Posno

In Serbia Nectar juice is a standard on the family breakfast table, poured for the children while the adults take their coffee. This is Nectar Life...

In German and Polish homes the Teekanne winter blends come out when the Christmas markets open, their cinnamon-and-apple steam standing in for mull...

Vitalia is the Macedonian name behind the health-food shelf in Balkan supermarkets, and its soy pates are a plant-based stand-in for the meat paste...

Smoked Baltic sprats in oil are a fixture of Latvian and wider Baltic tables, where the golden, wood-smoked little fish turn up on dark rye bread a...

Marzipan in dark chocolate is the Central European treat reached for with afternoon coffee. Maître Truffout Marzipan Bar is marzipan covered in dar...

Latvia's Baltic coast has smoked sprats for generations, and a tin on rye bread is a party table must. Riga Gold Smoked Sprats in olive oil with sp...

A cold can of peach Lipton from the kiosk fridge is the taste of a summer afternoon on any Balkan corso. Lipton Ice Tea Peach is a peach-flavored b...

At the first sign of a cold, someone in the family puts the kettle on for ginger and lemon. Passenger Ginger Lemon is a loose herbal tea in a 50 g ...

Plum jam on warm bread is the taste of a Serbian village breakfast, the jar grandma kept from the autumn plums. Granny's Secret Plum Jam is a plum ...

Nettle tea was what the grandmothers brewed each spring to clean the blood, as they put it. Yumis Nettle Tea is a nettle herbal tea from Yumis, Ser...

On a hot afternoon in France the fridge at the corner tabac answers with a cold can of Liptonic, the fizzy iced tea you drank on the walk back. Lip...

The cappuccino sachet torn open by the office kettle is a small daily ritual across Central and Eastern Europe, foam and coffee sweetened before th...

In a Roman trattoria the arrabbiata announces itself before it reaches the table, chili heat cutting through the sweetness of ripe tomato. Mutti Ar...

A jar of blueberry jam on the breakfast table is how Sunday mornings start in a Polish kitchen: fresh bread, butter, and the deep purple spoonful t...