INTERVIEW: Czech pastry chef on bringing ice cream to historic Prague cukrárna
Lukáš Pohl of Myšák on what separates good ice cream from bad and his quest to develop the perfect pistachio and vanilla scoops.
In the Czech kitchen: Cooking with elderberries from flower to fruit
We spoke to culinary experts from Prague's Eska restaurant about picking, preserving, and cooking this essential Czech summertime ingredient.
In the Czech kitchen: Classic dishes that borrow from world cuisine
From Italian sausage to Spanish bird, the stories behind the origins of traditional Czech foods inspired by another country's culinary traditions.
In the Czech Kitchen: Make Café Savoy's perfect strawberry dumplings at home
Tips and tricks from Ambiente chefs for perfecting this Czech classic will turn ordinary dumplings into a gastronomic experience.
In the Czech kitchen: Summer-fresh lemonade recipes with a hint of nettle or beer
Ambiente bartenders share their tips for flavorful non-alcoholic drinks that refresh with traditional (and not-so-traditional) Czech flavors.
In the Czech kitchen: Make creamy vegetarian dill sauce à la Prague's Kuchyň at home
Chef Marek Janouch from Kuchyň at Prague Castle says this creamy, herby sauce is the most popular item on the menu and shares tips for getting it right.
In the Czech pub: How well do you know the four beer pours?
Bartenders from Lokál taprooms in Prague explain the different varieties of Czech beer pours and how to drink them.
In the Czech kitchen: 10 tips for becoming a grill master from Prague steakhouse Čestr
Pros from a pioneering Prague steak restaurant teach us how to prep, season, and sizzle grilled steaks to perfection.
In the Czech kitchen: Grill your sausage the right way on Witches Night
Butchers from Naše maso give their tips for juicy and well-cooked špekáčky.
In the Czech kitchen: Bohemian asparagus is a unique taste of spring
Only edible for a few weeks, the delicate stems work well as the main course, paired with many types of sauce, as side dishes, or as soups.
In the Czech kitchen: Bake a sweet Easter sourdough bread at home
Prague's Café Savoy reveals its tips, tricks, and secret recipe for baking a traditional Mazanec just in time for Easter.
At the Czech cukrárna: From větrník to věneček, a sweet cheat sheet
Myšák confectionery offers a delicious introduction to the wonderful world of the Czech cukrárna.
In the Czech kitchen: A modern twist on paprika chicken 'wings' it
Chef Petr Benda of Bufet restaurant shares the essential ingredients and steps for making delicious kuře na paprice.
In the Czech kitchen: Harvest wild garlic for pesto, oil, and sauces this spring
Also called "bear garlic" this flavorful green is commonly foraged for as spring approaches.
In the Czech kitchen: Prague pastry chefs' tips for baking the perfect štrúdl
Confectioners from the famed Myšák cukrárna say the success of the dessert depends on two things: the dough and the apples.
In the Czech kitchen: How to make the perfect beef goulash
Naše Maso master butcher František Kšána reveals the best meat to use in this classic Czech goulash recipe.
In the Czech kitchen: Make pub-worthy bread dumplings at home
Bread dumplings are a beloved sidekick to classic Czech tomato and dill sauces, as well as a fluffy friend to pork and cabbage.
