TasteTV

12/27/2025

The world dog surfing championships in Ripleys believe it or not

12/21/2025

AI Mode is mangling recipes by merging instructions from multiple creators – and causing them huge dips in ad traffic

12/21/2025

Award winning Dubai chocolate
robinsonconfections

12/15/2025

TASTEABLE’S FESTIVE FLAVORS brings the joy of the season straight to your kitchen!

12/13/2025

We're not saying that our book THE FRAGRANCE DESIGNER'S PRIMER, 2nd Edition would make a perfect holiday gift, we're just strongly implying that it is a perfect holiday gift. 😉

Find it on Amazon: https://amzn.to/3UO2nbk

TasteTV

12/10/2025

Scientists discover a key chemical in dark CHOCOLATE that may slow down ageing

A key compound in cocoa reduces people's biological age, scientists at King's College London report.

12/09/2025

12/09/2025

12/08/2025

6 Gifts for Food Lovers: New Cookbooks They’ll Actually Love and Use

Looking for the perfect gift for the foodie in your life? Nothing says thoughtfulness quite like a cookbook — a carefully curated collection of recipes can inspire, delight, and spark hours of culinary creativity. But with so many cookbooks on the market, it’s easy to pick one that ends up gathe...

12/06/2025

Looking for holiday recipes? Watch Tasteable’s Festive Flavors on a PBS station near you, or stream it on the PBS app

https://www.pbs.org/video/tasteables-festive-flavors-1haj30/

❤️

TASTEABLE’S FESTIVE FLAVORS brings the joy of the season straight to your kitchen!

12/04/2025

Every December, Lyon hosts one of France’s most serious food competitions: the World Pâté-Croûte Championship.

The 2025 final took place at La Sucrière, the big industrial hall in the Confluence district, and brought together finalists from France, Japan, Europe, and the Americas.

The judging is blind. Each pâté is sliced and examined for the crust quality, the geometry of the interior, the clarity of the gelée, and the balance of flavors once you taste it.

This is technical work. A single crack in the crust or an air pocket in the slice can kill your score.

This year’s winner is Thibault Gonzales, a charcutier from Thuir in the Pyrénées-Orientales. He took the title with a pâté-croûte he calls façon Vannier, built on porc Kintoa from the Basque Country, magret and foie gras from the Landes, and ris de veau.

Judges noted the precision of his cut, the perfectly baked crust, and a gelée that held the whole structure together without leaking or overpowering the meat.

What made him stand out is the southern identity of his pâté. Most finalists follow the classic Lyon-style approach. Gonzales brought the flavors of the south-west and the deep south: fuller spice notes, richer duck, and a clear Basque–Landes backbone.

The jury highlighted this regional character as a decisive point.

He didn’t only win the world title. He also received the Prix de la Confrérie, the award given by the organization behind the championship.

Two wins in one evening, both earned through technique, balance, and a clear culinary signature 🤩

If you ever travel near Perpignan in southern France, his shop L’Espace Gourmand in Thuir is where he creates these pâté-croûte recipes.