food23
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How authentic is pastel de nata in Vienna?
»We don’t burn it on top because Austrians don’t like that.«
We tried the Bagnat Sandwich straight out of southern France
We at food23 are in Brussels, Belgium and today we are going to try the real Bagnat Sandwich.
This is what you get for breakfast in Tel Aviv
For this episode we wanted to taste Sabich, the famous Israeli breakfast, so we went to Tel Aviv.
Fishy Tastings – Fischi tries Közde Döner
There is a new kid on the block: Közde Döner. And we heard: Közde = the best.
3 things you should look out for in protein products
As a professional boxer and nutritionist, Christina knows the importance of proper nutrition when it comes to working out.
Double-cooked for maximum flavour: The secret to Belgian fries.
"I don’t set a timer. I can always tell once they’re ready. That comes with experience."
How to prepare the classic Pasta all'Amatriciana.
Giorgia from the Viennese restaurant Donatella cooks this classic dish from Rome with us.
The history of Doner Kebap – it’s not as you imagined.
Here comes the story of the beloved Doner Kebap. You might be surprised.
We tried the O.G. pastel de nata pastry in Lisbon.
For this episode we at food23 went to Lisboa, Portugal, to visit Manteigeria, one of the most famous bakeries for Pastel de Nata.
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Why food critic Eva Biringer quit drinking and wrote a book about it.
We met Eva in Vienna — not to talk about food. But about alcohol.
Banh mi's history: What you didn't know about the sandwich.
“Banh mi” is Vietnamese for pastry, bread.
How you can make the perfect banh mi-sandwich.
It’s the perfect snack to meal-prep or eat right away.