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02
May 2026
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> Mediterranean cooking

> Mediterranean cooking

The retro varieties of ice cream: How are Armenonville and Kaymak made

Discovering the rich heritage and craftsmanship behind two classic ice cream delights

Candied pine nuts

A different take to dessert

Nutrition after Easter: How to return to your healthy eating habits

Ioanna Kypriou, Nutrition, Health & Wellness Coach, explains to Cantina how nutrition after Easter doesn't have to be restrictive, but balanced

Amygdalota Tsagkaris: A sweet 100-year story in Hydra

A culinary tradition shaped by time and passion

Stoupaki distillery: Chios Ouzo with 125 years of history

A legacy of flavour: Celebrating 125 years of Chios distilling tradition at Stoupaki Distillery

Guinness World Record for the largest Fraisier cake in Paris – See photo

The initiative belongs to Maison Heloise, a famous pastry shop in Arzendeille

The top Soutzouk Loukou: Some of the best in Thessaloniki

Exploring Thessaloniki's culinary gem: The best places for soutzouk loukou

Vegetarians have healthier biomarkers than meat-eaters

According to a British Study

Taste Atlas: Two Greek dishes among the world’s top 50 street foods

Taste Atlas has just released its updated list of the 50 best street foods in the world—an annual celebration of global flavors that food lovers eagerly await

What do we really know about Greek honey? – A honey sommelier answers

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