「食物的未來是植物性飲食，這正在改變我們對可持續性和健康的看法。」 作為美食愛好者，我們經常思考風味背後的心理學。 是什麼吸引我們對某些口味的偏愛？ 這些風味如何影響我們的情感？ 我們又如何利用這些知識來創造不僅僅是餐點的植物性料理——而是讓它們成為難忘的體驗？...

"The future of food is plant-based, and it's reshaping the way we think about sustainability and health." As food enthusiasts, Ted and I...

Our Monsoon Story We didn’t wake up one day and decide to disrupt the food world. We didn’t set out to be groundbreaking. We began with a...

(eng scroll) 你喜歡吃的蘿蔔乾是哪一種？ 客家蘿蔔乾是台灣客家飲食文化中的代表性食材，其製作過程及風味因地區不同而產生顯著差異。從食品科學和釀造技術的角度來分析桃竹苗、美濃和花東地區的蘿蔔乾，主要可以從原料品質、製作技術、環境因素和發酵特性來探討。 1....

...or becoming Flexitarian? Shifting to a sustainable lifestyle can feel overwhelming—especially when meat and dairy have been long-time...

One of my greatest joys is conveying our story the minute you are seated Transitioning from advertising and marketing to the culinary...

Phil at Jewel In 2016, I took a leap of faith, leaving the United States to return to Asia, drawn to the digital transformation reshaping...