KitchenPause Magazine

Image generated by the Kitchenpause team

World cuisine

Benin’s Culinary Atlas: Maize, Yam, Fermentation, and Shared Sauces

Benin’s foodways bring together distinct ingredients, preparations, and communities across the country. Maize pastes are especially prominent in the south, while yam and millet are important in central and northern areas. Dishes such as amiwo, akassa, and pounded yam show how fermentation, cooking, and pounding shape different everyday meals. Harvest celebrations, cowpea dishes, Hausa-associated massa, and Fulani wagasi add further regional and cultural dimensions.

1 Nov 2026 Read →

Image generated by the Kitchenpause team

World cuisine

Moldova’s Table: Corn, Garden Produce, and Shared Culinary Traditions

Between Romania and Ukraine, Moldova’s foodways draw on an agricultural pantry of maize, vegetables, fruit, meat, dairy, and grapes. Mămăligă, plăcinte, sour soups, and stuffed rolls are part of a culinary landscape shared with neighboring cuisines, while Gagauz, Bulgarian, and Ukrainian communities contribute distinct local traditions. Village initiatives, festivals, and regional examples show how food is prepared, celebrated, and passed on in particular places.

1 Nov 2026 Read →

Image generated by the Kitchenpause team

World cuisine

Antigua and Barbuda: Cornmeal, Pepperpot, and the Flavours of Two Caribbean Islands

Antigua and Barbuda’s foodways bring together cornmeal dishes, vegetable-rich stews, salted fish, root crops, tropical fruit, and seafood. Fungee with pepperpot is a celebrated pairing, while ducana, chop-up, saltfish, and Barbuda’s lobster offer other ways into the islands’ varied cooking. Shared Caribbean influences meet local ingredients and household practices in meals shaped by island life, markets, bakeries, and contemporary culinary gatherings.

1 Nov 2026 Read →

Image generated by the Kitchenpause team

World cuisine

A documented guide to Jamaican cuisine: influences, tools and methods

A careful introduction to Jamaican culinary diversity, focusing on cultural influences and three traditional tools: the Dutch pot, yabba and coal stove.

1 Nov 2026 Read →

Image generated by the Kitchenpause team

World cuisine

Botswana’s Foodways: Cereal Porridges, Slow-Cooked Meat, and Shared Traditions

Botswana’s foodways bring together sorghum and maize porridges, beef and goat, leafy vegetables, beans, seasonal melons, and preserved foods. Seswaa is a notable celebratory meat preparation, while fermented ting, breads, and dishes associated with Tswana and Kalanga communities illustrate a varied culinary landscape shaped by local ingredients and practices shared across southern Africa.

1 Nov 2026 Read →

Image generated by the Kitchenpause team

World cuisine

Hong Kong: Cantonese Foundations and a Port City's Many Tables

Hong Kong’s food culture has Cantonese roots and a long history of migration, trade and exchange. Rice, seafood, roast meats and gently seasoned steamed dishes sit alongside dim sum, street snacks and the adapted breakfasts of neighbourhood cafés. Rather than a single, uniform cuisine, the territory’s foodways bring together distinct communities, local routines and influences from beyond the region.

1 Nov 2026 Read →

Image generated by the Kitchenpause team

Organisation

How to Arrange Cooking Utensils with Less Effort

Organize tools by how and where you use them: keep everyday essentials accessible, group items by task, and fit the system to your actual kitchen.

1 Nov 2026 Read →

Image generated by the Kitchenpause team

Ingredient

A practical guide to cooking better with cooked lentils

Choose the right use for the lentil’s texture and make the most of cooked lentils in salads, stews, curries and crisp toppings.

1 Nov 2026 Read →

Image generated by the Kitchenpause team

World cuisine

Saint Pierre and Miquelon: North Atlantic food between France and Newfoundland

On these small French islands off Newfoundland, food reflects a maritime past and a present shaped by both sea and land. Salt cod, scallops, lobster and capelin sit alongside goat cheese, lamb, vegetables and preserved foods. Home cooking, local producers and shared meals reveal a varied island cuisine—not a single fixed menu—where French culinary forms meet the conditions and ingredients of the North Atlantic.

31 Oct 2026 Read →

Image generated by the Kitchenpause team

World cuisine

Vanuatu’s island kitchens: root crops, coconut and shared foodways

Across Vanuatu’s islands, cooking draws on garden crops, coconut, fruit and seafood, shaped by local knowledge and different landscapes. Laplap and simboro show how grated roots, leaves and coconut can become slow-cooked, satisfying dishes; tuluk offers another way to combine cassava and a savory filling. Markets, community feasts and nakamals reveal distinct occasions for buying, sharing and eating, without reducing the country’s varied food cultures to a single menu.

31 Oct 2026 Read →

Image generated by the Kitchenpause team

World cuisine

Somali Foodways: Spiced Rice, Flatbreads, Stews, and Coastal Exchange

Somali cooking reflects the country’s position on the Horn of Africa and the varied foodways of pastoral, riverine, coastal, and urban communities. Rice dishes such as bariis iskukaris, breads including canjeero and muufo, meat stews, pasta, and aromatic xawaash show how shared ingredients take different forms across homes and regions. Meals range from substantial breakfasts to everyday lunches and celebratory spreads, with recipes and serving customs that vary rather than follow one national formula.

31 Oct 2026 Read →

Image generated by the Kitchenpause team

World cuisine

Slovenia’s Culinary Atlas: Alpine Pastures, Adriatic Shores and Regional Tables

Slovenia’s varied landscapes meet in a compact culinary world shaped by Alpine, Mediterranean, Karst and Pannonian settings, as well as long exchange with neighbouring countries. Buckwheat žganci, filled doughs, stews, cured meats, coastal fish and layered pastries reveal how local ingredients, seasons and household traditions give dishes distinct regional identities.

31 Oct 2026 Read →