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The first “50 NEXT” event: honoring the youth shaping the future...

Meet the class of 2021 Discover the inaugural 50 Next list
The young people chosen for the first 50 Next event, an annual list of those people shaping the future of cuisine, has just been announced

“The Next 50” awards are about to be handed out for...

Regalos gastronómicos que el País Vasco ha dado al mundo culinario
A pre-event article on the "The Next 50" awards, being held in Bilbao, and the gifts Basque gastronomy has given the world

Creating a Basque-Philippine culinary connection

webinar gastronomia vasca
Basqvium and Filipina chef Reggie Aspiras are giving webinars in which they're bringing Basque cuisine to the Philippines

Video recipes from the Centro Basko Villegas, which is turning 20

Centro Basko Villegas
The Centro Basko Villegas in Argentina, celebrating its 20th anniversary this month, has a Facebook page full of activities and videos of Basque recipes adapted to South America

Basque wines and Eric Asimov, the ‘NYT’ wine critic

Eric Asimov vinos New York Times
The wine critic at the 'New York Times' gives us an amazing overview of Basque wines in his column

The Basque Country: building the “Culinary Nation”

Basque Culinary Center
The 'Fine Dining Lovers' website has just published an article analyzing the efforts that have gone into making the Basque Country the "Culinary Nation"

“The Next 50” seeks to honor the youth shaping the future...

50 Next
We've brought you many articles on The World’s 50 Best Restaurants, which brings us that list every year, and where we can find Basque cuisine...

The 2020 Basque Culinary World Prize has a winner: José Andrés

Jose Andres Bahamas credit BCC-kp8H-U3200813455047J0F-656x492@Corriere-Web-Sezioni
We've had the pleasure of speaking, quite a bit, about the Basque Culinary World Prize.  And we've done so because it is one of...

“Basque salt” has been created in Japan, based on the Ezpeleta...

The seasoning is made by blending red chili pepper from the Basque Country with salt and other ingredients and grating until nicely mixed. (Photo by Masahiro Gohda)
This article was translated by John R. Bopp The Japanese daily Asahi Shimbun is the second largest newspaper in that country, and a journalistic leader.  They've just...

New York Times: Irouléguy wines…Irresistible!

The New York Times has published an article about the Northern Basque Country and its amazing Irouléguy wines.