Zum Themendienst-Bericht von Mareike Winter vom 2. Oktober 2019: In den Spätzleteig kommt auch 100 Gramm Kürbismus. The closure of restaurants during Covid shutdowns led many of us to try and improve ...

Before the pandemic, food science was the hot topic. Driven by popular TV shows and the endless quest for novelty, chefs were obsessed with bait and switch. Trying to gel a mango puree so that it ...

In its most traditional form, schnitzel is made with veal, but this chicken version is common throughout Germany and is just as tasty. The key to good schnitzel is pounding the chicken to ensure that ...

Method: Mix together flour, salt and nutmeg. Beat eggs well. Add eggs alternately with the milk to the dry ingredients. Mix to smooth batter. Heat water with pinch of salt to a boil. Slice small ...

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Spaetzle is a traditional German dumpling. Chef Seth Elgar says it's supposed to be a rough, rustic dish. "It's not a highfalutin Italian pasta by any means," he adds. But once you see how easy this ...

The first spaetzle noodles I ever tasted were the ones I made myself. I had gotten my hands on a vintage German cookbook and couldn’t put it down, riveted by the descriptions of oily sausages, slowly ...