Bénédicte Bortoli

Crunched, crushed, mixed with other foods, then jarred, the mustard seed has come a long way. The Chinese cultivated this spicy seed more than 3,000 years ago, and ancient Egyptians, Greeks, and Romans used it to enhance the taste of meats and fishes. Over time, what was once called the "poor man's spice" has become a staple ingredient right after...

Recipes and stories from Michelin-starred chef Mory Sacko, who draws on his African heritage, passion for Japan, and French culinary education to create a cuisine distinctly his own. Mory Sacko is one of France’s most famous young chefs and a rising star in global gastronomy. His distinctive cooking style, on view at his Paris restaurant, Mosuke, might best be described...