January 16: Vietnam: Phở bò
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January 12: China – Congee
Congee is a Chinese rice porridge made by cooking rice in a large amount of water or stock until it breaks down into a creamy, comforting dish. It’s eaten across East and Southeast Asia, often for breakfast or when you’re feeling under the weather. Recipe: Fry some garlic, ginger and spring onions. Add 1 cup uncooked
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January 11: Hungary – Gulyás
Ingredients: • 800 g beef shin or chuck, cut into large cubes • 2 large yellow onions, finely chopped • 3 tbsp lard or sunflower oil • 3 tbsp sweet Hungarian paprika (édes nemes) • 1 tsp caraway seeds, lightly crushed • 2 cloves garlic, minced • 2 medium carrots, sliced • 2 medium parsnips
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January 10 – Greece: Pita, Souvlaki, Tzatziki, Salad
Tzatziki Pita Dough Pork Souvlaki Salad
January 10 – Greece: Pita, Souvlaki, Tzatziki, Salad Read More »
January 9 – Thailand: Pad Kra Pao
Ingredients Sauce To serve
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January 4, 2026: Japan – Sushi
This week we kick off our Cook Around the World project in Japan, and what better way to start than with sushi. Because we’re cooking for nine people today, this quickly turned into a small production line. Rice cooking, fish slicing, fillings everywhere, and a steady rhythm of rolling and cutting. This was also the first time using my 3D-printed
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