The Ingredient by NEFF

Welcome to The Ingredient
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Everything you need for creative cooking

Rediscover creative cooking culture with The Ingredient. It’s a magazine that offers new angles on food and cooking. With inspiring stories about meat, milk and everything else that is a source of great ingredients. With recipes that invite you to experiment in the kitchen. And with a whole raft of ideas and knowledge to make your mouth water.

Market – An issue about eating food fresh and local

Market – An issue about eating food fresh and local

People who make artisan foods can often be found at markets, which offer an unparalleled food spectacle: fruit and vegetables, spices, tea, crustaceans and shellfish. This variety is something our reporters have captured in this issue, heading to Bologna, Devon and Oxford.

Earth – An issue about the earth that feeds us

Earth – An issue about the earth that feeds us

Earth is considered a symbol for nature and growth, and its name is synonymous with fertility and the circle of life. This issue of The Ingredient takes you on a journey to everything related to earth and food, like the farm of a truffle expert in Germany or a Gangster Gardener in Los Angeles.

Highlights from the Earth issue

Water – An issue about the riches of water

Water – An issue about the riches of water

Water gives us not only life, but culinary richness and also happens to be the most elementary ingredient in the kitchen. This issue of The Ingredient explores the prawn fishing on the Belgian coast, and the beaches of Mallorca, where we meet the cooking duo behind Salt & Silver.

Milk – An issue about milk and how we treat it

Milk – An issue about milk and how we treat it

In this issue of The Ingredient, we’re taking a closer look at the controversial food milk. This issue examines the rich variety of culinary applications for milk, like the world’s leading cheese affineurs or an ethically sound approach to dairy farming.

Meat – An issue about meat and how to cook it

Meat – An issue about meat and how to cook it

This issue of The Ingredient seeks to reawaken the awareness for meat in all its shapes and forms – how it’s produced, cooked and devoured. And how it’s connected with cultures and people. Enjoy reading – and enjoy cooking.

Highlights from the Meat issue