The Japanese art of kintsugi, which shows that something broken can become better than it was before.

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The author of “Skirt Steak” argues that women aren’t deemed restaurant material.

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One of Japan’s most fascinating fermentation facilities.

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A look at one of Paris’ most beloved, and quietest, chefs.

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Perhaps you should shut up about the small plates spot where there used to be a fishmonger, a butcher, a grocer, or hardware store, argues the editor of the Observer Food Monthly.

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A look at the process behind a storied Kyoto-style pickle.

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In embracing freeform exploration and deliciousness over convention, Namae Shinobu’s cooking heralds a new wave in Japan.

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A step-by-step look at the science and tradition behind a Kyoto-style turnip pickle.

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A warm cocktail of Nagano pink lady apples and sweet potato shochu.

A revered Japanese mixologist who thinks both the color and shape of the glass affect how a drink tastes.

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Yoshihiro Murata on the need to push things forward and the future of food.

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Some innovative thoughts from the MP for the Danish party Radikale Venstre and former Minister of the Environment.

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A recipe from the boys at Bror

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I judge a restaurant based on its trash bin.

Diana Kennedy 

Symposiums & Talks

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World Bank, Washington, DC

WATCH: David Chang and MAD at the World Bank: Future of Food

On April 16th, MAD traveled to the World Bank, in Washington, DC, to host a session of talks on this issue before some of the world’s most influential figures—an opportunity we were thrilled to share with David Chang and a couple of other friends.

About MAD

MAD (taken from the Danish word for “food”) is a not-for-profit organization that works to expand knowledge of food to make every meal a better meal; not just at restaurants, but every meal cooked and served. Good cooking and a healthy environment can and should go hand-in-hand, and the quest for a better meal can leave the world a better place than we found it. MAD is committed to producing and sharing this knowledge and to taking promising ideas from theory to practice.