Florian

Last summer, after touring Moldova, we crossed the border with Ukraine and headed towards Odessa. The goal wasn’t really Odessa itself, which I had already visited, but a remote village called Vylkove …

You might remember seeing plombir ice cream in some of my restaurant reviews, such as Mari Vanna and Ariana, and wondering what makes it different. Plombir takes its name from the French glace Plombières, a vanilla ice …

Today I’m starting a new travel series: Ukrainian Snapshots. I’ve been to Ukraine many times over the past ten years. Back in the days before Aerosvit went bankrupt, the New York-Kiev direct flight …

Although my last ice-fishing trip brought back 100 yellow perch, some of them were smaller than others, to put it mildly. Once the heads, tails, skin, and bones were removed, I often ended up …

Back in February, I wrote about Cognitive Cooking, a project that I work on at IBM wherein computers help humans create flavorful, never-seen before recipes, such as this Baltic apple pie or …

I’ve been thinking for a while about using the metric system to weigh all the ingredients in my recipes. This is what many professional kitchens do, by the way. I long ago abandoned …

A note about my restaurant reviews: New York City counts many Eastern European restaurants scattered across the five boroughs, most of them ignored by restaurant critics and diners alike. I intend to visit …

I spent the last ten days in Albania, drinking mojitos on the beach, driving on mountain roads that give Georgia’s worst nothing to envy, doing some bunker sightseeing, and taking angered gas station …