National Geographic Traveller Food  |   Feb-18
In our February cover story we deconstruct the art of the tagine, uncovering the spices and techniques essential to creating this North African classic one-pot dish.
Elsewhere, we’ve done the number crunching on all the latest food advice – so you can work out how best to balance your excesses. We also a look at the big butter renaissance, report on the issue of food waste and ask top chefs and food writers to share their ultimate food experiences — plus there’s the usual mix of reviews, books, drinks and recipes.
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Articles in this issue
Below is a selection of articles in National Geographic Traveller Food Feb-18.