In the Czech kitchen: Summer-fresh lemonade recipes with a hint of nettle or beer
Ambiente bartenders share their tips for flavorful non-alcoholic drinks that refresh with traditional (and not-so-traditional) Czech flavors.
In the Czech kitchen: From 'squirrel' to 'cobweb', beef up your butcher shop lingo
Expert butchers from Ambiente explain how to order lesser-known but no less flavorful cuts of beef at the Czech butcher shop.
In the Czech pub: How well do you know the four beer pours?
Bartenders from Lokál taprooms in Prague explain the different varieties of Czech beer pours and how to drink them.
In the Czech kitchen: 10 tips for becoming a grill master from Prague steakhouse Čestr
Pros from a pioneering Prague steak restaurant teach us how to prep, season, and sizzle grilled steaks to perfection.
In the Czech kitchen: Grill your sausage the right way on Witches Night
Butchers from Naše maso give their tips for juicy and well-cooked špekáčky.
In the Czech kitchen: Bohemian asparagus is a unique taste of spring
Only edible for a few weeks, the delicate stems work well as the main course, paired with many types of sauce, as side dishes, or as soups.
In the Czech kitchen: Grandma-approved Easter stuffing recipe
Spring-green nádivka is an essential part of the Czech Easter table, either served on its own or as a side dish.
In the Czech kitchen: Bake a sweet Easter sourdough bread at home
Prague's Café Savoy reveals its tips, tricks, and secret recipe for baking a traditional Mazanec just in time for Easter.
At the Czech cukrárna: From větrník to věneček, a sweet cheat sheet
Myšák confectionery offers a delicious introduction to the wonderful world of the Czech cukrárna.
In the Czech kitchen: A modern twist on paprika chicken 'wings' it
Chef Petr Benda of Bufet restaurant shares the essential ingredients and steps for making delicious kuře na paprice.
In the Czech kitchen: Harvest wild garlic for pesto, oil, and sauces this spring
Also called "bear garlic" this flavorful green is commonly foraged for as spring approaches.
In the Czech kitchen: Prague pastry chefs' tips for baking the perfect štrúdl
Confectioners from the famed Myšák cukrárna say the success of the dessert depends on two things: the dough and the apples.
In the Czech kitchen: How to make the perfect beef goulash
Naše Maso master butcher František Kšána reveals the best meat to use in this classic Czech goulash recipe.
Czech butchers explain: A guide to the many meats of masopust
Do you know the difference between your 'jelito' and your 'jitrnice'? Czech butchers explain the season's pork-feast delicacies.
In the Czech kitchen: Make pub-worthy bread dumplings at home
Bread dumplings are a beloved sidekick to classic Czech tomato and dill sauces, as well as a fluffy friend to pork and cabbage.
In the Czech kitchen: The secret to making the perfect 'řízek'
Learn how to make this Sunday-lunch staple and the hero of Czech cuisine, the humble schnitzel.
