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A still-green chestnut burr on a branch, covered in many long spikes.Food and dining · Nov 6, 2026Chestnuts and ‘marrons’: the right fruit and the right kitchen techniquesUnder its shell, the chestnut is still a fresh, delicate fruit. Understanding the word ‘marron’, choosing your product and planning its preparation can prevent many mistakes, even before you turn on the oven.A person’s hands typing on a laptop, in a photograph illustrating an internet search and not a specific AI service.AI · Oct 27, 2026Recipes and AI: why click-free answers are putting websites at riskAI-generated summaries sometimes answer questions without sending users to the source website. Pew, the Reuters Institute and Google offer three perspectives that need to be distinguished.Golden croissants in a wicker basket, with serving tongs.Food and dining · Oct 27, 2026From restaurants to daily bread: two food-focused career changes in ArdècheOne left restaurant kitchens to open a bakery and patisserie; the others left research to take over a café, restaurant and grocery shop.Contemporary kitchen with a fridge, oven and extractor hood.Technology · Oct 26, 2026Connected fridge and washing machine: five checks before paying moreScreens, apps and artificial intelligence are making their way into household appliances. Their usefulness also depends on updates, security and the functions available without an internet connection.Power lines cross a landscape beneath a dark sky.Europe · Oct 26, 2026After Storm Austen, power is gradually returning: what the latest figures showFrom around 72,000 households without power on Saturday to some 40,000 on Sunday evening, repairs are progressing in north-western France. Disruption persists in some areas.An open cardboard box containing brown eggs and one white egg.Health · Oct 26, 2026Eggs: why freshness alone is not enough to rule out the risk of salmonellaAn intact shell does not guarantee the absence of bacteria. Health advice covers storage, hygiene, cooking and raw preparations.Brown-skinned cassava roots piled on a market stall.Food and dining · Oct 26, 2026Cassava: understanding the transformations behind the ingredientFrom the root to attiéké, preparation methods change the product. A book by Bernard Laurance invites readers to explore this culinary diversity.A butternut squash cut in half on a chopping board, showing its flesh and seeds.Food and dining · Oct 25, 2026Autumn squash: how to choose it, store it and vary your recipesPumpkin, red kuri squash or butternut: a few pointers on buying the right amount, moving beyond soup and keeping decorative squash off the menu.Small cola spheres on a white spoon, an experiment in molecular gastronomy photographed in 2009.France · Oct 3, 2026Science at the tableUntil 12 October, France’s Fête de la science explores cooking, taste and food. Family experiments and a children’s podcast announced for 5 October.Network of golden veins in an autumn leaf, close-upSaarland · Oct 1, 2026Saarbrücken: planning an autumn day out with the childrenFrom 5 to 18 October, the city brings together workshops, readings and outdoor activities. The right choice depends on age, language and registration requirements.Plate of vegetables and grains garnished with green leavesFood and dining · Oct 1, 2026Eating local: start with the producer, not the sloganIn Luxembourg, a directory helps you find producers. A good starting point for asking specific questions about what you put on your plate.