Italians call it a frittata, we call it strapatsada.

Artichokes have a bit of preparation to them, so make sure you give them the right attention.

They may be high in cholesterol, but eggs also contain enough nutrients to turn one single cell into a baby chicken. Dora Kitinas-Gogos looks more
closely into this super food.

North Africans have preserved lemons for years, the Greeks seem to be a bit far behind on the trend.

They may not be native to Greece, but adding citrus fruit is almost a secure way to Hellenise any recipe. Dora Kitinas-Gogos shares her favourite citrus recipes.

Legumes have always been an integral part of the Greek diet. To this day, all legumes – lentils, peas and beans – are used in Greek cooking for everything from appetisers to bread

The cultivation of grains and the process of turning them into flour and bread making have been depicted since ancient times.

In her food travels through the main regions of Greece, Dora Kitinas-Gogos dives into the food of Thessaly, Greece’s fertile plain.

Instrument making in the Tsakirian family began in 1924 when emigrating from Turkey, the family opened their first shop in the city of rebetiko music, Piraeus.

To understand the food of Roumeli, one has to understand the life of its pastoral inhabitants and to dig into the culture of the nomads.