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: 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.
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.
In the Czech kitchen: New Year's Day lentils à la Café Savoy
Lentils on the plate, money in the pocket: Try this classic Czech recipe for a year-round abundance of health, and if you believe the superstition, wealth.
