Felicia Alberding

I met up with Prins Ananas, a.k.a. Lex Boon, about his long-running pineapple research project that has culminated with him becoming a pineapple trader himself.

Luc Martin's 143rd creation is the stuff of dreams (or nightmares): a mac-and-cheese-stuffed sausage.

The team behind Holland's Coco Conserven produces top-quality rillettes, ribollita, and ragout with local ingredients on a small scale.

“What we’re trying to avoid is being moralistic. Horse meat is healthy, and yet nobody eats it. Why would you eat a cow, but not a horse?"

We talked to mixologist Tess Posthumus about the best craft cocktails to make at home if you're on a tight budget.

At 22 years old, Sharon Martens spends nine months of the year as a hairdresser, and three months as the most important representative of Limburg asparagus.

Chef Jasper Udink ten Cate is turning beaches into food and beef carpaccio into camouflage. We spoke to the chef about why he wants his cuisine to end up at the MoMa.

In the Dutch town of Bathmen, pig farmer Erik Stegink is trying his hand at making cheese with the milk of his sows. The downside? Milking a pig is a time-consuming chore.

MelkSalon, a pop-up milk bar in Amsterdam, is helping change contemporary notions of milk-drinking altogether. For one month, you can sip on pure, creamy white milk and rub elbows with Dutch farmers at the same time.

At Ernste, a butcher shop in Arnhem, Netherlands, Appie Botter is trying to save the dying practice of eating horse. You could even say he's taking the reins on a forgotten culinary tradition.

"I cannot feed the world and I don’t want to," says Ruud Zanders. Bucking the trend of big poultry and egg-laying operations, Zanders wants to go small-scale—and he doesn't give a damn about profits.

Volcanic rocks, hashish, beard hair, oysters—we’re no longer surprised to find that there’s more to our beers than your regular malt, hops and yeast. But what if you could detox while actually drinking your beer?