Alheira da Mirandela, a sausage made with shredded chicken and breadcrumbs, is credited with helping huge numbers of Jews in Northern Portugal evade capture during the 1500s.
Is London in the midst of a Portuguese food revolution? I debated with chef Leandro Carreira over tinned octopus, sausage croquettes, and endless pastéis de nata.
Few people outside of Portugal have heard of red vinho verde, largely made with the vinhão grape, which produces a dark, mouth-puckering, and sometimes challenging wine that's often made and consumed at home.
There are more cows than people on Terceira, a tiny island in the Portuguese Azores archipelago. Cattle graze all year round on rolling green hills, producing some of the most delicious dairy known to man.
Take a sonic descent into Hades with 'Adeus,' João Costa's copper plate sound machine.
Portuguese chef Leandro Carreira cut his teeth at famed Spanish restaurant Mugaritz before working alongside Junya Yamasaki and Nuno Mendes. So why is he in London cooking in an outdoor kitchen?
On Ibo, a small island off the Mozambican coast, Mariamo Amisse serves Luminu, a coconut curry that requires an unusual kitchen implement to release the fruit’s flesh.
“Everyone told me it was a big risk,” says Dominic Parry, owner of WineHouse bar in Rio, a city where cold beer rules supreme. “Brazilian wine is very different. It’s fresh and fruity, and it’s easy to drink.”
Here, the bullfighting is bloodless. Bulls wear a Velcro patch on their shoulders while men on horseback try to tag them with Velcro-tipped darts.
Watch body art come to life at the first ever live tattoo video mapping event.