FIRE&FOOD News
FIRE&FOOD and the Motorworld Group agree partnership for events
The FIRE&FOOD publishing house and the Motorworld Group announce their cooperation in the event business. The cooperation gives FIRE&FOOD the opportunity to hold events throughout Europe at the Motorworld Group's extraordinary locations. The first joint...
The FIRE&FOOD publishing house and the Motorworld Group announce their cooperation in the event business. The cooperation gives FIRE&FOOD the opportunity to hold events throughout Europe at the Motorworld Group's extraordinary locations. The first joint...
Charcoal grilling: It’s all a question of organization and choice of materials
This article is especially aimed at all new readers of FIRE&FOOOD. It describes the basics of creating and handling charcoal embers. I hear this all the time: "I don't have the time for charcoal grilling;...
This article is especially aimed at all new readers of FIRE&FOOOD. It describes the basics of creating and handling charcoal embers. I hear this all the time: "I don't have the time for charcoal grilling;...
Mobile and semi-mobile slaughter: Increasing the value chain in an animal-friendly way
The way we produce and consume food has changed significantly in recent decades. From the Sunday roast and the appreciation of seasonal foods in the post-war period to an affluent, throwaway society where food is...
The way we produce and consume food has changed significantly in recent decades. From the Sunday roast and the appreciation of seasonal foods in the post-war period to an affluent, throwaway society where food is...
Kampot pepper helps
The spice is a double blessing, for gourmets around the world as well as for small farmers in the Cambodian province. Text: Klaus Sieg, Photos: Martin Egbert Chang Deang wipes his hand on his worn...
The spice is a double blessing, for gourmets around the world as well as for small farmers in the Cambodian province. Text: Klaus Sieg, Photos: Martin Egbert Chang Deang wipes his hand on his worn...
Alberto Rania: The last fisherman of Riva del Garda
Munich/Garda Trentino, September 2024. If you want to eat fish from the northern part of Lake Garda, buy from Alberto Rania. He is the last fisherman in Riva del Garda and knows the waters and...
Munich/Garda Trentino, September 2024. If you want to eat fish from the northern part of Lake Garda, buy from Alberto Rania. He is the last fisherman in Riva del Garda and knows the waters and...
SOUS-VIDE: First cook, then grill!
Sous-vide devices are established worldwide in professional kitchens - especially in top-class restaurants. They make preparation and meal planning much easier and are also becoming increasingly popular with ambitious amateur cooks. Sous-vide cooking multiplies the...
Sous-vide devices are established worldwide in professional kitchens - especially in top-class restaurants. They make preparation and meal planning much easier and are also becoming increasingly popular with ambitious amateur cooks. Sous-vide cooking multiplies the...
American BBQ for professionals from gastronomy, catering and butchery
Grilling and BBQ have become a trend topic in recent years, which offers new opportunities for professional groups such as butchers and the catering industry. By expanding their range to include US cuts such as...
Grilling and BBQ have become a trend topic in recent years, which offers new opportunities for professional groups such as butchers and the catering industry. By expanding their range to include US cuts such as...
40 percent of Germans want meat “Made in Germany”
The results of the current Vion Consumer Monitor, a representative survey conducted by the consumer panel service GfK in March-April 2024, show that almost 40 percent of Germans are looking for meat from Germany and...
The results of the current Vion Consumer Monitor, a representative survey conducted by the consumer panel service GfK in March-April 2024, show that almost 40 percent of Germans are looking for meat from Germany and...
Palestinian cuisine from the grill: tradition, flavors, and kofta
When people talk about Palestinian cuisine, many first think of hummus, falafel, musakhan, maqluba, or the famous knafeh from Nablus. However, the culinary tradition of Palestine is significantly more diverse and reveals a particularly aromatic...
When people talk about Palestinian cuisine, many first think of hummus, falafel, musakhan, maqluba, or the famous knafeh from Nablus. However, the culinary tradition of Palestine is significantly more diverse and reveals a particularly aromatic...
Grill menu 2: The digital special No. 7 with the menus of the BBQ professionals
Dear readers, Grilling is becoming more and more versatile. Around 20 years ago, the grill was mainly used for classics such as bratwurst and neck steaks, but since then the culinary variety in this discipline...
Dear readers, Grilling is becoming more and more versatile. Around 20 years ago, the grill was mainly used for classics such as bratwurst and neck steaks, but since then the culinary variety in this discipline...
