"Culinary techniques"

#12061735

16 February 2025

EDMONTON, CANADA - FEBRUARY 16: A view of fried eggs being prepared in a pan in Edmonton, Alberta, Canada, on February 16, 2025.

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#12044138

11 February 2025

A traditional fisherman in Bari, Italy, slams an octopus against a stone surface. This time-honored technique is essential for softening the octopus before cooking, showcasing the region's deep-rooted connection to its culinary and maritime traditions in Bari, Italy, on February 10, 2025.

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#12044139

11 February 2025

A traditional fisherman in Bari, Italy, slams an octopus against a stone surface. This time-honored technique is essential for softening the octopus before cooking, showcasing the region's deep-rooted connection to its culinary and maritime traditions in Bari, Italy, on February 10, 2025.

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#11990760

28 January 2025

A culinary dish is presented during the Bocuse d'Or culinary competition at Sirha in Lyon, France, on January 27, 2025.

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#11990761

28 January 2025

A culinary dish is presented during the Bocuse d'Or culinary competition at Sirha in Lyon, France, on January 27, 2025.

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#11990763

28 January 2025

A culinary dish is presented during the Bocuse d'Or culinary competition at Sirha in Lyon, France, on January 27, 2025.

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#11990770

28 January 2025

A culinary dish from Norway is presented during the Bocuse d'Or culinary competition at Sirha in Lyon, France, on January 27, 2025.

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#11990771

28 January 2025

A culinary dish from Norway is presented during the Bocuse d'Or culinary competition at Sirha in Lyon, France, on January 27, 2025.

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#11990779

28 January 2025

A culinary dish is presented during the Bocuse d'Or culinary competition at Sirha in Lyon, France, on January 27, 2025.

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#11990755

28 January 2025

A dish from France is presented during the Bocuse d'Or culinary competition at Sirha in Lyon, France, on January 27, 2025.

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#11990756

28 January 2025

A dish from France is presented during the Bocuse d'Or culinary competition at Sirha in Lyon, France, on January 27, 2025.

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#11990767

28 January 2025

A dish with sauce is presented during the Bocuse d'Or culinary competition at Sirha in Lyon, France, on January 27, 2025.

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#11990774

28 January 2025

A chef participates in the Bocuse d'Or culinary competition at Sirha in Lyon, France, on January 27, 2025.

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#11990775

28 January 2025

A chef participates in the Bocuse d'Or culinary competition at Sirha in Lyon, France, on January 27, 2025.

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#11986728

26 January 2025

On January 26, 2025, in Valls, Catalonia, the city becomes the festive epicenter of Catalonia with the celebration of the 43rd edition of the Gran Festa de la Calcotada. The event attracts over 30,000 visitors who experience a day filled with tradition, gastronomy, and local culture. Highlights include demonstrations of calcot cooking, eating competitions, and grower contests, coinciding with the launch of Catalonia's designation as a World Region of Gastronomy. The Valls Chamber of Commerce and the IGP Calcot de Valls, celebrating its 30th anniversary this year, express confidence that this recognition will internationalize the culture surrounding the calcot. They plan initiatives such as a simultaneous calcotada in ten European countries, a calcotada forum, and a cooking symposium in what is expected to be a promising season for the sector, with a harvest forecast to exceed 18 million units. In this year's competition, Adria Wegrzyn reaffirms his dominance in the Valls Calcot Eating Contest, claiming victory for the 13th time after consuming 195 calcots with a total weight of 3,275 grams in front of an eager audience. Although his record remains unbeaten since 2018--when he ate nearly 6 kg of calcots and around 300 units--Wegrzyn acknowledges the increasing difficulty of the competition: ''The first twenty minutes are great, but after that, it gets tougher,'' he says. Surrounded by family and friends, he celebrates his victory with a barbecue, maintaining a tradition that strengthens the cultural and gastronomic bonds of the region.

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#11986729

26 January 2025

On January 26, 2025, in Valls, Catalonia, the city becomes the festive epicenter of Catalonia with the celebration of the 43rd edition of the Gran Festa de la Calcotada. The event attracts over 30,000 visitors who experience a day filled with tradition, gastronomy, and local culture. Highlights include demonstrations of calcot cooking, eating competitions, and grower contests, coinciding with the launch of Catalonia's designation as a World Region of Gastronomy. The Valls Chamber of Commerce and the IGP Calcot de Valls, celebrating its 30th anniversary this year, express confidence that this recognition will internationalize the culture surrounding the calcot. They plan initiatives such as a simultaneous calcotada in ten European countries, a calcotada forum, and a cooking symposium in what is expected to be a promising season for the sector, with a harvest forecast to exceed 18 million units. In this year's competition, Adria Wegrzyn reaffirms his dominance in the Valls Calcot Eating Contest, claiming victory for the 13th time after consuming 195 calcots with a total weight of 3,275 grams in front of an eager audience. Although his record remains unbeaten since 2018--when he ate nearly 6 kg of calcots and around 300 units--Wegrzyn acknowledges the increasing difficulty of the competition: ''The first twenty minutes are great, but after that, it gets tougher,'' he says. Surrounded by family and friends, he celebrates his victory with a barbecue, maintaining a tradition that strengthens the cultural and gastronomic bonds of the region.

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