokedli, chimney cake and strudel - grazed at the Great Market Hall - plus Hungarian wine and pálinka. The dishes to order and where.