Massimo Bottura is one of the world's best chefs and his recent food projects bring elegant dining experiences to underserved communities – while reducing waste.

Culinary legend Madhur Jaffrey celebrates the 50th anniversary of her seminal book, An Invitation to Indian Cooking, which put Indian food on tables around the world.

Before chef José Andrés became famous for World Central Kitchen, he had already scaled the heights of his profession. His new cookbook celebrates the group's humanitarian impact.

More than 50 years after opening her iconic Chez Panisse restaurant, the slow food advocate continues to be at the vanguard of change and her influence has spread across the world.

Brought to India and Pakistan by Burmese migrants, this soupy spaghetti curry is topped with a fiery mound of chicken or beef and showered with crunchy condiments.

Barbara Massaad's cookbook, Forever Beirut, shares a recipe for meatballs in yoghurt sauce that is served in Lebanon on New Year's Day.

During the Christmas and New Year's holidays, cheese fondue is forgotten as Swiss families instead opt for fondue Chinoise, a fragrant hot pot of broth for dipping tender cuts of meat.

The meatball in its myriad forms is well loved across Scandinavia. And in her book, Simply Scandinavian, Trine Hahnemann shares her secrets for a light and crispy version.

In her new book, Dark Rye and Honey Cake, Regula Ysewijn explains the history of Belgium waffles, and how to make the crisp, buttery lukken waffle for good luck in the new year.

In her new cookbook, The Cookie that Changed My Life, Nancy Silverton takes the classic Oreo to a new level with her recipe for the ultimate chocolate cookie.