Time Out Market brings the best of the city under one roof. We visited the kitchens of some of the Time Out Market Miami's chefs to discover the behind-the-scenes secrets of their iconic dishes.
Then, we headed to the Time Out Market's Academia to see some of Lisbon's finest chefs at work. Watch and learn.
Named one of the top 25 dishes of the 20th century, Chef Norman Van Aken's rum and pepper painted fish boasts fresh mango flavors and just a touch of habanero heat.
Suzy Batlle, owner of Miami's Azucar, shows us how she makes flan ice cream with a bit of a rum kick and locally sourced ingredients.
Diego Tosoni, owner of Love Life Cafe in Miami, shows us how to make his famous vegan black bean burger.
Chef Michael Beltran teaches us how to make the perfect foie gras. The secret to making sure it's evenly cooked? Scoring it before placing it in the pan.
Learn how to make carbonara from owner Giorgio Rapicavoli, just the way his mother used to.
Who invented the pastel de nata (AKA: Portuguese custard tart)? And how does the pastry's top layer get so perfectly brown and crispy? João Costa of Manteigaria reveals all.
A lot goes into an amazing board of cheese and ham, just ask José Branco. We find out exactly what it takes from one of the oldest, and best providores in Lisbon, Manteigaria Silva, at Time Out Market.
Marlene Vieira's cooking is heavily influenced by the flavors of Portugal. Here, we learn how to make her cockle rice recipe – the perfect dish for a romantic night in, and one of her best-sellers at Time Out Market.
Balcão da Esquina make one of the best sandwiches in Lisbon. Chef Hugo Nascimento tells us how he puts it all together.
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