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Koji fermentation: Japan’s ancient flavour secret

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A professional chef carefully inoculating steamed rice to begin the koji fermentation process in a restaurant kitchen

Koji fermentation is one of the oldest tools in any cook’s vocabulary, and today it is rewriting how the world understands taste, ingredients, and the relationship between tradition and innovation. What koji fermentation actually is Scientifically, koji is Aspergillus oryzae, a filamentous fungus first domesticated in Asia thousands of years ago. It has over 1,300 … Read more

Pressed juice drinks for early autumn

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A woman pours a glass of pressed juice at an autumn harvest table surrounded by orchard fruit

Pressed juice drinks connect the world’s harvest tables in ways that few other beverages can, carrying centuries of orchard culture from Basque cider houses to Andean fruit markets, from Norman farmsteads to Japanese countryside stalls, reminding us that the act of pressing ripe fruit into a glass is one of the most honest things a … Read more

Terra Madre: future of food systems

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An indigenous producer displays heritage vegetables at a market stall, representing the spirit of Terra Madre.

Terra Madre arrives in Turin in September 2026 with a question that has always mattered to those of us who grew up watching grandmothers coax flavor from seeds that have no name in any supermarket catalog: can the world finally listen to the people who have been feeding it all along? Why Terra Madre matters … Read more

Warm spiced drinks for autumn transition

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A woman cradles a ceramic mug of warm spiced drinks beside autumn leaves, showing the seasonal comfort of drink traditions.

Warm spiced drinks exist on every continent, and their stories reveal something profound: humanity has always used heat, spice, and ritual to navigate the shift between seasons. Masala chai from India: spice as daily medicine Masala chai is one of the most consumed warm spiced drinks on the planet. It is known as the Indian … Read more

Clay vessels: why ancient pots taste better

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A woman cooking a traditional stew in ancient clay vessels over a low flame in a rustic kitchen

Clay vessels have carried the greatest flavors in human history, and the science behind them is more remarkable than most cooks realize. The oldest cooking technology still wins on taste Every serious cook has a moment of revelation. For many cooks in Mexico, Colombia, Peru, and across the ancient world, that moment comes when they … Read more

Fermented drinks worth stocking this autumn

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A woman carefully pouring a glass of fermented drinks at a bright kitchen counter, surrounded by seasonal autumn produce

Fermented drinks have carried civilizations forward for thousands of years, and as summer heat fades, their layered acidity, living cultures, and warm complexity make them the most intelligent choice for any cook or beverage director preparing an early-autumn menu. Why autumn is the right moment for fermented drinks Autumn acidity shifts from bright citrus to … Read more

Drinking vinegars: fruit into cocktail mixers

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A woman carefully pouring homemade drinking vinegars from a glass jar into a small bottle in a sunlit kitchen

Drinking vinegars connect two worlds that Diego Reyes loves deeply: the ancient instinct to preserve what is precious and the modern Latin American bartender’s devotion to bold, layered flavor built from the simplest ingredients. A tradition older than the cocktail menu The word “shrub” comes from the Arabic word “sharab,” meaning “to drink,” and the … Read more

Aged vinegar: a pantry essential worldwide

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A chef carefully drizzling aged vinegar over a finished plate in a professional kitchen

Aged vinegar represents one of the most honest expressions of food culture on the planet, and it asks for very little space on your shelf. Why patience produces the best flavors For centuries, artisans have practiced the delicate craft of aging vinegar, transforming its raw acidity into a complex range of flavors. The process is … Read more

Cold brew tea from four global traditions

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A woman carefully pouring cold brew tea from a glass jar into a cup on a wooden kitchen counter

Cold brew tea carries the weight of centuries inside every glass, and all you need to begin is cold water, a jar, and a handful of leaves chosen from the world’s most compelling tea traditions. Why cold water changes everything about tea Cold water and hot water extract tea very differently, and the reason is … Read more

How to build a summer grazing board

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a colorful summer grazing board with global pantry staples including cured meats, cheese, and fresh fruit on a wooden surface

A grazing board is the most honest form of world cooking: no fire, no technique, only the truth of what a pantry holds and the hands that filled it. Why global pantry staples belong on your grazing board The summer table invites generosity. A grazing board rewards that generosity by asking very little of the … Read more

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GUSTOwebzine addresses readers who engage with food culture at a high level: as culinary professionals, passionate home cooks, food entrepreneurs, and tastemakers in their communities.

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Recipes, trends, and dining culture are integrated as context and indicators of creativity, identity, and the social forces shaping how the world eats, not standalone content.

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